Cheddar Bay Biscuit Chicken Pot Pie
User Reviews
5
Cheddar Bay Biscuit Chicken Pot Pie
Description
This recipe starts by sautéeing chopped celery, carrots, and yellow onion in butter until slightly softened. Flour and poultry seasoning are stirred in to coat the vegetables, then chicken broth and heavy cream are added and simmered to thicken into a creamy sauce. Shredded chicken is folded in to complete the filling.
The biscuit topping is prepared separately by mixing the cheddar bay biscuit mix with milk and shredded sharp cheddar cheese, creating a spoonable batter. The filling is transferred to an oven-safe dish if necessary, and heaping spoonfuls of biscuit batter are dolloped on top. Baking at 375°F for 14-18 minutes melts and lightly browns the biscuit topping while heating the filling through.
The finished casserole offers creamy, savory pot pie flavors with the distinctive bright cheddar and herbed taste from the biscuit topping. This approach simplifies traditional chicken pot pie by replacing a pastry crust with flavorful biscuit dollops and allows easy portioning.
Ingredients
- 4 cups chicken about 1 rotisserie chicken pulled, shredded
- 2 cups celery chopped
- 2 cups carrot chopped
- 1 yellow onion chopped
- 3 tablespoons butter
- ¼ cup flour
- 2 teaspoons poultry seasoning
- 2 cups chicken broth
- 1 cup heavy cream
For the Cheddar Bay Biscuit Topping
- 1 box cheddar bay biscuit mix (11.36 ounce) about 2¼ cup mix
- 3/4 cup milk
- 1/2 cup cheddar cheese shredded sharp
- 1/4 cup butter melted
Instructions
- Preheat oven to 375˚F.
- Prepare the biscuit topping by combining the cheddar bay biscuit mix with milk and cheese. Stir just until there are no more dry spots. Set the seasoning packet aside.
- To make the chicken pot pie filling, heat a large skillet over medium heat. Add the celery, carrots, onion, and 3 tablespoons of butter. Cook, stirring occasionally, for 4-5 minutes or until the vegetables start to soften.
- Sprinkle flour and poultry seasoning over the vegetables and stir, cooking for about 60-90 seconds.
- Stir in the chicken broth and heavy cream and bring to a simmer. Simmer for 2-3 minutes, or until the mixture thickens enough to coat the back of a spoon. Then stir in the shredded chicken.If your skillet is oven-safe, you can continue to the next step. If your skillet is not, transfer the chicken pot pie filling to a casserole dish.
- Drop the biscuit mix in heaping spoon fulls over the top of the chicken pot pie. Bake for 14-18 minutes or until the edges are bubbling and the biscuits are cooked through.
- Melt the 1/4 cup butter in the microwave or on the stovetop. Stir in the seasoning packet from the biscuits. Brush the top of the pot pie with the seasoned butter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 608 kcal
% Daily Value*
| Calories | 608kcal | 30% |
| Carbohydrates | 28g | 9% |
| Protein | 31g | 62% |
| Fat | 41g | 63% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 882mg | 37% |
| Potassium | 614mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 8456IU | 169% |
| Vitamin C | 5mg | 6% |
| Calcium | 224mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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