Savory Cheddar Herb Biscuit Pot Pie

When it comes to comfort food that evokes feelings of home and warmth, few dishes can compete with the classic pot pie. The Savory Cheddar Herb Biscuit Pot Pie takes this beloved traditional meal and infuses it with modern flair, creating a dish that not only satisfies hunger but also delights the palate. The warm, creamy filling is enveloped in a flaky, buttery crust made from savory cheddar herb biscuits, which elevate the pot pie experience to new heights.

Warm your heart and soul with this Savory Cheddar Herb Biscuit Pot Pie, a delightful twist on a classic comfort dish. This recipe features a creamy filling packed with seasonal veggies and tender chicken or turkey, topped with fluffy, cheesy biscuits infused with fresh herbs. Perfect for family gatherings or cozy weeknight dinners, this pot pie is a satisfying meal that combines rich flavors and inviting aromas, making it a true hallmark of home cooking.

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Ingredients

For the Filling:

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

3 medium carrots, diced

2 ribs celery, diced

1 cup frozen peas

1 pound cooked chicken or turkey, shredded

3 cups chicken or vegetable broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon cornstarch (optional, for thickening)

1 tablespoon fresh parsley, chopped

For the Savory Cheddar Herb Biscuits:

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

½ teaspoon garlic powder

½ cup cold unsalted butter, cubed

1 cup shredded sharp cheddar cheese

1 tablespoon fresh chives, chopped

1 tablespoon fresh thyme, chopped

¾ cup whole milk

Instructions

Prepare the Filling:

- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

- Stir in the minced garlic, diced carrots, and celery; cook for another 5 minutes until vegetables are tender.

- Add the frozen peas, shredded chicken (or turkey), broth, thyme, rosemary, salt, and pepper. Bring to a simmer and cook for 10 minutes.

- If you prefer a thicker filling, mix the cornstarch with a small amount of cold water to create a slurry, then stir it into the pot pie filling. Cook for an additional 2-3 minutes until thickened. Remove from heat and fold in the fresh parsley.

Make the Biscuits:

- Preheat the oven to 425°F (220°C).

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

- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

- Gently fold in the shredded cheddar cheese and chopped herbs.

- Gradually add the whole milk, stirring just until a dough forms. Avoid overmixing to keep the biscuits tender.

Assemble the Pot Pie:

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

- Spoon or drop the biscuit dough over the filling, leaving some space in between for the biscuits to rise.

Bake:

- Place the pot pie in the preheated oven and bake for 20-25 minutes or until the biscuits are golden brown and cooked through.

Serve:

- Allow the pot pie to cool for a few minutes before serving. Enjoy the comforting combination of savory filling and fluffy cheddar herb biscuits!

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 6 servings