Cheddar Bay Biscuit Chicken Pot Pie
Cheddar Bay Biscuit Chicken Pot Pie is the ultimate comfort food fusion! This easy, hearty recipe combines a creamy, savory chicken pot pie filling with the buttery, cheesy goodness of Cheddar Bay Biscuits baked to golden perfection. Loaded with tender chicken, fresh veggies, and a rich, flavorful sauce, this dish is topped with flaky, cheesy biscuits that add the perfect crunch. It’s an easy dinner that’s cozy, delicious, and perfect for busy weeknights or family gatherings.Looking for a homemade chicken pot pie with a flavorful twist? This recipe will be your new favorite!
Ingredients
- 2-3 lbs Chicken (Breast or Thighs can work)
- 1 bag Frozen peas and carrots (If you cannot find a bag of frozen peas and carrots together, you can but them separately and use ½ bag each)
- ½ Onion (diced)
- 1 Stick Celery (diced)
- 1 tablespoon Garlic paste or minced garlic
- ½ stick Butter
- 3 cups Chicken Broth
- 1 cup Heavy Cream
- 1 tablespoon Chicken Bouillon (optional)
- All Purpose seasoning (use a low or no sodium seasoning)
- Cajun Seasoning (to taste)
- 1 box Red Lobster Cheddar Bay Biscuit mix
- Shredded Cheddar Cheese
Instructions
Prepare Chicken
- Preaheat oven to 400 deg
- Season your chicken with all purpose seasoning and cajun seasoning on both sides
- Sear your chicken on each side for 2-3 minutes and then put it in the oven to finish (typically around 25 minutes but could take longer for thicker chicken breast). Use a thermometer to make sure your chicken is done(165 internal temp) and remove.
- Let cool for 5 minutes and dice or shred your chicken into bite sized pieces
Chicken Pot Pie filling
- Pre-heat oven to 425 deg
- In a pot, add around 1-2 tablespoon of oil and cook your onion, celery, and garlic on medium heat for a few minutes until softened.
- Add in ½ stick butter and 2 tablespoon flour and stir for around 1-2 minutes with the veggies
- Add in around 3 cups of chicken broth
- Add in 1 cup of heavy cream
- Add in 1 tablespoon of chicken bouillon
- Add in the frozen peas and carrots
- Add your chicken into the mixture
- Let your mixture simmer on medium low for around 7-10 minutes or so to thicken. If the mixture gets too thick, add more chicken broth. If the mixture is too soupy, continue to let it reduce for another 5 minutes.
- While your pot pie mixture simmers, make your cheddar bay biscuit mixture using the directions on the box.
- Add your pot pie mixture to large cast iron or baking dish
- Top with your cheddar bay biscuit mix and spread evently
- Bake at 425 for 15-20 minutes
- Brush with melted garlic butter on top (the packet comes with cheddar bay biscuit mix)