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Cheddar Bay Biscuit Chicken Pot Pie Recipe

Cheddar Bay Biscuit Chicken Pot Pie Recipe
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★★★★★

5.3 from 20 reviews

Cheddar Bay Biscuit Chicken Pot Pie is a comforting and flavorful twist on the traditional pot pie, featuring tender shredded chicken, fresh vegetables, and a creamy sauce, all topped with irresistible Cheddar Bay Biscuit-style biscuits baked to golden perfection. This hearty casserole combines the savory goodness of Cheddar Bay biscuits with a classic chicken pot pie filling for a deliciously easy-to-make family favorite.

Ingredients

Scale

Filling Ingredients

  • 4 cups shredded chicken (about 1 rotisserie chicken, pulled)
  • 2 cups celery, chopped
  • 2 cups carrots, chopped
  • 1 yellow onion, chopped
  • 3 Tbsp. butter
  • 1/4 cup flour
  • 2 tsp. poultry seasoning
  • 2 cups chicken broth
  • 1 cup heavy cream

Biscuits Ingredients

  • 1 box Cheddar Bay Biscuit Mix (11.36 ounces)
  • 3/4 cup milk
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup butter, melted

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pot pie.
  2. Prepare Biscuit Dough: In a mixing bowl, combine the Cheddar Bay Biscuit Mix with the milk and shredded cheddar cheese. Mix gently until no dry flour spots remain. Set the seasoning packet aside for later use.
  3. Sauté Vegetables: In a large skillet over medium heat, melt 3 tablespoons of butter. Add the chopped celery, carrots, and onion. Cook for about 4-5 minutes until the vegetables soften and begin to release their aroma.
  4. Add Flour and Seasoning: Sprinkle the flour and poultry seasoning evenly over the softened vegetables. Stir continuously for 60 to 90 seconds to cook the flour slightly and distribute the seasoning evenly.
  5. Make the Sauce: Gradually pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer and cook for 2-3 minutes until the sauce thickens to a creamy consistency.
  6. Combine Chicken with Filling: Stir the shredded chicken into the thickened sauce until well incorporated. If your skillet is not oven-safe, transfer this filling to a casserole dish.
  7. Top with Biscuit Dough: Drop spoonfuls of the biscuit mixture evenly over the chicken and vegetable filling, covering the surface.
  8. Bake the Pot Pie: Place the casserole dish or skillet in the preheated oven and bake for 14-18 minutes until the biscuits are golden brown and fully cooked through.
  9. Brush with Seasoned Butter: In a small bowl, mix the reserved seasoning packet with the melted butter. Brush this mixture over the hot biscuits right after baking for that signature savory glaze.
  10. Cool and Serve: Allow the pot pie to cool for a few minutes before serving to let the filling set and to enjoy it safely.

Notes

  • Use rotisserie chicken for convenience and added flavor.
  • Ensure the vegetables are chopped evenly to cook uniformly.
  • Do not overmix the biscuit dough to keep it tender and flaky.
  • If the skillet used for cooking is not oven-safe, transfer filling to a casserole dish before adding biscuit topping.
  • Adjust cooking times slightly depending on your oven’s heat distribution.
  • For a lower-fat version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.

Nutrition

Keywords: chicken pot pie, cheddar bay biscuit, comfort food, casserole, chicken dinner, homemade biscuit topping

Find it online: https://chefmilacook.com/cheddar-bay-biscuit-chicken-pot-pie-recipe/