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Chicken Pot Pie and Cheddar Biscuits

Creamy chicken pot pie loaded with tender chicken and colorful vegetables, then topped with fluffy homemade cheddar biscuits and brushed with garlic parsley butter. This comforting one-skillet dinner is easy to make with rotisserie chicken and perfect for a cozy family meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • Chicken Pot Pie Filling
  • 4 cups cooked shredded chicken such as rotisserie chicken
  • 3 tablespoons butter
  • 1 medium onion chopped
  • 2 cups celery chopped
  • ¼ cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon seasoned salt
  • ½ teaspoon Old Bay seasoning
  • 2 cups chicken broth
  • 1 12-ounce bag frozen mixed vegetables
  • 1 cup heavy whipping cream
  • Salt and black pepper to taste
  • Cheddar Biscuit Topping
  • 2 cups all-purpose flour
  • 1¼ cups shredded sharp cheddar cheese
  • 1 tablespoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Old Bay seasoning
  • 2 tablespoons finely chopped fresh parsley
  • ¾ cup milk
  • 1 large egg
  • ⅓ cup butter melted and slightly cooled
  • Garlic-Butter Topping
  • 2 tablespoons butter melted
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon garlic powder

Method
 

  1. Instructions
  2. Preheat the oven to 375°F.
  3. In a medium mixing bowl, combine the flour, shredded cheddar cheese, baking powder, garlic powder, Old Bay seasoning, and parsley.
  4. In a separate bowl, whisk together the milk, egg, and melted butter.
  5. Pour the wet ingredients into the dry ingredients. Gently stir just until combined, being careful not to overmix. Set the biscuit dough aside.
  6. Melt 3 tablespoons of butter in a large cast-iron skillet over medium heat.
  7. Add the chopped onion and celery. Sauté for approximately 5–7 minutes, or until the vegetables have softened.
  8. Add the flour, garlic powder, seasoned salt, and Old Bay seasoning. Cook for another 1–2 minutes, stirring frequently.
  9. Slowly pour in the chicken broth, stirring continuously to prevent lumps and scrape up the flavorful bits from the bottom of the skillet.
  10. Add the frozen mixed vegetables and shredded chicken. Stir until everything is evenly combined.
  11. Pour in the heavy whipping cream. Bring the filling to a gentle simmer and cook for 3–5 minutes, stirring occasionally, until it begins to thicken. Taste and add salt and black pepper as needed.
  12. Remove the skillet from the heat. Drop the biscuit dough evenly over the filling in 8 portions.
  13. Place the skillet in the preheated oven and bake for 15–18 minutes.
  14. Meanwhile, combine the melted butter, parsley, and garlic powder for the topping.
  15. Remove the skillet from the oven and brush the biscuits with some of the garlic-butter mixture.
  16. Return the skillet to the oven and bake for approximately 5 more minutes, or until the biscuits are golden brown and cooked through.
  17. Remove the pot pie from the oven and let it rest for 10 minutes so the filling can set.
  18. Brush the biscuits with the remaining garlic butter and serve warm.