Go Back
–+ servings

Cheddar Bay Biscuit Chicken Pot Pie

My chicken pot pie for two gets a whole new crown: fluffy, cheesy cheddar bay biscuits baked right on top of the filling. Underneath, it’s the same creamy, herby filling loaded with caramelized veggies, tender chicken, and warm spices. Once the biscuits come out golden from the oven, they get a generous brush of garlic herb butter and parmesan that soaks right into every crevice.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Yields4
Print Recipe Pin Recipe
Servings4

Ingredients

CHICKEN FILLING

  • 2 tablespoons unsalted butter
  • 2 carrots, diced
  • 1/4 large yellow onion, diced
  • 2 celery ribs, diced small
  • 2 teaspoons minced garlic
  • 3 sage leaves, finely chopped
  • 4 sprigs thyme, leaves removed and finely chopped
  • Pinch of rosemary leaves, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 1/3 to 1 1/2 cups chicken broth
  • 1/3 cup half and half, or whole milk or heavy cream
  • 1/2 teaspoon salt, adjust to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon yellow mustard
  • Dash of turmeric
  • Dash of nutmeg
  • 8 ounces rotisserie chicken, shredded (about 1 1/2 cups)
  • 1/3 cup frozen baby peas

BISCUIT DOUGH

  • 1 1/3 cups all-purpose flour
  • 1/2 tablespoon granulated white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • Pinch of cayenne powder
  • 1/3 cup cold unsalted butter
  • 2/3 cup buttermilk
  • 1 cup sharp cheddar, shredded

GARLIC & HERB BUTTER

  • 1/3 cup unsalted butter, melted
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon minced garlic, to taste
  • 2 tablespoons grated parmesan
  • Pinch of black pepper, to taste
  • Pinch of salt, to taste

Instructions 

Start Cooking

CHICKEN FILLING

  1. Place the butter for the biscuit dough in the freezer so it gets very cold while you make the filling.
  2. Preheat the oven to 400°F.
  3. In a medium skillet over medium heat, melt the butter, then toss in the carrots, onion, and celery. Cook for 7 to 8 minutes, stirring occasionally with a wooden spoon, until softened with some browning and caramelization.
  4. Stir in the garlic, sage, thyme, and rosemary and cook for 1 minute until fragrant.
  5. Sprinkle the flour over the vegetables, stir to coat, and cook for 1 minute.
  6. Slowly pour in the chicken broth while whisking with a hand whisk to avoid lumps, then pour in the half and half. Simmer for 2 to 3 minutes until the sauce thickens slightly.
  7. Season with the salt, black pepper, smoked paprika, red pepper flakes, mustard, turmeric, and nutmeg, then taste and adjust.
  8. Fold in the shredded chicken and peas and simmer for 3 to 4 minutes until heated through, then remove from the heat.
  9. Divide the filling between two 5.5-inch skillets, or spread it into one large baking dish, and set on a baking sheet.

BISCUIT DOUGH

  1. In a large bowl, combine the flour, sugar, baking powder, salt, garlic powder, oregano, parsley, and cayenne, then whisk with a hand whisk until evenly mixed.
  2. Using the large holes of a box grater, grate the very cold butter directly into the flour mixture, then toss with a rubber spatula until the butter shreds are coated.
  3. Pour in the buttermilk and fold with the rubber spatula until mostly combined.
  4. Sprinkle in the cheddar and fold just until a shaggy dough forms.

GARLIC & HERB BUTTER

  1. In a small bowl, stir together the melted butter, parsley, garlic, parmesan, black pepper, and salt until combined.

ASSEMBLE & BAKE

  1. Using a cookie scoop or ice cream scoop, drop 3 to 4 rounds of dough over the filling in each skillet. If using a large baking dish, scoop on enough rounds to almost cover the entire top.
  2. Bake for 20 to 25 minutes or until the biscuits are golden and fully cooked through.
  3. Optional, if needed: Switch the oven to broil and broil for 2 to 3 minutes until the tops are deep golden.
  4. Brush the garlic herb butter all over the hot biscuits with a pastry brush, let cool for 5 minutes, then enjoy!

Notes

Q: How long should I bake it in a large baking dish?
A: Give it an extra 5 to 10 minutes in the oven so the biscuits cook all the way through in the center. They should be golden on top and no longer doughy underneath.
 
Q: Can I make the filling ahead of time?
A: Yes. Cook the filling, cool it, and store it in the fridge for up to 2 days. Reheat it slightly before topping with fresh biscuit dough and baking as directed.
 
Q: Why freeze and grate the butter?
A: Very cold butter grates into thin shreds that spread through the dough and release steam as they bake. That gives the biscuits a fluffier, more tender texture on top of the filling.
 
Q: Can I make the biscuit dough ahead?
A: It’s best made right before baking so the baking powder stays active and the butter stays cold. You can whisk the dry ingredients together a day ahead, then grate in the butter and add the buttermilk and cheddar when you’re ready to bake.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!