Chicken and Cheddar Biscuit Pot Pies

Chicken and Cheddar Biscuit Pot Pies

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tablespoons butter

  • 2

    medium carrots, chopped

  • 1

    onion, chopped

  • 1

    pound all-purpose potatoes, peeled and cut into ½-inch cubes

  • 2

    cups chicken broth

  • cups milk

  • ¼

    cup all-purpose flour

  • 4

    cups cooked shredded chicken

  • 2

    cups frozen peas

  • ¾

    teaspoon salt

  • One

    16.3-ounce container refrigerated buttermilk biscuits

  • ½

    cup shredded cheddar cheese


Preheat the oven to 350 degrees F. Melt the butter in a large skillet over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the potatoes and broth, then bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are just tender, about 8 minutes. Meanwhile, whisk the milk and flour together in a small bowl until blended and smooth. Stir the milk mixture into the simmering vegetables and cook, stirring, until the mixture bubbles and thickens, about 2 minutes. Add the chicken, peas and salt. Divide the filling into eight (10-ounce) custard cups or ramekins. Separate the dough into 8 biscuits. Stretch each biscuit to a 4-inch round and place on top of the filling. Top each biscuit with 1 tablespoon of cheese. Place the pot pies on a baking sheet and bake until the filling is bubbly and the biscuits are golden brown, about 25 minutes.


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