The aroma of bubbling chicken pot pie wafts through the air, mingling with the buttery, cheesy scent of cheddar bay biscuits. Imagine golden, flaky layers encasing tender chicken and vibrant vegetables, all topped with a rich, savory sauce. This cheddar bay biscuit chicken pot pie is not just food; it’s a hug in a bowl on chilly evenings.
As you dig into this comforting dish, you’ll remember cozy family dinners and laughter shared around the table. The combination of flavors and textures will transport you to a place where everything feels just right. Perfect for gatherings or a cozy night in, this recipe promises to deliver an explosion of warmth and satisfaction that will leave everyone asking for seconds.
Why You'll Love This Recipe
- The ease of preparation makes this dish perfect for even the busiest weeknights
- Each bite bursts with flavor from cheesy biscuits and hearty chicken filling
- Visually appealing with its golden crust and vibrant veggies, it’s a feast for the eyes too!
- Versatile enough to adjust ingredients based on what you have at home
I’ll never forget the first time I made this dish; my friends couldn’t stop raving about it. They practically fought over the last piece!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Boneless, Skinless Chicken Breasts: About 3-4 breasts work best; adjust based on your crowd size or appetite.
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Fresh Vegetables: Carrots, peas, and corn are great choices; they add color and crunch to your pie.
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Cheddar Bay Biscuit Mix: This is your secret weapon for that glorious topping; follow package instructions for best results.
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Chicken Broth: Use low-sodium broth to control saltiness while keeping flavors rich and satisfying.
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Heavy Cream: A splash adds creaminess to your filling; feel free to substitute with milk if desired.
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Fresh Herbs: Thyme or rosemary enhances the pie’s flavor profile; fresh herbs elevate any dish!
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Salt and Pepper: Essential seasonings for taste; don’t skimp on these basic yet crucial ingredients.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat your oven: Start by preheating your oven to 400°F (200°C). This ensures everything bakes evenly and perfectly golden.
Cook the chicken: In a large skillet over medium heat, add olive oil. Once hot, cook cubed chicken until browned and fully cooked—about 5-7 minutes.
Add veggies: Toss in diced carrots and frozen peas with the chicken. Sauté until the vegetables soften slightly—around 3-4 minutes will do wonders.
Make the sauce: Pour in chicken broth along with heavy cream while stirring continuously. Let it simmer until thickened—this should take around 5 minutes.
Season generously: Add salt, pepper, and fresh herbs to elevate those flavors! Taste-test for seasoning adjustments before moving on.
Prepare the biscuit topping: In a separate bowl, prepare your cheddar bay biscuit mix according to package instructions. Stir until combined but don’t overmix.
Assemble the pie: Pour your creamy filling into a baking dish. Spoon dollops of biscuit mixture over the top; don’t worry about perfection—rustic is charming!
Bake it up: Place your assembled pie into the preheated oven and bake for 25-30 minutes or until biscuits are golden brown and filling is bubbly.
Let it cool: Once out of the oven, let your creation cool slightly before serving. Trust me—it’s hard to resist but worth waiting just a few minutes!
Dish up: Serve warm and enjoy every cheesy bite as family members dive in like hungry seagulls at a beach picnic!
You Must Know
- This cheddar bay biscuit chicken pot pie is a delightful twist on classic comfort food
- The buttery, flaky biscuits meld perfectly with savory chicken and creamy filling
- It’s an easy, crowd-pleasing dish that makes you the star of any dinner table while keeping things cozy
Perfecting the Cooking Process
Start by baking the cheddar bay biscuits first, then prepare the chicken filling while they cool. This way, you maximize flavor and save time.
Add Your Touch
Feel free to swap out rotisserie chicken for leftover turkey or add some diced veggies like carrots and peas for extra nutrition and flavor.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven to maintain biscuit crispiness.
Chef's Helpful Tips
- Use fresh herbs like thyme or rosemary to elevate your pot pie’s flavor profile
- Avoid overcooking the chicken; it should be tender and juicy
- Lastly, let the pie rest before slicing for a neater presentation!
There was this one time I made cheddar bay biscuit chicken pot pie for my book club. The room filled with mouthwatering aromas, and everyone couldn’t stop raving about it—it became our go-to recipe!
FAQ
Can I use frozen vegetables in my pot pie?
Yes, frozen veggies are a great time-saver and work well in this recipe.
How long does it take to bake the biscuits?
Baking the cheddar bay biscuits usually takes about 15-20 minutes until golden brown.
Can I make this dish ahead of time?
Absolutely! Prepare everything, then assemble and bake just before serving for best results.
Cheddar Bay Biscuit Chicken Pot Pie
- Total Time: 45 minutes
- Yield: Serves 6
Description
Cheddar Bay Biscuit Chicken Pot Pie is the ultimate comfort food, combining tender chicken, vibrant vegetables, and a creamy sauce, all topped with golden, cheesy biscuits. Perfect for chilly evenings or family gatherings, this dish warms the heart and tantalizes the taste buds. Easy to make and packed with flavor, it’s sure to be a hit at your dinner table!
Ingredients
- 3–4 boneless skinless chicken breasts (about 1 lb)
- 1 cup diced carrots
- 1 cup frozen peas
- 1 package (7.5 oz) cheddar bay biscuit mix
- 1 cup low-sodium chicken broth
- ½ cup heavy cream
- 2 tsp fresh thyme (or rosemary)
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet over medium heat, add olive oil. Cook cubed chicken until browned and cooked through (5-7 minutes).
- Add diced carrots and frozen peas; sauté for 3-4 minutes until softened.
- Stir in chicken broth and heavy cream; simmer until thickened (about 5 minutes). Season with salt, pepper, and herbs.
- Prepare biscuit mix according to package instructions without overmixing.
- Pour filling into a baking dish; dollop biscuit mixture on top.
- Bake for 25-30 minutes until biscuits are golden brown and filling is bubbly.
- Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 4g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 95mg
