Savory Cheddar Bay Biscuit Chicken Pot Pie Recipe

The aroma of cheddar bay biscuit chicken pot pie wafts through the kitchen, inviting you to indulge in a savory delight. Picture flaky, buttery biscuit crust mingling with rich, creamy chicken filling, all harmonizing like a culinary symphony.

This dish isn’t just food; it’s an experience that warms your soul and makes your taste buds dance with joy. Whether it’s a cozy family dinner or a chilly evening when comfort food is necessary, this recipe is sure to become a staple in your home.

Every time I make this dish, my family practically fights over the last slice, declaring it their favorite comfort food.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Choose about 3-4 breasts for a hearty filling; adjust based on your serving needs.

• Frozen Mixed Vegetables: A colorful mix of peas, carrots, and corn adds flavor and nutrition without extra chopping.

• Chicken Broth: Use low-sodium broth for better control over saltiness while ensuring maximum flavor.

• Heavy Cream: This will create that luxurious, creamy texture in the filling that everyone loves.

• Cheddar Bay Biscuit Mix: The star of the show! It gives that delightful biscuit topping with cheesy goodness.

• Butter: A little butter goes a long way in enhancing flavors and achieving that golden-brown crust.

• Onion and Garlic: These aromatics form the base of your filling; fresh is best for maximum flavor impact.

• Your Favorite Seasonings: Don’t shy away from spices! Thyme and pepper add depth to the overall taste.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Chicken Filling: Start by preheating your oven to 400°F (200°C). In a large skillet over medium heat, melt some butter and sauté diced onion until translucent and fragrant.

Cook the Chicken: Add chopped boneless chicken breasts to the skillet. Cook until they are no longer pink inside—about 7-10 minutes.

Add Vegetables and Liquid Gold: Stir in frozen mixed vegetables along with chicken broth and heavy cream. Allow everything to simmer until slightly thickened—approximately 5 minutes—then season generously with salt, pepper, and thyme.

Create Your Biscuit Topping: In a separate bowl, prepare the cheddar bay biscuit mix according to package instructions. Fold in shredded cheddar cheese if you’re feeling fancy!

Assemble Your Pie: Pour the creamy chicken mixture into a baking dish. Drop spoonfuls of biscuit batter over the top randomly—it doesn’t need to be perfect; rustic is charming.

Bake Until Golden Brown: Place your assembled pie in the oven for about 25-30 minutes or until the biscuit topping is golden brown and puffed up beautifully.

And there you have it! Your homemade cheddar bay biscuit chicken pot pie is ready to serve. Allow it to sit for 5 minutes before diving in; trust me—burning your tongue isn’t worth it!

This recipe isn’t just about satisfying hunger; it’s about creating memories around the dinner table with laughter and love. Enjoy every bite because you deserve it!

Perfecting the Cooking Process

To achieve maximum flavor and texture, start by cooking the chicken thoroughly. While that simmers, prepare the biscuit dough before adding it on top of your pot pie filling.

Add Your Touch

Feel free to swap in different vegetables like peas or carrots for variety. Adding herbs such as thyme or rosemary can also elevate the flavors into the next stratosphere of deliciousness.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350 degrees Fahrenheit until warmed through to keep that biscuit topping crispy.

Sometimes I catch myself reminiscing about that one dinner party where everyone devoured this dish like it was the last supper. A friend even asked if I’d consider starting a restaurant!

FAQ

Can I use store-bought biscuits for this recipe?

Absolutely! Store-bought biscuits save time and still deliver great taste.

What vegetables work best in this chicken pot pie?

Carrots, peas, corn, and green beans are excellent choices for added flavor and color.

How do I make my filling thicker?

Use a slurry of cornstarch and water or reduce the liquid by simmering longer before assembling.

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Cheddar Bay Biscuit Chicken Pot Pie

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• Author: Maria Del
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Cheddar Bay Biscuit Chicken Pot Pie is a comforting and savory dish that combines tender chicken, colorful vegetables, and a rich creamy sauce, all topped with delicious cheddar bay biscuits. This easy-to-make recipe is perfect for weeknight dinners and will quickly become a family favorite. Its aromatic flavors and delightful texture will leave everyone asking for seconds!

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Ingredients

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• 3–4 boneless, skinless chicken breasts (about 1 lb)
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 package (7.5 oz) cheddar bay biscuit mix
• 2 tbsp butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tsp dried thyme

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Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, melt butter over medium heat. Sauté diced onion until translucent.
3. Add chopped chicken breasts; cook until no longer pink (7-10 minutes).
4. Stir in frozen vegetables, chicken broth, and heavy cream. Simmer until slightly thickened (about 5 minutes). Season with salt, pepper, and thyme.
5. Prepare the biscuit mix according to package instructions; add shredded cheese if desired.
6. Pour the chicken mixture into a baking dish and drop spoonfuls of biscuit dough on top.
7. Bake for 25-30 minutes or until the biscuit topping is golden brown.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 510
• Sugar: 4g
• Sodium: 750mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 80mg