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Cheddar Bay Biscuit Chicken Pot Pie Recipe

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4.1 from 3 reviews

A comforting and hearty Chicken Pot Pie topped with cheesy Cheddar Bay Biscuits, combining a creamy vegetable and chicken filling with a golden, flavorful biscuit crust. This semi-homemade recipe uses shortcuts to deliver a satisfying weeknight dinner in under 40 minutes.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Chicken Pot Pie Filling

  • 4 cups shredded chicken (about 1 rotisserie chicken pulled)
  • 2 cups celery, chopped
  • 2 cups carrots, chopped
  • 1 yellow onion, chopped
  • 3 tablespoons butter
  • ¼ cup flour
  • 2 teaspoons poultry seasoning
  • 2 cups chicken broth
  • 1 cup heavy cream

Cheddar Bay Biscuit Topping

  • 1 box Cheddar Bay Biscuit Mix (11.36 ounce, about 2¼ cup mix)
  • ¾ cup milk
  • ½ cup shredded sharp cheddar cheese
  • ¼ cup butter, melted

Instructions

  1. Preheat Oven: Preheat your oven to 375˚F (190˚C) to prepare for baking the pot pie.
  2. Prepare Biscuit Topping: In a bowl, combine the Cheddar Bay Biscuit Mix with the milk and sharp cheddar cheese. Stir just until there are no dry spots. Set the seasoning packet aside for later use.
  3. Cook Vegetables: Heat a large skillet over medium heat. Add the chopped celery, carrots, onion, and 3 tablespoons of butter. Cook, stirring occasionally, for 4-5 minutes until vegetables begin to soften.
  4. Add Flour and Seasoning: Sprinkle the flour and poultry seasoning over the vegetables, stirring continuously for 60-90 seconds to create a roux, which will thicken the filling.
  5. Make Filling Sauce: Gradually stir in the chicken broth and heavy cream. Bring the mixture to a simmer and cook for 2-3 minutes until thick enough to coat the back of a spoon. Then, fold in the shredded chicken.
  6. Prepare Baking Dish: If your skillet is oven-safe, keep filling in it. Otherwise, transfer the chicken pot pie filling to a casserole dish for baking.
  7. Top with Biscuits: Drop heaping spoonfuls of the biscuit mixture evenly over the filling, covering the surface but not pressing down.
  8. Bake: Place in the preheated oven and bake for 14-18 minutes until the biscuit edges are golden and bubbling and the biscuits are fully cooked.
  9. Season Biscuit Topping: Melt the ¼ cup butter and stir in the reserved seasoning packet. Brush this seasoned butter generously over the baked biscuits to enhance flavor and create a glossy finish.

Notes

  • Use rotisserie chicken for a quick and flavorful protein shortcut.
  • If you don’t have an oven-safe skillet, a casserole dish works perfectly for baking.
  • Do not overmix the biscuit dough to keep the topping fluffy.
  • For extra veggies, consider adding peas or corn to the filling.
  • To reheat leftovers, cover with foil and warm in a 350˚F oven until heated through.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

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