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Chicken Mushroom Pot Pie with Cheddar Sage Biscuits

Chicken Mushroom Pot Pie with Cheddar Sage Biscuits
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This Chicken Mushroom Pot Pie with Cheddar Sage Biscuits is a comforting, creamy dish featuring tender chicken and earthy mushrooms baked under a golden, flaky cheddar and fresh sage biscuit crust. Perfect for cozy dinners, this one-dish meal combines rich flavors and hearty textures for a satisfying homemade meal.

Ingredients

Scale

Filling

  • 2 large chicken breasts, chopped into bite-sized pieces
  • 8 oz fresh mushrooms, sliced (button or cremini recommended)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream or sour cream
  • 1 teaspoon fresh sage, chopped
  • 1 teaspoon fresh thyme, chopped
  • Salt and pepper, to taste
  • A pinch of nutmeg

Cheddar Sage Biscuits

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon fresh sage, finely chopped
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 1 cup shredded sharp cheddar cheese
  • 3/4 cup buttermilk or milk, slightly warmed

Instructions

  1. Prepare the filling: Start by chopping the chicken into bite-sized pieces. In a large pan, sweat the onion and garlic in butter over medium heat until translucent and fragrant. Add the sliced mushrooms and cook until they release their moisture and begin to brown. Sprinkle in flour and stir well to coat all ingredients. Gradually whisk in the chicken broth and heavy cream, stirring constantly until the mixture thickens into a smooth, velvety sauce. Season with salt, pepper, fresh sage, thyme, and a pinch of nutmeg. Remove from heat once thickened.
  2. Make the cheddar sage biscuit dough: In a mixing bowl, combine flour, baking powder, salt, and freshly chopped sage. Cut the cold butter into the dry ingredients using a pastry cutter or fingers until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese. Add the buttermilk or milk and gently mix until just combined. Be careful not to overwork the dough to ensure tender, flaky biscuits.
  3. Assemble the pot pie: Pour the warm chicken and mushroom filling into a buttered baking dish. Using a spoon, dollop the biscuit dough evenly across the surface of the filling, leaving small gaps between dollops to allow for expansion during baking.
  4. Bake until golden: Preheat the oven to 400°F (200°C). Bake the pot pie for 20 to 25 minutes, or until the biscuit tops are puffed, golden brown, and cooked through. Once baked, let the pot pie rest for 5 minutes to allow the filling to set and make slicing easier.

Notes

  • Use room temperature milk or buttermilk but keep butter cold for flaky biscuits.
  • Do not overmix biscuit dough to maintain a tender texture.
  • Fresh herbs like sage and thyme provide brighter and more vibrant flavors than dried.
  • Brown mushrooms well to enhance umami and depth in the filling.
  • Adjust flour or liquid amounts to get a thick but not gluey filling.
  • Let the pot pie rest before serving for cleaner slices and improved texture.

Nutrition

Keywords: chicken pot pie, mushroom pot pie, cheddar sage biscuits, comfort food, savory pot pie, one dish meal

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