Description
Cheddar Bay Biscuit Chicken Pot Pie is a comforting, hearty dish featuring tender chicken and mixed vegetables in a creamy sauce, topped with delicious cheddar-flavored biscuits. This easy recipe combines savory chicken pot pie filling with the cheesy goodness of Red Lobster-style biscuits for a perfect family dinner.
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 (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 equivalent
- 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 topping
Instructions
- Preheat Oven: Set your oven to 425 degrees Fahrenheit to prepare for baking both the biscuits and the pot pie.
- Bake Biscuits: Prepare the Cheddar Bay biscuits according to the package directions. Add shredded cheddar cheese into the biscuit mix and sprinkle extra cheese and dried parsley on top before baking. Bake until golden and set aside.
- Cook Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season chicken chunks with salt, pepper, and poultry seasoning. Add chicken to skillet and cook for several minutes until just tender.
- Add Vegetables and Soup: Reduce heat to medium. Stir in frozen mixed vegetables and cook until tender, about 5 minutes. Mix in the two cans of cream of chicken soup, 1/2 teaspoon thyme, 1/2 teaspoon parsley, and 1/2 cup water. Heat the mixture gently for a couple of minutes until bubbly.
- Assemble Pot Pie: Spray a 9×13 inch baking dish with non-stick cooking spray. Pour the chicken and vegetable mixture evenly into the dish.
- Bake Pot Pie: Place the assembled filling in the oven at 425 degrees Fahrenheit for 10 to 15 minutes until the mixture is bubbly and hot.
- Top with Biscuits: Remove the pot pie from the oven and top it evenly with the baked Cheddar Bay biscuits. Serve immediately while hot and enjoy a hearty, cheesy chicken pot pie experience.
Notes
- You can substitute leftover rotisserie chicken for fresh chicken to save time.
- If using homemade Cheddar Bay biscuits, add extra cheddar and parsley to mimic the classic flavor.
- Ensure the filling is hot and bubbling before adding the biscuits on top for optimal texture and warmth.
- This dish is best served fresh but can be stored covered in the refrigerator up to 2 days.
- For a gluten-free option, use gluten-free biscuit mix and cream of chicken soup alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
