Cozy, comforting warm dishes are perfect for this time of the year. As moms, we’re always looking for quick dishes that our kids love and will gladly eat. This Creamy Chicken Alfredo Pot Pie with Buttermilk Biscuits, made with Bertolli® D’Italia Alfredo sauce is a family favorite and oh so good!
What is pot pie?
Pot pie is a term for a type of meat pie with a top pie crust that is commonly used throughout North America. It usually consists of a flaky pastry with a top and bottom crust. In this version for the Creamy Chicken Alfredo Pot Pie, I used homemade buttermilk biscuits instead of a pastry crust, and it has no bottom pastry layer. Another alternative is to use puff pastry like in this Puff Pastry Chicken Pot Pie.
What main ingredients are needed for this Creamy Chicken Alfredo Pot Pie:
Chicken– cubed chicken thighs are used in this recipe. I like using chicken thighs because the meat is very juicy and stays that way even after baking the dish in the oven.
Vegetables- aromatics like onions and garlic are used in this recipe along with green peas.
Flour- all purpose flour is used in the biscuits. The low protein and low gluten content keep biscuits from becoming too dense.
Butter- unsalted cold butter is better to use than salted butter.
Cream cheese- cream cheese is used to make the biscuits soft and tender.
Buttermilk– buttermilk is used to also make the biscuits soft and tender. If you substitute whole milk, the biscuits will be on the drier side.
Sauce– Bertolli® D’Italia Alfredo is used in the recipe. It’s an Italian white sauce made with Parmigiano Reggiano and Pecorino Romano, plus fresh cream and butter.
What sauce is used for the Creamy Chicken Alfredo Pot Pie?
Bertolli® d’Italia brand of sauces is used in this Creamy Chicken Alfredo Pot Pie. Bertolli d’Italia, which translates to”Bertolli of Italy,” is made in Italy and allows consumers to take a culinary journey through the authentically delicious dishes they create right at home. Consistent with all Bertolli Sauces, every jar of Bertolli d’Italia reflects more than 150 years of authentic Italian culinary tradition and technique.
The Bertolli brand is a commitment to quality, dedication to leveraging the goodness of ingredients and a tradition of providing outstanding and flavorful food. Elevate mealtime with the rich flavors of aged parmesan cheese.
Bertolli® d’Italia Alfredo is an authentically delicious Italian white sauce made with finely aged Italian cheeses like Parmigiano Reggiano PDO and Pecorino Romano PDO, plus fresh cream and butter. It is the perfect addition to this chicken Alfredo pot pie. Other dish ideas using Bertolli® d’Italia Alfredo sauces are Spinach, Sun-Dried Tomato, Mozzarella Stuffed Chicken and Sautéed Shrimp in a Garlic Cream Sauce
Purchase Bertolli sauces at Bertolli.com.
How is this Creamy Chicken Alfredo Pot Pie made?
To make the chicken filling, add cubed chicken thighs to a pan and sauté until the meat starts to brown and no more pink remains. Cook the meat just until it turns brown. You don’t want to overcook the chicken because it will cook for additive when the dish goes into the oven. Remove the chicken from the pan and set aside.
Sauté the vegetables, then add the cooked chicken back into the pan.
Add the whole jar of the Bertolli Alfredo Sauce, and salt and pepper to taste. The mixture should not be too thick, but if you want it a bit thinner at this point, you can add heavy whipped cream. 1/4 cup at a time until it reaches your desired consistency. This step was not necessary for me because I like the filling to be on the thicker side.
Transfer the chicken Alfredo filling to a 2 quart oblong baking dish and set it aside until the biscuits are added.
How are the buttermilk biscuits made?
To make the biscuits, Place flour, baking powder, baking soda, and salt in a bowl. Add cubed cream cheese. Cream cheese is used in this recipe because it makes the biscuits softer and more tender. The buttermilk in the recipe does the same. The combination of the two gives the biscuits an unbelievable amazing texture.
Cut in cream cheese with a pastry cutter. If you don’t have a pastry cutter, you can use a spoon or a food processor to grind everything up. Then cut in 4 tablespoons of butter with a pastry cutter or food processor, until the mixture is crumbly and the butter and cream cheese looks like pebbles in the flour. You want to work quickly so that the butter and cream cheese remain cold. Pour in buttermilk. Slightly mix just until incorporated. Do not over mix.
