Course Entrees
Cuisine American
Difficulty Moderate
Pulse Type Dry Peas

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Chicken and Green Split Pea Pot-Pie with Scallion Cheddar Biscuits

Savory Chicken and Split Pea Pot Pie with a Cheddar Scallion Biscuit Top


For the Pie Filling:

  • 12 oz chicken breasts, boneless skinless, cut into 1" cubes
  • 4 tbsp olive oil, extra-virgin
  • 4 oz mushrooms, cremini, sliced
  • 4 oz onion, diced
  • 2 carrots, split ½ lengthwise and diced
  • 2 cloves garlic , minced
  • 1 tsp fresh thyme leaves, finely chopped
  • 2 sage, leaves, finely chopped
  • 2 celery, ribs, split ½ lengthwise and diced
  • ¼ cup white wine, optional)
  • 2 cups chicken broth, hot
  • ¼ cup split peas, green, (dry)

For the Biscuits:

  • 1 cup all-purpose flour, plus1/4 cup for rolling out
  • tsp Baking powder
  • ½ tsp salt
  • ½ tsp black pepper, freshly ground
  • 5 tbsp butter, cold and cut into very small cubes
  • ¾ cup buttermilk, plus ¼ cup for finishing the top
  • 8 tbsp cheddar cheese, sharp, grated,1 oz reserved for the tops
  • 2 green onions, green part only, thinly sliced


For the Pie Filling:

  • In a pot of salted water, cook the split green peas for exactly 10 minutes – they will still have a bit of a crunch. Drain and reserve.
  • In a large sauté pan heat 2 tbsp. of olive oil until very hot and add the mushrooms and cook until golden brown. Add the onion and carrot and sauté for a few minutes. Add the garlic, thyme, sage and celery and continue to cook for another minute until fragrant. Remove from pan.
  • Add the remaining 2 tbsp. of olive oil and when hot, add the chicken cubes and lightly brown on all sides.
  • Add the vegetables back to the pot, sprinkle in the flour,stirring to coat.
  • Add the white wine and hot chicken broth and stir. Simmer for 5 minutes.
  • Add the split peas and simmer for another 5 minutes.
  • Refrigerate until ready to use (up to overnight) or spoon directly into an 8 inch casserole dish or individual 12 oz baking dishes. This filling also freezes well.
  • Preheat the oven to 400°F
  • Top each individual pot pie with a raw biscuit below, (or top the casserole with biscuits). Brush the biscuits with a little of the extra buttermilk, sprinkle with cheese and bake for 30 minutes. Serve immediately.

For the Biscuits:

  • Place the flour, baking powder, salt and pepper in a bowl and whisk to combine.
  • Add the very small cubes of butter and work between your fingers until the butter is the size of green peas.
  • Add the cheddar cheese and green onions and mix into the flour.
  • Add the buttermilk and using a fork, mix until JUST combined.
  • Sprinkle the work surface with flour and pat the dough intoa circle, ¾ inch thick. Cut circles that will fit just inside your individual containers or cut enough smaller circles to cover the surface of the casserole dish.