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When it comes to comfort food, few dishes evoke the warm, cozy feelings of home quite like a pot pie. This classic dish, with its flaky crust and hearty filling, has been a beloved staple in kitchens for generations. Pot pie is not just a meal; it’s a hug in a dish, offering a satisfying blend of flavors and textures that can warm even the coldest of days.

Flaky Chicken and Cheddar Biscuit Pot Pie

Discover the ultimate comfort food with our Flaky Chicken and Cheddar Biscuit Pot Pie recipe! This delightful twist on a classic pot pie features a creamy chicken filling loaded with tender vegetables, all topped with cheesy, flaky biscuits that are simply irresistible. Perfect for weeknight dinners or special gatherings, this dish promises warmth and deliciousness in every bite. Elevate your cooking with fresh ingredients and watch it become a family favorite!
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Ingredients
  

For the Filling:

2 tablespoons olive oil

1 small onion, diced

2 cloves garlic, minced

2 medium carrots, diced

1 celery stalk, diced

1 cup frozen peas

2 cups cooked chicken, shredded (you can also use rotisserie chicken)

3 tablespoons all-purpose flour

2 cups chicken broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

½ teaspoon salt

¼ teaspoon black pepper

½ cup heavy cream

1 tablespoon fresh parsley, chopped (for garnish)

For the Cheddar Biscuit Topping:

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon baking soda

1 teaspoon salt

½ teaspoon garlic powder

½ cup unsalted butter, cold and cubed

1 cup sharp cheddar cheese, shredded

¾ cup buttermilk

Instructions
 

Prepare the Filling:

    - Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the diced onion and sauté for about 3 minutes until it becomes translucent.

      - Incorporate the minced garlic, diced carrots, and celery into the skillet. Cook for an additional 5 minutes until the vegetables are softened and fragrant.

        - Sprinkle the all-purpose flour over the sautéed vegetables, stirring well to coat everything evenly. Cook this mixture for 1-2 minutes to ensure the flour loses its raw taste.

          - Gradually pour in the chicken broth while stirring continuously. Bring the mixture to a simmer, allowing it to thicken for about 5-7 minutes.

            - Stir in the shredded chicken, frozen peas, dried thyme, dried rosemary, salt, black pepper, and heavy cream. Mix thoroughly and then remove from heat.

              Make the Biscuit Topping:

                - Preheat your oven to 425°F (220°C).

                  - In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and garlic powder until evenly combined.

                    - Using a pastry cutter or your fingers, cut the cold cubed butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.

                      - Gently fold in the shredded sharp cheddar cheese, then gradually add buttermilk, mixing until a soft dough forms. Be careful not to overmix, as this will ensure fluffy biscuits.

                        Assemble the Pot Pie:

                          - Pour the prepared chicken filling into a greased 9-inch pie dish or an oven-safe skillet, spreading it out evenly.

                            - Using a spoon or a small ice cream scoop, drop spoonfuls of the biscuit dough over the chicken filling, ensuring an even coverage while leaving some gaps for steaming.

                              Bake:

                                - Place the assembled pot pie in the preheated oven. Bake for 20-25 minutes, or until the biscuit topping is golden brown and fully cooked through.

                                  - Allow the pot pie to cool for a few minutes before garnishing it with freshly chopped parsley. Serve warm for a comforting meal.

                                    Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings

                                      - Presentation Tips: Serve the pot pie directly from the dish, garnished with extra parsley on top. For added flair, pair it with a light side salad or some steamed vegetables for a complete meal. Enjoy!