Veggie-tastic Chicken Pot Pie w/ Cheddar Chive Biscuit Crust

NOTE: There is quite a few steps in this recipe so I highly recommend reading through everything first. I find this process is much easier if everything is chopped, prepped, chicken cooked, and things measure out before starting for a smoother process.

Also – if you want to skip the intro and hop right to the recipe click here -> Pot Pie!

I LOVE a good chicken pot pie, but most times they never seem to have enough veggies to my liking. I decided to change that and add a whole kitchen sink worth of veggies. The crust takes a little extra compared with using something like a store bought pie crust, but I promise you it’s worth the time and effort. Also – this makes fantastic leftovers. There is only 2 of us and this gave us 4 meals, so it goes pretty far. Granted if you have some hungry teenagers, this definitely isn’t going to go quite as far. I used my large Lodge cast iron skilled, but if you don’t one (or another oven safe skilled) that’s okay, you’ll just be transferring the mixture to an oven safe dish then topping it with the biscuit mixture. Now that I think on it, that would almost make storage easier instead of taking it out of the cast iron into storage containers….hmmmm

Just look at all those veggies!! Can you see why veggie is in the name first and foremost? Ha!

When it comes to the crust you want really cold butter, so I cut my butter into small chunks, put it back in the fridge for 20-30 minutes, then I pull it back out and cut it into the dry ingredients. I use a pastry cutter, but some people will use a food processor, knives, or their hands to mix in the butter.

The biscuit dough will be a bit sticky once you mix in the wet ingredients, but that’s okay, all will be well once it hits the oven.

This is before baking…..

And this is after baking. Look at that golden biscuity crust of goodness!

Veggie-tastic Chicken Pot Pie w/ Cheddar Chive Biscuit Crust

Servings – 6-8 depending on how big a slice you want, we did 8 slices and had a side salad with it.

Ingredients

For the Chicken

• 3/4 lb boneless skinless chicken breast (or 3/4 lb chicken from a rotisserie chicken shredded)
• 1/2 tsp salt
• Fresh cracked black pepper
• Water or chicken broth

For the Filling

• 1 lb frozen mixed vegetables (corn, green beans, & peas)
• 1 small potato, peeled and diced into small pieces (too big and they won’t cook through in time)
• 1 small carrot, peel and diced into small pieces
• 1 stalk celery, diced
• 4 ounces baby bella/crimini mushrooms, chopped
• 1/2 cup diced onions
• 3 Tbsp unsalted butter
• 3 Tbsp flour
• 1 cup milk
• 1 cup chicken or vegetable broth
• 1/2 tsp dried thyme
• 1/4 tsp dried sage
• 1/2 tsp salt
• Fresh cracked black pepper

For the Crust

• 2 cups flour
• 1 Tbsp baking powder
• 6 Tbsp unsalted butter, cut into small pieces then put back in the refrigerator to chill for 20-30 minutes
• 1 cup shredded sharp cheddar
• 1/8 cup fresh chives, chopped
• 1 cup milk
• 1/2 tsp garlic powder
• 1 tsp sugar
• 1/2 tsp salt

Directions

1. Cut your butter into little chunks then toss back in the the fridge to stay as cold as possible.
2. Season the chicken with salt and pepper and place in a sauce pan. Add enough water or chicken broth to cover the chicken by 1 inch (chicken broth is the more flavorful choice). Bring liquid up to a boil, then reduce heat and simmer for 10-16 minutes until chicken reaches 165F in the largest part and is easy to shred. Shred and set aside.
3. In an oven safe skillet melt the 3 Tbsp of butter over medium heat. NOTE: We used our large 12″ Lodge cast iron skillet, a 10″ would also work. If you don’t have an oven safe skillet, use what you have and you’ll transfer the mixture to an oven safe baking dish prior to putting the biscuit crust on top.
4. Once the butter is melted add the onions and saute about 3-5 minutes, or until onions become a bit translucent.
5. Add the carrots, celery, potato, mushrooms and saute for 5-7 minutes.
6. Add flour and toss with vegetables, then stir in the milk and turn till no clumps of flour remain then mix in the thyme, salt, sage, and black pepper.
7. Simmer and stir till thickened.
8. Whisk in the broth, then stir in the chicken and the frozen vegetables. Let simmer till thickened once again. Once it’s thickened, turn to low. Now it’s biscuit making time!
9. Preheat your oven to 425F
10. In a bowl, add the flour, baking powder, garlic powder, sugar, and salt and mix to combine. Cut in the 6 Tbsp of unsalted butter. Add cheese and chives. Add milk. Stir till combined, but don’t over beat it.
11. On a lightly floured work surface, press out the dough to fit your baking container, be it an oven safe skillet or another oven safe baking container.
12. If you don’t have an oven safe skillet, transfer the mixture to an oven safe baking dish, place the biscuit crust on top.
13. Place in oven and bake for 18-20 minutes until crust is golden brown and the filling is bubbly.
14. Enjoy!