Description
Cheddar Bay Biscuit Chicken Pot Pie is a comforting and delicious twist on a classic dish. This recipe features tender chicken, colorful vegetables, and a rich, creamy sauce topped with golden, flaky Cheddar Bay biscuits. Perfect for cozy dinners or gatherings, it’s sure to become a family favorite!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups fresh carrots, diced
- 1 cup frozen peas
- 2 celery stalks, chopped
- 1 box Cheddar Bay Biscuit mix (7.5 oz)
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- Seasonings: salt, pepper, thyme
Instructions
- Preheat oven to 400°F (200°C) and spray a baking dish with nonstick spray.
- Season chicken with salt and pepper; sauté in a skillet over medium heat until browned and cooked through (about 10 minutes). Shred into bite-sized pieces.
- In the same skillet, melt butter and sauté chopped carrots and celery until softened (5-7 minutes).
- Add chicken broth and heavy cream; stir until slightly thickened. Mix in shredded chicken and frozen peas.
- Transfer filling to the prepared baking dish; prepare Cheddar Bay Biscuit mix according to package directions and spread over the filling.
- Bake for 25-30 minutes or until biscuits are golden brown. Cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 470
- Sugar: 3g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg