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Cheddar Bay Biscuit Chicken Pot Pie

Cheddar Bay Biscuit Chicken Pot Pie

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Cheddar Bay Biscuit Chicken Pot Pie is the ultimate comfort food, combining a rich and creamy chicken and vegetable filling topped with irresistible Cheddar Bay-style biscuits. This hearty dish is perfect for family dinners or cozy nights in, delivering a delightful balance of flavors and textures. The golden-brown biscuits provide a satisfying crunch that complements the savory filling, making every bite a warm hug on a plate. Easy to prepare and packed with wholesome ingredients, this pot pie will quickly become a favorite in your household.

  • Total Time: 55 minutes
  • Yield: Serves 6

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 cup diced yellow onion
  • 1 cup diced carrots
  • 1 cup frozen green peas
  • 1 cup diced celery
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 3 cups cooked chicken, diced
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, grated
  • 3/4 cup buttermilk
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons melted unsalted butter
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Preheat oven to 400°F.
  2. In a large oven-safe skillet, melt 2 tablespoons unsalted butter over medium heat. Add diced yellow onion, diced carrots, and diced celery. Sauté for 5-7 minutes until vegetables are slightly tender.
  3. Stir in dried thyme and 1/2 teaspoon black pepper, and cook for 1 minute more. Sprinkle in 1/4 cup all-purpose flour and cook, stirring constantly, for 1 minute to create a roux.
  4. Gradually whisk in 2 cups chicken broth and 1 cup whole milk until the sauce is smooth and thickened. Bring to a simmer, then reduce heat to low.
  5. Stir in 3 cups diced cooked chicken, 1 cup frozen green peas, and 1/2 teaspoon salt. Mix well and remove the skillet from heat.
  6. In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, 1 teaspoon garlic powder, and 1/2 teaspoon salt.
  7. Add 1/2 cup grated cold unsalted butter to the flour mixture. Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs.
  8. Pour in 3/4 cup buttermilk and mix gently with a spoon until just combined. Do not overmix. Fold in 1 cup shredded sharp cheddar cheese.
  9. Drop 8-10 spoonfuls of biscuit dough evenly over the hot chicken pot pie filling in the skillet.
  10. Place the skillet in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through.
  11. In a small bowl, combine 2 tablespoons melted unsalted butter and 1 tablespoon chopped fresh parsley.
  12. Once the pot pie is out of the oven, brush the tops of the hot biscuits with the melted butter and parsley mixture. Serve immediately.
  • Author: Tisha
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of the pot pie (approximately 240g)
  • Calories: 485
  • Sugar: 4g
  • Sodium: 780mg
  • Fat: 24g
  • Saturated Fat: 14g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 3g
  • Protein: 21g
  • Cholesterol: 70mg

Find it online: https://tisharecipes.com/cheddar-bay-biscuit-chicken-pot-pie/