Chicken Pot Pie with Cheesy Biscuit Topping
Chicken Pot Pie with Cheesy Biscuit Topping
Ingredients
For the Chicken and Vegetable Filling
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken breast, cubed into 1-inch pieces
- 1 tablespoon Cajun seasoning, or to taste
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 1 cup carrots, diced
- 1/2 cup celery, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, chopped
- 1 cup frozen green peas
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Cheesy Biscuit Topping
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1 cup shredded medium cheddar cheese
- 3/4 cup milk
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the cubed chicken breast and season liberally with Cajun seasoning. Sauté until cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the pot and set aside in a bowl.
⏱️ 7 min
- 3
Add butter to the same pot. Add diced yellow onion, carrots, and celery. Sauté until softened, about 5-8 minutes. Add minced garlic and dried thyme, and cook for another minute until fragrant.
⏱️ 9 min
- 4
Sprinkle all-purpose flour over the sautéed vegetables and stir well to coat, cooking for 1-2 minutes to create a roux.
⏱️ 2 min
- 5
Return the cooked chicken to the pot. Pour in the chicken broth and heavy cream. Stir well to combine, scraping any browned bits from the bottom of the pot. Bring the mixture to a simmer, stirring occasionally, until the sauce thickens, about 5-7 minutes.
⏱️ 7 min
- 6
Stir in the fresh chopped parsley and frozen green peas. Season with salt and black pepper to taste. Remove the pot from the heat.
⏱️ 2 min
- 7
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt for the biscuit topping. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 5 min
- 8
Stir in the shredded cheddar cheese. Gradually add the milk, mixing until just combined and a thick, dough-like consistency forms. Be careful not to overmix.
⏱️ 3 min
- 9
Ladle the hot chicken and vegetable filling into four individual oven-safe bowls or ramekins. Alternatively, you can use a single 9x13 inch baking dish.
⏱️ 3 min
- 10
Drop spoonfuls of the cheesy biscuit dough evenly over the top of the hot filling in each bowl. For a single baking dish, drop spoonfuls over the entire surface.
⏱️ 2 min
- 11
Bake for 20-25 minutes, or until the biscuit topping is golden brown and cooked through, and the filling is bubbly. If using a single baking dish, baking time may be closer to 30-35 minutes.
⏱️ 25 min•🌡️ 400
- 12
Carefully remove from the oven and let cool for a few minutes before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Pot Pie with Cheesy Biscuit Topping
Ingredients
For the Chicken and Vegetable Filling
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken breast, cubed into 1-inch pieces
- 1 tablespoon Cajun seasoning, or to taste
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 1 cup carrots, diced
- 1/2 cup celery, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, chopped
- 1 cup frozen green peas
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Cheesy Biscuit Topping
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1 cup shredded medium cheddar cheese
- 3/4 cup milk
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the cubed chicken breast and season liberally with Cajun seasoning. Sauté until cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the pot and set aside in a bowl.
⏱️ 7 min - 3
Add butter to the same pot. Add diced yellow onion, carrots, and celery. Sauté until softened, about 5-8 minutes. Add minced garlic and dried thyme, and cook for another minute until fragrant.
⏱️ 9 min - 4
Sprinkle all-purpose flour over the sautéed vegetables and stir well to coat, cooking for 1-2 minutes to create a roux.
⏱️ 2 min - 5
Return the cooked chicken to the pot. Pour in the chicken broth and heavy cream. Stir well to combine, scraping any browned bits from the bottom of the pot. Bring the mixture to a simmer, stirring occasionally, until the sauce thickens, about 5-7 minutes.
⏱️ 7 min - 6
Stir in the fresh chopped parsley and frozen green peas. Season with salt and black pepper to taste. Remove the pot from the heat.
⏱️ 2 min - 7
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt for the biscuit topping. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 5 min - 8
Stir in the shredded cheddar cheese. Gradually add the milk, mixing until just combined and a thick, dough-like consistency forms. Be careful not to overmix.
⏱️ 3 min - 9
Ladle the hot chicken and vegetable filling into four individual oven-safe bowls or ramekins. Alternatively, you can use a single 9x13 inch baking dish.
⏱️ 3 min - 10
Drop spoonfuls of the cheesy biscuit dough evenly over the top of the hot filling in each bowl. For a single baking dish, drop spoonfuls over the entire surface.
⏱️ 2 min - 11
Bake for 20-25 minutes, or until the biscuit topping is golden brown and cooked through, and the filling is bubbly. If using a single baking dish, baking time may be closer to 30-35 minutes.
⏱️ 25 min•🌡️ 400 - 12
Carefully remove from the oven and let cool for a few minutes before serving.
⏱️ 5 min