Cheddar Bay Biscuit Chicken Pot Pie
A comforting dish filled with tender chicken and vegetables, topped with flaky Cheddar Bay biscuits for a delightful twist.
Equipment
- Large Skillet
- Mixing Bowl
- Baking Dish
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
- 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
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the Cheddar Bay Biscuit Mix with the milk and shredded cheddar cheese. Mix gently until there are no dry spots of flour. Set the seasoning packet aside.
- 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 softened.
- Sprinkle flour and poultry seasoning over the vegetables. Stir for 60 to 90 seconds to incorporate the flour.
- Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. Simmer for 2-3 minutes until thickened.
- Stir in the shredded chicken until well combined. Transfer the filling to a casserole dish if your skillet is not oven-safe.
- Drop spoonfuls of the biscuit mixture over the filling, then bake for 14-18 minutes until the biscuits are golden and cooked through.
- In a small bowl, mix melted butter with the seasoning packet. Once the pot pie is done, brush the top with the seasoned butter.
- Let the pot pie cool for a few minutes before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.