Chicken Pot Pie with Cheddar Biscuit Crust

My family loves Chicken Pot Pie, but I had never attempted to make it myself. I always just bought one from the store, until now. I was always intimidated by the crust. After making a peach cobbler a few days ago with sweet biscuits on top, I thought, “Well why not put biscuits on top of a pot pie”? It’s faster and easier than most pot pie recipes, and the results are delicious.

Chicken Pot Pie is the ultimate comfort food. Warm, rich, filling… The kind of food that brings back memories of meals lovingly made by your mom, and make you feel all warm and fuzzy inside as you eat it. I hope your family enjoys it as much as we do!

Chicken Pot Pie with Cheddar Biscuit Crust

For Filling:
2-16 oz bags frozen mixed vegetables
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 1/2 cups chicken stock or broth
2 cups cooked chicken, cut into 1/2-inch pieces
Salt and fresh ground black pepper to taste

For Biscuit Crust:
2 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup shredded cheddar cheese
1/4 cup grated Parmesan
3/4 stick {6 tablespoons} cold unsalted butter, cut into 1/2-inch pieces
1 1/4 cups buttermilk

Make Filling:
Melt butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 3 to 4 quart pot over medium heat. Add vegetables and stir occasionally until vegetables are warmed through, about 5 to 7 minutes.
Sprinkle with flour and cook, stirring constantly, but gently for 2 minutes.
Turn heat up to medium-high and stir in stock, scraping up any brown bits and bring to a boil while stirring, then simmer until slightly thickened, about 3 minutes.
Stir in chicken and salt and pepper to taste.
Pour filling into a greased 13 x 9 baking pan and place into a warm oven while you prepare the biscuit crust.

Make Biscuit Crust:
Whisk together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheese and toss to coat. Blend in butter with a pastry blender or your fingers until mixture resembles coarse meal.
Add buttermilk and stir just until a dough forms.
Carefully remove pan of filling from oven and turn heat up to 400 degrees.
Drop biscuit dough onto filling by heaping spoonfuls.
Return pan to oven and bake until biscuits are puffed and golden brown and filling is bubbling, 25 to 35 minutes.
Let stand 10 minutes before serving.

Recipe shared with: Tuesdays At The Table, Tempt My Tummy Tuesday, Tasty Tuesday

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april

April is a dedicated wife and mother of five, as well as Mamaw to two adorable grandbabies. She resides in Southern Indiana, along with her husband Joe and their daughter Melissa, and enjoys the quite life on their 3 acre homestead. She enjoys blogging about her adventures in frugal and healthy, grain-free cooking, gardening, household tips, and her family. April is also the owner and writer of The Secret Recipe Club, the fun Secret Santa of the food blog world.

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