Creamy Rotisserie Chicken Pot Pie with Cheddar Biscuit Topping
A cozy, homemade chicken pot pie made with tender rotisserie chicken, sweet corn, peas, carrots, and a rich, creamy cheddar-mustard sauce. It's topped with buttery Pillsbury biscuits baked to a flawless golden brown. Par-baking the biscuits first gives them a beautiful, bakery-style finish while keeping the filling perfectly rich underneath.
Equipment
- Large Skillet or Deep Sauté Pan: For cooking down the onions and carrots, and building that rich, creamy chicken filling right on the stove.
- 9x13-Inch Glass Baking Dish: The perfect size for holding the filling and neatly lining up your biscuit topping.
- Baking Sheet & Aluminum Foil: Crucial for laying out and quickly par-baking your Pillsbury biscuits so they get that lofty, golden finish.
- Chef's Knife & Cutting Board: For chopping the white onion, slicing the carrots into coins, and mincing the fresh Italian parsley for garnish.
- Wooden Spoon or Rubber Spatula: For stirring the cheese sauce and smoothing the filling evenly into your baking dish.
- Measuring Cups and Spoons: For tracking your liquids, cheeses, and frozen veggies.
- Small Bowls: Handy for pre-measuring your ingredients (like your peas, corn, and shredded cheddar) to keep your workspace organized and fast.
Ingredients
For the Creamy Chicken Filling
- 1 tablespoon butter
- ½ white onion chopped
- 1 large carrot sliced into thin coins
- 2 cups cooked rotisserie chicken breast shredded
- 1 generous cup frozen corn
- 1 generous cup frozen peas
- ¾ cup chicken broth
- 1 cup heavy cream or half-and-half
- 3 tablespoons cream cheese
- 1 tablespoon mustard
- ¾ cup shredded cheddar cheese
- Salt and black pepper to taste
- For the Creamy Chicken Filling
For the Cheddar Biscuit Topping
- 1 can refrigerated Pillsbury biscuits
- ¼ cup shredded cheddar cheese
- Fresh Italian parsley chopped, for garnish
Instructions
Prepare the Creamy Chicken Filling
- Preheat the oven. Set your oven to the temperature recommended on the refrigerated biscuit package. Lightly grease a 9 × 13-inch baking dish.
- Cook the vegetables. Melt the butter in a large skillet over medium heat. Add the chopped onion and cook for 4–5 minutes until softened. Stir in the sliced carrots and cook for another 4 minutes, until they begin to soften.
- Make the creamy sauce. Pour in the chicken broth and cream, then stir in the mustard. Add the cream cheese and cook over medium-low heat, stirring until the cheese melts and the sauce is smooth.
- Add the chicken and vegetables. Stir in the shredded rotisserie chicken, frozen peas and corn. Simmer gently for a few minutes until everything is heated through and the sauce begins to thicken.
- Finish with cheddar. Stir in ¾ cup shredded cheddar cheese until melted. Season with salt and black pepper to taste. The filling should be thick and creamy, not watery.
Assemble the Chicken Pot Pie
- Transfer the filling. Spoon the creamy chicken mixture into the prepared baking dish and spread it evenly.
- Prepare the biscuits. For a taller, more golden topping, arrange the refrigerated biscuits on a separate baking sheet and par-bake for approximately 5 minutes, just until they begin to rise and hold their shape. Alternatively, place the uncooked biscuits directly onto the hot filling.
- Add the cheddar topping. Arrange the biscuits over the chicken filling, leaving a little space between them. Sprinkle the remaining ¼ cup shredded cheddar over the biscuits.
Bake and Serve
- Bake until golden. Place the baking dish in the oven and bake until the biscuits are fully cooked and golden brown and the creamy chicken filling is bubbling around the edges. Follow the biscuit package as a guide, allowing additional baking time if necessary.
- Rest and garnish. Remove from the oven and let the pot pie rest for 5–10 minutes. Sprinkle with freshly chopped Italian parsley and serve warm.
Should You Par-Bake the Biscuits?
I tested this chicken pot pie with both raw and lightly par-baked Pillsbury biscuits, and both methods worked well. The flavour was practically identical, but the par-baked biscuits rose a little taller, held their shape better and developed a more evenly golden finish.If you're short on time, skip the extra step and place the raw biscuits directly on the filling. Just make sure the centres are fully cooked before serving.Notes
- Keep the filling creamy. Let the sauce thicken slightly before adding the biscuits so the topping doesn't become soggy underneath.
- Use cooked chicken. Store-bought rotisserie chicken saves preparation time and adds plenty of savoury flavour.
- Don't skip the mustard. It helps balance the richness of the cream and cheddar without making the filling taste strongly of mustard.
- Choose your biscuits. Follow the baking temperature and cooking guidance for the brand and size of biscuits you're using.
- Allow resting time. A few minutes out of the oven helps the creamy filling settle and makes serving easier.
Nutrition
Serving: 1servingCalories: 360kcalCarbohydrates: 6gProtein: 18gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 112mgSodium: 393mgPotassium: 235mgFiber: 1gSugar: 3gVitamin A: 2649IUVitamin C: 2mgCalcium: 183mgIron: 1mg
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