Chicken and Mushroom Skillet Pot Pie with Cheddar Chive Biscuits

 

I roasted a chicken for dinner last night, and we had some leftover chicken, so I immediately envisioned this chicken and mushroom skillet pot pie with cheddar chives biscuits recipe for dinner tonight. This chicken pot pie with biscuits smelled amazing while it baked and put big smiles on my kids’ faces when they saw what was for dinner. There’s something so comforting and delicious about a creamy pot pie, and topping it with fluffy buttermilk biscuits makes it that much more special. This tasty chicken pot pie paired nicely with a loaded garden salad and fruit salad.

Chicken and Mushroom Skillet Pot Pie with Cheddar Chive Biscuits

Cheddar Chive Biscuits:

• 1 cup of flour
• 1½ tsp baking powder
• ½ tsp salt
• ¼ tsp baking soda
• 4 tbsp cold butter, diced
• ½ cup sharp white cheddar, shredded
• 2 tbsp fresh chives, snipped
• ½ cup cold buttermilk
• 1 egg + 3 tsp water whisked well, for egg wash before baking

Chicken and Mushroom Pot Pie Filling:

• 3 tbsp butter
• ½ yellow onion, diced
• 5 mushrooms, sliced
• 2 carrots, sliced
• 5 small baby yellow potatoes, diced
• 1 clove of garlic, minced
• 3 tbsp flour
• 1 cup chicken broth
• 1 cup milk
• 1 cup roasted chicken, diced
• ½ cup frozen peas
• Sea salt and freshly cracked pepper, to taste

How to Make a Chicken and Mushroom Skillet Pot Pie with Cheddar Chive Biscuits

Preheat the oven to 400 degrees.

Make the biscuits by combining the flour, baking powder, salt, and baking soda in a bowl.

Add the diced butter and cut with a pastry cutter until crumbly.

Add the sharp white cheddar and chives along with the buttermilk; mix until just combined. Don’t overmix.

Dump the dough out onto a floured surface and roll it into a rectangle (you may have to sprinkle the dough with flour if it’s too sticky).

Fold the dough in half over itself, and roll it into another rectangle. Repeat two more times.

The last time, roll the dough out 1/4 inch thick. Use a 2½-inch biscuit cutter and cut 8 biscuits. If needed, re-roll scraps to make the final biscuit.

Place the biscuits in the freezer while you make the pot pie.

Make the pot pie filling by heating the butter over medium-high heat in a large cast-iron skillet. Add the onions, mushrooms, carrots, and potatoes, then cook, stirring often, for 10 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute.

Add the flour to the vegetables and gently mix evenly, cooking the flour for a minute or two.

Slowly add the chicken broth and milk, stirring often. Bring the mixture to a boil, then simmer for 3-4 minutes, allowing it to thicken a bit.

Add the chicken and frozen peas; mix well. Taste and season with sea salt and freshly cracked pepper, to taste.

Add the biscuits to the top of the pot pie filling. Whisk together the egg and the water.

Brush each biscuit top with a bit of the egg.

Place in the oven and bake for 17-20 minutes, or until the biscuits are golden brown.

Remove from the oven and allow to cool for a few minutes before serving. Enjoy.