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Cheddar Biscuit Ranch Crust Pot Pie

This cheddar biscuit ranch crust pot pie is comfort food at its finest. Shop more Hidden Valley Ranch recipes in the Tasty App.

INGREDIENTS

Pot Pie Filling

4 tablespoons unsalted butter

1½ cups diced yellow onion

1 cup diced celery

1 cup diced carrot

Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix

½ teaspoon ground black pepper

¼ cup flour

½ cup heavy cream

1 cup chicken broth

1 teaspoon kosher salt

3½–4 cups shredded cooked chicken (from 1 rotisserie chicken)

½ cup frozen peas

2 tablespoons minced parsley

Cheddar Biscuits

2 cups all-purpose flour

4 teaspoons baking powder

2 teaspoons sugar

1 teaspoon kosher salt

Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix

½ cup cold unsalted butter, cubed

6 ounces grated sharp cheddar cheese

¼ cup chopped chives, plus more for garnish

1 cup milk

PREPARATION

1. Preheat oven to 425ºF (400ºF for convection ovens).

2. Pot pie filling: Melt butter in a 10-inch cast-iron skillet over medium-low heat. Add onions, celery, and carrots. Season with Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix and ground black pepper. Cook, stirring occasionally until vegetables are slightly softened, 8–10 minutes.

3. Add flour and stir until fully absorbed. Add heavy cream, chicken broth, and kosher salt. Season with Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix. Stir and bring to a simmer for 2 minutes.

4. Fold in shredded chicken, peas, and parsley. If the mixture is getting too thick, add a splash of broth to thin it out. Remove pan from heat and set aside.

5. Cheddar biscuits: Mix together flour, baking powder, sugar, and kosher salt in a medium bowl. Season with Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix and stir.

6. Add cubed butter and use a pastry cutter (or your hands) to break the butter down into small pieces. Fold in cheddar cheese and chives. Carefully fold in milk until everything is combined.

7. Use a ¼-cup cookie scoop to scoop out biscuits onto the chicken pot pie filling. (If there is any extra biscuit dough left, scoop it onto a parchment-lined sheet tray to bake along with the pot pie.)

8. Bake pot pie for 15 minutes or until filling is bubbling and biscuits are golden brown.

9. Let pot pie rest for 10 minutes. Garnish with more chives and serve!