When the crisp autumn breeze settles in and daylight fades a little earlier, our bodies and hearts crave something warm, comforting, and deeply satisfying. Enter the Cheddar Biscuit Topped Harvest Chicken Pot Pie—a hearty, wholesome, and soul-warming meal that combines the richness of roasted vegetables, the succulence of tender chicken, and the fluffiness of sharp cheddar biscuits.
This is more than just a meal—it’s a cozy evening, a family gathering, or a memory waiting to be made. In this comprehensive guide, we’ll walk you through every detail to help you master this beautiful dish that’s perfect for fall, winter, and chilly nights year-round.
Why You’ll Fall in Love with This Recipe
🍂 Seasonal Ingredients, Timeless Flavor
This pot pie captures the heart of the harvest season—think earthy butternut squash, fragrant herbs, and a velvety roux sauce. The cheddar biscuit topping brings a golden, cheesy crunch that contrasts beautifully with the creamy filling.
👨👩👧👦 Perfect for Families
It’s the kind of meal that makes everyone at the table go back for seconds. Whether you’re cooking for two or feeding a crowd, this dish scales easily and holds its appeal across ages.
🧀 Cheesy Biscuit Topping = Game Changer
What sets this recipe apart is the cheddar biscuit crust. It bakes directly on top of the savory filling, forming soft, golden pillows with crisp edges and gooey cheese in every bite.
Ingredients You’ll Need
For the Chicken and Vegetable Filling:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 1 heaping cup butternut squash, peeled and cubed
- 2 cups mushrooms, sliced (button or cremini)
- 1 clove garlic, minced
- 1 tablespoon fresh sage, chopped
- ½ tablespoon fresh thyme
- 5 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 1¾ cups chicken broth
- ½ cup whole milk
- 1 cup frozen peas
- 1 pound cooked chicken breast or rotisserie chicken, chopped
- Salt and freshly ground black pepper, to taste
For the Cheddar Biscuits:
- 2 cups all-purpose flour
- 6 tablespoons cold unsalted butter, cubed
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ tablespoon sugar
- 1¼ cups cold buttermilk
- 1 cup sharp cheddar cheese, shredded
For Garnish:
- 2 tablespoons fresh parsley or chives, finely chopped
Tools You’ll Need
- Large sauté pan
- 9×13-inch baking dish
- Mixing bowls (2–3 sizes)
- Pastry cutter or two forks
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Step-by-Step Instructions
🔥 Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C) so it’s hot and ready when you need to bake the assembled pie.
🍳 Step 2: Cook the Filling
- Heat the olive oil in a large skillet over medium-high heat.
- Add the diced onions and cook until translucent, about 3–4 minutes.
- Add butternut squash and mushrooms. Cook for 8–10 minutes until tender.
- Stir in minced garlic, sage, and thyme. Cook for an additional minute.
- Add butter and allow it to melt completely.
- Sprinkle in flour and whisk constantly for 1–2 minutes to form a roux.
- Slowly pour in chicken broth and milk while whisking. Let it simmer until thickened.
- Stir in peas and chopped chicken. Season with salt and pepper.
- Remove from heat and set aside.
🧈 Step 3: Prepare the Cheddar Biscuit Topping
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Add cubed cold butter. Use a pastry cutter or two forks to cut in the butter until the mixture resembles coarse crumbs.
- Pour in the buttermilk and stir gently until a soft dough forms. Don’t overmix!
- Fold in the shredded cheddar cheese.
🥘 Step 4: Assemble the Pot Pie
- Pour the warm chicken and vegetable filling into a greased 9×13-inch baking dish.
- Drop large spoonfuls (about ¼ cup) of the biscuit dough evenly over the top of the filling.
🔥 Step 5: Bake to Perfection
- Place the baking dish in the preheated oven.
- Bake uncovered for 20–25 minutes, or until the biscuits are golden brown and cooked through.
⏱️ Step 6: Let it Rest
Remove the dish from the oven and allow it to rest for 5–10 minutes. This helps the filling set and makes it easier to serve.
Serving Suggestions
Pair this pot pie with:
- 🥗 A fresh green salad with lemon vinaigrette
- 🥖 Crusty bread or garlic toast
- 🧄 Roasted seasonal vegetables
- 🍷 A glass of chilled Chardonnay or warm apple cider
Expert Tips for a Perfect Pot Pie
- Use Cold Butter: Cold butter in the biscuit dough is key to flaky, light biscuits.
- Shred Your Own Cheese: Pre-shredded cheese has anti-caking agents that may affect the texture.
- Don’t Skip the Roux: It thickens the filling and creates a silky, gravy-like consistency.
- Customize the Vegetables: Add carrots, green beans, or spinach for extra nutrition.
- Let it Cool: Don’t cut in too early or you’ll have a runny filling.
How to Store and Reheat
Refrigerator
- Store leftovers in an airtight container.
- Keeps well for up to 3 days.
Freezer
- Cool completely.
- Wrap tightly and freeze for up to 3 months.
- Thaw in the fridge overnight before reheating.
Reheating
- Oven: 350°F for 20–25 minutes
- Microwave: 2–3 minutes per portion
- Stovetop: Covered pan on low heat, 10–15 minutes
Common Mistakes to Avoid
| Mistake | Why It’s a Problem | How to Fix It |
|---|---|---|
| Overmixing Biscuit Dough | Makes biscuits dense | Stir just until combined |
| Not Pre-cooking Veggies | Leaves filling watery | Sauté until tender |
| Skipping the Roux | Filling won’t thicken | Always cook the flour in butter |
| No Rest Time | Causes runny slices | Rest for 5–10 minutes post-bake |
| Wrong Dish Size | Can lead to overflow | Use 9×13-inch or divide into ramekins |
Frequently Asked Questions (FAQs)
Can I use leftover turkey instead of chicken?
Absolutely! This dish is perfect for holiday leftovers.
What can I use instead of buttermilk?
Mix 1¼ cups of milk with 1 tablespoon of vinegar or lemon juice. Let sit for 5 minutes before using.
Can I make this vegetarian?
Yes! Replace the chicken with canned chickpeas, cooked lentils, or sautéed mushrooms. Use vegetable broth instead of chicken stock.
Is this recipe kid-friendly?
Very much so. The cheesy biscuit topping is a hit with picky eaters.
Nutritional Information (Per Serving – Approximate)
- Calories: 410
- Protein: 23g
- Carbohydrates: 35g
- Fat: 21g
- Fiber: 4g
- Sodium: 570mg
Note: These values may vary based on ingredients and portion size.
Final Thoughts
This Cheddar Biscuit Topped Harvest Chicken Pot Pie is more than a meal—it’s a comfort ritual, a celebration of seasonal ingredients, and a crowd-pleasing centerpiece for your dinner table. Whether you’re whipping it up for a weeknight dinner or showcasing it at a holiday potluck, this dish delivers on all fronts: flavor, texture, nutrition, and presentation.
So roll up your sleeves, gather your fresh ingredients, and let your kitchen fill with the savory aroma of herbs, roasted chicken, and bubbling cheesy biscuits. Your family—and your tastebuds—will thank you.
