Award Winning Chicken Pot Pie

I am super excited to share this recipe with you. This dish may be one of your family’s newest favorite dishes. Creamy, hearty chicken and vegetable filling topped with delicious, fluffy, buttery jalapeno and cheddar biscuits. Sounds amazing, right? When I’m developing recipes, I love for the flavors to be balanced. That doesn’t mean that some ingredients won’t stand out a little more than other ingredients at times. Even if they do, they’ll still compliment the dish.

To me; in any dish, it’s important for all ingredients to work in harmony. I used our jalapeno cheddar biscuits recipe to top this amazing chicken pot pie filling. Even though the biscuits are so good all by themselves, they complement this dish beautifully. It tastes like one dish which it should because it is one dish for this recipe.‍

‍‍Your kitchen will smell absolutely amazing and your taste buds will be happy. Ha ha!

Why Chill The Jalapeño Cheddar Biscuit Dough? These jalapeno cheddar biscuits will taste delicious whether they are chilled or not, however, chilling the dough makes these biscuits fluffy.‍

Why does baking the biscuits take longer in this recipe than it does to bake them by themselves? Putting the biscuit dough on top of the chicken pot pie filling requires longer baking to ensure the biscuits are fully baked and not gooey underneath because of the chicken pot pie filling.‍

How To Properly Store Biscuit Dough*

Tightly wrap the biscuit dough with plastic wrap or put it in an airtight container to ensure the freshness is maintained. The dough should stay fresh for about 5-7 days, however, this can vary. If the dough doesn’t smell fresh and the color is not as vibrant as it should be, throw it away.

Print Recipe

Award Winning Chicken Pot Pie

Prep Time30 minutes mins

Cook Time25 minutes mins

Total Time55 minutes mins

Course: Casseroles, Main Course

Cuisine: American

Keyword: award winning chicken pot pie

Author: Jane

Ingredients

JALAPENO CHEDDAR DROP BISCUITS

• 2½ c self-rising flour
• ½ tsp salt
• ½ tsp garlic powder
• 3 tbsp sugar
• 1¼ stick butter (frozen)
• 1¼ c cold milk
• 3 jalapenos (diced w/o the seeds
• 1 c shredded cheese

GARLIC BUTTER (optional)

• 3 tbsp butter (melted)
• ½ tsp garlic powder

CHICKEN POT PIE FILLING

• 12 oz cooked chicken (rotisserie chicken) you can use white and dark meat w/o the skin
• 3 tbsp olive oil
• ½ c onion (diced)
• 2 tsp garlic (chopped/minced)
• 2 celery stalks (sliced)
• 8 oz potatoes (finely diced)
• 6 oz carrots (cleaned, peeled, sliced)
• ½ stick butter
• ¼ c all-purpose flour
• 12 oz heavy cream
• 16 oz chicken stock
• 10 oz frozen peas
• ¾ – 1 tsp salt (start at 3/4 tsp and add gradually if you think you need more)
• ¼ tsp black pepper
• ¼ tsp cayenne pepper
• ½ tsp ground thyme

Instructions

Jalapeno Cheddar Drop Biscuits

• Preheat the oven to 425 degrees (when the chicken pot pie filling is almost done).
• Mix together the flour, salt, garlic powder, and sugar.
• Dice the butter or shred it with a cheese shredder and put into the dry ingredients.
• Crumble the butter with your hands.
• Add in the milk.
• Fold in the jalapeños and cheddar cheese.
• Chill in the refrigerator for 30 minutes.

GARLIC BUTTER

• Mix the butter and the garlic powder together. Paint over biscuits immediately after they have been baked.

CHICKEN POT PIE FILLING

• Pour olive oil into a heated skillet.
• Start sautéing the potatoes. Sauté for about 5 minutes before adding in the carrots. Sauté for another 5 minutes.
• Now, add in the onion, garlic, and celery. Stir in with the potatoes and the carrots. Sauté for 2-3 minutes.
• Add in the butter and flour. Mix together smoothly. If you'd like, you can make a well in the center of the skillet. Melt the butter, add the flour slowly, mix together until smooth, then stir in with the other ingredients in the skillet.
• Pour in the heavy cream and the chicken stock. Stir together.
• Add all of the seasonings.
• Stir in the cooked chicken.
• Fold in the peas.
• Cook for 15-20 minutes.
• Now it's time to get the jalapeño cheddar biscuit dough out of the refrigerator. Depending on the size of your baking dish, you may not need to use all of the biscuit dough for this recipe. I used a 13-inch oval dish that's about 2 inches deep. You can either bake the remaining dough by lining a cookie sheet and baking for 14-16 minutes or until slightly golden brown and fully baked. Or you can store the dough properly in the refrigerator.*
• Spray your baking dish with non-stick cooking spray. Pour your chicken pot pie filling into the dish. Spread it out in an even layer.
• Scoop the jalapeno cheddar biscuit dough with an ice cream/cookie scoop or just a spoon. Cover the chicken pot pie filling with beautiful drops of biscuit dough.
• Bake for 22-25 minutes or until the biscuit topping is fully baked.
• Brush with garlic butter. Optional.
• Enjoy!

Notes

Your kitchen will smell absolutely amazing and your taste buds will be happy. Ha ha!

Why Chill The Jalapeño Cheddar Biscuit Dough?

These jalapeno cheddar biscuits will taste delicious whether they are chilled or not, however, chilling the dough makes these biscuits fluffy.

‍

Why does baking the biscuits take longer in this recipe than it does to bake them by themselves?

Putting the biscuit dough on top of the chicken pot pie filling requires longer baking to ensure the biscuits are fully baked and not gooey underneath because of the chicken pot pie filling.

‍

How To Properly Store Biscuit Dough*

Tightly wrap the biscuit dough with plastic wrap or put in an airtight container to ensure the freshness is maintained. The dough should stay fresh for about 5-7 days, however, this can vary. If the dough doesn’t smell fresh and the color is not as vibrant as it should be, throw it away.