Name: Chicken and Mushroom Pot Pie with Cheddar Sage Biscuits Recipe
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 3 bone-in skin-on chicken breasts, or 3 cups diced cooked chicken; Extra virgin olive oil, as needed; Kosher salt, as needed; Pepper, as needed; 3 tbsp butter, divided; 1 large onion, diced; 1 lb cremini mushrooms, quartered; 2 garlic cloves, minced; 1 tbsp chopped fresh thyme, or 1 tsp dried; 3 tbsp sherry, optional; ¼ cup flour; 2 ½ cups chicken broth; ½ cup heavy whipping cream; 2-3 dashes Worcestershire sauce; ¼ cup chopped fresh parsley; 2 cups flour; 1 tbsp sugar; 1 tbsp baking powder; 1 tsp kosher salt; ½ tsp baking soda; 1 stick cold butter; 2 tbsp chopped fresh sage, or 2 tsp dried sage leaves; ½ cup sharp cheddar cheese, shredded; ¾ cup buttermilk, plus extra for brushing

Jump to Recipe· 3.9 from 67 reviews

If you have been searching for a comforting, flavorful dish that feels like a warm hug from the inside out, the Chicken and Mushroom Pot Pie with Cheddar Sage Biscuits Recipe is exactly what you need. This hearty pot pie features tender roasted chicken and earthy mushrooms enveloped in a creamy, savory sauce, all crowned with flaky, golden cheddar sage biscuits that take the meal to a whole new level of deliciousness. Every bite offers a delightful balance of rustic home-style tastes with a touch of elegance, making it perfect for cozy dinners or special family gatherings.

Ingredients You’ll Need

A white wooden bowl filled with a creamy mushroom and chicken stew, showing thick sauce with sliced brown mushrooms and chunks of chicken in the bottom layer. On top of the stew sits a large, golden-brown biscuit sprinkled with finely chopped green herbs, textured with a slightly crispy crust and soft inside. The bowl is on a wooden table against a backdrop of small orange pumpkins and autumn leaves, with a dark curtain and two ceramic vases in green and blue behind it. The scene is warm and cozy, evoking a fall theme. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple but essential ingredients is the key to making this Chicken and Mushroom Pot Pie with Cheddar Sage Biscuits Recipe an absolute success. Each brings its own magic, from juicy chicken and savory mushrooms to fragrant fresh herbs and sharp cheddar cheese that adds depth and character.

3 bone-in skin-on chicken breasts (or 3 cups diced cooked chicken): Provides juicy and tender protein for the filling.
Extra virgin olive oil: Used for roasting and sautéing to build rich flavor.
Kosher salt: Essential for seasoning every layer perfectly.
Pepper: Adds a gentle spice to enhance flavor.
3 tbsp butter, divided: For richness in cooking the vegetables and thickening the sauce.
1 large onion, diced: Adds sweetness and texture.
1 lb cremini mushrooms, quartered: Earthy mushrooms that soak up all the delicious sauce.
2 garlic cloves, minced: Gives aromatic warmth and a hint of sharpness.
1 tbsp fresh thyme (or 1 tsp dried): Brings light herbal notes to the mix.
3 tbsp sherry (optional): A wonderful touch to deglaze the pan and deepen flavor.
¼ cup flour: Thickens the sauce perfectly.
2 ½ cups chicken broth: The savory base for creamy sauce.
½ cup heavy whipping cream: Adds luscious creaminess.
2-3 dashes Worcestershire sauce: Imparts umami richness.
¼ cup fresh parsley, chopped: For a fresh, bright finish.
2 cups flour (for biscuits): The structure of the biscuits.
1 tbsp sugar: Balances flavors in the biscuit dough.
1 tbsp baking powder: Helps biscuits rise fluffy and tall.
1 tsp kosher salt: Essential seasoning for biscuit dough.
½ tsp baking soda: Works with the buttermilk to lighten biscuits.
1 stick cold butter: Creates flakiness and richness in biscuits.
2 tbsp fresh sage (or 2 tsp dried): Offers fragrant, savory notes that elevate the biscuits.
½ cup sharp cheddar cheese, shredded: Brings cheesy, tangy goodness in every bite.
¾ cup buttermilk (plus extra for brushing): Keeps the dough tender and adds a subtle tang.

How to Make Chicken and Mushroom Pot Pie with Cheddar Sage Biscuits Recipe

Step 1: Roast the Chicken

Start by preheating your oven to 400°F. Lay your chicken breasts in a baking dish, drizzle generously with olive oil, and season with kosher salt and pepper. Roast for 40 to 45 minutes until your chicken reaches a safe 165°F internal temperature. When cooked, let the chicken rest briefly, then remove the bones and chop into bite-sized chunks. This slow-roasting step ensures juicy chicken that becomes the heart of our comforting pot pie.

Step 2: Sauté Aromatics and Mushrooms

In a wide, oven-safe skillet, heat equal parts olive oil and butter over medium heat. Toss in your diced onion and cook until softened and translucent, around 3 to 4 minutes. Add the quartered cremini mushrooms and season lightly with kosher salt. Sauté until the mushrooms have released their moisture and have turned tender and caramelized, adding layers of earthy flavor that complement the chicken beautifully.

