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Cheddar Bay Biscuit Pot Pie Recipe

Cheddar Bay Biscuit Pot Pie Recipe
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★★★★★

4.9 from 19 reviews

Cheddar Bay Biscuit Pot Pie is a comforting and savory dish that combines tender shredded chicken, peas, and carrots in a creamy, spiced sauce, all topped with a fluffy Cheddar Bay biscuit crust and melted cheddar cheese. This filling, homestyle meal is perfect for cozy family dinners and brings the beloved flavors of Cheddar Bay biscuits into a hearty pot pie format.

Ingredients

Scale

For the Filling:

  • 1/2 cup (1 stick) melted butter (divided)
  • 4–5 cups pre-cooked, shredded chicken
  • 10–12 ounces frozen peas and carrots
  • 3/4 tsp garlic powder
  • 3/4 tsp onion powder
  • 1/2 tsp pepper
  • 1/2 tsp chili powder
  • 2 cups chicken broth
  • 1 can (10.5 ounces) cream of chicken soup
  • 2 cups whole milk

For the Biscuit Topping:

  • 1 box (11 ounces) Cheddar Bay Biscuits Mix (reserve the seasoning packet)
  • 1/4 – 1/2 cup freshly shredded cheddar cheese

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the pot pie.
  2. Prepare the Casserole Dish: Pour enough melted butter into the bottom of your casserole dish to coat it evenly. Reserve about 1/4 of the melted butter for later use after baking.
  3. Layer Chicken: Evenly spread the shredded chicken over the butter layer in the casserole dish.
  4. Add Vegetables: Layer the frozen peas and carrots evenly over the shredded chicken, spreading them out to cover the surface.
  5. Season: In a small bowl, combine garlic powder, onion powder, pepper, and chili powder. Sprinkle this spice mixture evenly over the chicken and vegetable layers, ensuring good coverage but do not stir.
  6. Mix and Pour Sauce Base: In a mixing bowl, whisk together the chicken broth and cream of chicken soup until thoroughly combined. Pour this mixture evenly over the layered ingredients in the casserole dish.
  7. Prepare Biscuit Topping: In a separate bowl, combine the milk, Cheddar Bay Biscuit mix, and half of the reserved seasoning packet. Stir well until the batter is smooth without lumps. Pour this biscuit batter evenly over the pot pie filling.
  8. Add Cheese: Sprinkle freshly shredded cheddar cheese over the biscuit top as much as you prefer to add a rich cheesy crust.
  9. Bake: Place the casserole dish in the preheated oven and bake for 55 minutes, or until the biscuit topping is golden brown and cooked through.
  10. Butter Glaze: While the pot pie bakes, melt the remaining butter and stir in the rest of the reserved biscuit seasoning packet.
  11. Final Brush: Once baking is done, remove the pot pie from the oven and brush the melted seasoned butter over the top of the biscuit crust for extra flavor and shine.
  12. Serve: Let the pot pie rest for a few minutes, then serve warm and enjoy your comforting Cheddar Bay Biscuit Pot Pie.

Notes

  • You can substitute frozen mixed vegetables if you prefer more variety.
  • If you want a spicier dish, increase chili powder slightly or add a pinch of cayenne pepper.
  • For a lighter version, use low-fat milk and reduced-fat cheese.
  • Make sure the chicken is fully cooked and shredded to ensure even heating during baking.
  • The biscuit topping batter should be lump-free for the best texture.
  • Let the pot pie cool for 5-10 minutes before serving to allow it to set.

Nutrition

Keywords: Cheddar Bay Biscuit Pot Pie, chicken pot pie with biscuits, cheesy chicken pot pie, comfort food, baked chicken casserole

Find it online: https://thefoodrecipe.com/cheddar-bay-biscuit-pot-pie-recipe/