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If you are craving a heartwarming meal that wraps you in cozy flavors, this Chicken and Mushroom Pot Pie with Sage Cheddar Biscuits Recipe is an absolute must-try. Imagine tender, juicy chicken combined with earthy cremini mushrooms and fragrant herbs, all enveloped in a rich, creamy sauce. Topped with fluffy, cheesy sage-infused biscuits that bake to a golden crown, this dish offers a perfect harmony of texture, taste, and comfort — just like a warm hug from your favorite person. It’s the ideal meal to gather around the table and savor every bite, no matter the season.

This image shows a round red pot filled with two layers. The bottom layer is a dark brown stew with visible chunks of mushrooms and herbs, giving it a thick and hearty texture. On top, there are eight golden-brown biscuits arranged in a close circular pattern, each biscuit topped with finely chopped green herbs. The biscuits look soft with a slightly crisp surface. The pot is placed on a wooden table with small orange pumpkins around it, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This recipe shines because it relies on simple, wholesome ingredients that each bring their own magic to the dish. From the savory chicken and mushrooms to the fresh herbs and sharp cheddar in the biscuits, every item plays a crucial role in building layers of flavor and texture.

Chicken breasts (3 bone-in skin-on): Tender, juicy meat that forms the hearty base for this pot pie. Alternatively, use 3 cups diced cooked chicken for convenience.
Extra virgin olive oil: Used for roasting and sautéing, it adds a fruity richness to the dish.
Kosher salt: Essential for seasoning each element perfectly and enhancing the natural flavors.
Pepper: Adds a subtle kick to balance the creaminess.
Butter (3 tbsp divided): Adds richness and depth to the sautéed vegetables and sauce.
Large onion (diced): Provides a sweet, aromatic base that softens into the sauce.
Cremini mushrooms (1 lb, quartered): Earthy and meaty mushrooms that complement the chicken beautifully.
Garlic cloves (2, minced): Adds a punch of savory aroma.
Fresh thyme (1 tbsp chopped): Infuses the filling with delicate herbal notes.
Sherry (3 tbsp, optional): A splash that brightens and deglazes the pan, enhancing the sauce’s complexity.
Flour (¼ cup for sauce, 2 cups for biscuits): Key for thickening the sauce and forming the biscuit dough.
Chicken broth (2 ½ cups): Creates a flavorful base for the creamy filling.
Heavy whipping cream (½ cup): Adds luscious creaminess to the sauce.
Worcestershire sauce (2-3 dashes): Introduces umami depth to the filling.
Fresh parsley (¼ cup chopped): Brightens the savory filling and adds a fresh finish.
Sugar (1 tbsp): Balances the biscuit dough’s flavors gently.
Baking powder (1 tbsp): Gives the biscuits their delightful lift and fluffiness.
Baking soda (½ tsp): Works with buttermilk to create tender biscuits.
Cold butter (1 stick): Cut into the biscuit dough for flakiness and richness.
Fresh sage (2 tbsp chopped): The star herb in the biscuits, offering an earthy, slightly peppery twist.
Sharp cheddar cheese (½ cup shredded): Adds a melty, tangy punch to the biscuits.
Buttermilk (¾ cup plus extra): Moistens the biscuit dough and aids in rising with a subtle tang.

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

Step 1: Roast the Chicken

Start by preheating your oven to 400°F, setting the stage for golden deliciousness. Place your chicken breasts in a baking dish and drizzle them with olive oil, then season generously with kosher salt and pepper. Roast for 40 to 45 minutes until the internal temperature reaches 165°F — juicy and tender on the inside with a beautifully browned exterior. Once cooked, give the chicken a few minutes to cool, then remove the bones and dice the meat into bite-sized pieces. This roasting step locks in flavor and provides a fabulous foundation for the filling.

Step 2: Sauté the Vegetables

Grab a wide, oven-safe skillet and heat olive oil and a tablespoon of butter over medium heat. Toss in the diced onion and sauté gently until translucent, about 3 to 4 minutes. Next, add the cremini mushrooms, seasoning lightly with kosher salt, and cook until the mushrooms release their moisture and turn golden brown. This step builds rich, caramelized flavors that truly elevate the filling.

Step 3: Add Aromatics and Deglaze

Stir in the minced garlic and freshly chopped thyme, cooking for an additional minute to unlock their aromatic potential. If you’re using sherry, pour it in now to deglaze the pan, scraping up any flavorful brown bits that clung to the bottom. Allow the sherry to reduce until nearly evaporated — this adds subtle complexity and depth.

Step 4: Make the Creamy Sauce

Lower the heat and add the remaining butter to the skillet, letting it melt away. Sprinkle in the ¼ cup of flour, stirring continuously to form a roux that coats all the mushrooms and onion bits. Slowly pour in the chicken broth, half a cup at a time, whisking vigorously to prevent lumps. Bring the mixture to a gentle simmer, letting the sauce thicken beautifully. Then, stir in heavy cream, Worcestershire sauce, salt, and pepper for a luxurious, well-balanced filling that’s sure to comfort your soul.

