Chicken Pot Pie Cheddar Chive

Chicken pot pie with cheddar chive biscuits is my ultimate comfort meal for cool nights when I want something hearty and homey but just a little special. This recipe combines tender chicken stew loaded with carrots celery and peas with buttery biscuits that bake right on top soaking up all the flavors.

My kids always ask for seconds I once doubled the biscuit topping so everyone could claim a big one and now that is the new tradition at our house

Ingredients

• Chicken broth: gives rich body to the filling Use a low sodium broth for control over seasoning
• Half and half: makes the stew creamy and luscious Whole milk works in a pinch
• Butter: delivers classic pot pie flavor Go for good quality if you can
• Onion carrots and celery: are the flavorful base Choose firm bright veggies
• All-purpose flour: thickens the sauce Double check that your flour is fresh
• Kosher salt and black pepper: keep the seasoning balanced
• Cooked shredded chicken: brings protein If making fresh rotisserie works beautifully or use leftover roasted
• Frozen peas: add pops of sweetness No need to thaw for this recipe

For Cheddar Chive Biscuits

• All-purpose flour: is the bready base Make sure it is not compacted by fluffing before measuring
• Shredded cheddar: offers sharp flavor Freshly shredded cheese melts best
• Chopped chives: give a mild onion note Look for vibrant green stems
• Baking powder: guarantees a fluffy rise Check the date to be sure it is active
• Kosher salt: balances and enhances the dough
• Cold butter: creates tender layers Grate it right from the fridge for best flakiness
• Buttermilk: makes biscuits tender and tangy If out add a squeeze of lemon to milk

For Topping

• Melted butter: gives the tops extra richness

Step-by-Step Instructions

Prep the Oven and Baking Dish:

Preheat your oven to a hot temperature and coat a large casserole dish so nothing sticks

Whisk the Liquid Base:

Combine the chicken broth and half and half in a bowl with a good whisk so the mixture is creamy and even

Make the Vegetable Base:

Melt butter in a large skillet set over medium heat letting it foam before stirring in chopped onion carrots and celery Cook vegetables for ten minutes until they are fragrant and just soft

Add the Flour and Build a Roux:

Sprinkle flour into the mix stirring constantly for a minute so the raw taste cooks out and you create a thick paste

Pour in Liquids and Thicken:

Pour the chicken broth mixture in a slow steady stream while stirring Scrape the bottom so nothing burns Simmer gently for five to six minutes until the mixture thickens up Keep stirring and do not let it boil to keep the filling silky

Add Seasoning Chicken and Peas:

Add salt black pepper cooked chicken and frozen peas Giving everything a final stir to fully combine

Fill the Baking Dish:

Spread the hot chicken stew evenly in your casserole dish

Make the Biscuit Dough:

Mix flour cheddar chives baking powder and salt in a bowl Grate cold butter straight into the dry mix Use a fork or pastry cutter until coarse crumb shapes form Add the buttermilk and stir just until no dry flour remains The dough must be thick but not tough and a little lumpy

Top and Bake:

Drop big heaping spoonfuls of biscuit dough right onto the stew mound them evenly all around so the biscuits rise and get golden Place dish in the oven and bake for twenty three to twenty five minutes until the biscuit tops are deeply golden brown

Finish With Butter:

When you pull out the hot casserole brush the biscuit tops with melted butter Let cool for a few minutes then serve piping hot

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Growing up my favorite part was always tearing off a fluffy biscuit and using it to soak up every last bit of sauce When I made this for my parents my dad said it reminded him of his childhood and asked for seconds immediately

Storage Tips

Leftover chicken pot pie holds up well in the refrigerator Cover tightly with foil or a lid and it will last up to three days You can reheat portions in the oven to keep biscuits crisp or warm gently in the microwave The biscuits soften a bit over time but the flavor stays comforting

Ingredient Substitutions

If you are short on cooked chicken rotisserie or leftover roast work great even turkey in a pinch You can swap out carrots or celery for parsnip or even butternut squash in winter For the biscuit topping if chives are unavailable a little green onion can stand in And if you only have regular milk instead of buttermilk a splash of yogurt or lemon juice brings back a bit of tang

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Serving Suggestions

Scoop generous portions straight from the baking dish into wide shallow bowls where the creamy stew can pool around the biscuits Some people love hot sauce or a fall salad on the side At Sunday dinners I serve this with simple roasted green beans

Cultural Context

Chicken pot pie is a classic American comfort food born from the tradition of piecing together stews with whatever odds and ends you had on hand Biscuits on top is a Southern trick to keep the crust golden and fluffy rather than buried under the filling

Recipe FAQs

→ How do I ensure the biscuits stay flaky?

Use cold, grated butter and avoid over-mixing the dough. Work quickly to keep ingredients chilled for flakiness.

→ Can I substitute buttermilk in the biscuits?

Yes! If out of buttermilk, add a teaspoon of lemon juice or vinegar to milk and let sit a few minutes.

→ Is it possible to use rotisserie chicken?

Rotisserie chicken works wonderfully. Just shred it and add to the filling for faster prep.

→ How can I make the filling thicker?

If the filling is too thin, cook it a few more minutes, stirring, so the flour thickens the sauce fully.

→ Should the biscuits bake covered or uncovered?

Leave uncovered to let the tops brown to a golden, crisp finish. Watch closely toward the end of baking.