Cheddar Biscuits Topped Harvest Chicken Pot Pie
Creamy and delicious this Cheddar Biscuit Topped Harvest Chicken Pot Pie is full of hearty veggies and herbs and topped with soft and fluffy cheddar drop biscuits.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 400.
In saute pan add about 2 Tbs olive oil and add your onions and heat on medium-high for a few minutes until they begin to get tender.
Add your butternut squash and mushrooms and reduce heat to medium and heat for about 8-10 minutes or until squash becomes tender, stir in your garlic and heat for another minute.
Stir in your sage and thyme until combined.
Add your butter and heat until melted, stir in your flour.
Slowly add your chicken stock and milk and sprinkle with desired amount of salt and pepper.
Continue to heat until thickened.
Stir in your chicken and peas, set aside.
To make biscuits, in large bowl stir together your flour, baking powder, baking soda, salt and sugar and whisk to combine.
Using a pastry blender or forks add in your butter and mix until you get small bits.
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Reviews from the Original Source
Quick, easy, & delicious!
This was so delicious! A great fall twist on a pot pie! I loved the cheddar biscuit topping! I will add more liquid and salt next time, I left out the onions and mushrooms! What a great recipe!
This was fantastic! I combined your two pot pie casserole recipes into one delicious meal. I used the condensed soup from your other recipe (all I had was cream of mushroom) and mixed it with the butternut squash and biscuits from this recipe and it was phenomenal. I added frozen green beans and carrots and corn along with the squash and peas. My stepdaughter doesn’t like mushrooms so the only ones in my dish were from the soup. Some extra spices too because that’s how I roll. Thank you!
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