Makes: 4-5 servings | Total Time: 45 minutes
Sooo, this is maybe one of my favorite fall recipes of all time. It’s a super creamy chicken pot pie (like, it leans into the thick “soup” side of things) made with shredded chicken, veggies, and a milk-based sauce with a touch of heavy cream and cream cheese for extra flavor and richness. THEN, instead of a traditional pie crust, it’s topped with homemade cheddar chive drop biscuits and omg … it’s borderline addictive.
I usually make small batch recipes, but this is more like a small casserole situation that makes 4-5 total servings. It’s still perfect for two people, but you’re for sure going to have some leftovers (and leftovers are soooo good). Both the chicken mixture and drop biscuit topping are easy to make, and the whole recipe comes together in about 45 minutes! (Important Note: I use this specific 9″ baking dish for this recipe, and I recommend using a 1.5 – 2 quart baking dish.)
Ingredients
For the Chicken Pot Pie Filling:
- 2 tablespoons Unsalted Butter
- 1/3 cup sliced Celery (about 1 stalk)
- 1/2 cup chopped Onion (yellow or white)
- 1/2 cup chopped Carrot
- 1/2 teaspoon Salt, plus more to taste
- freshly cracked Black Pepper, to taste
- 2 cloves Garlic, minced
- 1 teaspoon Italian Seasoning
- 2 tablespoons All-Purpose Flour
- 1 cup Chicken Broth (I used Better than Bouillon Roasted Chicken base)
- 3/4 cup Whole Milk
- 1/4 cup Heavy Cream
- 2 tablespoons Whipped Cream Cheese
- 2 cups cooked Shredded Chicken
- 1/3 cup Frozen Peas
For the Cheddar Chive Drop Biscuits:
- 2 tablespoons super cold Unsalted Butter
- 1/2 cup All-Purpose Flour
- 1 1/2 teaspoons Sugar
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/4 cup Shredded Sharp Cheddar Cheese (preferably shredded from a block of cheese)
- 2 tablespoons finely chopped Chives (or green onions)
- 1/4 cup Whole Milk (or Buttermilk)
Ingredient Notes
Chicken Broth: I used prepared Better than Bouillon Roasted Chicken base for this recipe. It adds a lot of flavor to the pot pie filling, and a jar of it will keep for a really long time so it’s pretty great for small batch recipes when you’re not using an entire carton of chicken broth every time. If you’re sensitive to salt, use low-sodium chicken broth, and add salt as you go to adjust the flavor.
Whole Milk + Heavy Cream: You can use all whole milk if you’d prefer, but let it simmer longer as it will take longer to thicken. You could also swap the whole milk and heavy cream for one cup of half and half.
Whipped Cream Cheese: I use this quite a bit to add a little flavor and creaminess to recipes. (Like this Spaghetti Chicken Alfredo, Perfect Creamed Spinach for Two, Chicken Enchiladas for Two, and Small Batch Chicken Enchilada Soup! You can substitute whipped cream cheese with regular (thick) cream cheese – just make sure it’s softened so it easily melts into the chicken mixture.
Shredded Chicken: Rotisserie chicken is an easy option for this! I also have this recipe that makes about 1 1/2 cups of shredded chicken, so you could double it and then have another cup for a separate recipe later in the week! Any leftover grilled or lightly seasoned cooked chicken will work for this recipe.
Biscuit Topping: This is a half batch of my Cheddar Chive Drop Biscuits (it usually makes six large biscuits, but we are making super tiny biscuits for this recipe!) I used a #40 cookie scoop (equivalent to 2 tablespoons) for this recipe.
This really is like a cross between chicken pot pie soup and a standard chicken pot pie. The chicken filling is REALLY creamy and a little loose, especially when it’s hot. Once it’s out of the oven, let it rest for a few minutes and it’ll thicken up! And leftovers are great because everything kind of absorbs into itself, making the filling even thicker.
How to Make It
Step One: Preheat the Oven + Cook the Vegetables. Preheat the oven to 400º F. In a large saucepan over medium heat, melt 2 tablespoons of butter. Add 1/3 cup sliced celery, 1/2 cup chopped onion, and 1/2 cup chopped carrot. Sprinkle 1/2 teaspoon salt over the veggies, then stir to coat them in the melted butter. Cook for 6-7 minutes, stirring occasionally, until softened.
