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Cheddar Bay Biscuit Chicken Pot Pie Easy Family Dinner Recipe

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This Cheddar Bay Biscuit Chicken Pot Pie is a comforting twist on the classic, featuring a creamy chicken and vegetable filling topped with fluffy, cheesy Cheddar Bay biscuits. It’s quick, easy, and perfect for a cozy family dinner or a crowd-pleasing potluck dish.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works perfectly)
  • 2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/3 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth (low-sodium preferred)
  • 1 cup whole milk (or 2%)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme (or Italian seasoning)
  • 1/4 teaspoon smoked paprika (optional)
  • 1 box (11 oz) Cheddar Bay biscuit mix (Red Lobster brand preferred)
  • 1/2 cup shredded sharp cheddar cheese
  • 1/3 cup cold unsalted butter, cubed
  • 3/4 cup cold whole milk
  • 1 packet garlic herb seasoning (included with biscuit mix)
  • 2 tablespoons melted butter (for brushing, optional)
  • Chopped fresh parsley (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a rack in the center position. If using a baking dish instead of an oven-safe skillet, lightly grease it.
  2. In a large skillet or Dutch oven over medium heat, melt 1/3 cup unsalted butter. Add diced onion and cook for 3-4 minutes until softened. Stir in minced garlic and cook for 30 seconds more.
  3. Sprinkle 1/3 cup all-purpose flour over the onions and garlic. Stir constantly for about 2 minutes until smooth and pasty.
  4. Gradually pour in 2 cups chicken broth, whisking constantly to prevent lumps. Add 1 cup whole milk and whisk. Bring to a gentle simmer and cook for 3-5 minutes until thickened.
  5. Stir in cooked chicken and frozen mixed veggies. Season with salt, pepper, thyme, and smoked paprika (if using). Simmer for 2-3 minutes. Taste and adjust seasoning.
  6. If your skillet isn’t oven-safe, transfer the filling to a greased 9×13-inch baking dish and spread evenly.
  7. In a medium mixing bowl, combine Cheddar Bay biscuit mix, shredded cheddar, and the included seasoning packet. Add cold, cubed butter and cut in until mixture resembles coarse crumbs.
  8. Pour in 3/4 cup cold milk and stir just until combined (dough will be sticky).
  9. Scoop large spoonfuls of biscuit dough over the chicken mixture, leaving space between each dollop.
  10. Bake uncovered for 25-30 minutes, or until biscuits are golden brown and cooked through and filling is bubbling. Tent with foil if biscuits brown too quickly.
  11. Remove from oven and let rest for 5-10 minutes. Brush biscuit tops with melted butter and sprinkle with parsley if desired. Serve warm.

Notes

For gluten-free, use gluten-free biscuit mix and flour. For dairy-free, substitute plant-based butter and milk. Don’t overmix the biscuit dough for fluffy biscuits. Let the pot pie rest before serving for a thicker filling. The filling can be made ahead and refrigerated for up to 2 days. Leftovers keep well and can be frozen for up to 2 months.

Nutrition

Keywords: chicken pot pie, cheddar bay biscuits, family dinner, comfort food, easy casserole, rotisserie chicken, weeknight meal, Red Lobster biscuit, creamy chicken, Southern recipe

Find it online: https://tempotaste.com/cheddar-bay-biscuit-chicken-pot-pie-easy-family-dinner-recipe/