I’ve always loved comfort food that feels like a warm hug on a plate, and this Chicken Pot Pie with Cheddar Sage Biscuits is exactly that. I remember the first time I made it—it was a chilly evening, and the aroma of herbs and melting cheese filled the kitchen. The flaky, golden biscuits on top added the perfect touch, and every bite was a mix of creamy chicken filling and a tender, cheesy crust. It instantly became a favorite in my household, and I knew I had to share it with anyone looking for a hearty, satisfying meal.
You will love this recipe because it combines rich flavors, a creamy filling, and a biscuit topping that’s both cheesy and fragrant with sage. The combination of tender chicken, hearty vegetables, and the soft, golden biscuits makes every bite irresistible. Whether you’re cooking for family, friends, or just yourself, this recipe delivers comfort, flavor, and satisfaction in every serving.
This recipe is incredibly versatile. You can adjust the vegetables based on what’s in season, swap out herbs for ones you love, or even make individual servings in small ramekins for a fun twist. It’s perfect as a main dish, but also works beautifully as a freezer-friendly meal to enjoy later.
Affordability is another reason to make this dish often. With common ingredients like chicken, potatoes, carrots, and pantry staples for the biscuit dough, it’s a budget-friendly option that doesn’t compromise on taste. Plus, it’s a complete meal in one dish—protein, vegetables, and a satisfying topping—all in one.
Ingredients for Chicken Pot Pie with Cheddar Sage Biscuits:
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2 cups cooked, shredded chicken
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1 cup carrots, diced
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1 cup peas
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1 cup potatoes, diced
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1 small onion, finely chopped
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2 cloves garlic, minced
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1/4 cup butter
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1/4 cup all-purpose flour
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2 cups chicken broth
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1/2 cup milk
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1 teaspoon fresh thyme, chopped
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Salt and pepper to taste
For the Cheddar Sage Biscuits:
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2 cups all-purpose flour
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1 tablespoon baking powder
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1 teaspoon salt
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1/2 teaspoon baking soda
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1/2 teaspoon dried sage (or 1 teaspoon fresh, finely chopped)
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1/4 cup cold butter, cubed
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1 cup shredded cheddar cheese
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3/4 cup buttermilk
How to Prepare Chicken Pot Pie with Cheddar Sage Biscuits
Preparing this Chicken Pot Pie with Cheddar Sage Biscuits is easier than it looks. With a few simple steps, you can create a comforting, hearty meal that’s perfect for any occasion. The key is to cook the filling first, then prepare the biscuits, and finally assemble and bake everything together until golden and bubbly.
Step-by-Step Instructions
1. Prepare the Chicken and Vegetables:
Start by cooking your chicken if it isn’t already prepared. You can poach, roast, or use leftover cooked chicken. Once cooked, shred it into bite-sized pieces. Dice the carrots, potatoes, and onion, and mince the garlic.
2. Make the Filling:
In a large skillet or saucepan, melt 1/4 cup butter over medium heat. Add the onion and garlic, cooking until fragrant and soft, about 3–4 minutes. Stir in the diced carrots and potatoes and cook for another 5 minutes, allowing them to soften slightly. Sprinkle the flour over the vegetables and stir well, cooking for 1–2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth while stirring constantly to prevent lumps. Add the milk and thyme, bringing the mixture to a gentle simmer. Cook until the sauce thickens, about 5–7 minutes. Stir in the shredded chicken and peas, and season with salt and pepper to taste. Remove from heat while you prepare the biscuit topping.
3. Prepare the Cheddar Sage Biscuits:
Preheat your oven to 400°F (200°C). In a medium bowl, combine the flour, baking powder, baking soda, salt, and sage. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese. Pour in the buttermilk and gently mix until a soft dough forms. Do not overmix; the dough should be slightly sticky but manageable.
4. Assemble the Pie:
Pour the chicken and vegetable filling into a greased baking dish. Spoon the biscuit dough evenly on top of the filling, covering most of the surface but leaving small gaps for steam to escape. You can also shape the dough into individual biscuits for a rustic look.
5. Bake the Pie:
Place the dish in the preheated oven and bake for 20–25 minutes, or until the biscuits are golden brown and the filling is bubbling. If the biscuits brown too quickly, cover loosely with foil during the last 5–10 minutes.