Step Two: Add Garlic, Seasoning, and Flour. Stir in 2 cloves minced garlic and 1 teaspoon Italian seasoning, then cook for 30 seconds. Stir in 2 tablespoons all-purpose flour and cook for 1-2 minutes to cook out the “raw flour” taste.
Step Three: Add the Liquids. Slowly stir in about 1/4 cup of the chicken broth until a thick paste forms. Gradually stir in the remaining 3/4 cup of chicken broth very slowly, then slowly stir in 3/4 cup whole milk and 1/4 cup heavy cream. Bring the mixture to a simmer and cook for 5-6 minutes, stirring frequently, until thickened.
Step Four: Add Cream Cheese, Chicken, and Peas. Stir in 2 tablespoons whipped cream cheese, 2 cups shredded chicken, and 1/3 cup frozen peas until everything is evenly combined. Taste and season with salt and pepper as needed, then turn the heat beneath the pot to “low” to keep the filling warm while you make the biscuits.
Step Five: Make the Biscuits. In a large mixing bowl, whisk together 1/2 cup all-purpose flour, 1 1/2 teaspoons sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt. Cut 2 tablespoons super cold unsalted butter into small cubes and add them to the flour mixture. Use your hands or a pastry cutter to work the butter into the flour until it resembles tiny pebbles.
Stir in 1/4 cup shredded sharp cheddar cheese and 2 tablespoons finely chopped chives until evenly mixed. Add 1/4 cup whole milk (or buttermilk) and stir just until a shaggy dough forms. (Avoid over-mixing).
Step Six: Assemble + Bake. Carefully transfer the filling to a 1.5 – 2 quart baking dish. Use a small cookie scoop (I used this one – it’s 2 tablespoons) or a spoon to place small mounds (about 2 tablespoons each) of biscuit dough on top of the filling, leaving a little space between them so the filling can bubble through as it bakes.
Bake at 400º F for 12-15 minutes, or until the biscuits are a deep golden brown and cooked through.
Note: If the baking dish seems really full, place it onto a rimmed baking sheet before putting it in the oven. This way, if it does bubble over a little bit, the baking sheet will catch it.
A Flavor Journal Notes
Notes from my kitchen to you 🫶
- Small Batch Hacks™: If you don’t want to buy a whole thing of celery and carrots just for this recipe, grab them from the salad bar! Most salad bars have chopped celery and shredded carrots that will work great in this recipe.
- Make it even easier: Use shredded rotisserie chicken and store-bought biscuits for the topping. Look for cheddar biscuits for the most flavor!
- Be patient with the filling. It’s going to be very creamy, and you want it to be thick. Give it some real time to simmer and thicken so you aren’t left with an actual soup situation after it’s done baking. Keep in mind that the filling will still be pretty loose when it’s super hot straight out of the oven, but it will thicken as it rests.
- Add more veggies. Some chicken pot pie recipes also have green beans and/or corn. You can absolutely add either or both to this recipe!
- Baking dish: I used my 9-inch Staub oval baking dish (1.2-quart capacity) (the smaller one in that link) for this recipe, and it worked well! The filling will come really close to the top, so I definitely recommend placing the baking dish on a rimmed baking sheet before baking, just in case it bubbles over. If having the filling to the top makes you a little nervous, I recommend using a 1.5–2-quart baking dish – it will also work well, and will give you a little more breathing room!
Want to make more? You can totally double this recipe to feed more people! Double all of the ingredients, including the biscuit topping, and transfer the filling to a larger baking dish (a 9×13″ dish works well). Keep the biscuits the same size, using a small cookie scoop to distribute them evenly across the filling.
Be sure to use a large saucepan or Dutch oven to make the filling, and you may need to increase the simmer time by a few minutes to allow the sauce to thicken properly before transferring it to the baking dish. The baking time will remain pretty much the same, but bake it until the biscuits are golden brown and cooked through.
What to Serve With It
- Keep it simple: Serve it with a super simple mixed green salad with this Homemade Small Batch Ranch Dressing or Maple Balsamic Dressing.
- 🍷 Make it a little special: pair it with a glass of unoaked Chardonnay or Chenin Blanc.
