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Pot pie is a beloved classic, often associated with warmth, nostalgia, and the comforts of home. This dish has long been a staple in American kitchens, celebrated for its rich, savory filling encased in a flaky crust. But what if you could elevate this traditional comfort food with a unique twist? Enter the Flaky Chicken and Cheddar Biscuit Pot Pie, a delightful take on the classic that swaps out the usual pastry crust for a light and fluffy cheddar biscuit topping. This change not only enhances the flavor profile but also adds a delightful texture that pairs perfectly with the creamy filling beneath.

Flaky Chicken and Cheddar Biscuit Pot Pie

Discover the ultimate comfort food with this Flaky Chicken and Cheddar Biscuit Pot Pie! This modern twist on a classic features a creamy filling of shredded rotisserie chicken and mixed veggies, topped with light, fluffy cheddar biscuits. Quick and easy to prepare, this dish is perfect for busy weeknights or impressing guests. Follow our guide to create a satisfying meal that combines rich flavors and delightful textures, warming your heart and home.
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Ingredients
  

For the Filling:

2 cups cooked chicken, shredded (rotisserie chicken works wonderfully)

1 cup frozen mixed vegetables (a blend of peas, carrots, corn, and green beans)

1/2 cup celery, diced

1/2 cup onion, diced

2 cloves garlic, minced

3 cups chicken broth

1/2 cup milk

1/4 cup all-purpose flour

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

2 tablespoons olive oil

For the Biscuit Topping:

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/2 cup cold unsalted butter, cubed

1 cup shredded sharp cheddar cheese

3/4 cup whole milk

1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions
 

Prepare the Filling:

    - In a large pot, heat the olive oil over medium heat. Add the diced onions and celery. Sauté for approximately 5 minutes until the vegetables are softened and slightly translucent.

      - Stir in the minced garlic and sauté for an additional minute, allowing it to become fragrant.

        - Sprinkle the all-purpose flour over the sautéed vegetables, stirring well to coat. Cook this mixture for about 2 minutes, allowing the flour to toast slightly.

          - Gradually pour in the chicken broth, stirring continuously to prevent lumps from forming. Add the milk, thyme, rosemary, salt, and pepper. Bring this mixture to a gentle simmer.

            - Mix in the shredded chicken and frozen mixed vegetables. Continue to cook for about 5-7 minutes, or until the filling thickens to your desired consistency. Once thickened, remove from heat and set aside.

              Make the Biscuit Topping:

                - Preheat your oven to 425°F (220°C).

                  - In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined. Use a pastry cutter or your fingers to cut in the cold, cubed butter until the mixture resembles coarse crumbs.

                    - Gently stir in the shredded cheddar cheese, ensuring it is evenly distributed.

                      - Gradually add the milk to the flour mixture, stirring until just combined. Be careful not to overmix, as this will affect the flakiness of your biscuits.

                        Assemble the Pot Pie:

                          - In a greased 9-inch pie dish or oven-safe skillet, pour the chicken and vegetable filling, distributing it evenly across the dish.

                            - Use a spoon to drop dollops of the biscuit dough over the filling. Leave small gaps between the dollops to allow steam to escape, which will help the biscuits to rise and become flaky.

                              Bake:

                                - Place the assembled pot pie in the preheated oven. Bake for 20-25 minutes, or until the biscuit topping is puffed up and golden brown.

                                  - Once baked, remove from the oven and let it cool for a few minutes to set. Optionally, sprinkle with fresh parsley for a splash of color.

                                    Serve:

                                      - Spoon generous portions of the pot pie onto plates, ensuring that each serving includes a delightful mix of filling and biscuit topping. Enjoy the warm, comforting flavors of your Flaky Chicken and Cheddar Biscuit Pot Pie!

                                        Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 6