Description
This Cheddar Bay Biscuit Chicken Pot Pie combines tender chicken, mixed vegetables, and a creamy herb-infused sauce baked to perfection under a layer of cheesy, golden cheddar bay biscuits. Perfectly comforting and easy to prepare, it’s a delightful twist on the classic pot pie with the convenience of biscuit topping.
Ingredients
Scale
Chicken Pot Pie Filling
- 1 lb chicken breast, chopped into bite size chunks
- 2 tablespoons olive oil
- 1 lb bag frozen mixed vegetables
- 2 cans cream of chicken soup (Cream of Chicken with Herbs preferred)
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- Salt and pepper to taste
Cheddar Bay Biscuits
- 1 box Red Lobster Cheddar Bay Biscuit Mix or homemade biscuit mix
- 1/2 cup shredded sharp cheddar cheese, plus extra for topping
- 1/3 cup butter
- 3/4 cup cold water
- Sprinkle of dried parsley for topping
Instructions
- Preheat the oven: Set your oven to 425 degrees Fahrenheit to prepare for baking the biscuits and assembling the pot pie.
- Bake the biscuits: Prepare the Cheddar Bay biscuits according to the package instructions or your homemade recipe, adding 1/2 cup shredded cheddar cheese in the dough. Bake until golden and set aside.
- Cook the chicken: In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Season the chicken chunks with salt, pepper, and 1 teaspoon poultry seasoning, then add to the skillet. Cook for several minutes until chicken pieces start to become tender and lightly browned.
- Add vegetables and seasoning: Stir in the 1 lb frozen mixed vegetables, reduce heat to medium, and cook for a few more minutes until vegetables soften.
- Make the filling sauce: Mix in the 2 cans of cream of chicken soup, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried parsley. Stir well and heat the mixture for a couple of minutes until everything is heated through and combined.
- Assemble the pot pie: Spray a 9 x 13 inch baking dish with non-stick cooking spray. Pour the chicken and vegetable mixture into the dish, spreading evenly.
- Top with biscuits and bake: Place the baked cheddar bay biscuits on top of the filling. Sprinkle a little extra shredded cheddar cheese and dried parsley over the biscuits. Bake in the preheated oven at 425 degrees Fahrenheit for 10-15 minutes until bubbly and the topping is golden.
- Serve: Remove from oven and let it cool slightly before serving. Enjoy warm for a comforting meal.
Notes
- You can substitute leftover rotisserie chicken for the chicken breast to save prep time.
- If you prefer, make homemade cheddar bay biscuits for a fresher biscuit topping.
- Feel free to add a splash of water or chicken broth to the filling if it seems too thick before baking.
- Adding extra shredded cheddar cheese on top of the biscuits creates a nice cheesy crust.
- Use fresh herbs if available for enhanced flavor instead of dried parsley and thyme.
- To make this dish dairy-free, look for biscuit mixes and soup options that are lactose-free or dairy-free.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
