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I discovered this Broccoli Cheddar Chicken Pot Pie recipe on a cold rainy evening when I was craving something extra comforting. By combining my love for broccoli cheddar soup with classic chicken pot pie and topping it with cheesy biscuits I created pure comfort food magic. The way those fluffy cheddar biscuits soak up the creamy filling underneath is absolutely heavenly.
What Makes This Dish So Cozy
This isn't your typical pot pie it's a one-pan wonder that brings together everything we love about comfort food. That creamy filling packed with tender chicken and vegetables gets even better with plenty of sharp cheddar. And those drop biscuits? They're so much easier than rolling out pie crust but create the most amazing golden topped masterpiece.
Everything You'll Need
- For Those Amazing Biscuits: - I use simple pantry staples flour baking powder and soda a touch of sugar and salt. The magic comes from sharp cheddar cold butter and tangy buttermilk.
- Creating That Filling: - We start with good olive oil and butter then add fresh vegetables herbs and garlic. Some flour milk and broth create our base then in goes plenty of cheese chicken broccoli and peas.
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Let's Cook Together
- Starting With Our Biscuits
- First we'll mix up those incredible cheddar biscuits. I love watching the cheese blend into the dry ingredients creating little pops of color throughout. When that cold buttermilk hits the mixture magic happens.
- Building Our Filling
- Now comes the aromatic part. The way those vegetables soften in butter and oil filling the kitchen with their savory smell is incredible. That moment when we add the flour and watch it transform into a creamy sauce still amazes me.
- Bringing It All Together
- Dolloping those biscuits on top is my favorite part. Each one creates its own little golden crown as it bakes. That brush of buttermilk on top ensures they'll brown beautifully.
My Best Tips
After making this countless times I've learned some secrets. Using an oven-safe skillet saves dishes and creates the best results. I like to portion my biscuit dough with an ice cream scoop for even baking. And don't skip that buttermilk brush on top it creates the most beautiful golden crust. Always taste and season your filling before adding the biscuits it's your last chance to get it perfect.
Making It Your Own
This recipe is so adaptable to what you love. Sometimes I'll use leftover turkey instead of chicken or throw in different vegetables based on what's in my fridge. Adding a pinch of cayenne gives it a lovely warmth and switching up the cheese creates whole new flavor profiles. My family loves it when I use a mix of sharp cheddar and smoked gouda.
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Frequently Asked Questions
- → Can I make this ahead of time?
- You can prepare the filling ahead, but add the biscuits just before baking for best results. Cold filling may require extra baking time.
- → Why coat the cheese in flour for biscuits?
- Coating cheese in flour prevents it from clumping together and helps it distribute evenly throughout the biscuit dough.
- → Can I use frozen broccoli?
- Yes, though fresh provides better texture. If using frozen, add it straight from frozen like the peas.
- → Why do the biscuits need to be same size?
- Similar sized biscuits ensure even baking. If some are much larger or smaller, they won't cook at the same rate.
- → What if I don't have buttermilk?
- You can make a substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup regular milk and letting it sit 5 minutes.