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creamy chicken pot pie
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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.
Author: kingcooks

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!