Cowboy Chicken Pot Pie is classic comfort food with a cheesy, buttery topping! It has a creamy chicken and vegetable filling topped with cheddar biscuits made with my homemade Cowboy Butter. The biscuits bake up golden brown, with lots of cheesy flavor in every bite.
If you love a good pot pie, be sure to try my Chicken Pot Pie Casserole, too! And if you have extra Cowboy Butter on hand, there are plenty of ways to use it in my favorite Cowboy Butter Recipes!
Ingredients & Substitutions
- All-purpose flour: Used in both the biscuits and filling to give the biscuits structure and thicken the creamy sauce.
- Granulated sugar: Adds a little sweetness to the biscuits.
- Baking powder: Helps the biscuits rise and become fluffy.
- Kosher salt and black pepper: Season the biscuits and chicken filling. If using table salt, use a little less.
- Whole milk: Adds moisture to the biscuits and makes the filling creamy. You can use 2% milk, but whole milk gives the best richness.
- Cowboy Butter: The star of the biscuits! It adds garlic, herbs, and buttery flavor. I recommend my homemade Cowboy Butter. Let it cool slightly before adding it to the dough.
- Mild cheddar cheese: Adds cheesy flavor to the biscuits. Sharp cheddar or Monterey Jack would also work.
- Unsalted butter and yellow onion: Build the flavor of the chicken filling. You can use salted butter, but reduce the added salt slightly. A white or sweet onion also works.
- Chicken stock: Helps make the creamy sauce. Chicken broth can be used instead.
- Rotisserie chicken: A quick and easy way to add cooked chicken. Check out more of my Rotisserie Chicken Recipes, too! You can also use leftover cooked chicken breasts or thighs.
- Frozen mixed vegetables: I used a classic pot pie blend of carrots, peas, corn, and green beans. Use your favorite combination, and there is no need to thaw them first.
- Egg: A beaten egg brushed over the biscuits helps them bake up golden brown.
- Parsley or chives: Optional, for a little fresh color when serving.
Tips for the Best Cowboy Chicken Pot Pie
- Let the Cowboy Butter cool slightly: After melting it, let it cool before mixing it with the milk. This helps keep the biscuit dough from getting too warm.
- Don’t overmix the biscuit dough: Stir just until the ingredients come together, then gently fold in the cheddar cheese. Overmixing can make the biscuits tough.
- Keep the dough chilled: Refrigerating the biscuit dough while you prepare the filling helps it hold its shape when scooped over the chicken mixture.
- Don’t thaw the vegetables: Add the frozen mixed vegetables straight to the filling. They will cook as the pot pie bakes.
- Leave a little space between biscuits: The biscuits will spread as they bake, so they don’t need to cover every bit of the filling.
- Let it rest before serving: Give the pot pie about 10 minutes to rest after baking. The filling will thicken slightly, making it easier to serve.
FAQs
Can I make Cowboy Chicken Pot Pie ahead of time?
Yes! You can prepare the chicken filling a day ahead and store it in an airtight container in the refrigerator. When ready to bake, warm the filling slightly, transfer it to the baking dish, add the biscuit topping, and bake as directed. For the best biscuit texture, prepare the biscuit dough just before baking.
Can I use fresh vegetables instead of frozen?
Yes! You can use fresh carrots, peas, corn, and green beans. Cook them until just tender before stirring them into the filling.
Can I use a different cheese in the biscuits?
Yes! Sharp cheddar gives the biscuits a stronger cheese flavor, while Monterey Jack melts nicely and has a milder taste.
How do I know when the biscuits are done?
The biscuits should be golden brown on top and cooked through in the center. If they brown too quickly before the centers are done, loosely cover the dish with foil for the rest of the baking time.
Can I make this recipe in individual servings?
Yes! Divide the filling among oven-safe ramekins and add a portion of biscuit dough to each one. Baking time may be shorter, so check that the filling is bubbling and the biscuits are cooked through.
Can I use homemade chicken instead of rotisserie chicken?
Absolutely! Cooked and shredded chicken breast or thighs work well. This is also a great way to use leftover chicken.
What goes well with Cowboy Chicken Pot Pie?
This pot pie is a filling meal on its own, but a simple side salad or roasted Brussels sprouts would be nice alongside it.
How To Store Cowboy Chicken Pot Pie
Refrigerator: Let the pot pie cool to room temperature, then cover the baking dish or transfer leftovers to an airtight container. Store in the refrigerator for up to 3 to 4 days.
To Reheat: Reheat individual portions in the microwave until warmed through. For larger portions, cover the baking dish with foil and warm in a 350°F oven until heated through. The biscuits may soften a bit as they sit.
Freezer: You can freeze leftovers in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. The biscuit topping may be softer after freezing and thawing.
Cowboy Chicken Pot Pie
Ingredients
Cowboy Butter Biscuits
- 2 cups (250 g) all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup (245 g) whole milk, room temperature
- ½ cup (113 g) Cowboy Butter*, melted, slightly cooled
- 2 cups (226 g) mild cheddar cheese, shredded
Cowboy Chicken Filling
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup (31 g) all-purpose flour
- 1 ½ cups (360 g) chicken stock
- 1 cup (245 g) whole milk, room temperature
- 3 cups (420 g) rotisserie chicken, shredded
- 1 package (12 ounces) frozen mixed vegetables, (carrots, peas, corn, and green beans)
- 1 large egg, beaten (for brushing)
- Chopped parsley or chives, for garnish
Instructions
- Preheat the oven to 375°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
Cowboy Butter Biscuits
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk and melted Cowboy Butter.
- Pour the wet ingredients into the dry ingredients. Stir just until combined, then fold in the cheddar cheese. Do not overmix.
- Place the dough in the refrigerator while you prepare the filling.
Cowboy Chicken Filling
- In a large skillet over medium heat, melt the butter. Add the onion, salt, and pepper. Cook for 5 to 7 minutes, or until the onion has softened.
- Sprinkle the flour over the onion and stir until coated. Cook for 1 minute.
- Slowly pour in the chicken stock and milk, stirring constantly and scraping up any browned bits. Bring to a gentle simmer and cook for 3 to 4 minutes, or until the sauce thickens slightly.
- Stir in the shredded chicken and frozen mixed vegetables. Pour the filling into the prepared baking dish.
- Scoop the chilled biscuit dough into 12 portions (about ¼ cup each) over the filling. Flatten each slightly so most of the filling is covered. Brush the biscuits with the beaten egg.
- Bake uncovered for 30 to 35 minutes, or until the filling is bubbling and the biscuits are deeply golden brown and cooked through. Let rest for about 10 minutes before serving. Garnish with parsley or chives.
Notes
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 1 tablespoon coarse Dijon Mustard
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 2 teaspoons fresh thyme
- 2 teaspoons garlic, minced
- 1 teaspoon lemon juice
- ½ teaspoon paprika
- ¼ teaspoon kosher salt
- ⅛ teaspoon pepper
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon crushed red pepper flakes
Did you make this recipe?
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