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A very creamy chicken pot pie with biscuits resting in an oval baking dish with a large spoon nestled into it.

Creamy Chicken Pot Pie with Cheddar Chive Biscuits

Sara
This creamy chicken pot pie is topped with homemade cheddar chive drop biscuits and makes 4-5 servings. Made with shredded chicken, tender vegetables, and a rich, creamy sauce, it's a pretty easy comfort food favorite that's ready in just 45 minutes!
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Course Main Course
Cuisine American
Servings 5 servings
Calories 346 kcal

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.
    A saucepan full of cooked veggies, garlic, and seasoning
  • 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.
    A pot of chicken pot pie filling being made with a thick veggie and chicken broth paste being stirred by a wooden spoon.
  • 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.
    A pot full of super creamy chicken pot pie filling being stirred with a wooden spoon.
  • 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.
    A mixing bowl full of flour and butter to make drop biscuits
  • 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).
    a mixing bowl full of shaggy cheddar chive drop biscuit dough
  • 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.
    a baking tray with a small casserole dish full of chicken pot pie filling topped with cheddar drop biscuits
  • 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 baked chicken pot pie casserole with golden brown biscuits on top in an oval baking dish

Notes

This is a almost a cross between a thick chicken pot pie soup and standard chicken pot pie. If you'd like a thicker filling, reduce the chicken broth to 1/2 cup and let it simmer a little longer until super thickened.
You can use small store-bought biscuits, pie crust, or puff pastry as the topping if preferred.
I use whipped cream cheese to add a little richness and texture. You can use regular, room temperature cream cheese (room temp so it melts into the filling). There may be a couple little clumps of it in the filling, but those will melt further once the chicken is added.
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 (like I suggested in the recipe). It will also work well, and will give you a little more breathing room!

Nutrition

Serving: 1servingCalories: 346kcalCarbohydrates: 22gProtein: 21gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 87mgSodium: 760mgPotassium: 372mgFiber: 2gSugar: 7gVitamin A: 2817IUVitamin C: 7mgCalcium: 205mgIron: 2mg
Keyword chicken pot pie
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