Indulge in the comforting flavors of our Cheddar Bay Biscuit Chicken Pot Pie. This dish features a creamy chicken filling packed with vegetables, all topped with golden, flaky cheddar bay biscuits. Perfect for family dinners or a cozy night in, this recipe is sure to warm your heart and satisfy your cravings. With an easy-to-follow method, you’ll have a delicious meal ready in no time!
Ingredients
– 2 cups cooked chicken, shredded
– 1 cup carrots, diced
– 1 cup peas
– 1 cup corn
– 1/2 cup onion, chopped
– 1/4 cup butter
– 1/4 cup flour
– 2 cups chicken broth
– 1 cup heavy cream
– 2 packages Cheddar Bay Biscuit mix
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 6 people. Preparation time is about 20 minutes, with a cooking time of 40 minutes.
Nutritional Value
Each serving (1/6 of the pie) contains approximately 450 calories, 25g fat, 30g carbohydrates, and 30g protein.
Step-by-Step Cooking Process
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt butter over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in diced carrots and cook for 5 minutes.
- Sprinkle flour over the vegetables and stir well.
- Slowly pour in chicken broth, stirring constantly.
- Add heavy cream, shredded chicken, peas, and corn; season with salt and pepper.
- Transfer the filling to a greased pie dish.
- Prepare Cheddar Bay Biscuit mix according to package instructions.
- Drop spoonfuls of biscuit dough on top of the filling and sprinkle with cheddar cheese.
- Bake in the preheated oven for 25-30 minutes or until biscuits are golden brown.
Alternative Ingredients
You can substitute cooked chicken with shredded rotisserie chicken for convenience. Additionally, feel free to use frozen vegetables for a quicker prep time. Dairy-free cream can replace heavy cream for a lighter version.
Serving and Pairings
This dish pairs wonderfully with a simple green salad or steamed vegetables. For a heartier meal, serve with crusty bread or a side of mashed potatoes.
Storage and Reheating
Leftover pot pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until heated through. This dish can also be frozen before baking for up to 2 months.
Cooking Mistakes
- Don’t skip seasoning; it enhances flavor.
- Ensure the filling is thick before adding biscuits.
- Use pre-cooked chicken for faster prep.
- Don’t overcrowd the biscuit topping; allow space for rising.
- Keep an eye on baking time to prevent burning.
Helpful Tips
- Prep ingredients ahead of time to streamline cooking.
- Experiment with different vegetables based on seasonality.
- For extra flavor, add herbs like thyme or rosemary.
- Ensure biscuits are evenly spaced for even cooking.
FAQs
Can I make this pot pie ahead of time?
Yes, you can prepare the filling a day in advance and assemble the pie before baking. This allows flavors to meld together beautifully.
What type of chicken works best?
Cooked rotisserie chicken or leftover roasted chicken works great. Just shred it before adding to the filling.
Can I use homemade biscuits instead?
Absolutely! Feel free to use your favorite biscuit recipe instead of the Cheddar Bay mix.
How do I know when the pot pie is done?
The pot pie is done when the biscuits are golden brown and the filling is bubbly.
Is it possible to make this dish vegetarian?
Yes! Substitute chicken with tofu or chickpeas and use vegetable broth instead of chicken broth.
Can I freeze the baked pot pie?
Yes, you can freeze the baked pot pie. Just allow it to cool completely, then wrap it tightly before freezing.
Conclusion
Our Cheddar Bay Biscuit Chicken Pot Pie is the perfect blend of comfort and flavor, making it a delightful addition to any dinner table. With its creamy filling and flaky biscuit topping, this dish is sure to become a family favorite that warms both the heart and the stomach.
Cheddar Bay Biscuit Chicken Pot Pie
Ingredients
- 2 cups cooked chicken shredded
- 1 cup carrots diced
- 1 cup peas
- 1 cup corn
- 1/2 cup onion chopped
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 packages Cheddar Bay Biscuit mix
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt butter over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in diced carrots and cook for 5 minutes.
- Sprinkle flour over the vegetables and stir well.
- Slowly pour in chicken broth, stirring constantly.
- Add heavy cream, shredded chicken, peas, and corn; season with salt and pepper.
- Transfer the filling to a greased pie dish.
- Prepare Cheddar Bay Biscuit mix according to package instructions.
- Drop spoonfuls of biscuit dough on top of the filling and sprinkle with cheddar cheese.
- Bake in the preheated oven for 25-30 minutes or until biscuits are golden brown.
Nutrition
