Description
This Cheddar Bay Biscuit Chicken Pot Pie is the perfect blend of creamy, savory, and cheesy flavors. With a rich, hearty chicken and vegetable filling topped with fluffy, buttery Cheddar Bay Biscuits, this dish is a crowd-pleaser for any occasion!
Ingredients
Scale
For the Pot Pie Filling:
- 2 cups cooked shredded chicken (rotisserie works great)
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 cup corn kernels (fresh or frozen)
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- 1 cup heavy cream (or whole milk)
- 1 teaspoon thyme (dried or fresh)
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Cheddar Bay Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 teaspoon sugar
- 1 cup shredded sharp cheddar cheese
- ½ cup cold butter, cubed
- ¾ cup milk (or buttermilk)
Instructions
- Preheat the Oven: Set to 400°F (200°C).
- Prepare the Filling: In a large oven-safe skillet, melt butter over medium heat. Sauté onions, garlic, and carrots until softened (about 5 minutes).
- Thicken the Sauce: Stir in flour and cook for 1 minute. Gradually add chicken broth while stirring. Pour in heavy cream, add peas, corn, shredded chicken, thyme, salt, and pepper. Let simmer for 3-5 minutes until thickened. Remove from heat.
- Make the Biscuits: In a bowl, whisk flour, baking powder, garlic powder, salt, and sugar. Cut in cold butter until crumbly. Stir in cheese and milk until just combined.
- Assemble & Bake: Drop spoonfuls of biscuit dough on top of the filling. Bake for 25-30 minutes, or until biscuits are golden brown.
- Brush & Serve: Mix melted butter with garlic powder and parsley, then brush over the biscuits. Serve hot!
Notes
- Make Ahead Tip: The filling can be prepared up to 24 hours in advance and refrigerated. Add biscuits and bake when ready.
- Storage: Keep leftovers in an airtight container for up to 4 days in the fridge. Freeze for up to 3 months.
- Reheating: Best reheated in the oven at 350°F (175°C) for 15-20 minutes. Avoid microwaving to keep biscuits from getting soggy.
- Substitutions: Swap heavy cream for milk for a lighter version. Use gluten-free flour for a GF-friendly dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 450kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 23g