Description

Cozy up with this Cheddar Biscuit Topped Harvest Chicken Pot Pie, a delightful comfort food that brings warmth and satisfaction to any meal. This one-dish wonder features a creamy filling loaded with tender chicken, seasonal veggies like butternut squash and mushrooms, and fragrant herbs. The pièce de résistance? Fluffy, cheesy drop biscuits that crown the dish, making it perfect for chilly evenings or family gatherings.

Ingredients

Scale

2 tablespoons olive oil
1 small onion, diced
1 heaping cup butternut squash, diced
2 cups white button mushrooms, sliced
1 clove garlic, minced
6 fresh sage leaves, chopped
½ tablespoon fresh thyme leaves
5 tablespoons butter
⅓ cup all-purpose flour
1¾ cups chicken stock
½ cup milk
1 cup frozen peas
1 pound cooked chicken, chopped
Salt and pepper, to taste
2 cups all-purpose flour
6 tablespoons unsalted cold butter, cut into small pieces
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ tablespoon sugar
1¼ cups buttermilk
1 cup shredded cheddar cheese
2 tablespoons fresh parsley, finely chopped

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Instructions

Preheat your oven to 400°F (200°C).
In a large sauté pan, heat olive oil over medium-high heat. Sauté diced onion until softened, then add butternut squash and mushrooms; cook until tender.
Stir in garlic and herbs, then add butter to melt. Mix in flour to create a roux.
Gradually whisk in chicken stock and milk; season with salt and pepper. Simmer until thickened, then stir in chicken and peas.
For the biscuit topping, mix flour, baking powder, baking soda, salt, sugar in a bowl. Cut in cold butter until crumbly; add buttermilk and cheese.
Pour filling into a greased baking dish and drop biscuit dough on top. Bake for 20 minutes or until biscuits are golden brown.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe (approximately 310g)
Calories: 540
Sugar: 7g
Sodium: 950mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 4g
Protein: 30g
Cholesterol: 90mg