Chicken pot pie filling made with a Costco rotisserie chicken, carrots, golden potatoes and green beans. With homemade cheddar chive biscuits baked on top.
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About this recipe
My husband loves a good chicken pot pie. Who doesn’t? It is comfort food at its best. However I don’t like making things the traditional way. I always have to put my own spin on a recipe. That is why instead of making a pie crust I have put together the best cheddar chive biscuit recipe to top the creamy chicken vegetable filling. The buttery, flakey biscuits are so much better than the crust. You won’t miss the pie part of chicken pot pie at all.
Ingredient notes
Chicken: To make things simple, cheap, easy and delicious grab a $5 rotisserie chicken the next time you go to Costco. Once you bring it home remove the skin from the chicken, pull off the yummy meat and shred it (with your clean hands) into a freezer friendly container. You will only need half of the chicken breast for the chicken pot pie (1 lb). Freeze the rest of the meat for a later (up to 3 months).
Buttermilk: You can buy butter milk from the store and use 1 cup of it in the biscuits or make your own at home. All you have to do is add 1 cup of milk, minus 1 tablespoon to a microwave safe bowl and microwave until warm for 1 minute. Then stir in 1 tablespoon of lemon juice or apple cider vinegar. Let the milk sit for 5 minutes until it curdles like buttermilk and then use in the recipe. Because of this trick I never purchase buttermilk from the store any more. It saves me money and keeps me from wasting un used ingredients.
Flour: Use an unbleached all purpose white flour. One that is higher in protein. The higher protein flour helps the biscuits to rise better and bake up nice and flakey. I love using King Arthur Organic All Purpose Unbleached Flour or Kirkland Organic All Purpose Unbleached Flour from Costco.
Cheddar Chive Chicken Biscuit Pot Pie
Ingredients
Chicken Vegetable Filling
- 2 tablespoons grass fed butter or olive oil
- 1 pound rotisserie chicken shredded
- 1 yellow onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 2 small golden potatoes washed and diced
- 6 teaspoons organic minced garlic
- ¼ cup organic all purpose unbleached flour
- 1 cup organic bone broth or organic chicken broth
- 3 cups organic whole milk or milk of choice
- 1 teaspoon organic dried rosemary
- 1 teaspoon organic dried thyme
- 1 teaspoon organic dried sage
- 1 cup frozen organic string beans my favorite are from trader joes
- sea salt to taste
- pepper to taste
Cheddar Chive Biscuits
- 3 cup organic all purpose unbleached flour
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 tablespoon organic honey
- 1 cup minus 1 tablespoon organic whole milk
- 1 tablespoon lemon juice or apple cider vinegar
- ½ cup grass fed butter cold and cut into cubes
- 1 ½ cup cheddar cheese shredded
- 2 tablespoons organic dried chives
- 1 whole egg whisked and used for topping
- sea salt flakes optional
Instructions
Cheddar Chive Biscuits
- Start be preheating the oven to 400 degrees F.
- Then add 1 cup of milk, minus 1 tablespoon to a microwave safe bowl and microwave for 1 minute. Then mix in 1 tablespoon of lemon juice and let it sit for 5 minutes to curdle like buttermilk.
- Combine the flour, baking soda, baking powder and sea salt into a large bowl. Then use a pastry cutter to cut in the cold butter to pea sized pieces.
- Add the grated cheddar cheese, chives and the homemade butter milk to the flour and mix until just combined. Turn the dough out onto a lightly floured surface and knead 10-15 times until the dough barley comes together.
- Now roll the dough out (with a rolling pin) into a pretty good sized rectangle about 3/4 inch thick. Fold the dough in half and then use a biscuit cutter or wine glass to cut out the biscuits. Press the cutter straight down and then lift up. Don't twist the cutter or cup. It seals the layers, preventing the biscuits from baking up flakey. Repeat with excess dough until you have 8-10 rolls.
- Place the biscuits on a quarter sheet pan with a lid in the refrigerator until the chicken filling is made.
Chicken and Vegetable Filling
- Before assembling everything make sure the vegetables are chopped, the chicken is shredded and measure out the seasonings, herbs and other ingredients so you don't miss anything.
- Place a large cast iron skillet over medium high heat. After a minute or two turn the heat to medium and add 2 tablespoons butter.
- Once the butter has melted toss in the chopped onion, carrot, celery and potato. Season with 1/2 teaspoon sea salt and ground pepper. Stir to combine and cook 5-7 minutes until the veggies are softened and slightly browned. Add the minced garlic and saute another minute till fragrant.
- Now make the sauce. Sprinkle the flour over the vegetables, stir until combine and cook a minute or two until deeply browned. Continue stirring and slowly pour the bone broth. Make sure to scrape the bits up on the bottom of the pan. Still stirring, slowly pour in the milk. Once combine, add in the dried rosemary, thyme and sage. Bring to a simmer and cook about 5-7 minutes until thickened. Don't stop stirring. Taste and season with more sea salt and ground pepper to taste.
- Remove the sauce from the stove and mix in the shredded rotisserie chicken and frozen green beans. Then remove the biscuits from the refrigerator and place 8 of them neatly on top of the sauce.
- Crack an egg into a bowl and beat lightly with a fork. With a pastry brush, brush the whisked egg onto the tops of each biscuit. Transfer the warm skillet to the hot oven and bake the pot pie 20-25 minutes until the biscuits are golden and cooked through.
- Carefully remove the deconstructed pie from the oven, cool slightly and serve with sea salt flakes, a drizzle of honey and red pepper flakes if desired.
- Store leftover in an airtight container in the refrigerator for up to 6 days.
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