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Growing up, I thought I hated pot pie. We would eat those mini frozen pot pies in the famous red box, and although I ate the filling no problem, I always left the crust. Fast forward to last summer when Dad and I visited Philadelphia for the weekend and ate dinner at City Tavern. I had my meal picked out when the server informed us that the special was turkey pot pie with puff pastry. For some reason, that was enough to convince me to get the special. But I don’t like pot pie. That dinner opened the gates to a pot pie obsession. I lost count how many times I’ve made pot pie. When my parents ask what do I want for dinner when I visit, often I reply pot pie. This Chicken Pot Pie Topped With Bacon Cheddar Biscuits is a modern twist on a retro classic, which is today’s #SundaySupper theme.
One of the main reasons I never liked pot pie was the crust. I have never been a fan of pie crust and opt for alternatives such as puff pastry. However, when I saw this biscuit-topped version in one of my magazines, I knew I had to try it. The original recipe made a creole-inspired filling, but I kept my traditional filling with chicken, carrots, peas, mushrooms, and potatoes then topped with the bacon cheddar biscuits.
It’s easier than you think. The biscuits are a quick mix of flour, butter, cheese, bacon, chives, and cream. No yeast, no rising, no wait time. Just mix, knead, roll, and cut. While the chicken filling is baking for the first 15 minutes, I was able to prepare the biscuits and have them ready when 15 minutes was up. How’s that for quick and easy?
Chicken Pot Pie Topped With Bacon Cheddar Biscuits is ultimate comfort food. Maybe that’s why I crave it so much. You can speed up the cooking process by using already-cooked chicken, whether it’s rotisserie chicken shredded up or leftover chicken from the night before. You can even skip peeling and cutting carrots if you use frozen carrots and peas.
- 2 chicken quarters*
- 4 Tablespoons butter
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 4 Tablespoons flour
- 1 cup carrots, peeled and cut into pieces
- 16 ounces chicken stock
- 1 cup potatoes, peeled and cut into cubes
- 1/2 cup peas
- 2 Tablespoons heavy whipping cream or milk
- Salt and pepper, to taste
- 1/4 cup butter, cut into tablespoons
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup shredded cheddar cheese
- 2 Tablespoons bacon, cooked and crumbled
- 1 Tablespoon fresh chives, chopped
- 1/2 cup heavy whipping cream
- Fill an extra large pot with water. Bring to a boil. Once boiling, add the chicken quarters and cover with a lid. Cook 20-30 minutes or until the chicken is completely cooked through. Remove from the water. Let the chicken cool. Once it’s cool enough to handle, shred the meat off of the bones, discarding skin and bones. Set aside shredded chicken.
- Preheat oven to 425F degrees. Have a casserole dish ready.
- In a Dutch oven or deep pot, melt the butter. Add the onions, garlic, and carrots and cook until onions and carrots start to soften, about 5 minutes. Stir in the flour until flour is completely coated. Slowly whisk in the chicken stock. Bring to a boil.
- Once the stock is boiling, add the potatoes and peas. Cook until the potatoes are soft but not mushy, about 10-15 minutes (stir often because the potatoes will stick to the bottom). Stir in the shredded chicken then stir in the cream. Season with salt and pepper as needed. Remove from the heat and pour into the casserole dish. Bake for 15 minutes.
- While the filling is baking, make the biscuits. In a large bowl, combine the butter pieces and flour. Cut with a pastry cutter until the mixture is crumbly and looks like small pebbles. Add the cheese, bacon, chives, and cream, stirring until everything is moistened. On a lightly floured surface, knead the dough lightly, about 3-4 times. Roll out the dough to 3/4-inch thickness. Using a 2 1/2-inch round cookie cutter or glass, cut out roughly 12 biscuits (you may have to gather up the scraps and roll out again).
- When the filling is done baking, remove from the oven and top with the biscuits (if not all biscuits fit, you can put them on a separate cookie sheet). Bake another 25 minutes or until the biscuits are golden brown and chicken filling is bubbly.
