Description

Cheddar Bay Biscuit Chicken Pot Pie is a comforting twist on a classic dish that combines the rich flavors of tender chicken and vegetables with a flaky, buttery biscuit topping. This heartwarming recipe is perfect for chilly evenings or festive gatherings, bringing family and friends together to enjoy a delicious meal. With its creamy filling and golden-brown cheddar bay biscuits, it’s sure to impress at any dinner table.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1 lb)
2 cloves fresh garlic, minced
1 cup carrots, finely chopped
1 cup frozen peas
2 cups low-sodium chicken broth
1 cup heavy cream
1 package cheddar bay biscuit mix (about 7 oz)
2 tbsp butter, melted

Instructions

Preheat the oven to 400°F (200°C). Lightly spray a baking dish with nonstick cooking spray.
Season chicken breasts with salt and pepper and place them in the baking dish. Bake until cooked through (about 25 minutes).
In a skillet over medium heat, melt butter and sauté minced garlic until fragrant (2-3 minutes).
Add chopped carrots and frozen peas; sauté until softened (5 minutes).
Pour in chicken broth and heavy cream; simmer for about 10 minutes until slightly thickened.
Shred the baked chicken into bite-sized pieces and mix it into the creamy vegetable mixture.
Prepare the cheddar bay biscuit mix according to package directions. Spoon dollops over the chicken filling.
Bake for an additional 20-25 minutes until the biscuit topping is golden brown.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 200g)
Calories: 420
Sugar: 4g
Sodium: 750mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 19g
Cholesterol: 85mg

Keywords: Feel free to swap in leftover turkey or add other vegetables like corn or green beans for variety. For added flavor, consider mixing in fresh herbs or a dash of hot sauce.