You catch the smell through the steam vent and suddenly you are starving. It’s that kinda feeling when the kitchen fills up with coziness and you just gotta eat. When you pull that lid off your pressure cooker, all the savory scents burst out, and man, the wait was worth it.
This Chicken Pot Pie with Cheddar Chive Biscuits is one of those dishes that hugs you from the inside. The chicken and veggies simmer down into a creamy, hearty filling while the dough on top bakes up all golden and cheesy. You feel like you’ve got a homemade meal that’s wrapped in comfort.
Pressure cooking this meal really changes the game. You spot the bubbling mixture right as it hits natural release and the smell’s already making you drool. And knowing it’s done in less than an hour means you don’t gotta slave over the stove for hours. This is real good dinner vibes, fast.
The Truth About Fast Tender Results
- Pressure cookers get the heat and steam deep into the chicken so it turns juicy and tender quick.
- You don’t lose flavors to the air since the pot stays sealed tight with the sealing ring.
- Natural release helps the pressure drop slow so meat stays moist and tender inside.
- Quick release gives you control when you gotta open it fast but you miss out on some juiciness.
- Steam cues let you sense when it’s just right—like when you see the vent releasing steady steam.
- A slow release can be kinda a mix between natural and quick, easing pressure down without rushing.
All the Pieces for This Meal
- 2 cups chicken broth & 1 cup half-and-half — the creamy liquid base that makes every bite rich.
- ⅓ cup butter — for cooking veggies then melted over biscuits at the end.
- Onions, carrots, celery — about a cup each, all chopped nice and even so they cook quick.
- ½ cup all-purpose flour with salt and pepper — thickens the filling up just right.
- 4 cups cooked and shredded chicken — I love using chicken thighs here 'cause they stay juicy.
- ⅓ cup frozen peas — toss ’em in straight from frozen, no need to thaw.
- 2 cups all-purpose flour, ¼ cup cheddar, 2 tablespoon chopped chives, 1 tablespoon baking powder — for your biscuit dough.
- ½ cup cold grated butter & 1 cup buttermilk (or milk) — biscuit essentials to get that fluffy, flaky texture.
Your Complete Cooking Timeline
Step one, preheat your oven to 400°F. This is for baking the biscuits on top later.
Step two, melt butter in a large skillet over medium heat. Toss in onions, carrots, and celery, cook till veggies get soft, like 5 to 7 minutes. Smells start kickin’ in here.
Step three, stir in flour, salt, and pepper. Cook this mix for a couple minutes so it turns bubbly. That’s your base thickening up.
Step four, slowly pour in chicken broth and half-and-half, keep stirring till it thickens, about 3 to 5 more minutes. This creamy sauce is what makes it feel like home.
Step five, add shredded chicken and frozen peas. Stir everything to combine well. Now your filling’s pretty much ready.
Step six, spread that mixture into a greased 9-by-13-inch baking dish. Then drop spoonfuls of your cheddar chive biscuit dough evenly all over the top. Kinda like little clouds waiting to bake.
Step seven, bake the whole thing for 20 to 25 minutes. When the biscuits turn golden and the filling bubbles up around the sides, you know it’s done. Let it cool just for 5 minutes before digging in.
Quick Tricks That Save Your Time
- Use pre-cooked or rotisserie chicken if you’re tight on time. It works real good for this filling and cuts down cooking a lot.
- Chop your veggies ahead and keep ‘em in the fridge or freezer. Then you can toss ‘em right in without waitin’.
- Make the biscuit dough while the filling cooks. Juggling a few things at once gotta speed this up without stress.
What It Tastes Like Fresh From the Pot
That first bite hits you with creamy, savory chicken mixed with soft veggies all coated in a thick, buttery gravy. It’s kinda like comfort in a spoon.
The kids of cheddar and chives in the biscuit dough give the top a blasty punch of cheese flavor that melts right into the filling below.
The biscuits bake up fluffy but with a slightly crisp edge, kinda perfectly golden and buttery. You savor the crunch then sink into the soft inside.
Every forkful feels like a warm, cozy hug on a chilly night, full of hearty textures and that smell you know from grandma’s kitchen.
Your Leftover Strategy Guide
- Store leftovers in an airtight container in the fridge. It keeps fresh for 3 to 4 days and reheats well.
- Reheat in the oven or microwave covered to keep moisture from drying out the biscuits.
- You can freeze the filling and biscuits separately—freeze chicken mixture in a freezer bag and biscuit dough in a separate container.
- For frozen meals, thaw leftovers overnight in the fridge then reheat slowly in oven for best texture.
Common Questions and Real Answers
Q: Can I use breast meat instead of thighs?
Sure you can, but thighs got more fat and stay tender better. Breast is leaner so it can dry out quicker if you pressure cook too long.
Q: Should I use natural release or quick release?
I recommend natural release for this recipe so the chicken stays juicy. Quick release sometimes makes meat tough if you rush it too soon.
Q: Can I make biscuits without chives?
Absolutely! The chives add flavor but you can leave ‘em out or swap with green onion if you want new flair.
Q: What if my filling is too runny?
Stir in a little flour or cornstarch mixed with water then heat to thicken. Cook a bit longer uncovered if needed.
Q: Can I skip the baking step and just top biscuits raw in the pot?
It’s best to bake them on top in the oven so biscuits get the right golden color and flaky texture. The pressure cooker steam won’t crisp them up as good.
Q: Any tips for freezing this dish?
Freeze biscuits and filling separately for best quality. Wrap tightly and thaw overnight before reheating to keep taste fresh.
Chicken Pot Pie with Cheddar Chive Biscuits
Equipment
- 1 Mixing bowl Large
- 1 Skillet Large
- 1 Casserole dish 13x9-inch
Ingredients
Filling
- 2 cups chicken broth
- 1 cup half-and-half
- ⅓ cup butter
- 1 cup chopped onion about 1 medium
- 1 cup peeled and chopped carrots 3–4 carrots
- 1 cup chopped celery 3–4 stalks
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 cups cooked and shredded chicken use chicken thighs
- ⅓ cup frozen peas not thawed
Cheddar Chive Biscuits
- 2 cups all-purpose flour
- ¼ cup shredded cheddar
- 2 Tablespoons chopped chives
- 1 Tablespoon baking powder
- 1 teaspoon kosher salt
- ½ cup cold grated butter
- 1 cup buttermilk or milk
Topping
- ¼ cup melted butter for topping
Instructions
Instructions
- Preheat oven to 425°F. Coat a 13x9-inch casserole dish with cooking spray.
- In a medium bowl, whisk chicken broth and half-and-half. Set aside.
- Melt butter in a large skillet over medium heat. Add onion, carrot, and celery. Sauté for 10 minutes.
- Stir in flour. Reduce heat to medium-low. Continue cooking for 1 more minute.
- Gradually stir in the chicken broth mixture. Cook, stirring regularly, until thick and bubbly (about 5–6 minutes). Do not boil.
- Stir in salt and pepper. Add cooked chicken and frozen peas. Pour mixture into the prepared baking dish.
- In a large bowl, whisk flour, cheddar, chives, baking powder, and salt.
- Add grated butter. Cut into dry ingredients with pastry cutter or fork until pea-sized.
- Stir in buttermilk just until combined. Drop large mounds of biscuit dough over the top of chicken mixture.
- Bake for 23–25 minutes until biscuits are golden brown and filling is bubbly.
- Brush biscuit tops with melted butter. Serve hot and enjoy!
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