Source: Inspired by My Recipes
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Looking for more retro recipes, either traditional or with a modern twist? Check out the rest of the menu from #SundaySupper:
Sunday Supper Retro Appetizers:
- Irish Cheddar-Whiskey Fondue by girlichef
- She Devils: Beet Pickled Deviled Eggs by Ruffles & Truffles
Sunday Supper Retro Salads:
- Coca-Cola Salad by Magnolia Days
- Salmon Salad | Retro Tuna Salad by Family Foodie
- Ambrosia Salad by Simply Gourmet
- Romaine “Wedge” Salad with Hot Maple Bacon Dressing by Cupcakes & Kale Chips
- Carrot & Raisin Salad by The Roxx Box
- Sweet & Smoky Broccoli Salad by In The Kitchen with KP
Sunday Supper Retro Breads and Sandwiches:
- Italian Style Bread by The Meltaways
- Creamed Chipped Salmon Jerky on Toast by Pescetarian Journal
- Grown-Up Tuna Melts by Home Cooking Memories
- English Muffin Pizzas by Comfy Cuisine
- Patty Melt, Hand Cut Fries, & a Shake by Mooshu Jenne
- Grown-Up Grilled Cheese With Tomato Soup by Catholic Foodie
- Toast Topper #16: Grandma’s Mock Apricot Jam by What Smells So Good?
SundaySupper Main Dishes:
- Chicken Pot Pie Topped With Bacon Cheddar Biscuits by Chocolate Moosey
- Tuna Noodle Casserole by Country Girl in the Village
- Nana’s Marinated Beef Roast by Supper for a Steal
- Chorizo Scotch Eggs by The Girl in the Little Red Kitchen
- Chicken Maryland by Vintage Kitchen Notes
- Mushroom Stroganoff by Small Wallet Big Appetite
- Dairyfree Toast Hawaii by Galactosemia in PDX
- Porcupine Meatballs by Hezzi-D’s Books and Cooks
- Chicken Kiev by The Urban Mrs.
- Salmon Quiche with Preserved Lemon by Shockingly Delicious
- Steak Diane by Crispy Bits & Burnt Ends
- Fried Chicken only in the Oven by In the Kitchen with Audrey
- Hambak Steak a.k.a. Salisbury Steak by Kimchi Mom
- Retro-Redo: Homemade TV Dinner by The Little Ferraro Kitchen
- Kicked Up Meatloaf by Curious Cuisiniere
- Shrimp Scampi (a lighter version) by Kudos Kitchen
- Old-Fashioned Pork Chops by My Trials in the Kitchen
- Jägerschnitzel by Sustainable Dad
- Healthier Hamburger-Corn Noodle Casserole by The Weekend Gourmet
- Inspired by Tuna Noodle Casserole by Cookistry
- Chicken-N-Biscuits Pot Pie Casserole by The Messy Baker Blog
- Souper Pork Chops with Mashed Potatoes by Mama.Mommy.Mom
- Meatloaf that will make you swoon and Datz the truth by Midlife Roadtrip
- Spaghetti with Currywurst Sauce by Masala Herb
- Tator Tot Casserole by NeighborFood
Sunday Supper Retro Sides and Veggies:
- Smokey Braised Red Cabbage by Cindy’s Recipes and Writings
- Classic Corn Casserole by The Foodie Army Wife
- Roasted Brussels Sprouts with Bacon & Balsamic by Dinners, Dishes and Desserts
- Classic Green Bean Casserole Redux by The Wimpy Vegetarian
- Mem’s Broccoli Casserole by Momma’s Meals
Sunday Supper Retro Desserts and Cocktails:
- Peachy Keen Tutti-Frutti Jello by La Cocina de Leslie
- Old School Boozy Rum Cake by Webicurean
- Individual Baked Alaskas by That Skinny Chick Can Bake
- Rainbow Jello by Cravings of a Lunatic
- Pineapple Upside Down Cake by Noshing with the Nolands
- Pineapple Bars by Peanut Butter and Peppers
- Creamy Dairy Free Fresh Orange Julius With Coconut Milk by Sue’s Nutrition Buzz
- Refrigerator Strawberry Cheesecake by There and Back Again
- Frozen Pineapple Upside-Down Cake by Juanita’s Cocina
- Boston Cream Pie by Gotta Get Baked
- Coca-Cola Cupcakes by Daily Dish Recipes
- Jello Poke Cake by Flour On My Face
- Devil’s Food Cake by Maroc Mama
- Bread Pudding with Pecans by Basic and Delicious
- Victoria Sponge Cake by The Lovely Pantry
- A Chocolate Twist on the Classic Japanese Strawberry Shortcake by Ninja Baking
- Post War Apple Pudding by My Cute Bride
- Layered Mini Chocolate Banana Cakes by Big Bears Wife
- Raspberry Jam Cakes by Pippis in the Kitchen Again
- Cocktail: Moscow Mule by Crazy by Crazy Foodie Stunts
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.
