Cheddar Biscuit Topped Harvest Chicken Pot Pie #comfortfood #dinner

Cheddar Biscuit Topped Harvest Chicken Pot Pie #comfortfood #dinner

Our neighbor dropped us off some butternut and oak seed squash a day or two ago and I just realized I needed to make something fallish. Well this Cheddar Biscuit Topped Harvest Chicken Pot Pie was shouting my name! So it became.

Flawless to eat on those cold Fall evenings. The cheddar bread rolls truly separate this from the typical pot pies and this is the means by which I like to make them. They prepare up so pleasantly in the stove and the expansion of the cheddar give a decent complexity to the veggies.

This pot pie formula is extremely one of those that you can't leave behind. It isn't your conventional pot pie so you get a pleasant difference on flavors which truly is something to appreciate.

Also try our recipe Chicken Alfredo Baked Ziti

Cheddar Biscuit Topped Harvest Chicken Pot Pie #comfortfood #dinner

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.


  • 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


  1. Preheat oven to 400.
  2. 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.
  3. 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.
  4. Stir in your sage and thyme until combined.
  5. Add your butter and heat until melted, stir in your flour.
  6. Slowly add your chicken stock and milk and sprinkle with desired amount of salt and pepper.
  7. Continue to heat until thickened.
  8. Stir in your chicken and peas, set aside.
  9. To make biscuits, in large bowl stir together your flour, baking powder, baking soda, salt and sugar and whisk to combine.
  10. Using a pastry blender or forks add in your butter and mix until you get small bits.
  11. Stir in your buttermilk until just combined and fold in your cheese.
  12. Drop by 1/4 cupfulls onto top of your pot pie mixture.
  13. Bake for about 20 minutes or until golden.

Read more our recipe Vegan Creamy Chipotle Pasta

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