Cheddar Biscuit Chicken Pot Pie Bake with Golden Garlic Butter Crust Tips, FAQ & printable recipe

Tips for success

To achieve the ultimate flaky texture in your cheddar biscuits, try grating the cold butter using a box grater instead of cubing it. Grated butter distributes beautifully throughout the flour, ensuring even pockets of steam without the risk of overworking the dough.

Keep the flour and grated butter mixture in the freezer for ten minutes before adding the milk to keep everything as cold as possible. This extra step guarantees a bakery-quality crust that rises beautifully.

If you prefer a thicker gravy in your pot pie, allow the flour and butter mixture to cook for a full two minutes before slowly whisking in the chicken broth. This cooks out the raw flour taste and helps the starch expand fully.

Whisk constantly while pouring the liquid to prevent any lumps from forming, resulting in a perfectly smooth, velvety sauce that holds up beautifully under the heavy biscuit topping. A smooth gravy is key to a perfect pot pie experience.

Variations

• Bacon Cheddar Biscuit Pot Pie: Fold crumbled cooked bacon into the biscuit dough along with the cheddar cheese for an extra smoky flavor profile.
• Spicy Cajun Chicken Pot Pie: Add a teaspoon of Cajun seasoning to the chicken filling and swap the cheddar for pepper jack cheese to give this dish a spicy kick.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze cooked portions in airtight containers or freezer bags for up to 2 months. Thaw in the fridge before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 15-20 minutes to restore the biscuit's crisp texture. Avoid microwave reheating if possible.

Store any leftovers in an airtight container in the refrigerator for up to three days. To preserve the texture of the biscuit crust, avoid stacking pieces of the casserole on top of one another. For longer storage, freeze the cooked casserole in individual portions wrapped tightly in plastic wrap and aluminum foil for up to two months. Thaw completely in the refrigerator overnight before reheating.

You can prepare the chicken and vegetable filling up to one day in advance. Store the cooled filling in an airtight container in the refrigerator. When ready to bake, reheat the filling on the stovetop until it is steaming hot before transferring it to the baking dish.

Prepare the biscuit dough fresh just before baking, drop it onto the hot filling, and bake as directed. Do not assemble the raw dough on the filling ahead of time.

Serving ideas

Serve this comforting casserole hot, straight from the baking dish. Use a large serving spoon to scoop deep into the dish, ensuring each portion gets a generous amount of the creamy chicken filling along with a whole, golden cheddar biscuit.

The contrast between the rich, steaming gravy and the crunchy, buttery crust is best enjoyed immediately after the brief resting period. This dish is perfect for family gatherings or cozy Sunday dinners.

This dish is a complete meal on its own, but it pairs wonderfully with a crisp, light side salad tossed in a simple vinaigrette to balance the richness of the cream and cheese. Steamed green beans or roasted broccoli also make excellent accompaniments, adding a bright pop of color and fresh flavor to the dinner table. These simple additions elevate the meal and provide a wonderful contrast to the rich, savory casserole.

Frequently asked questions

Recipe card

Cheddar Biscuit Chicken Pot Pie Bake with Golden Garlic Butter Crust

Prep 20 minCook 35 minRest 10 minTotal 1 h 5 minServes 6

Ingredients

• 4 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 stalks celery, sliced
• 1.5 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 2 cups frozen peas and carrots, thawed
• kosher salt and black pepper to taste
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 cup unsalted butter, cold and cubed
• 1 1/2 cups shredded cheddar cheese
• 3/4 cup whole milk
• 3 tbsp unsalted butter, melted
• 1/2 tsp garlic powder
• 1 tsp dried parsley

Instructions

1. Melt the unsalted butter in a large skillet over medium heat. Add the diced yellow onion and sliced celery, stirring occasionally. Sauté for about 5 minutes until the vegetables are soft and translucent, creating a fragrant base for the filling.
2. Add the cubed raw chicken breasts to the skillet with the sautéed vegetables. Season with salt and pepper. Cook, stirring frequently, for 8 to 10 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
3. Sprinkle the flour over the chicken and vegetables, stirring constantly for 1 minute. Slowly pour in the chicken broth and heavy cream, whisking continuously to prevent lumps. Bring to a simmer, then stir in the thawed peas and carrots. Cook for 3 minutes until the sauce thickens.
4. In a large bowl, whisk together the flour and baking powder. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the whole milk until a sticky dough forms.
5. Transfer the hot chicken filling into a greased 9x13-inch glass baking dish. Fold the shredded cheddar cheese into the biscuit dough, then drop spoonfuls of the cheesy dough evenly over the hot filling, covering most of the surface.
6. Place the baking dish in the preheated oven at 400°F (204°C). Bake for 20 to 25 minutes until the cheddar biscuits are puffed, golden brown, and cooked through, and the filling is bubbling vigorously around the edges.
7. In a small bowl, combine the melted unsalted butter, garlic powder, and dried parsley. Remove the casserole from the oven and immediately drizzle or brush this garlic herb butter over the hot biscuit tops. Let rest for 10 minutes before serving.

Contains: milk, gluten, celery

Estimated nutrition per serving

Calories

770

Protein

42 g

Carbohydrates

43 g

Fat

48 g

Fiber

2.5 g

Sugar

4 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.