Cheddar Bay Biscuit Chicken Pot Pie – Looking for the ultimate comfort food? This Cheddar Bay Biscuit Chicken Pot Pie recipe. Converges savory shredded chicken. Hearty vegetables. And a creamy sauce. All topped with delicious Cheddar Bay biscuits. Ready in just 40 minutes. It’s the perfect dish. To satisfy your cravings.
The first time I made this Cheddar Bay Biscuit Chicken Pot Pie. I was looking for a way. To use up leftover rotisserie chicken. My husband and child. Were instantly hooked. The buttery, cheesy biscuits on top sealed the deal. Now, it’s a family dearest. That we look forward to making together.
What makes this Cheddar Bay Biscuit Chicken Pot Pie truly stands out?
This dish stands out. With its combination of tender chicken, and rich and creamy sauce. And the irresistible Cheddar Bay biscuit topping. It’s a quick. And easy recipe. That brings comfort. And pleasure. To the dinner table. Plus, the convenience of using rotisserie chicken. Saves time without compromising on flavor.
What You Need To Make This Cheddar Bay Biscuit Chicken Pot Pie Recipe?
Shredded Chicken: Using rotisserie chicken. Not only saves time. But adds a depth of flavor. That’s already seasoned to perfection.
Celery and Carrots: These veggies add a delightful crunch. And a burst of color. Making the filling nutritious. And visually appealing.
Yellow Onion: This essential ingredient brings a subtle sweetness. And aromatic base to the pot pie.
Butter: Adds richness and helps in making the roux. Which thickens the filling to creamy perfection.
Flour: Combined with butter to create a roux. It’s the secret to a luxuriously thick. And creamy sauce.
Poultry Seasoning: This blend of herbs elevates the dish. Giving it that homey, comforting flavor.
Chicken Broth: The foundation of the creamy sauce. Infusing the filling. With savory goodness.
Heavy Cream: Adds an indulgent, creamy texture. That makes this pot pie irresistibly rich.
Cheddar Bay Biscuit Mix: The star of the topping. Bringing a cheesy, garlicky delight. That pairs perfectly with the savory filling.
Milk: Helps bind the biscuit mix. Making it light and fluffy.
Shredded Sharp Cheddar Cheese: Melts into the biscuits. Adding pockets of cheesy goodness. In every bite.
Melted Butter: Mixed with the seasoning packet. It creates a golden, flavorful finish on the biscuits.
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Steps To Make Cheddar Bay Biscuit Chicken Pot Pie:
Step 1: Preheat and Prepare: Preheat your oven to 375˚F. Start by making the biscuit topping. In a bowl, combine the Cheddar Bay biscuit mix with milk. And shredded cheddar cheese. Stir until just combined. And set aside the seasoning packet.
Step 2: Cook the Veggies: In a large skillet over medium heat. Melt 3 tbsp of butter. Add the chopped celery, carrots, and onion. Cook, stirring occasionally. Until the veggies start to soften. About 4-5 minutes.
Step 3: Make the Sauce: Sprinkle the flour and poultry seasoning over the vegetables. And stir, cooking for about 60-90 seconds. Gradually stir in the chicken broth and heavy cream. Bringing the mixture to a simmer. Let it thicken for 2-3 minutes. Then stir in the shredded chicken.
Step 4: Assemble and Bake: If your skillet is oven-safe. Leave the mixture in the skillet. Otherwise, transfer it to a casserole dish. Drop spoonfuls of the biscuit mixture over the chicken filling. Bake in the preheated oven for 14-18 minutes. Or until the edges are bubbling. And the biscuits are cooked through.
Step 5: Finish: Melt the remaining 1/4 c butter. And mix in the seasoning packet. Brush this seasoned butter over the biscuits. Serve and enjoy!
Tip:
To save time. Prepare the chicken filling a day ahead. And store it in the refrigerator. When you’re ready to bake. Simply top with the biscuit mix. And pop it in the oven. This not only enhances the flavors. But also makes dinner prep quick. And stress-free. Plus, you can make individual pot pies. Using smaller baking dishes. For a fun, personalized touch!
Frequently Asked Questions:
Can I use other vegetables?
Absolutely! You can add peas, corn, or green beans. To customize your pot pie.
What if I don’t have a Cheddar Bay Biscuit Mix?
You can use regular biscuit mix. Add shredded cheddar cheese. And garlic powder for flavor.
Can I make this recipe ahead of time?
Yes. You can prepare the filling. And store it in the fridge. Add the biscuits. And bake when you’re ready to serve.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cheddar Bay Biscuit Chicken Pot Pie Recipe
Ingredients
- 4 c shredded chicken about 1 rotisserie chicken pulled
- 2 c celery chopped
- 2 c carrots chopped
- 1 yellow onion chopped
- 3 tbsp butter
- 1/4 c flour
- 2 tsp poultry seasoning
- 2 c chicken broth
- 1 c heavy cream
For the Cheddar Bay Biscuit Topping:
- 1 box Cheddar Bay Biscuit Mix 11.36 oz, about 2 1/4 c mix
- 3/4 c milk
- 1/2 c shredded sharp cheddar cheese
- 1/4 c butter melted
Instructions
- Preheat & Prepare Biscuit Mix: Preheat oven to 375˚F. Mix Cheddar Bay biscuit mix with milk. And cheese until combined. Set aside.
- Cook Veggies: In a large skillet, melt butter over medium heat. Add celery, carrots, and onion. Cook until soft. About 4-5 minutes.
- Make Sauce: Sprinkle flour and poultry seasoning over veggies. Stir for 1-2 minutes. Add chicken broth and cream. Simmer until thickened. Then add shredded chicken.
- Assemble: If the skillet is oven-safe, leave the filling in the skillet. If not, transfer to a casserole dish. Drop biscuit mix in spoonfuls over-filling.
- Bake & Finish: Bake for 14-18 minutes. Until biscuits are golden. Melt butter, and mix in seasoning packet. And brush over biscuits. Serve hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