Step 3: Add Garlic, Thyme, and Sherry

Stir in the minced garlic and fresh thyme, cooking for just a minute more to release their fragrances. If you have sherry on hand, pour it into the pan to deglaze, scraping up those flavorful browned bits on the bottom. Allow the sherry to reduce until nearly evaporated, intensifying the savory richness of your filling.

Step 4: Make the Creamy Sauce

Add the remaining butter to the skillet and let it melt. Sprinkle in the flour, stirring steadily to combine with the mushroom mixture. Slowly add chicken broth in half-cup increments, whisking constantly to prevent lumps. Simmer this until the sauce thickens and becomes velvety. Stir in heavy cream, Worcestershire sauce, salt, and pepper to create a luscious, deeply flavorful sauce that binds all the ingredients together.

Step 5: Combine Chicken and Herbs

Mix the chopped roasted chicken and fresh parsley into the sauce. This savory, creamy filling is now ready and waiting while you prepare the crowning glory — the cheddar sage biscuits.

Step 6: Prepare the Cheddar Sage Biscuits

In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. Add the cold butter, cutting it into the flour mixture until it resembles coarse crumbs—this ensures flaky biscuits. Stir in fresh sage and sharp cheddar, distributing these flavorful ingredients evenly. Pour in the buttermilk and combine gently until a sticky dough forms. If needed, add a splash more buttermilk to bring it together. On a floured surface, lightly knead and roll the dough to about 1-inch thickness, then cut into 8 biscuits.

Step 7: Assemble and Bake

Spoon the prepared chicken and mushroom filling into your oven-safe skillet or baking dish. Arrange the biscuits over the top, brushing their surfaces with a little buttermilk for a golden finish. Bake at 400°F for 20 to 25 minutes until the biscuits are beautifully golden and cooked through, and the filling is bubbling joyfully beneath. Sprinkle with extra chopped parsley and serve lovingly warm.

How to Serve Chicken and Mushroom Pot Pie with Cheddar Sage Biscuits Recipe

The image shows a red pan filled with a baked dish arranged in eight round biscuit-like golden brown layers on top, sprinkled with chopped green herbs. One piece is lifted by a spoon held by a woman's hand, revealing a creamy mixture underneath with chunks of light beige chicken, round brown mushrooms, and gravy. In the background, there are small orange pumpkins and autumn-colored leaves, adding an autumn feel. The whole scene is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley sprinkled on top adds a pop of color and brightness that balances the rich, creamy filling. A small drizzle of extra virgin olive oil or a few sage leaves lightly toasted in butter can further enhance the presentation and flavor, making each serving look as inviting as it tastes.

Side Dishes

This pot pie is a complete meal on its own but pairs wonderfully with simple sides like a crisp green salad dressed with lemon vinaigrette to cut through the richness. Roasted root vegetables or steamed green beans complement the dish with their fresh, earthy qualities, creating a well-rounded dining experience.

Creative Ways to Present

For an impressive presentation, serve individual portions in small cast iron skillets or ramekins topped with mini cheddar sage biscuits. This personal touch makes it perfect for dinner parties or special occasions. You could also prepare the filling the day before and assemble just before baking, impressing your guests with ease and style.

Make Ahead and Storage

Storing Leftovers

Any leftover Chicken and Mushroom Pot Pie with Cheddar Sage Biscuits Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The biscuits will soften as they sit, but the flavors meld beautifully, making the next-day meal just as comforting.

Freezing

If you want to save some for later, freeze the pot pie filling separately in a freezer-safe container for up to 3 months. Prepare biscuit dough fresh when you’re ready to bake so they stay fluffy. Alternatively, you can freeze whole assembled pot pie (uncooked) for up to 2 months; just add extra baking time when cooking from frozen.

Reheating

Reheat leftovers gently in a 350°F oven covered with foil to prevent the biscuits from drying out, typically 15 to 20 minutes until warmed through. Avoid microwaving if possible, to maintain the flaky texture of the biscuits and creamy consistency of the filling.

FAQs

Can I use cooked chicken instead of roasting chicken breasts?

Absolutely! Using pre-cooked, diced chicken is a great shortcut that still delivers delicious results. Just add it to the sauce step as directed, saving you time without sacrificing flavor.

Is there a substitute for sherry in the recipe?

If you don’t have sherry on hand, you can skip it or substitute with a splash of white wine or apple cider vinegar to add acidity and depth, though sherry provides a unique richness worth trying when possible.

Can I make the biscuits dairy-free?

For dairy-free biscuits, swap butter for a plant-based margarine and use a non-dairy milk mixed with a bit of vinegar to mimic buttermilk. The texture might differ slightly but still delicious.

What makes the cheddar sage biscuits special?

The combination of sharp cheddar cheese and fragrant sage gives these biscuits a unique herbal and cheesy flavor that perfectly complements the savory filling and elevates the classic pot pie to a gourmet level.

Can this recipe be made gluten-free?

Yes! Use gluten-free flour blends designed for baking in place of all-purpose flour, and ensure your baking powder is gluten-free. The flavor will remain just as rich and satisfying.

Final Thoughts

Trust me, once you try this Chicken and Mushroom Pot Pie with Cheddar Sage Biscuits Recipe, it will quickly become one of your absolute favorite go-to dishes. It’s warm, comforting, and bursting with layers of flavors that feel like a celebration of home cooking. So grab your ingredients, preheat that oven, and get ready to bring a little happiness into your kitchen — your taste buds will thank you for it!