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Introduction

Savory Cheddar Herb Biscuit Pot Pie

Indulge in the cozy comfort of Savory Cheddar Herb Biscuit Pot Pie, where tender chicken and vibrant vegetables mingle in a rich, creamy sauce, all topped with golden, cheesy biscuits. This delightful dish is perfect for family gatherings or casual dinners. Each bite promises a blend of comforting flavors and textures that will warm your heart. Explore the recipe and learn how to create this culinary hug that will become a favorite at your table.
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Ingredients
  

For the filling:

1 lb (450g) boneless skinless chicken thighs, diced

1 cup (150g) carrots, diced

1 cup (150g) frozen peas

1 cup (150g) potatoes, diced

1 medium onion, chopped

3 cloves garlic, minced

2 cups (500ml) chicken broth

1 cup (240ml) heavy cream

1 tsp dried thyme

1 tsp dried rosemary

1 tsp paprika

Salt and pepper, to taste

2 tbsp olive oil

2 tbsp all-purpose flour (for thickening)

For the biscuit topping:

2 cups (250g) all-purpose flour

1 tbsp baking powder

1/2 tsp salt

1/4 cup (60g) unsalted butter, cold and cubed

1 cup (100g) sharp cheddar cheese, shredded

1 tbsp fresh parsley, chopped

1 tbsp fresh chives, chopped

3/4 cup (180ml) buttermilk

Instructions
 

Prepare the Filling:

    - In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic; sauté until translucent (about 3-4 minutes).

      - Add the diced chicken to the skillet, seasoning with salt, pepper, thyme, rosemary, and paprika. Cook until the chicken is browned on all sides, about 5-7 minutes.

        - Stir in the carrots and potatoes, cooking for an additional 5 minutes.

          - Sprinkle the flour over the mixture and stir well to coat. Gradually add the chicken broth while stirring to avoid lumps. Bring to a simmer.

            - Once simmering, add the heavy cream and frozen peas, stirring until the mixture thickens (about 5 minutes). Adjust seasoning to taste.

              - Remove from heat and set aside to cool slightly.

                Make the Biscuit Topping:

                  - Preheat the oven to 400°F (200°C).

                    - In a large bowl, whisk together the all-purpose flour, baking powder, and salt.

                      - Add cold, cubed butter to the flour mixture, using a pastry cutter or your fingers to incorporate until the mixture resembles coarse crumbs.

                        - Fold in the shredded cheddar cheese, parsley, and chives.

                          - Gradually pour in the buttermilk, stirring until just combined. Be careful not to overmix.

                            Assemble the Pot Pie:

                              - Pour the filling into a large baking dish or individual ramekins.

                                - Drop spoonfuls of the biscuit dough over the filling, ensuring it’s distributed evenly but with some gaps for steam to escape.

                                  - Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.

                                    Serve:

                                      - Allow the pot pie to rest for a few minutes before serving. Garnish with additional fresh herbs if desired. Enjoy your comforting and savory dish!

                                        Prep Time, Total Time, Servings: 20 min | 50 min | 6 servings