How to Store Leftovers
Keep leftovers in an airtight container in the fridge for up to 3 days.
To reheat, transfer the leftovers to a small baking dish, cover with foil, and reheat in a 300º F oven for about 10-12 minutes until warmed through.
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Creamy Chicken Pot Pie with Cheddar Chive Biscuits
Ingredients
For the Chicken Pot Pie Filling:
- 2 tablespoons Unsalted Butter
- 1/3 cup sliced Celery about 1 stalk
- 1/2 cup chopped Onion yellow or white
- 1/2 cup chopped Carrot
- 1/2 teaspoon Salt plus more to taste
- 2 cloves Garlic minced
- 1 teaspoon Italian Seasoning
- 2 tablespoons All-Purpose Flour
- 1 cup Chicken Broth I used Better than Bouillon Roasted Chicken base
- 3/4 cup Whole Milk
- 1/4 cup Heavy Cream
- 2 tablespoons Whipped Cream Cheese
- 2 cups cooked Shredded Chicken
- 1/3 cup Frozen Peas
For the Cheddar Chive Drop Biscuits:
- 2 tablespoons super cold Unsalted Butter
- 1/2 cup All-Purpose Flour
- 1 1/2 teaspoons Sugar
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/4 cup Shredded Sharp Cheddar Cheese preferably shredded from a block of cheese
- 2 tablespoons finely chopped Chives or green onions
- 1/4 cup Whole Milk or Buttermilk
Instructions
- Preheat the Oven + Cook the Vegetables. Preheat the oven to 400º F. In a large saucepan over medium heat, melt 2 tablespoons Unsalted Butter. Add 1/3 cup sliced Celery, 1/2 cup chopped Onion, and 1/2 cup chopped Carrot. Sprinkle 1/2 teaspoon Salt over the veggies, then stir to coat them in the melted butter. Cook for 6-7 minutes, stirring occasionally, until softened.
- Add Garlic, Seasoning, and Flour. Stir in 2 cloves Garlic (minced) and 1 teaspoon Italian Seasoning, then cook for 30 seconds. Stir in 2 tablespoons All-Purpose Flour and cook for 1-2 minutes to cook out the “raw flour” taste.
- Add the Liquids. Slowly stir in about 1/4 cup of the chicken broth until a thick paste forms. Gradually stir in the remaining 3/4 cup of chicken broth very slowly, then slowly stir in 3/4 cup Whole Milk and 1/4 cup Heavy Cream. Bring the mixture to a simmer and cook for 5-6 minutes, stirring frequently, until thickened.
- Add Cream Cheese, Chicken, and Peas. Stir in 2 tablespoons Whipped Cream Cheese, 2 cups cooked Shredded Chicken, and 1/3 cup Frozen Peas until everything is evenly combined. Taste and season with more salt and a few cracks of black pepper as needed then turn the heat beneath the pot to “low” to keep the filling warm while you make the biscuits.
- Make the Biscuits. In a large mixing bowl, whisk together 1/2 cup All-Purpose Flour, 1 1/2 teaspoons Sugar, 1 teaspoon Baking Powder, and 1/4 teaspoon Salt. Cut 2 tablespoons super cold Unsalted Butter into small cubes and add them to the flour mixture. Use your hands or a pastry cutter to work the butter into the flour until it resembles tiny pebbles.
- Stir in 1/4 cup Shredded Sharp Cheddar Cheese and 2 tablespoons finely chopped Chives until evenly mixed. Add 1/4 cup Whole Milk (or buttermilk) and stir just until a shaggy dough forms. (Avoid over-mixing).
- Assemble + Bake. Carefully transfer the filling to a 1.5 – 2 quart baking dish, or use the 1.2 quart baking dish I used in these photos (see the notes below). Use a small cookie scoop or a spoon to place small mounds (about 2 tablespoons each) of biscuit dough on top of the filling, leaving a little space between them so the filling can bubble through as it bakes.
- Bake at 400º F for 12-15 minutes, or until the biscuits are a deep golden brown and cooked through.Note: If the baking dish seems really full, place it onto a rimmed baking sheet before putting it in the oven. This way, if it does bubble over a little bit, the baking sheet will catch it.
Notes
Nutrition
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