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