• Prep Time: 10 min
  • Cooking Time: 35 min
  • Serves: 8

Cheddar Biscuit Topped Chicken Pot Pie

  • Recipe Submitted by on

 Ingredients List

  • 2 Tbs olive oil
  • 1 small onion, diced
  • 1 heaping cup butternut squash
  • 2 cups white button mushrooms, sliced
  • 1 clove garlic, minced
  • 6 fresh sage leaves, chopped
  • 1/2 Tbs fresh thyme leaves
  • 5 Tbs butter
  • 1/3 cup flour
  • 1 3/4 cups chicken stock
  • 1/2 cup milk
  • 1 cup frozen peas
  • 1 lb chopped cooked chicken
  • Salt and pepper
  • 2 cups all-purpose flour
  • 6 Tbs unsalted cold butter, cut into small pieces
  • 1 Tbs baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 Tbs sugar
  • 1 1/4 buttermilk
  • 1 cup cheddar cheese


Preheat oven to 400.
In saute pan add about 2 Tbs olive oil and add your onions and heat on medium-high for a few minutes until they begin to get tender.
Add your butternut squash and mushrooms and reduce heat to medium and heat for about 8-10 minutes or until squash becomes tender, stir in your garlic and heat for another minute.
Stir in your rosemary and thyme until combined.
Add your butter and heat until melted, stir in your flour.
Slowly add your chicken stock and milk and sprinkle with desired amount of salt and pepper.
Continue to heat until thickened.
Stir in your chicken, set aside.
To make biscuits, in large bowl stir together your flour, baking powder, baking soda, salt and sugar and whisk to combine.
Using a pastry blender or forks add in your butter and mix until you get small bits.
Stir in your buttermilk until just combined and fold in your cheese.
Drop by 1/4 cupfulls onto top of your pot pie mixture.
Bake for about 20 minutes or until golden.

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