Creamy and delicious this Cheddar Biscuit Topped Harvest Chicken Pot Pie is full of hearty veggies and herbs and topped with soft and fluffy cheddar drop biscuits.
So Minnesota has been a little confused lately on what Fall is supposed to be. I am not going to complain at all, but I mean quit teasing me! I’m a warm weather girl at heart, regardless of growing up here so when this time of year comes it’s all about the warm hearty comfort food!
My husband and kids are major fans of pot pies. I’ve been on the fence with them for many many years. But this Cheddar Biscuit Topped Harvest Chicken Pot Pie is by far my absolute fave ever!
I think it has something major to do with it being topped with biscuits and not pie crust. I don’t have the best track record with pie crusts so they haven’t been my go to thing.
We have a neighbor down the street who grows this MASSIVE garden each year. We are just so lucky that he likes to drop off random produce throughout the Summer and Fall.
Anything from watermelons, corn, beans, cucumbers, tomatoes. I’d call ourselves very blessed to have him as our neighbor because lets face it, this girl does not have a green thumb.
Don’t get me wrong, we do grow a garden each year, but that’s my husbands baby. You won’t catch me in there unless I need something to cook with. Maybe one day I’ll get the itch, but I don’t have the best ability to keep plants alive!
I do however have a cactus and aloe that I do tend to, but thank goodness they are very low maintenance and have managed to stay alive! But that is just one event, we did however return from vacation very recently to find the little guy had fallen over into my sink.
If you didn’t know, cacti like to turn towards sunlight so we spin ours to keep it staring, well that week with out me spinning it made it turn and push off our windows and fall into the sink, luckily they are resilient and we were able to save it. Anyways, back to this pot pie recipe.
Anyways, so our neighbor dropped us off some butternut and acorn squash the other day and I just knew I had to make something fallish. Well this Cheddar Biscuit Topped Harvest Chicken Pot Pie was screaming my name! So it came to be.
WHAT SPICE AND VEGETABLES ARE USED?
- Butternut squash
- Mushrooms
- Onions
- Peas
- Sage
- Thyme
Perfect to eat on those chilly Fall nights. The cheddar biscuits really set this apart from the normal pot pies and this is how I prefer to make them. They bake up so nicely in the oven and the addition of the cheese give a nice contrast to the veggies.
HOW DO YOU MAKE DROP BISCUITS?
Drop biscuits are one of those really easy, you really wanna learn hot to make kinda recipes.
- In large bowl stir together your flour, baking powder, baking soda, salt and sugar and whisk to combine.
- Using a pastry blender or forks add in your butter and mix until you get small bits.
- Stir in your buttermilk until just combined and fold in your cheese.
- Drop by 1/4 cupfulls onto top of your pot pie mixture then bake!
This pot pie recipe is really one of those that you can’t pass up. It isn’t your traditional pot pie so you get a nice contrast on flavors which really is something to appreciate.
Let me tell you, the drop biscuits on top of this chicken pot pie recipe is something to be desired, you will fall in love and not want to make pot pie the same ay ever again. Just kidding, but it really is a fun and unique way to switch up the whole pie crust ordeal.
So if you’re looking for that perfect fall dinner meal that you want the whole family to love then why not try out this Harvest Chicken Pot Pie! It is easily adaptable to any flavor palette and you can really switch up the ingredients to what you love!
If you like this recipe you might also like:
Cheddar Biscuits Topped Harvest Chicken Pot Pie
Ingredients
- 2 Tbs olive oil
- 1 small onion diced
- 1 heaping cup butternut squash
- 2 cups white button mushrooms sliced
- 1 clove garlic minced
- 6 fresh sage leaves chopped
- 1/2 Tbs fresh thyme leaves
- 5 Tbs butter
- 1/3 cup flour
- 1 3/4 cups chicken stock
- 1/2 cup milk
- 1 cup frozen peas
- 1 lb chopped cooked chicken
- Salt and pepper
Cheddar Biscuits:
- 2 cups all-purpose flour
- 6 Tbs unsalted cold butter cut into small pieces
- 1 Tbs baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 Tbs sugar
- 1 1/4 buttermilk
- 1 cup cheddar cheese
Instructions
- Preheat oven to 400.
- In saute pan add about 2 Tbs olive oil and add your onions and heat on medium-high for a few minutes until they begin to get tender.
- Add your butternut squash and mushrooms and reduce heat to medium and heat for about 8-10 minutes or until squash becomes tender, stir in your garlic and heat for another minute.
- Stir in your sage and thyme until combined.
- Add your butter and heat until melted, stir in your flour.
- Slowly add your chicken stock and milk and sprinkle with desired amount of salt and pepper.
- Continue to heat until thickened.
- Stir in your chicken and peas, set aside.
- To make biscuits, in large bowl stir together your flour, baking powder, baking soda, salt and sugar and whisk to combine.
- Using a pastry blender or forks add in your butter and mix until you get small bits.
- Stir in your buttermilk until just combined and fold in your cheese.
- Drop by 1/4 cupfulls onto top of your pot pie mixture.
- Bake for about 20 minutes or until golden.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
PIN IT FOR LATER!
Heather
Quick, easy, & delicious!
Crissy
This was so delicious! A great fall twist on a pot pie! I loved the cheddar biscuit topping! I will add more liquid and salt next time, I left out the onions and mushrooms! What a great recipe!
Jane
This was fantastic! I combined your two pot pie casserole recipes into one delicious meal. I used the condensed soup from your other recipe (all I had was cream of mushroom) and mixed it with the butternut squash and biscuits from this recipe and it was phenomenal. I added frozen green beans and carrots and corn along with the squash and peas. My stepdaughter doesn’t like mushrooms so the only ones in my dish were from the soup. Some extra spices too because that’s how I roll. Thank you!
The Better Baker
AAAHHH!! True comfort food. I would love the addition of butternut too. So glad you shared with us at Weekend Potluck. Have a great weekend.