Description
Indulge in the warmth of a homemade Cheddar Biscuit Topped Harvest Chicken Pot Pie, a delightful twist on the classic comfort food. This one-dish wonder features a creamy filling brimming with tender chicken, vibrant seasonal vegetables like butternut squash and mushrooms, and aromatic herbs. Crowned with fluffy, cheesy drop biscuits, this pot pie is ideal for cozy evenings and family gatherings. Effortlessly combining rich flavors and easy preparation, it’s sure to become a favorite in your household.
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. Sauté diced onion until softened.
- Add butternut squash and mushrooms; cook until tender. Stir in garlic, sage, and thyme.
- Melt butter; mix in flour to form a roux. Gradually whisk in chicken stock and milk, seasoning with salt and pepper.
- Stir in chopped chicken and peas; remove from heat.
- For the biscuit topping, mix dry ingredients in a bowl. Cut in cold butter until crumbly; add buttermilk and cheese.
- Pour filling into a greased baking dish; dollop biscuit mixture on top.
- Bake for approximately 20 minutes or until biscuits are golden brown.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (230g)
- Calories: 420
- Sugar: 4g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 60mg