Description
This Cheddar Bay Biscuit Chicken Pot Pie is a comforting dish filled with tender chicken, vibrant veggies, and topped with cheesy biscuits, perfect for cozy nights at home.
Ingredients
- Butter (2 tablespoons)
- Olive oil (1 tablespoon)
- Small onion (1, diced)
- Medium carrots (2, diced)
- Celery stalks (2, diced)
- Garlic cloves (3, minced)
- All-purpose flour (1/3 cup)
- Chicken broth (2 cups)
- Milk or half-and-half (1 cup)
- Salt (1 teaspoon)
- Black pepper (½ teaspoon)
- Thyme (½ teaspoon, fresh or dried)
- Cooked chicken (2 cups, shredded or cubed)
- Frozen peas (1 cup)
- Corn (1 cup)
- Prepared Red Lobster biscuit mix (1, unbaked)
Instructions
- Preheat oven to 400°F and grease a baking dish.
- Melt butter and olive oil in a skillet, sauté onions, carrots, and celery for 5-7 minutes, then add garlic.
- Sprinkle flour over vegetables, stir, and gradually whisk in chicken broth and milk until thickened.
- Add shredded chicken, peas, and corn; pour into a baking dish.
- Prepare biscuit dough according to package instructions.
- Dollop biscuit dough over the filling and bake for 25-30 minutes until golden brown.
- Brush biscuits with seasoned butter, let rest for 10 minutes, and serve.
Notes
Use rotisserie chicken for a quicker option.
Feel free to mix in other vegetables like parsnips or mushrooms.
For a gluten-free option, substitute all-purpose flour with cornstarch.
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg