When it comes to comfort food, chicken pot pie is one of my top comfort food cravings. There is something extra cozy and delicious about a creamy chicken and vegetable base and flakey pie crust, or in this case flakey biscuits! To make few twists on the classic comfort food, we are making a broccoli, cheddar, and chicken base that is still so creamy and delicious. Instead of making a pie crust, buttermilk biscuits top the casserole for a delicious dinner that you’ll want to make again and again.
To start, make your base the way all good comfort foods start! Sauté carrots, celery, onion, and garlic before adding broccoli. Then, add your liquids like milk and chicken broth along with the seasonings and spices. Last, you’ll add your cooked shredded chicken and shredded cheddar cheese. While your chicken pot pie filling is cooking, you can be working on the steps to make your biscuits. Whisk together flour, baking powder, baking soda, salt, and pepper. Then add your butter. There are a few ways to do this. You can add your butter and cut it in with a pastry cutter, you can use a box grater to shred frozen butter into the flour mixture, or you can use a food processor. I use one of the first two methods most of the time. Then, add your fresh chives and buttermilk and mix until just combined. Mixing too much will give you tough biscuits!
From here, you can drop the biscuit dough directly onto the filling for a drop biscuit style topping, or you can roll and cut the dough with a biscuit cutter. If you don’t have a biscuit cutter, you can use a wide-rimmed glass such as a pint glass. When cutting your biscuits, be sure to press straight down. Twisting your glass or biscuit cutter will damage those delicious flakey layers! Bake until the filling is bubbling and those biscuits are golden brown. Top with additional fresh chives and your broccoli cheddar chicken pot pie is ready for diner!
- 3 tbsp. olive oil or butter
- 4 carrots, peeled and diced
- 3 stalks celery, chopped
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 large broccoli crowns, chopped
- 3 tbsp. flour
- 2 cups chicken broth
- 2 cups milk
- 1 tsp. salt + more to taste
- ½ tsp. black pepper
- ½ tsp. poultry seasoning
- 2 cups cooked shredded chicken
- 1½ cups shredded cheddar cheese
- 2 cups all-purpose flour
- 1½ tsp. baking powder
- ¼ tsp. baking soda
- 1 tsp. salt
- ½ tsp. black pepper
- ½ cup unsalted butter, kept cold until ready to use
- ¾ cup buttermilk
- 3 tbsp. snipped fresh chives + additional for topping
- Preheat oven to 350 degrees. In a large pot heat the olive oil. Add carrots, celery, and onion and saute until onions are translucent. Add garlic and cook for a few more minutes.
- Sprinkle the flour over the mixture and stir to coat the vegetables.
- Add the broccoli and stir, then add the chicken broth, milk, salt, pepper, and poultry seasoning. Bring to a simmer and cook until the broccoli is crisp tender.
- Add the chicken and shredded cheese and stir to melt the cheese. Turn off the heat, then work on your biscuits.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pepper. Cut the butter into cubes and use a pastry cutter to cut it into the flour mixture. You can also use a box cutter to grate frozen butter into the flour. Either way, ensure the butter is combined and ends up the size no larger than a pea.
- Add the buttermilk and chives and mix until the buttermilk is just combined.
- Pour the filling into a large baking dish. For drop biscuits, simply drop the biscuit dough directly onto the chicken pot pie base, making sure it is evenly spaced. You can also roll and cut the biscuits and place onto the chicken pot pie base.
- Bake for 30-35 minutes until the mixture is bubbling and biscuits are golden brown. Top with additional fresh chives.
- Enjoy!
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[…] For me it may even top the list of all comfort foods and I have some other favorites I love, like chicken pot pie and grilled cheese and tomato soup. During the holiday season where comfort food is king (looking […]