Roll out or shape the dough with your hands about 1 inch thick. Cut with a cookie cutter and place each biscuit on top of the casserole dish. If you run out of biscuit rounds, gently gather the scraps, push them together and shape back into a 1 inch thick, flat dough, then cut out more biscuits rounds until you have enough to cover the whole dish.
Bake the dish, then make the herbed butter. Melt the remaining 2 tablespoons of butter, then add the chopped herbs. With a pastry brush, brush the herbed butter on top of the biscuits.
What substitutions can be used in this dish?
- Chicken breasts can be used in place of the chicken thighs, if you prefer white meat to dark meat.
- If you want to make the dish quicker, a pre-cooked rotisserie chicken can be cut up and used in place of the raw chicken.
Commonly Asked Questions:
Do you have to make the biscuits yourself for this dish?
If you don’t want to make the homemade biscuits, you can substitute them for canned biscuits. After adding the filling to the baking dish, open 1-2 cans of biscuits and place then on top without overlapping.
Why use cream cheese in the biscuits?
Cream cheese is used in this recipe because it makes the biscuits softer and more tender. The buttermilk in the recipe does the same.
Can other vegetables besides peas be added to the dish?
Yes, you can other types of vegetables like carrots, strings beans or potatoes. You can also use frozen mixed vegetables.
Can this dish be make ahead of time?
Assemble the dish fully, but do not bake it. Wrap it tightly with plastic wrap and freeze for up to 2 months. When ready to bake, thaw the dish overnight in the refrigerator, take it out of the refrigerator for about 30 minutes to an hour, then bake as directed in the recipe. You can also freeze the chicken filling in a large zip bag before adding the biscuits. Just thaw the filling completely, add it to a baking dish, and top with fresh biscuits, then bake as directed.
Looking for other winter dinner recipes? Here are a few ideas:
Wine Braised Beef Short Rib Ragú with Pappardelle Pasta
Sweet & Spicy Italian Sausage Skillet Lasagna
Classic Hearty 3 Cheese Baked Ziti
Slow Braised Beef Short Ribs with Creamy Roasted Garlic Mashed Potatoes
Creamy Chicken Alfredo Pot Pie topped with Buttermilk Biscuits
Ingredients
Filling
- 3 tbsp olive oil
- 1/2 medium onion, chopped
- 2 cloves garlic, chopped
- 1 1/2-2 lbs boneless, skinless chicken thighs, cubed
- 1 jar Bertolli® D’Italia Alfredo Sauce
- 2 tsp garlic powder
- 2 tsp onion powder
- 1/2 cup mushrooms, sliced in half
- 1/2 cup frozen petite peas
- 4 sprigs thyme
- 1/2 cup white wine
- Salt and pepper to taste
Biscuits
- 2 cups all purpose flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1/4 tsp baking soda
- 2 oz (4 tbsp) cream cheese, cubed & cold
- 4 tbsp unsalted butter, cubed & cold
- 1 cup buttermilk
Alternative
- 2 cans Pre-made can biscuits
Herbed Butter
- 2 tbsp unsalted butter
- 1 tsp chopped rosemary
- 1 tsp thyme
Instructions
Filling
- In a sauté pan over medium heat, add 2 tablespoons olive oil, cut up chicken thighs, onion and garlic powders, salt and pepper. Sauté until the meat starts to brown and no more pink remains. Remove from the pan and set aside.Add 1 tablespoon olive oil to the sauté pan. Add the chopped onion and garlic. Cook for two minutes. Add mushrooms and thyme. Sauté until mushrooms are cooked. Add the cooked chicken back into the pan, the peas, and the white wine. Cook until incorporated, about 1-2 minutes.Add the Bertolli Alfredo Sauce, and salt and pepper to taste.Transfer the chicken Alfredo filling to a 2 quart oblong baking dish. Set aside.
Biscuits
- Place flour, baking powder, baking soda, and salt in a bowl. Cut in cream cheese with a pastry cutter. Then cut in 4 tablespoons of butter until the mixture is crumbly and the butter and cream cheese looks like pebbles in the flour. Pour in buttermilk. Slightly mix just until incorporated. Do not over mix. Sprinkle a little flour on a large cutting board or counter. Roll out or shape the dough with your hands about 1 inch thick. Cut with a cookie cutter and place on top of the casserole dish (Or use premade can biscuits). Brush 2-3 tablespoons of buttermilk on top of the biscuits. Bake in a 425 degree oven for 35-40 minutes. Melt the remaining 2 tablespoons of butter. Add the chopped herbs to the butter. With a pastry brush, brush the herbed butter on top of the biscuits. Serve immediately.
