Creamy Chicken Pot Pie
There is something special about a pot pie that feels like home the moment it hits the oven. This Creamy Chicken Pot Pie brings together tender marinated chicken, a rich and silky filling, and a fluffy Cheddar Bay Biscuit topping. Every bite is comforting with creamy gravy, fresh vegetables, and a buttery finish of melted garlic butter. It is hearty, nostalgic, and perfect for any night you need a warm and satisfying meal.
Why You Are Going to Love This Recipe
- The chicken is marinated and seared for maximum flavor before it ever touches the creamy filling.
- The silky gravy comes together with onions, celery, peas, carrots, thyme, and a boost of richness from heavy cream.
- The Cheddar Bay Biscuit topping bakes up fluffy, cheesy, and golden in every bite.
- Garlic butter brushed on top adds a final layer of flavor that makes this dish impossible to resist.
- It is the perfect cozy meal for chilly evenings, family dinners, or meal prep.
Ingredients
Chicken Marinade
Chicken thighs
Olive oil
Onion powder
Garlic powder
Paprika
Oregano
Salt
Pepper
Creamy Chicken Filling
Water
Heavy cream
Frozen peas and carrots
Onions
Celery
Flour
Thyme
Garlic
Maggi Chicken Bouillon
Pepper
Olive oil
Cheddar Bay Biscuit Topping
Cheddar biscuit mix
Mild cheddar
Milk
Garlic Butter
Butter
Garlic
Parsley
Salt
How to Make Creamy Chicken Pot Pie
Marinate the Chicken
In a large bowl, combine the chicken thighs with olive oil, onion powder, garlic powder, paprika, oregano, salt, and pepper. Mix thoroughly and let the chicken marinate for 15 minutes.
Sear the Chicken
Heat olive oil in a pan over medium heat. Sear the marinated chicken on both sides for 3 to 4 minutes per side until a golden crust forms. Remove from the pan and set aside to rest.
Build the Creamy Filling
In the same pan, add the onions, celery, garlic, and a touch of oil. Cook for 2 to 3 minutes until the onions turn translucent.
Break apart the Maggi bouillon and stir it in.
Sprinkle in the flour and mix until it is fully absorbed into the vegetables.
Chop the seared chicken into bite sized pieces and return it to the pan.
Pour in enough water to cover, add the peas and carrots, and bring the mixture to a slow boil.
Stir in the heavy cream and add the thyme sprigs. Cook on medium low until the gravy thickens, about 6 to 9 minutes.
Season with pepper to taste and remove from the heat.
Make the Biscuit Topping
In a bowl, combine the biscuit mix, cheddar cheese, and milk. Mix gently with a fork until the dough comes together. It should be slightly shaggy and not over mixed.
Make the Garlic Butter
In a small bowl, mix together softened butter, garlic, parsley, and a pinch of salt. Set aside.
Assemble and Bake
Preheat the oven to 425°F.
Transfer the creamy chicken filling into a baking dish or divide it into six 6 ounce ramekins.
Spread the cheddar biscuit dough evenly over the top.
Bake for 15 to 20 minutes until the biscuits are golden and cooked through.
Brush the warm biscuits with garlic butter and serve right away.
Storage and Reheating
Let the pot pie cool completely before storing.
Keep it covered in the refrigerator for up to 3 days.
For reheating, warm it in the oven at 350°F until heated through so the biscuit topping stays crisp.
You can also reheat individual servings in the air fryer for a few minutes to bring back that golden top.
Creamy Chicken Pot Pie
Ingredients
Chicken Marinade
- 2-3 lbs chicken thighs boneless skinless
- 3 tbsp olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1 tsp salt
- 1 tsp pepper
Creamy Chicken Filling
- 2 cup water
- 1 1/2 cups heavy cream
- 1 cup frozen peas and carrots
- 1/2 cup onion diced
- 1/2 cup celery diced
- 1/4 cup flour
- 3-4 sprigs thyme
- 1 tbsp garlic minced or paste
- 1 tablet Maggi Chicken Bouillon
- 1 tsp pepper plus more to taste
- Olive oil for cooking
Cheddar Bay Biscuit Topping
- 1 box cheddar biscuit mix 11.36oz
- 2 cups mild cheddar shredded
- 3/4 cup milk
Garlic Butter
- 1/2 stick butter softened
- 1 tbsp garlic
- Parsley dried
- Pinch of salt
Instructions
Chicken Marinade
- In a large bowl add all ingredients listed under “Chicken Marinade.” Mix thoroughly and allow to marinate for 15 minutes.
- To a pan over medium heat, add some olive oil and sear the marinated chicken thighs on both sides. Cook for 3-4 minutes per side until a nice crust forms.
- Once cooked, set aside to rest.
Creamy Chicken Filling
- In the same pan, add the onions, celery, garlic, a little oil and cook for 2-3 minutes. Allow to cook until the onions start to become translucent.
- Once achieved, break apart the Maggi chicken bouillon tab and add to the mix. Continue to stir to combine.
- Sprinkle in the flour and mix until absorbed.
- Chopped the sear chicken into bite sized pieces and return to the pan.
- Add enough water to cover, followed by the frozen peas and carrots and bring to a slow boil.
- Once that is achieved, pour in the heavy cream and add the thyme sprigs. Cook over medium low heat until the gravy is reduced and thickened. This should take 6-9 minutes.
- Season to taste with pepper.
- Once the gravy is nice and thick remove from heat and set aside.
Cheddar Bay Biscuit Topping
- In a bowl, combine the dry biscuit mix, cheddar cheese, and milk. Use a fork to mix until the dough just comes together. Be careful not to over-mix, you’re aiming for a slightly shaggy dough.
Garlic Butter
- In a small bowl, whisk together all the ingredients listed under “Garlic Butter” and set aside.
Assemble
- Preheat your oven to 425°F.
- Transfer the creamy chicken filling into your chosen baking dish. For individual servings, divide the filling between six 6-ounce ramekins. Top each dish with the cheddar biscuit dough, spreading it out evenly.
- Place the baking dishes on a tray and bake for 15-20 minutes, or until the biscuit topping is golden brown and cooked through.
- Once out of the oven, immediately brush the tops with garlic butter. Serve warm and enjoy!
