Cheddar Bay Biscuit Chicken Pot Pie
Indulge in the warmth and comfort of this Cheddar Bay Biscuit Chicken Pot Pie Recipe, where tender shredded chicken meets a medley of fresh vegetables in a rich, creamy sauce. Topped with buttery Cheddar Bay biscuits, this dish is perfect for cozy family dinners or gatherings. Ready in just 40 minutes, it’s a delightful twist on the classic pot pie that will have everyone asking for seconds. Enjoy the savory flavors and satisfying textures in every bite!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 8 people 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 cups shredded chicken (about 1 rotisserie chicken)
- 2 cups chopped celery
- 2 cups chopped carrots
- 1 yellow onion, chopped
- 3 tablespoons butter
- 1/4 cup flour
- 2 teaspoons poultry seasoning
- 2 cups chicken broth
- 1 cup heavy cream
- 1 box Cheddar Bay biscuit mix (11.36 oz)
- 3/4 cup milk
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup melted butter
Instructions
- Preheat your oven to 375F. In a mixing bowl, combine Cheddar Bay biscuit mix with milk and shredded cheddar cheese; set aside.
- In a large skillet over medium heat, melt butter and saut chopped celery, carrots, and onion until softened (4-5 minutes).
- Sprinkle flour and poultry seasoning over veggies; stir for 1-2 minutes. Gradually add chicken broth and heavy cream, stirring until thickened; fold in shredded chicken.
- Transfer filling to an oven-safe skillet or casserole dish. Drop spoonfuls of biscuit mixture over the top.
- Bake for 14-18 minutes until biscuits are golden brown. Brush with melted butter before serving.
Nutrition
- Serving Size: 1/8 of the pot pie (approximately 235g)
- Calories: 360
- Sugar: 3g
- Sodium: 860mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 75mg