Description
Indulge in the warmth of Cheddar Biscuit Topped Harvest Chicken Pot Pie, a comforting one-dish meal perfect for chilly nights and family dinners. This heartwarming pot pie features a creamy filling brimming with tender chicken, butternut squash, mushrooms, and fragrant herbs, all topped with fluffy cheddar drop biscuits that add an irresistible cheesy flavor. Easy to prepare and sure to impress, it’s an ideal choice for both weeknight meals and special occasions. Gather around the table and enjoy this delightful dish that will satisfy your cravings and bring everyone together.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 heaping cup butternut squash, diced
- 2 cups white button mushrooms, sliced
- 1 clove garlic, minced
- 6 fresh sage leaves, chopped
- ½ tablespoon fresh thyme leaves
- 5 tablespoons butter
- ⅓ cup all-purpose flour
- 1¾ cups chicken stock
- ½ cup milk
- 1 cup frozen peas
- 1 pound cooked chicken, chopped
- Salt and pepper, to taste
- 2 cups all-purpose flour
- 6 tablespoons unsalted cold butter, cut into small pieces
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ tablespoon sugar
- 1¼ cups buttermilk
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat oven to 400°F (200°C).
- In a large sauté pan, heat olive oil over medium-high heat and add diced onion; cook until softened. Stir in butternut squash and mushrooms; reduce heat to medium and cook for 8–10 minutes until squash is tender. Add minced garlic and cook for another minute. Stir in chopped sage and thyme.
- Add butter to the sauté pan and melt completely before stirring in flour to form a roux. Cook for 1–2 minutes until lightly golden. Gradually whisk in chicken stock and milk while seasoning with salt and pepper. Simmer until thickened, about 3–5 minutes.
- Stir in chopped chicken and frozen peas; remove from heat once combined.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Cut in cold butter using a pastry cutter or two forks until mixture resembles coarse crumbs. Add buttermilk and stir until just combined; fold in shredded cheddar cheese.
- Pour the pot pie filling into a lightly greased 9×13-inch baking dish and drop biscuit dough by ¼-cupfuls over the top of the filling evenly.
- Bake uncovered for about 20 minutes until biscuits are golden brown.
- Let rest for a few minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 440
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg