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Chicken Mushroom Pot Pie with Cheddar Sage Biscuits

Chicken Mushroom Pot Pie with Cheddar Sage Biscuits
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Chicken Mushroom Pot Pie with Cheddar Sage Biscuits is a warm, comforting dish combining tender chicken, savory mushrooms, and a luscious creamy filling topped with flaky, flavorful cheddar and fresh sage biscuits. Perfect for chilly evenings, cozy dinners, or anytime comfort food is needed, this one-pan bake is easy to prepare, customizable, and bursting with rich, herb-infused flavors.

Ingredients

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For the Filling

  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 8 ounces cremini or button mushrooms, chopped
  • 2 cups boneless, skinless chicken breasts or thighs, cubed
  • 1/4 cup all-purpose flour (or gluten-free flour blend)
  • 2 cups chicken broth
  • 1/2 cup heavy cream or milk (or plant-based alternative)
  • Salt and pepper, to taste

For the Cheddar Sage Biscuits

  • 1 1/2 cups all-purpose flour (or gluten-free flour blend)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon fresh sage, chopped
  • 1 cup sharp cheddar cheese, grated
  • 6 tablespoons cold butter, cut into cubes
  • 3/4 cup milk (or plant-based milk)

Instructions

  1. Prepare the Filling: Begin by melting butter in a large skillet over medium heat. Sauté diced onions, garlic, carrots, and celery until they are softened and fragrant, about 5 minutes. Add the chopped mushrooms and cook until they release their moisture and start to brown, enhancing their deep, earthy flavor. Stir in the cubed chicken and cook until lightly cooked through, approximately 5-7 minutes.
  2. Make the Creamy Sauce: Sprinkle flour evenly over the mixture and stir well to coat all ingredients. Gradually pour in chicken broth and cream, stirring continuously to prevent lumps. Allow the sauce to thicken into a luscious gravy that coats every component. Season generously with salt and pepper to taste, then remove from heat and let it cool slightly.
  3. Prepare the Cheddar Sage Biscuits: In a separate bowl, combine flour, baking powder, salt, chopped fresh sage, and grated cheddar cheese. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the milk just until the dough comes together, being careful not to overmix to achieve tender, flaky biscuits.
  4. Assemble and Bake: Transfer the chicken and mushroom filling into a baking dish. Drop spoonfuls of the biscuit dough evenly over the filling surface. Place the dish into a preheated oven at 400°F (200°C) and bake for about 25-30 minutes, or until the biscuits are golden brown and the filling bubbles around the edges, indicating the dish is cooked through and ready to serve.

Notes

  • Use room temperature butter for the biscuits to ensure perfect flakiness.
  • Do not overmix biscuit dough to keep biscuits tender rather than tough.
  • Cook the filling thoroughly before baking to achieve the best texture.
  • Use fresh sage for a brighter, more vibrant flavor in the biscuits.
  • Allow the filling to cool slightly before topping with biscuit dough to prevent overcooking the biscuits.

Nutrition

Keywords: chicken pot pie, mushroom pot pie, cheddar sage biscuits, comfort food, cozy dinner, one-pan meal, creamy chicken dish

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