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Comfort food holds a special place in our hearts and kitchens, providing warmth, nostalgia, and satisfaction at the end of a long day. It often evokes fond memories of family gatherings, cherished recipes passed down through generations, and cozy dinners shared with loved ones. Among the myriad of comfort food options available, the Savory Cheddar Herb Biscuit Pot Pie stands out as a quintessential dish that combines the rich flavors of a savory chicken filling with the warmth of fluffy, herb-laden biscuits.

Savory Cheddar Herb Biscuit Pot Pie

Indulge in the warmth of comfort food with this Savory Cheddar Herb Biscuit Pot Pie recipe. Combining juicy chicken, fresh vegetables, and a creamy sauce, all topped with fluffy, cheesy biscuits, this dish is perfect for family dinners or cozy nights in. Learn about the essential ingredients and preparation steps that make this pot pie a standout. With rich flavors and a delightful texture, it’s sure to become a beloved favorite in your home.
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Ingredients
  

For the Filling:

1 lb (450g) boneless chicken thighs, diced

2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

1 cup frozen peas

1/2 cup chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon salt

1/2 teaspoon black pepper

For the Cheddar Herb Biscuits:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 cup cold unsalted butter, cubed

1 cup shredded sharp cheddar cheese

1/4 cup fresh parsley, chopped

3/4 cup milk

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Cook the Filling:

      - In a large skillet, heat the olive oil over medium heat.

        - Add the onions and garlic, cooking until the onions are translucent (about 3-4 minutes).

          - Increase the heat to medium-high and add the diced chicken. Cook until lightly browned, about 5-7 minutes.

            - Stir in the carrots, celery, and cook for another 5 minutes until the vegetables begin to soften.

              - Pour in the chicken broth and heavy cream, then add the thyme, rosemary, salt, and pepper.

                - Bring to a gentle simmer and cook for another 5-7 minutes, stirring occasionally, until the sauce thickens slightly.

                  - Stir in the frozen peas and remove from heat.

                    Prepare the Biscuit Dough:

                      - In a large mixing bowl, combine the flour, baking powder, salt, and garlic powder.

                        - Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.

                          - Fold in the shredded cheddar cheese and chopped parsley.

                            - Slowly add the milk, stirring until just combined. Be careful not to overmix.

                              Assemble the Pot Pie:

                                - Pour the chicken filling into a large baking dish or oven-safe skillet.

                                  - Drop spoonfuls of the biscuit dough over the top of the filling, covering it evenly.

                                    Bake:

                                      - Place the pot pie in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through.

                                        Serve:

                                          - Let the pot pie cool for a few minutes before serving. Garnish with additional fresh parsley if desired.

                                            Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 6 servings