I Made a Cheddar Biscuit Pot Pie

Ingredients

• 2 pieces Chicken Breast (boneless, skinless; about 1 lb total)
• 1 cup Carrot (diced)
• 1 cup Celery (diced)
• 1 cup White Onion (diced)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 2 tablespoons All-Purpose Flour (for roux)
• 2 cups Chicken Broth (low‑sodium preferred)
• 1 cup Heavy Cream (for richness and color)
• 1 cup Sharp Cheddar Cheese (shredded)
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper (freshly ground)
• 1/2 teaspoon Dried Oregano
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Paprika
• 1 package Buttermilk Biscuit Mix (approx. 8.5 oz; follow package instructions)
• 2/3 cup Milk (for biscuit mix)
• 1 Egg (optional, as directed by biscuit mix)

Instructions

1. Dice the Vegetables

   Trim and dice carrots, celery, and white onion into roughly 1/2‑inch pieces.

   Time: PT5M

2. Partially Cook the Chicken

   Season the chicken breasts with salt and pepper, then pan‑fry over medium‑high heat for about 3‑4 minutes per side until they are about 75 % done. Remove and set aside to finish cooking in the sauce.

   Time: PT6M

   Temperature: Medium‑high heat on stovetop

3. Make the Roux

   In the same skillet, add butter and melt. Add the diced vegetables and sauté for 2‑3 minutes. Sprinkle flour over the veggies and stir constantly for another 2 minutes until the flour turns a light golden color.

   Time: PT5M

   Temperature: Medium heat

4. Add Broth and Seasonings

   Gradually whisk in chicken broth, then add oregano, garlic powder, paprika, and a pinch of additional salt and pepper. Bring to a gentle simmer and cook 3‑4 minutes until slightly thickened.

   Time: PT5M

   Temperature: Simmer

5. Finish the Creamy Filling

   Stir in heavy cream and shredded cheddar cheese until melted and smooth. Return the partially cooked chicken (cut into bite‑size pieces if desired) to the pan and heat through for another 2‑3 minutes.

   Time: PT5M

   Temperature: Low‑medium heat

6. Prepare the Biscuit Topping

   In a mixing bowl, combine the biscuit mix with the required milk (and egg if the package calls for it). Stir just until a soft dough forms.

   Time: PT5M

7. Assemble the Pot Pie

   Transfer the creamy chicken filling into an oven‑safe baking dish. Drop spoonfuls of biscuit dough over the top, spacing them evenly.

   Time: PT5M

8. Bake Until Golden

   Place the dish in a pre‑heated oven at 375°F and bake for 20‑25 minutes, or until the biscuit tops are golden brown and the filling is bubbling.

   Time: PT20M

   Temperature: 375°F

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

35 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast, boneless chicken thighs
• Instead of Carrot: Parsnip, sweet potato (diced)
• Instead of Celery: Fennel stalks, green bell pepper (diced)
• Instead of White Onion: Yellow onion, shallot (finely chopped)
• Instead of Unsalted Butter: Margarine, olive oil (for sauté)
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Chicken Broth: Vegetable broth, water with bouillon cube
• Instead of Heavy Cream: Half‑and‑half, whole milk + butter
• Instead of Sharp Cheddar Cheese: Monterey Jack, Gruyère
• Instead of Salt: Sea salt, kosher salt (adjust amount)
• Instead of Black Pepper: White pepper
• Instead of Dried Oregano: Italian seasoning
• Instead of Garlic Powder: Fresh minced garlic (1 clove)
• Instead of Paprika: Smoked paprika, cayenne (use less)
• Instead of Buttermilk Biscuit Mix: Homemade biscuit dough, scone mix
• Instead of Milk: buttermilk, plant‑based milk
• Instead of Egg: flax egg (1 tbsp ground flax + 3 tbsp water)

Equipment Needed

• Large Skillet or Dutch Oven
• Mixing Bowl
• Whisk (optional)
• Measuring Cups and Spoons
• Spatula or Wooden Spoon
• Oven‑Safe Baking Dish
• Oven
• Knife
• Cutting Board
• Oven Mitts

Critical Steps — Do Not Skip

• Partially cooking the chicken so it stays moist after baking.
• Creating a smooth roux without lumps.
• Ensuring the biscuit topping is fully baked and golden.

Chef Tips from the Video

• Use low‑sodium broth to control salt levels.
• Add a splash of white wine with the broth for extra depth.
• Freshly grated cheddar melts smoother than pre‑shredded.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover and refrigerate for up to 4 days.

Freezer: Freeze in an airtight container for up to 2 months; reheat covered to prevent drying.

Room temperature: Do not leave out longer than 2 hours.

Make-Ahead Tips

• Prepare the filling a day ahead and refrigerate; add biscuits just before baking.
• Biscuit dough can be frozen on a parchment sheet and added frozen to the pot pie.

Frequently Asked Questions