Cheddar Bay Biscuits Chicken Pot Pie Recipe
User Reviews
4.0
3 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Servings
8
-
Calories
4095 kcal
-
Course
Main Course
-
Cuisine
American
Cheddar Bay Biscuits Chicken Pot Pie Recipe
Report
Discover the ultimate comfort food fusion with our Cheddar Bay Biscuit Chicken Pot Pie recipe. Creamy chicken filling topped with cheesy, garlicky biscuits for an easy, delicious meal.
Share:
Ingredients
- 1 onion diced
- 2 carrots diced
- 2 celery diced
- 2 potatoes diced
- 3 tablespoons butter
- ⅓ cup flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- 1 cup heavy cream
- 2 cup chicken broth
- 2 cups cooked chicken shredded or diced
- 1 cup frozen peas optional
Topping
- 2 cups cheddar bay biscuit mix
- ¾ cup milk
- ½ cup cheddar cheese shredded
- ¼ cup butter melted
Instructions
- Preheat the oven to 425 degrees F.
- Dice the onion, celery, carrots, and potatoes into bite-size pieces.
- Melt the butter in a large oven-proof pan.
- Add the celery and onion and cook for 5 minutes.
- Add the flour, salt, garlic powder, pepper, chicken broth, and heavy cream. Cook until thickened, about 10 minutes.
- Add the chicken, carrots, potatoes, and peas. Remove from heat.
- Mix the biscuit topping with the cheese and milk. Put the seasoning packet aside for now.
- Drop the biscuits on top of the chicken.
- Put the pan in the oven and cook for 14-18 minutes.
- Melt the butter. Combine it with the biscuit seasoning packet. Brush it on biscuits.
Notes
- Using a store-bought rotisserie chicken is a great shortcut. Just shred the meat, and you're good to go.
- While the classic pot pie veggies are carrots, celery, onion, and peas, use whatever veggies you like.
- Let the casserole rest for a few minutes before serving. This allows the filling to set up a bit and makes serving (and eating) much easier.
- If you don't have a Dutch oven or oven-proof skillet, you can easily transfer the filling to a baking dish before adding the biscuit topping. A 9x13-inch baking dish would work well. Just make sure to grease the dish well to prevent sticking.
- Using a store-bought rotisserie chicken is a great shortcut. Just shred the meat, and you're good to go.
- While the classic pot pie veggies are carrots, celery, onion, and peas, use whatever veggies you like.
- Let the casserole rest for a few minutes before serving. This allows the filling to set up a bit and makes serving (and eating) much easier.
- If you don't have a Dutch oven or oven-proof skillet, you can easily transfer the filling to a baking dish before adding the biscuit topping. A 9x13-inch baking dish would work well. Just make sure to grease the dish well to prevent sticking.
Nutrition Information
Show Details
Calories
4095kcal
(205%)
Carbohydrates
325g
(108%)
Protein
143g
(286%)
Fat
250g
(385%)
Saturated Fat
135g
(675%)
Polyunsaturated Fat
18g
Monounsaturated Fat
76g
Trans Fat
3g
Cholesterol
784mg
(261%)
Sodium
8668mg
(361%)
Potassium
4685mg
(134%)
Fiber
31g
(124%)
Sugar
69g
(138%)
Vitamin A
28829IU
(577%)
Vitamin C
162mg
(180%)
Calcium
1487mg
(149%)
Iron
19mg
(106%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 4095 kcal
% Daily Value*
| Calories | 4095kcal | 205% |
| Carbohydrates | 325g | 108% |
| Protein | 143g | 286% |
| Fat | 250g | 385% |
| Saturated Fat | 135g | 675% |
| Polyunsaturated Fat | 18g | 106% |
| Monounsaturated Fat | 76g | 380% |
| Trans Fat | 3g | 150% |
| Cholesterol | 784mg | 261% |
| Sodium | 8668mg | 361% |
| Potassium | 4685mg | 100% |
| Fiber | 31g | 124% |
| Sugar | 69g | 138% |
| Vitamin A | 28829IU | 577% |
| Vitamin C | 162mg | 180% |
| Calcium | 1487mg | 149% |
| Iron | 19mg | 106% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
Other Recipes
You'll Also Love