Tips for Quick, Easy, and Customizable Options
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Use frozen vegetables if you’re short on time; just adjust cooking time slightly.
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Substitute chicken with turkey or leftover rotisserie chicken for a different flavor.
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Add herbs like rosemary or parsley to the biscuit dough for extra aroma.
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Make individual servings in ramekins for portion control or a fun presentation.
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Prepare the filling a day ahead and refrigerate; add the biscuit topping before baking.
This recipe is popular with many people because it combines creamy, flavorful filling with cheesy, herby biscuits. Every bite is comforting and satisfying, making it perfect for family dinners, meal prep, or casual gatherings.
PrintChicken Pot Pie with Cheddar Sage Biscuits
This Chicken Pot Pie with Cheddar Sage Biscuits is a comforting, hearty meal featuring tender chicken, mixed vegetables, and a creamy sauce, all topped with golden, cheesy biscuits infused with fragrant sage. Perfect for family dinners, meal prep, or special occasions, this dish is both versatile and satisfying.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 6 1x
Ingredients
Filling:
- 2 cups cooked, shredded chicken
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk
- 1 teaspoon fresh thyme, chopped
- Salt and pepper to taste
Cheddar Sage Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon dried sage (or 1 teaspoon fresh, finely chopped)
- 1/4 cup cold butter, cubed
- 1 cup shredded cheddar cheese
- 3/4 cup buttermilk
Instructions
- 1. Prepare Chicken and Vegetables:
Cook chicken if not already cooked. Shred into bite-sized pieces. Dice carrots, potatoes, and onion; mince garlic. - 2. Make the Filling:
Melt butter in a large skillet over medium heat. Add onion and garlic; cook 3–4 minutes until soft and fragrant. Add carrots and potatoes; cook 5 minutes, stirring occasionally. Sprinkle flour over vegetables and stir 1–2 minutes. Gradually pour in chicken broth, stirring constantly. Add milk and thyme; simmer 5–7 minutes until thickened. Stir in chicken and peas. Season with salt and pepper. Remove from heat. - 3. Prepare the Biscuits:
Preheat oven to 400°F (200°C). In a medium bowl, mix flour, baking powder, baking soda, salt, and sage. Cut in cold butter until mixture resembles coarse crumbs. Stir in cheddar cheese. Add buttermilk; mix gently until soft dough forms. Do not overmix. - 4. Assemble the Pie:
Pour filling into a greased baking dish. Spread or spoon biscuit dough evenly on top, leaving small gaps for steam. Optionally, shape into individual biscuits. - 5. Bake the Pie:
Bake 20–25 minutes until biscuits are golden brown and filling bubbles. Cover with foil last 5–10 minutes if biscuits brown too quickly.
Notes
Filling can be made a day ahead; add biscuit topping before baking.
For individual servings, use ramekins and adjust baking time to 15–20 minutes.
Use frozen vegetables if needed; slightly adjust cooking time.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the filling a day in advance and refrigerate it. Add the biscuit topping and bake just before serving to ensure the biscuits stay fluffy and golden.
2. Can I freeze the pie?
Absolutely. Assemble the pie without baking, cover tightly with foil, and freeze for up to 3 months. When ready to eat, bake from frozen, adding 10–15 minutes to the cooking time.
3. Can I use a different type of cheese?
Yes, while cheddar works best for its sharp flavor and melting quality, you can substitute with gouda, mozzarella, or a cheese blend for a different taste.
4. Can I make this gluten-free?
Yes, use a gluten-free all-purpose flour blend for both the filling thickening and the biscuits. Adjust liquid slightly if needed, as gluten-free flour may absorb more moisture.
5. Can I use leftover roasted chicken?
Definitely. Leftover roasted or rotisserie chicken works perfectly and saves time. Just shred it into bite-sized pieces before adding to the filling.
6. How do I keep the biscuits from getting soggy?
Ensure the filling is thick before adding the biscuit dough. Also, avoid overmixing the biscuit dough, and leave small gaps for steam to escape while baking.
7. Can I add other vegetables?
Yes, this recipe is versatile. Consider adding corn, green beans, or mushrooms to the filling for extra flavor and nutrition.
8. Can I make smaller, individual pies?
Yes, divide the filling and biscuit dough among ramekins or small oven-safe bowls. Adjust baking time to 15–20 minutes, or until biscuits are golden.