Creamy chicken and vegetables under a blankie of cheddar biscuits. Bake one for dinner and eat it immediately or portion out for meals for the week. This one might be my personal favorite.

NutritionSortLoading...
Loading...

Chicken Pot Pie Filling:

2 lb boneless skinless chicken breasts or thighs, diced

1 Tbsp olive oil

4 Tbsp unsalted butter

1 large yellow onion, diced

2 medium carrots, diced

3 celery ribs, diced

3 garlic cloves, minced

⅓ c all-purpose flour

3 c low-sodium chicken broth

½ c whole milk

½ c heavy cream

1 c frozen peas

1 tsp fresh thyme leaves

1 tsp Dijon mustard

1 tsp kosher salt, plus more to taste

½ tsp black pepper

Select allAdd

SortLoading...
Loading...

Cheddar Biscuits:

2 c all-purpose flour

1 Tbsp baking powder

1 tsp baking soda

¾ tsp kosher salt

6 Tbsp cold unsalted butter, cubed

1 c shredded sharp cheddar

¾ c cold buttermilk

Select allAdd

1. Chicken: Heat olive oil in a wide skillet over medium-high. Season chicken lightly and cook until browned and the thickest pieces reach 165°F. Transfer to a plate.

2. Filling: Melt 4 Tbsp butter in the same pan. Add onion, carrot and celery. Cook 7-9 minutes until softened. Add garlic and cook 1 minute. Sprinkle with ⅓ c flour and stir for 1 minute.

3. Gradually whisk in broth, milk and cream. Simmer 5-8 minutes, until the sauce coats a spoon. Fold in chicken, peas, thyme, Dijon, salt and pepper. Taste before transferring to a 9"x13" baking dish.

4. Biscuits: Heat the oven to 425°F/220°C. Whisk biscuit flour, baking powder, baking soda and salt. Cut in cold butter until pea-size bits remain. Stir in cheddar, then buttermilk just until a shaggy dough forms.

5. Assembly: If the filling has cooled, reheat it until steaming hot before topping. Hot filling matters. Cold filling under raw biscuits can leave the bottoms doughy. The freezer-friendly move is filling now, fresh biscuits later. Spoon 10-12 biscuit mounds over the hot filling. Bake 22-27 minutes, until biscuits are deeply golden, cooked through in the middle and filling bubbles at the edges.

6. Serve: Let the pie stand for 10 minutes. Serve warm, keeping leftover biscuits separate from the filling if possible they so can be crisped again.

Storage & Reheating:

Store: Refrigerate cooked filling up to 4 days or freeze without biscuits up to 3 months. Refrigerate baked pot pie leftovers up to 4 days.

Reheat: Reheat filling to steaming hot (165°F) before adding freshly made biscuits and baking. Reheat baked biscuits separately in a 350°F/175°C oven to restore their crust.

Tags: baking, biscuit, chicken, dinner, egg-free, eggless, freezer-meal, make-ahead, nut-free

Bare Minimum - Substack (September 26, 2026)