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Discover the warmth and comfort of a homemade Savory Cheddar Herb Biscuit Pot Pie, a dish that brings together a hearty filling of chicken, vegetables, and aromatic herbs, all topped with fluffy, cheesy biscuits. This delightful recipe is perfect for family dinners or cozy gatherings, blending rich flavors and textures that will satisfy your cravings. Whether you are looking to impress guests or simply want a comforting meal at the end of a long day, this pot pie has you covered. In this article, we will explore the various components of this dish, delve into the cooking process, and provide tips for ensuring your pot pie is a hit.

Savory Cheddar Herb Biscuit Pot Pie

Warm up your kitchen with the irresistible aroma of Savory Cheddar Herb Biscuit Pot Pie. This comforting dish features a hearty blend of tender chicken, vibrant vegetables, and aromatic herbs nestled beneath a fluffy cheddar biscuit topping. Perfect for family dinners or cozy gatherings, this delightful recipe blends rich flavors and textures that will satisfy any craving. Explore the steps to create this delicious pot pie and impress your loved ones with a meal that nourishes both body and soul. Dive into the warmth of homemade comfort food!
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Ingredients
  

For the filling:

2 tablespoons olive oil

1 medium onion, diced

2 garlic cloves, minced

2 medium carrots, diced

2 ribs celery, diced

2 cups mushrooms, sliced

1 cup cooked chicken, shredded (or use rotisserie chicken)

1 cup frozen peas

4 cups chicken broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

1 tablespoon cornstarch (optional, for thickening)

For the Cheddar Herb Biscuits:

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 cup cold unsalted butter, cubed

1 cup shredded sharp cheddar cheese

1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)

3/4 cup milk

Instructions
 

Prep the Filling: In a large saucepan, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the garlic and sauté for an additional minute.

    Cook Vegetables: Add carrots and celery to the pan and cook for about 5 minutes, until they begin to soften. Stir in the mushrooms and cook until tender, about another 5 minutes.

      Add Chicken and Broth: Incorporate the cooked chicken, frozen peas, chicken broth, thyme, and rosemary. Season with salt and pepper. If using cornstarch for thickening, mix it with a little cold water to form a slurry and add it to the mixture. Let everything simmer on low heat for about 10-15 minutes, until the vegetables are tender and the flavors meld.

        Make the Biscuit Dough: In a mixing bowl, combine the flour, baking powder, salt, and garlic powder. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese and parsley.

          Add Milk: Pour in the milk and mix gently until just combined. Do not overmix to keep the biscuits light and fluffy.

            Assemble the Pot Pie: Preheat your oven to 400°F (200°C). Pour the filling into a greased 2-quart baking dish. Drop spoonfuls of the biscuit dough on top of the filling, making sure to leave some space between each biscuit.

              Bake: Place the pot pie in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and puffed, and the filling is bubbling around the edges.

                Serve: Let the pot pie cool slightly before serving. Enjoy the combination of savory filling and fluffy cheddar herb biscuits as a comforting meal!

                  Prep Time, Total Time, Servings: 20 min | 50 min | 6 servings