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.
Ingredients
Chicken*:
2poundsbone-in, skin-on chicken breasts
1/4tspsalt
1/4tspfreshly ground black pepper
Biscuit Topping:
2cupsall-purpose flour
1tbspbaking powder
1/2tspbaking soda
2tspsugar
1tspgarlic powder
1/2tspsalt
6tbspunsalted buttercold and cut into pieces
1tbspmelted unsalted butterfor brushing the tops of the biscuits
1tbspfinely chopped fresh chives(I used scallions)
Filling:
2tspextra-virgin olive oil
1/2tspsalt
1/4tspfreshly ground black pepper
5tbspunsalted butter
1medium onionchopped (about 1 cup)
3celery stalkschopped (about 2 cups)
3large carrotschopped (about 2 1/4 cups)
1cupbutton mushroomsstems removed, chopped (I used baby bella)
3garlic clovesminced
1cupfrozen green peasthawed
1cupfrozen corn kernelsthawed
1/3cupall-purpose flour
2cupslow-sodium chicken broth
1/4cupheavy cream
1/4cupbarbecue sauce
2tbspfinely chopped fresh flat-leaf parsleyplus 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.