Chicken Pot Pie with Garlic Cheddar Biscuits

This post is sponsored by Simply Organic.

Creamy chicken pot pie filled with carrots, celery, corn, and peas then topped with garlic cheddar biscuits. This chicken pot pie with garlic cheddar biscuits is delicious and the perfect comfort food.

This chicken pot pie! <3

Growing up, chicken pot pie was a staple for my family. Not the made from scratch kind, but the frozen kind.

My mom would always have our freezer stocked with chicken pot pie, and she would heat it up as a late afternoon after school snack or as an early dinner to be shared with my sisters.

For me, a bite of chicken pot pie brings back comforting childhood memories.

For most of us, weekends are usually the days that we take a little time out of our busy schedule to spend with our families and friends. But weekends don’t have to be the only time that we gather with our loved ones. I partnered with Simply Organic to create this chicken pot pie with garlic cheddar biscuits to celebrate #ThursdayMoments. We can each take a little time outside of the weekends, like Thursdays, to create organic moments with our family and closest friends.

What better way to bring people together than with an amazing meal?

I love that with homemade chicken pot pie you can customize the ingredients however you like. In this version, I filled the chicken pot pie with classic ingredients like carrots, celery, corn, peas, onions, and garlic then seasoned with thyme and salt. Rather than baking this chicken pot pie in a double crust, I decided to top this chicken pot pie with garlic cheddar biscuits. Buttery on top with a fluffy center, these garlic cheddar biscuits are perfect for the chicken pot pie. You can scoop the filling into a bowl and top with a biscuit. Warm, flavorful, and simply delicious.

The secret ingredients to making these incredible comforting meals?

The spices, of course. Simply Organic has so many different spices to pick from for your everyday cooking needs, whether it’s for your beverage, your meal, or your dessert. Each spice is packed with so much flavor that you need just a little to take your meal to the next level.

For this chicken pot pie, I added a little bit of dried thyme and parsley flakes for the filling and some garlic powder for the garlic cheddar biscuits. So simple, yet sooo good.

Your taste buds will thank you.

In a medium sized pot, add olive oil over medium heat. Allow the olive oil to heat for about a minute or two.

Once the olive oil is hot, add minced garlic. Cook the garlic until aromatic and lightly golden brown. Then add the onions, celery, and carrots. Cook these for several minutes until they have softened.

Use a whisk to stir in flour, which will serve as a thickener for the sauce. Add in Simply Organic thyme, Simply Organic parsley, and salt. Pour in the chicken broth.

Stir to evenly incorporate the ingredients.

Once the chicken pot pie filling has thickened and the ingredients are softened to your liking, stir in the corn, peas, and cooked chicken, and milk. Set aside for now.

While cooking the filling for the chicken pot pie, preheat the oven to 375F. Line a baking sheet with parchment paper and set aside for now.

In a medium mixing bowl, combine all purpose flour, baking soda, baking powder, salt, Simply Organic garlic powder, and granulated sugar.

In a separate small mixing bowl, mix together butter, shredded cheddar cheese, and buttermilk.

Add the wet ingredients to the dry ingredients, and mix until combined.

Use a ¼ cup to scoop the batter and place onto the baking sheet. You’ll get around 8-10 biscuits.

Top the biscuit batter with extra cheddar cheese on top for a more golden look.

Bake the biscuits for 12-14 minutes until the biscuits have puffed up and turned a golden brown.

Remove the biscuits from the oven.

Melt butter and add finely chopped parsley. Brush this parsley-butter mixture over the garlic cheddar biscuits while still warm.

Pour the chicken pot pie filling into a 9 inch round baking dish.

Place the garlic cheddar biscuits on top of the chicken pot pie filling.

If needed, place the baking dish in the oven to be warmed before serving.

Enjoy!

Share photos of your organic moments recipes on Instagram using #ThursdayMoments, and enter to win the Ultimate #ThursdayMoments Giveaway.

You can learn more about Simply Organic’s Organic Moments on their site.

Chicken Pot Pie with Garlic Cheddar Biscuits

 

Print

Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

Creamy chicken pot pie filled with carrots, celery, corn, and peas then topped with garlic cheddar biscuits. This chicken pot pie with garlic cheddar biscuits is delicious and the perfect comfort food.

Author: Andrea Giang

Recipe type: Entree

Serves: 5-6 servings

Ingredients

Chicken Pot Pie Filling

• 2 tablespoons olive oil
• 2-3 cloves of garlic, minced
• ⅓ cup sliced onion
• 1 stalk celery, chopped
• 1 cup sliced carrots
• ⅓ cup all purpose flour
• ½ teaspoon Simply Organic dried thyme
• ¼ teaspoon Simply Organic parsley
• 1 teaspoon salt
• 2 cups chicken broth
• ½ cup milk or half and half
• ¾ cup frozen peas
• ¾ cup frozen corn
• ½ -1 pound cooked chicken, shredded

Garlic Cheddar Biscuits

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon Simply Organic garlic powder
• 1 teaspoon salt
• 1 ½ tablespoon granulated sugar
• 1 stick butter
• 1 cup buttermilk
• ⅓ cup shredded cheddar cheese

Directions:

Chicken Pot Pie Filling

1. In a medium sized pot, add olive oil over medium heat. Allow the olive oil to heat for about a minute or two.
2. Once the olive oil is hot, add minced garlic. Cook the garlic until aromatic and lightly golden brown. Then add the onions, celery, and carrots. Cook these for several minutes until they have softened.
3. Use a whisk to stir in flour, which will serve as a thickener for the sauce. Add in dried thyme, parsley flakes, and salt. Pour in the chicken broth. Stir to evenly incorporate the ingredients.
4. Once the chicken pot pie filling has thickened and the ingredients are softened to your liking, stir in the corn, peas, cooked chicken, and milk.

Garlic Cheddar Biscuits

1. While cooking the filling for the chicken pot pie, preheat the oven to 375F. Line a baking sheet with parchment paper and set aside for now.
2. In a medium mixing bowl, combine all purpose flour, baking soda, baking powder, salt, garlic powder, and granulated sugar.
3. In a separate small mixing bowl, mix together butter, shredded cheddar cheese, and buttermilk.
4. Add the wet ingredients to the dry ingredients, and mix until combined.
5. Use a ¼ cup to scoop the batter and place onto the baking sheet. You’ll get around 8-10 biscuits.
6. Top the biscuit batter with extra cheddar cheese on top for a more golden look.
7. Bake the biscuits for 12-14 minutes until the biscuits have puffed up and turned a golden brown.
8. Remove the biscuits from the oven.
9. Melt butter and add finely chopped parsley. Brush this parsley-butter mixture over the garlic cheddar biscuits while still warm.
10. Pour the chicken pot pie filling into a 9 inch round baking dish.
11. Place the garlic cheddar biscuits on top of the chicken pot pie filling.
12. If needed, place the baking dish in the oven to be warmed before serving.

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