The Ultimate Comfort Mashup: Chicken Pot Pie with Cheddar Bay Biscuit Crust
Is there anything more soul-soothing than a bubbling pot of chicken pot pie? Maybe a warm, garlicky Cheddar Bay biscuit? Now, imagine if those two icons of comfort food had a baby.
That’s exactly what we’re doing today. We’re ditching the traditional pie crust for a topping of fluffy, cheesy, Old Bay-spiced biscuits that soak up all that creamy chicken goodness. It’s a one-pot wonder that feels like a hug in a bowl.
Why This Recipe Works
Traditional pot pie is great, but let’s be real: sometimes the bottom crust gets soggy. By using drop biscuits, you get a pillowy texture on the bottom where it meets the filling and a golden, buttery crunch on top. Plus, using a Dutch oven means you go from stovetop to oven in one single pot.
The Secret Ingredients
- The “Bay” Factor: We’re adding Old Bay seasoning and plenty of garlic powder to the dough to get that restaurant-style flavor we all crave.
- Fresh Herbs: Thyme and rosemary in the filling make the whole house smell like a holiday.
- The Finish: Never skip the final brush of melted butter. It’s the difference between “good” and “I need the recipe right now.”
Pro-Tips for Success
- The “Stickiness” Factor: If your biscuit dough feels too wet, don’t panic! Sticky dough usually leads to a lighter biscuit. Just use a spoon to drop it on.
- The Shredded Chicken: This is the perfect way to use up a rotisserie chicken if you’re in a time crunch.
- The Pot: Ensure your pot is oven-safe up to 400°F. If you don’t have a Dutch oven, you can transfer the filling to a 9×13 baking dish before adding the biscuits.
Final Touch: As soon as it comes out of the oven, brush those biscuit tops with melted butter. It adds that signature shine.
Chicken Pot Pie with Cheddar Bay Biscuits
Created by Sue Mun
Serves about 6
Ingredients:
For the Cheddar Bay Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon granulated sugar
- 1 teaspoon garlic powder
- 1/2 tsp old bay seasoning
- ¼ teaspoon salt
- ⅓ cup cold butter, shredded
- 1 cup shredded cheddar cheese
- 1 cup milk, more if needed
For the Chicken Pot Pie Filling:
- 1 tablespoon olive oil
- 1 medium yellow onion, small diced
- 2 medium carrot, small diced
- 4 celery sticks, cut into ¼” thick pieces
- 3 garlic cloves, minced
- ½ teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoon fresh or dried thyme
- 1 teaspoon dried rosemary
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 16-18 oz chicken broth (depending on how thick you want your soup to be)
- 1/2 cup heavy cream or whole milk
- 1/2 cup parmesan, freshly grated
- 2 chicken breasts, cooked and shredded
For Brushing:
- melted butter
INSTRUCTIONS:
For the Cheddar Bay Biscuits:
- Mix together flour, baking powder, sugar, garlic powder, baking soda, and salt.
- Add shredded cold butter and mix. Then add in the shredded cheddar cheese and mix.
- Pour in the cold milk and mix until just combined. Do not overmix.
- The dough will be a little sticky. IF you prefer your biscuits to be on the firmer side, you can add more flour in you like.
- Place the dough in the fridge while you make the soup.
Make the Chicken Pot Pie Filling:
- First, preheat thee oven to 400F.
- Heat the olive oil in a large oven safe pot (I used my Staub Dutch Oven Pot) over medium heat.
- Add the onions and cook for about 10 minutes until they are soft and translucent.
- Stir in the carrots and celery. Cook for 2 minutes.
- Stir in the garlic, all of the herbs, salt, pepper.
- Add in the butter, and let it melt. Sprinkle in the flour and stir well and cook for about 1 minute.
- Pour in the chicken stock a little at a time until combined in the soup.
- Pour in the whole milk, then stir in the parmesan cheese. Once the cheese has melted, add the cooked and shredded chicken breast.
- Top with your cheddar bay biscuits on top using an ice cream scooper or use two spoons to spoon it on top of the hot filling.
- Bake at 400F for 30-40 minutes or until biscuits on top are golden brown.
- Brush with melted garlic butter on top. Serve warm and enjoy!
