Irresistible Cheddar Bay Biscuit Chicken Pot Pie Recipe

There’s nothing quite like the aroma of a warm cheddar bay biscuit chicken pot pie wafting through your kitchen. Imagine flaky, buttery biscuits nestled atop a creamy, herb-infused filling, the kind that dances on your taste buds and warms your soul. It’s like a cozy hug in a bowl, perfect for those chilly evenings when you want to feel wrapped up in comfort.

This dish has been a staple in our family for years, often making an appearance at gatherings where laughter and stories flow freely. I remember the first time I made it; my friends were practically hovering over the oven as they could smell the deliciousness from blocks away. It was love at first bite, and now it’s a cherished recipe that never fails to impress.

I once served this dish at a potluck, and people were elbowing each other just to get seconds. Who knew comfort food could cause such friendly chaos?

Essential Ingredients

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

• Boneless, Skinless Chicken Breasts: About 3-4 breasts work best; adjust based on how hungry your audience is.

• Fresh Garlic: Choose firm cloves for the best flavor; they add an aromatic punch.

• Onion: A medium onion sautéed until translucent enhances the base flavors beautifully.

• Frozen Mixed Vegetables: These are time-savers that offer color and nutrition; choose your favorite blend.

• Chicken Broth: Opt for low-sodium broth for better control over saltiness in the final dish.

• Heavy Cream: This adds richness to the filling; you can substitute half-and-half if you prefer it lighter.

• Cheddar Bay Biscuit Mix: This is where the magic happens—grab a box or make your own!

• Dried Herbs (Thyme & Parsley): These herbs elevate the flavor profile; fresh herbs are even better if you have them!

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

Let’s Make it together

Preheat Your Oven: Begin by preheating your oven to 400°F (200°C). This ensures that everything bakes evenly while you prepare the filling.

Sauté Chicken and Veggies: In a large skillet over medium heat, sauté diced chicken until golden brown and cooked through. Add chopped onion and garlic until fragrant.

Add Broth and Cream: Pour in chicken broth and heavy cream, stirring to combine. Allow this mixture to simmer gently until slightly thickened—about 3-5 minutes works well.

Mix in Vegetables: Stir in frozen mixed vegetables along with dried herbs, allowing them to heat through. The vibrant colors will brighten up your filling!

Create Biscuit Topping: Prepare cheddar bay biscuit mix according to package instructions or your homemade version until dough forms. Spoon dollops over the chicken mixture—don’t worry about perfection!

Bake Until Golden: Transfer to the oven and bake for about 25-30 minutes until biscuits are golden brown and fluffy. Your kitchen will smell heavenly!

And there you have it! This cheddar bay biscuit chicken pot pie isn’t just food; it’s an experience that brings everyone together over warm plates filled with love and laughter. Now grab your forks, dig in, and enjoy every comforting bite!

Perfecting the Cooking Process

Start by sautéing the chicken and vegetables, then combine them with the creamy sauce before topping with biscuits. This sequence ensures everything cooks evenly and flavors meld beautifully.

Add Your Touch

Feel free to swap out the chicken for turkey or add your favorite veggies like peas or corn for a personal twist on this dish.

Storing & Reheating

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

Cooking this cheddar bay biscuit chicken pot pie always reminds me of rainy afternoons spent with my family, huddled together sharing our favorite comfort food while watching classic movies.

FAQ

What can I substitute for chicken in this recipe?

You can use turkey, rotisserie chicken, or even chickpeas for a vegetarian option.

Can I make this recipe ahead of time?

Yes, you can prepare the filling a day in advance and assemble it just before baking.

How do I prevent the biscuits from getting too brown?

Cover the pot pie with aluminum foil halfway through baking if they brown too quickly.

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Cheddar Bay Biscuit Chicken Pot Pie

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• Author: Ethan Brooks
• Total Time: 50 minutes
• Yield: Serves 6

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Description

Cheddar Bay Biscuit Chicken Pot Pie is the ultimate comfort food that combines tender chicken, vibrant vegetables, and creamy sauce, all topped with golden, flaky cheddar bay biscuits. This hearty dish not only fills your kitchen with an irresistible aroma but also warms your soul on chilly evenings. Perfect for family dinners or gatherings, it’s a recipe you’ll cherish and want to share time and again.

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Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts (about 1 lb)
• 2 cloves fresh garlic, minced
• 1 medium onion, chopped
• 2 cups frozen mixed vegetables
• 2 cups low-sodium chicken broth
• 1 cup heavy cream (or half-and-half)
• 1 box (7.5 oz) cheddar bay biscuit mix
• 1 tsp dried thyme
• 1 tsp dried parsley

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Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large skillet over medium heat, sauté diced chicken until golden brown. Add onion and garlic; cook until fragrant.
3. Stir in chicken broth and heavy cream; simmer for 3-5 minutes until slightly thickened.
4. Mix in frozen vegetables and dried herbs until heated through.
5. Prepare the cheddar bay biscuit mix according to package instructions; dollop over the chicken mixture.
6. Bake for 25-30 minutes until biscuits are golden brown.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1/6 of pot pie (approximately 300g)
• Calories: 490
• Sugar: 4g
• Sodium: 740mg
• Fat: 28g
• Saturated Fat: 14g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 23g
• Cholesterol: 83mg

Keywords: Swap out chicken for turkey or chickpeas for a vegetarian option. To keep biscuits from browning too quickly, cover with foil halfway through baking.