Chicken Pot Pie with Garlic Cheddar Biscuits
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 5-6 servings
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.
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
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.
Recipe by Cooking with a Wallflower at