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I like your first shot Carla and I am getting the taste for chicken after reading through your recipe. yum!
Yum! I love pot pies with biscuit toppings. Cheddar Bacon? Genius!
I’ve been told I need to make this. Immediately.
You had me at bacon, Carla. I mean, a pot pie is nice and all, and I was thinking it would be a nice family meal . . . until I read bacon. Wow–that would elevate even the most humble pot pie into great things.
Thanks!
I would this and come back for seconds…I love a good pot pie! Yum…great job!
I love pot pie, especially chicken, it sends me back to my grandmother´s house when I was a kid. Those biscuits sound amazing on their own too! I love this recipe Carla
I am SO with you about the pie crust thing! When I had pot pies in the past, I would leave out the crust, pushing it to the side of my plate. I LOVE the idea of a biscuit topped pot pie though – crispy, flaky….perfect!!!!
I would eat these biscuits on their own too, they sound so yummy. I have never been a huge pot pie fan either so maybe I need to give this recipe a shot.
Happy #SS, twin. Your casserole looks amazing and those biscuits sound dreamy.
Holy! That is one mean version of Chicken Pot Pie!
City Tavern is such a fun restaurant! And the biscuits here are awesome! I am not a big crust fan.
Looks so pretty! I’d have a hard time eating it because it’s so pretty. By the way, I love bacon, so I am definitely going to have to try this soon.
Dyyyiiiing over those bacon cheddar biscuits!!!! They look like the perfect accompaniment to the filling portion of a pot pie ;)
I love pot pies, and I do love the crust too, but those bacon cheddar biscuits have me drooling. And you need to stop that. Every time I come here I find myself drooling!
Oh yum, that looks crazy good!!
Great twist on an old classic! I would eat this any day, the biscuits sound amazing!
Oh, nothing says “home” more than pot pies!!!
I will admit I’m not a huge pot pie fan but I’m loving the bacon cheddar biscuits on top. This may actually make me change my mind about this dish!
What a great idea for when my parents-in-law come to visit.
Amazing! I love that you topped these off with biscuits! Will definitely have to try that.
I like the way you’ve updated this. Retro, indeed!
Topped with bacon cheddar biscuits. And here I thought I had the best chicken pot pie recipe. I have a feeling this one wins.
Pot pie is one of my hubby’s favorites…and yours is the most tempting version I’ve ever seen! I love that gorgeous biscuit topping! I hope to try this soon :)
Love the update on your Chicken Pot Pie! And I love it with a biscuit topping.
This looks amazing! comfort food for winter. thanks for sharing the recipe and drool-worthy photos!
Seriously bacon cheddar biscuits? Who wouldn’t like pot pie after this!
Okay…first of all, I absolutely LOVE pot pie. It was one of my favorite comfort foods as a kid – but this is insane, I need it in my life. That biscuit topping is fabulous!
I squealed a loud, excited “YES!” when I saw the title of your post – I adore pot pie and the bacon cheddar biscuit topping is genius. This is the epitome of comfort food. I love your casserole dish too – it’s gorgeous!
Yum! I get the reason why you fell in love with pot pie now. What a lovely dish!
We love, love, love pot pies. I could eat a portion right through the screen, Carla. It looks amazing!
Well, I definitely like pie crust, but I’m up for anything and your biscuit topped chicken pot pie looks amazing!
So I always ate the crust and left the middle. That white gravy like stuff turned me off so much. You recipe though is incredible. I think if I made this my husband would eat the whole thing. You have no idea how much he love pot pie, and chicken, and biscuits. Fabulous comforting recipe Carla.
Oh helllllooooo BACON! I love adding the bacon and cheddar to the biscuits for another layer of flavors! Great addition!
Carla, I think I have the same taste as yours, as I am attracted with the Bacon Cheddar Biscuits topping:D
I’m not a huge fan of pie crust either. Chicken pot pie topped with bacon cheddar biscuits sound way better to me. Looks really delicous Carla. Doing a great job cooking more savory dishes my friend!
This is simply gorgeous–so elegant and inviting looking. Kudos!
Cheers,
Alaiyo
I’m with you on chicken pot pies until I made something similar to this this. But I love the bacon cheddar biscuits! Gotta try this!
Swoon, this is so cool Carla. Love recipes like this. Great for busy weeknights.
I would take those biscuits as a topping any day – looks fantastic!