Cheddar Biscuit Topped Barbecue Chicken Pie

This Cheddar Biscuit Topped Barbecue Chicken Pie is a bold twist on a classic comfort dish — chicken pot pie! The sauce is a little bit smoky and rich from a splash of BBQ sauce, and cheddar biscuits replace the usual pie crust.

I don’t know how I made it this far in my life without ever having a biscuit topped chicken pie.

I mean, we’ve been over the fact that Chicken Pot Pie was very present in my childhood and that it’s one of my big brother’s all-time favorite foods, and putting biscuits on top instead of pie crust seems so brilliant yet obvious too.

(And many of you reading this are probably like, Joanne…I’ve been eating this for years).

Well, it’s new to me and I’m very excited about it!

This recipe is from my friend Andie Mitchell’s cookbook Eating in the Middle: A Mostly Wholesome Cookbook.

It’s very likely you know Andie already, as she’s a fellow food blogger, and also the author of the New York Times bestselling memoir It Was Me All Along, which takes you inside her weight loss journey and personal story.

After losing 135 pounds, Andie now eats with a mantra that I personally love and agree with 100%, which is eating somewhere in the middle. Eating a lot of healthy meals, salads, vegetables, and so on, but also making room for chocolate cake and indulgent things, because really, a life without cake is incomprehensible.

(isn’t it?!)

Andie’s cookbook is filled with a balance of recipes, with lots of ideas for wholesome day-to-day meals, but also her favorite indulgences. Other favorites are the Peanut Butter Mousse Pie with Marshmallow Whipped Cream and Lightened Up Pad Thai, but today we’re doing this comforting Biscuit Chicken Pie.

To get started, in a food processor, pulse together flour, baking powder, baking soda, sugar, garlic powder, and salt, then add cubed cold butter:

Pulse in the butter cubes until the mixture looks crumbly and resembles cornmeal:

Transfer the mixture to a bowl, and stir in buttermilk until just combined:

Then stir in shredded cheddar cheese, and either chives or scallions:

(Andie’s recipe calls for chives, but I’m a cheddar scallion fiend).

Mix until a dough forms, knead gently, then roll and cut biscuits on a floured surface:

Stick the biscuits in the refrigerator while you make the filling.

The filling is a party of ingredients, all cooked and built upon in stages, but involves carrots, onions, celery, mushrooms, garlic, peas, and corn:

Add flour, and stir to coat:

Then add chicken broth, and heavy cream to the mixture, and bring to a boil to thicken:

Finally, add a little bit of barbecue sauce and fresh parsley.

I was surprised to see barbecue sauce on the ingredients list, but I went with it and really enjoyed the flavor it added.

Add diced, cooked chicken to the filling, and pour into a 9×13 baking dish (I think mine was actually 8×12). Bake for 15 minutes, then retrieve the biscuits from the refrigerator, and place them on top:

Brush with butter, then bake for an additional 10 to 12 minutes, until golden brown and puffed:

Now you’re ready to serve. Enjoy!

I found that leftovers keep well for several days. The biscuits won’t be quite the same, but they’re still delicious.

Cheddar Biscuit Topped Barbecue Chicken Pie

Servings: 8

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr

This Cheddar Biscuit Topped Barbecue Chicken Pie is a bold twist on a classic comfort dish — chicken pot pie! The sauce is a little bit smoky and rich from a splash of BBQ sauce, and cheddar biscuits replace the usual pie crust.

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Ingredients

Chicken*:

• 2 pounds bone-in, skin-on chicken breasts
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper

Biscuit Topping:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 2 tsp sugar
• 1 tsp garlic powder
• 1/2 tsp salt
• 6 tbsp unsalted butter cold and cut into pieces
• 1 tbsp melted unsalted butter for brushing the tops of the biscuits
• 1 cup buttermilk
• 4 ounces extra-sharp cheddar cheese shredded (about 1 cup)
• 1 tbsp finely chopped fresh chives (I used scallions)

Filling:

• 2 tsp extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 5 tbsp unsalted butter
• 1 medium onion chopped (about 1 cup)
• 3 celery stalks chopped (about 2 cups)
• 3 large carrots chopped (about 2 1/4 cups)
• 1 cup button mushrooms stems removed, chopped (I used baby bella)
• 3 garlic cloves minced
• 1 cup frozen green peas thawed
• 1 cup frozen corn kernels thawed
• 1/3 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1/4 cup heavy cream
• 1/4 cup barbecue sauce
• 2 tbsp finely chopped fresh flat-leaf parsley plus more for serving

Instructions 

• For the chicken, preheat the oven to 400 degrees F. Place the chicken breasts on a large baking sheet, rub them with the oil, salt, and pepper. Roast until the skin is crispy and the chicken is cooked through, 35 to 40 minutes. Let cool for 10 minutes. Remove the skin, pull the chicken off the bone, and chop the chicken. Increase the oven temperature to 450 degrees F.
• For the biscuit topping, in the bowl of a food processor, pulse the flour, baking powder, baking soda, sugar, garlic powder, and salt. Add the cold butter pieces and pulse until the mixture is crumbly and resembles cornmeal, about 7 pulses.
• Transfer the mixture to a bowl and add the buttermilk. Using a rubber spatula, stir just until combined. Stir in the cheese and chives. The dough will be wet and lumpy.
• Turn the dough onto a clean, lightly floured work surface and knead it 3 to 4 times, just until it combes together. Dust a rolling pin with flour and roll the dough into a 7×10-inch rectangle, about 1 inch thick. Using the rim of a drinking glass or a biscuit cutter, cut 8** rounds out of the dough. Place the biscuits on a parchment paper-lined plate and refrigerate while you make the filling.
• For the filling, spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
• In a large pot, melt the butter over medium-high heat. Add the onion, celery, carrots, salt, and pepper, and cook, stirring frequently, until soft, 6 to 8 minutes.
• Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, 30 seconds. Add the peas and corn. Add the flour and cook, stirring constantly, until the vegetables are completely coated, 2 minutes.
• Slowly add the broth and the heavy cream and bring the mixture to a gentle boil. Reduce the heat to medium-low and simmer, stirring frequently, until thickened, 4 to 6 minutes. Stir in the barbecue sauce and parsley.
• Add the chicken, toss to coat, and transfer the mixture to the baking dish. Bake for 15 minutes. Remove the dish from the oven, top with the biscuits, and brush the tops of the biscuits with the melted butter. Bake until the biscuits are golden brown, 10 to 12 minutes. Enjoy!

Notes

*I skipped the first part of roasting the chicken, and used my slow cooker chicken breast instead. You could also use storebought rotisserie chicken.

**I actually cut 12, to fit the dish.

Nutrition

Calories: 580kcal, Carbohydrates: 43g, Protein: 35g, Fat: 29g, Saturated Fat: 16g, Cholesterol: 142mg, Sodium: 866mg, Potassium: 910mg, Fiber: 2g, Sugar: 8g, Vitamin A: 4680IU, Vitamin C: 4.6mg, Calcium: 240mg, Iron: 2.8mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Main Course

Cuisine: American

Author: Fifteen Spatulas