Description
Indulge in the cozy delight of Cheddar Biscuit Topped Harvest Chicken Pot Pie, a perfect dish for chilly nights or family gatherings. This recipe features a creamy filling brimming with tender chicken, seasonal vegetables like butternut squash and mushrooms, and fragrant herbs. Topped with fluffy, cheesy biscuits, each bite is a comforting explosion of flavor that will leave everyone at the table asking for seconds. Quick to prepare and simple to clean up, this one-dish wonder is sure to become a family favorite.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion
- 1 cup butternut squash
- 2 cups white button mushrooms
- 1 clove garlic
- Fresh sage and thyme
- 5 tablespoons butter
- 1/3 cup all-purpose flour
- 1¾ cups chicken stock
- ½ cup milk
- 1 pound cooked chicken
- Cheddar cheese
Instructions
- Preheat oven to 400°F (200°C).
- In a large sauté pan, heat olive oil over medium-high heat. Add diced onion and cook until soft.
- Stir in butternut squash and mushrooms; cook until tender. Add garlic and herbs.
- Melt butter in the pan; add flour to create a roux.
- Gradually whisk in chicken stock and milk; season with salt and pepper.
- Combine with chopped chicken and peas; set aside.
- For biscuits, mix dry ingredients, cut in cold butter, then stir in buttermilk and cheddar.
- Pour filling into a baking dish; drop biscuit dough on top.
- Bake for about 20 minutes until biscuits are golden brown.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg