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Cheddar Biscuit Topped Harvest Chicken Pot Pie

Cheddar Biscuit Topped Harvest Chicken Pot Pie
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Experience the warm embrace of comfort with this Cheddar Biscuit Topped Harvest Chicken Pot Pie. This delightful dish features tender chicken and vibrant seasonal vegetables enveloped in a creamy sauce, topped with fluffy cheddar biscuits that add a cheesy twist. Perfect for family dinners or cozy gatherings, this one-dish wonder is not only easy to prepare but also offers impressive presentation. With customizable ingredients, you can make it your own while enjoying the rich flavors that make this pot pie a true autumn favorite.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 heaping cup butternut squash, diced
  • 2 cups white button mushrooms, sliced
  • 1 clove garlic, minced
  • 6 fresh sage leaves, chopped
  • ½ tablespoon fresh thyme leaves
  • 5 tablespoons butter
  • ⅓ cup all-purpose flour
  • 1¾ cups chicken stock
  • ½ cup milk
  • 1 cup frozen peas
  • 1 pound cooked chicken, chopped
  • Salt and pepper, to taste
  • 2 cups all-purpose flour (for biscuits)
  • 6 tablespoons unsalted cold butter, cut into small pieces
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ tablespoon sugar
  • 1¼ cups buttermilk
  • 1 cup shredded cheddar cheese
  • 2 tablespoons fresh parsley, finely chopped

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large sauté pan, heat olive oil over medium-high heat. Add onions and cook until softened.
  3. Stir in butternut squash and mushrooms; reduce heat to medium and cook until tender. Add garlic, sage, and thyme.
  4. Melt butter in the vegetable mixture; stir in flour to form a roux. Gradually whisk in chicken stock and milk; season with salt and pepper.
  5. Once thickened, mix in chopped chicken and frozen peas; remove from heat.
  6. For the biscuit topping, whisk together flour, baking powder, baking soda, salt, sugar. Cut in cold butter until crumbly; stir in buttermilk and cheese until just combined.
  7. Pour filling into a greased 9×13-inch baking dish and drop biscuit dough over the top.
  8. Bake uncovered for about 20 minutes or until biscuits are golden brown.

Nutrition

Find it online: https://auntcooks.com/cheddar-biscuit-topped-harvest-chicken-pot-pie/