Cheddar Bay Biscuit Chicken Pot Pie

Cheddar Bay Biscuit Chicken Pot Pie

This Cheddar Bay biscuit chicken pot pie combines tender chicken and mixed vegetables in a creamy, seasoned filling topped with golden, garlic-flavored cheddar biscuits. Red Lobster biscuit mix makes the topping easy while the homemade sauce brings everything together.

5 from 2 votes

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Course: Main Course

Cuisine: American

Keyword: Cheddar Bay Biscuit Chicken Pot Pie

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: serving

Calories: 372kcal

Equipment

9x13 baking dish
Large Pot

Ingredients

2 tablespoon cooking oil
1 medium yellow onion diced
3 tablespoon butter
1/4 cup all-purpose flour
2 cup chicken broth
1.5 cup milk
1 pound cooked chicken chopped
12-16 ounce frozen mixed vegetables thawed
2 teaspoon poultry seasoning

Topping

11.36 ounce biscuit mix Red Lobster biscuit mix, use measurements for water and cheese from box directions
2 teaspoon garlic powder
1 teaspoon onion powder

Instructions

Preheat the oven. Set the oven to 375°F and have a 9×13-inch baking dish ready.
Cook the onions. Heat the cooking oil in a large pot over medium heat. Add the diced onion and sauté until softened and beginning to brown.
Make the creamy sauce. Add the butter and let it melt. Stir in the flour and cook for approximately 1 minute. Slowly whisk in the milk, followed by the chicken broth, until incorporated. Continue cooking and stirring until the sauce begins to thicken.
Add the chicken and vegetables. Stir in the poultry seasoning, thawed mixed vegetables, and chopped cooked chicken. Mix until everything is coated in the creamy sauce, then remove from the heat.
Prepare the biscuit topping. Combine the Cheddar Bay biscuit mix with the garlic powder and onion powder. Add the water and shredded cheese according to the package directions, mixing until a biscuit dough forms.
Assemble the pot pie. Transfer the creamy chicken mixture to the baking dish. Drop spoonfuls of biscuit dough evenly across the filling, leaving the biscuits in separate portions rather than spreading the dough into one solid layer.
Bake. Bake for approximately 20 minutes, or until the biscuits are cooked through and the filling is hot. If the biscuits need additional browning, briefly broil the tops while watching closely.
Add the finishing butter. Prepare the melted butter with the seasoning packet included in the biscuit mix according to its directions. Brush over the warm biscuits before serving.

Notes

Chicken: Use cooked, chopped chicken breast, thigh meat, or rotisserie chicken. Smaller pieces help distribute the chicken throughout the filling.
Vegetables: Thaw and drain the frozen mixed vegetables to prevent excess moisture from thinning the sauce.
Biscuit seasoning: The additional garlic powder and onion powder go directly into the biscuit dough. The included seasoning packet is used with melted butter after baking.
Sauce thickness: Allow the homemade sauce to thicken before adding it to the baking dish. It should coat the chicken and vegetables rather than remain watery.
Biscuit doneness: Check the centers of the biscuits before removing the casserole from the oven. Browning the tops does not necessarily mean the dough underneath is fully cooked.

Nutrition

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