Print

Cheddar Bay Biscuit Chicken Pot Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 10 reviews

This Cheddar Bay Biscuit Chicken Pot Pie is a delightful twist on a classic comfort food, combining tender shredded chicken and hearty vegetables in a creamy sauce, topped with flavorful cheddar bay biscuits. Perfectly baked until golden and bubbly, this easy-to-make dish brings rich, savory flavors and a satisfying crispy biscuit topping to your table in just 40 minutes.

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

Biscuit Topping

  • 1 box Cheddar Bay Biscuit Mix (11.36 ounces, about 2¼ cups mix)
  • ¾ cup milk
  • ½ cup shredded sharp cheddar cheese
  • ¼ cup butter, melted
  • Seasoning packet from biscuit mix

Instructions

  1. Preheat Oven: Preheat your oven to 375˚F to prepare for baking the pot pie.
  2. Prepare Biscuit Topping: In a bowl, combine the cheddar bay biscuit mix with milk and shredded cheddar cheese. Stir just until no dry spots remain. Set aside the seasoning packet that comes with the biscuit mix for later use.
  3. Cook Vegetables: Heat a large skillet over medium heat. Add chopped celery, carrots, onion, and 3 tablespoons of butter. Cook, stirring occasionally, for 4-5 minutes until the vegetables begin to soften but remain slightly crisp.
  4. Add Flour and Seasoning: Sprinkle the flour and poultry seasoning over the vegetables. Stir continuously and cook for about 60 to 90 seconds to form a roux, which will thicken the filling.
  5. Add Liquids and Simmer: Pour in the chicken broth and heavy cream, stirring well. Bring the mixture to a simmer and cook for 2 to 3 minutes until thick enough to coat the back of a spoon. Stir in shredded chicken until evenly combined.
  6. Transfer to Baking Dish (if needed): If your skillet is oven-safe, you can bake in it directly. Otherwise, transfer the chicken pot pie filling into a suitable casserole dish for baking.
  7. Top with Biscuit Dough: Drop heaping spoonfuls of the prepared biscuit dough over the filling, covering the surface evenly.
  8. Bake: Place the pot pie in the preheated oven and bake for 14 to 18 minutes, or until the biscuit topping is golden brown and cooked through and the edges are bubbling.
  9. Make Seasoned Butter: While the pot pie bakes, melt the ¼ cup butter either in the microwave or on the stovetop and stir in the seasoning packet reserved from the biscuit mix.
  10. Brush with Seasoned Butter: Once baked, brush the biscuit topping generously with the seasoned melted butter to give it extra flavor and shine.
  11. Serve: Allow to cool slightly before serving to enjoy a comforting, creamy chicken pot pie with a cheesy biscuit crust.

Notes

  • You can use leftover cooked chicken or a rotisserie chicken for convenience.
  • If you don’t have poultry seasoning, substitute with a mix of sage, thyme, and marjoram.
  • Be careful not to overmix the biscuit dough to keep biscuits tender and fluffy.
  • This recipe works best with an oven-safe skillet; if unavailable, use a casserole dish.
  • Let the pot pie rest for 5 minutes after baking to allow the filling to set for easier serving.

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