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Cheddar Biscuit Chicken Pot Pie

by Alix Traeger and Marissa Buie

Inspired by


for 8 servings


  • 3 tablespoons
    unsalted butter
  • ¼ cup
    all-purpose flour (30 g)
  • 3 cups
    milk (720 mL)
  • 1 rotisserie chicken, shredded
  • 1 ½ cups
    frozen pea and carrot (225 g)
  • ½ cup
    frozen pearl onion (75 g)
  • 1 cup
    small potato, diced (225 g)
  • 1 tablespoon
    kosher salt
  • 2 teaspoons
    black pepper

Cheddar Biscuits

  • 4 cups
    biscuit flour, plus more for dusting (500 g)
  • 4 teaspoons
    baking powder
  • ½ teaspoon
    baking soda
  • 1 teaspoon
    kosher salt
  • 1 cup
    unsalted butter, 2 sticks, cubed, very cold (225 g)
  • 1 cup
    buttermilk (240 mL)
  • 1 large egg, beaten
  • 1 cup
    shredded cheddar cheese (100 g)
  • ¼ cup
    chives, chopped (10 g)
    Calories 480
    Fat 13g
    Carbs 71g
    Fiber 3g
    Sugar 7g
    Protein 16g

Estimated values based on one serving size.



  1. Preheat the oven to 375ºF (190ºC).
  2. Make the filling: Melt the butter in a large cast-iron skillet over medium-high heat. Add the the flour and whisk until bubbling.
  3. Whisk in the milk until smooth, then add the chicken, peas and carrots, pearl onions, potato, salt, and pepper . Stir until everything is well coated, then continue to cook until the filling is bubbling and the liquid has thickened slightly, 7-10 minutes. Remove the pan from the heat.
  4. Make the biscuits: In a large bowl, stir together the flour, baking powder, baking soda, and salt.
  5. Using your a fork, your hands, or a pastry cutter, work the butter into the dry ingredients, leaving pea-sized chunks.
  6. Add the buttermilk and fold with a rubber spatula until a thick dough comes together.
  7. Turn the dough out onto a lightly floured surface. Bring the dough together into one large mass, then roll out with a rolling pin to about 1 ½-2 inches (4-5 centimeters) thick.
  8. Using a 2-3-inch (5-7 centimeter) biscuit cutter or small glass dipped in flour, cut out rounds from the dough. Cut out all of the rounds, then place on top of the filling so the dough does not warm too much. Re-roll the dough scraps if needed. You should have about 10 biscuits total.
  9. Brush tops of the biscuits with the beaten egg and top with cheddar cheese.
  10. Bake for 25-30 minutes, until the biscuits are golden brown and cooked through. Carefully remove from the oven and let cool for 10 minutes. Garnish with chives before serving.
  11. Enjoy!