Step 5: Combine Chicken and Herbs

Fold the diced chicken and chopped parsley into the creamy mushroom sauce. This filling captures all the wonderful flavors harmoniously, waiting just for the crowning biscuits before baking.

Step 6: Prepare the Sage Cheddar Biscuits

In a mixing bowl, whisk together flour, sugar, baking powder, kosher salt, and baking soda. Incorporate the cold butter by grating it or cutting it into the flour mixture with a pastry blender until pea-sized bits remain. Stir in the chopped fresh sage and shredded sharp cheddar cheese, giving the biscuit dough both herbal brightness and cheesy richness. Pour in the buttermilk, mixing just until the sticky dough comes together. If it feels too dry, add a splash more buttermilk.

Step 7: Shape and Bake Biscuits over Filling

Lightly flour your workspace and knead the dough briefly to smooth it out. Roll it to about one-inch thickness and cut out eight rounds. Gently arrange these biscuits on top of the creamy pot pie filling in your skillet or baking dish. Brush the biscuit tops with a little buttermilk to encourage golden browning. Bake at 400°F for 20 to 25 minutes until the biscuits are puffed, golden, and the filling is bubbling hot underneath. Sprinkle with extra chopped parsley before serving for a fresh, colorful finish.

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

A large round white dish filled with several golden-brown biscuits topped with chopped green herbs arranged in a circle, surrounding a creamy filling of chicken pieces and whole mushrooms that has a light beige color and thick texture. A woman's hand is holding a silver spoon lifting one biscuit layered over chicken and mushrooms with gravy visible underneath. The background shows warm autumn leaves and small orange pumpkins against a white marbled surface, giving a cozy fall feel. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh parsley or a few whole sage leaves on top adds a vibrant pop of green and a fresh, herbal scent that complements the warm baked flavors perfectly. You might also drizzle a bit of melted butter over the biscuits for extra shine and indulgence.

Side Dishes

This pot pie is a complete meal on its own, but if you want to round out your plate, consider a crisp mixed green salad with a tangy vinaigrette or steamed green beans tossed with a hint of lemon zest. These lighter sides brighten the richness and add balance to the comfort of the pot pie.

Creative Ways to Present

Try serving the Chicken and Mushroom Pot Pie with Sage Cheddar Biscuits Recipe straight from a rustic cast iron skillet for an inviting, homey vibe. Alternatively, spoon some filling into individual ramekins topped with biscuits for charming personal servings that feel special and impressive. Either way, the presentation invites smiles and compliments for the incredible flavors inside.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare!), store the pot pie in an airtight container in the refrigerator for up to 3 days. The biscuits may soften slightly but will still taste delicious. For best texture, keep the filling and biscuits separate if possible.

Freezing

To freeze, assemble the pot pie without baking, cover tightly with foil or plastic wrap, and freeze for up to two months. When you’re ready to enjoy, bake it directly from frozen, adding extra time, until the filling bubbles and biscuits are golden. This makes for a convenient, comforting meal on busy days.

Reheating

Reheat leftovers gently in an oven at 350°F until warmed through to maintain the flaky biscuit texture and creamy filling. Microwaving is quick but may soften biscuits excessively, so use it for convenience when time is short.

FAQs

Can I use leftover cooked chicken for this recipe?

Absolutely! Using precooked chicken is a great time-saver and works perfectly in this Chicken and Mushroom Pot Pie with Sage Cheddar Biscuits Recipe, keeping all the flavors vibrant without extra cooking time.

What can I substitute for sherry if I don’t have any?

If you don’t have sherry, dry white wine or apple cider vinegar diluted with water works well. You can also omit it altogether; the dish will still be delicious thanks to the herbs and broth.

Are the sage cheddar biscuits gluten-free?

This particular recipe uses all-purpose flour, so it is not gluten-free. However, you can experiment with gluten-free flour blends designed for baking to create a similar fluffy biscuit topping.

Can I prepare the filling in advance?

Yes! You can make the mushroom and chicken filling a day ahead and refrigerate it. When ready to bake, prepare the biscuit dough and bake everything together for a fresh, warm meal.

What if I want a vegetarian version?

For a vegetarian twist, swap the chicken for hearty vegetables like potatoes, carrots, and peas, and use vegetable broth in place of chicken broth. The sage cheddar biscuits and creamy sauce will still make this dish a comforting delight.

Final Thoughts

Nothing beats the feeling of creating and sharing a soulful dish like the Chicken and Mushroom Pot Pie with Sage Cheddar Biscuits Recipe. Its rich, creamy filling paired with fluffy, cheesy biscuits loaded with fresh herbs makes it a winner for family dinners and cozy nights in. I can’t wait for you to try this recipe and make it your own signature comfort food — trust me, everyone will be asking for seconds and the recipe!

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Chicken and Mushroom Pot Pie with Sage Cheddar Biscuits Recipe