CHEDDAR BISCUIT TOPPED HARVEST CHICKEN POT PIE
Creamy and delicious this Cheddar Biscuit Topped Harvest Chicken Pot Pie is full of hearty veggies and herbs and topped with soft and fluffy cheddar drop biscuits.
So Minnesota has been a little confused lately on what Fall is supposed to be. I am not going to complain at all, but I mean quit teasing me! I’m a warm weather girl at heart, regardless of growing up here so when this time of year comes it’s all about the warm hearty comfort food!
Cheddar Biscuits Topped Harvest Chicken Pot Pie
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Creamy and delicious this Cheddar Biscuit Topped Harvest Chicken Pot Pie is full of hearty veggies and herbs and topped with soft and fluffy cheddar drop biscuits.
Course: Main Course
Cuisine: American
Keyword: Chicken Pot Pie, Chicken Pot Pie Recipe, Pot Pie
Servings: 6 people
Ingredients
2 Tbs olive oil
1 small onion diced
1 heaping cup butternut squash
2 cups white button mushrooms sliced
1 clove garlic minced
6 fresh sage leaves chopped
1/2 Tbs fresh thyme leaves
5 Tbs butter
1/3 cup flour
1 3/4 cups chicken stock
1/2 cup milk
1 cup frozen peas
1 lb chopped cooked chicken
Salt and pepper
Cheddar Biscuits:
2 cups all-purpose flour
6 Tbs unsalted cold butter cut into small pieces
1 Tbs baking powder
1 tsp baking soda
1/2 tsp salt
1/2 Tbs sugar
1 1/4 buttermilk
1 cup cheddar cheese
Instructions
Preheat oven to 400.
In saute pan add about 2 Tbs olive oil and add your onions and heat on medium-high for a few minutes until they begin to get tender.
Add your butternut squash and mushrooms and reduce heat to medium and heat for about 8-10 minutes or until squash becomes tender, stir in your garlic and heat for another minute.
Stir in your sage and thyme until combined.
Add your butter and heat until melted, stir in your flour.
Slowly add your chicken stock and milk and sprinkle with desired amount of salt and pepper.
Continue to heat until thickened.
Stir in your chicken and peas, set aside.
To make biscuits, in large bowl stir together your flour, baking powder, baking soda, salt and sugar and whisk to combine.
Using a pastry blender or forks add in your butter and mix until you get small bits.
Stir in your buttermilk until just combined and fold in your cheese.
Drop by 1/4 cupfulls onto top of your pot pie mixture.
Bake for about 20 minutes or until golden.