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Chicken Pot Pie with Cheddar Sage Biscuits

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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.

Ingredients

Scale

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. 1. Prepare Chicken and Vegetables:
    Cook chicken if not already cooked. Shred into bite-sized pieces. Dice carrots, potatoes, and onion; mince garlic.
  2. 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. 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. 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. 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.

Find it online: https://quickrecipetricks.com/chicken-pot-pie-with-cheddar-sage-biscuits/