Description
A comforting Cheddar Bay Biscuit Chicken Pot Pie featuring tender chicken, mixed vegetables in a creamy sauce, topped with cheesy cheddar bay biscuits baked to golden perfection.
Ingredients
Scale
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 (with herbs)
- 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 tops
- 1/3 cup butter
- 3/4 cup cold water
- Sprinkle of dried parsley for the top
Instructions
- Preheat oven. Preheat your oven to 425 degrees Fahrenheit to prepare for baking the biscuits and finishing the pot pie.
- Bake biscuits. Prepare the biscuits according to the package directions or your homemade recipe, adding shredded cheddar cheese into the dough. Bake until golden, then set aside.
- Cook chicken. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Season chicken with salt, pepper, and poultry seasoning, then add to skillet and cook until pieces begin to become tender, about 5-7 minutes.
- Add vegetables and seasonings. Stir in frozen mixed vegetables, reduce heat to medium, and cook until vegetables are tender, about 5 minutes. Add cream of chicken soup, 1/4 cup water, dried thyme, and dried parsley. Stir and heat mixture for a couple more minutes until well combined and heated through.
- Assemble pot pie. Spray a 9 x 13 baking dish with non-stick cooking spray. Pour the chicken and vegetable mixture into the dish, spreading evenly.
- Bake combined dish. Bake the pot pie mixture at 425 degrees Fahrenheit for 10-15 minutes or until bubbly and heated through.
- Top with biscuits. Remove the dish from the oven, top with the prepared cheddar bay biscuits, sprinkle a little extra cheddar cheese and dried parsley on top.
- Final bake. Return to oven and bake an additional 10-15 minutes, or until biscuits are golden and cooked through.
- Serve. Let cool slightly before serving. Enjoy your Cheddar Bay Biscuit Chicken Pot Pie warm.
Notes
- You can substitute leftover rotisserie chicken for fresh chicken for quicker prep.
- If you prefer, make your own cheddar bay biscuits from scratch instead of using a mix.
- Adjust seasoning to taste, adding extra poultry seasoning or herbs if desired.
- If the mixture seems too thick, add a splash of milk or broth when stirring in the soup for creamier filling.
- Use a 9×13 inch baking dish for even cooking.
- Make sure biscuits are fully cooked before serving; baking times may vary by oven and biscuit recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 95 mg
