Chicken Pot Pie with Cheddar Bay Biscuits Recipe
This comforting Chicken Pot Pie with Cheddar Bay Biscuits combines tender shredded chicken, creamy sauce, and mixed vegetables, topped with flavorful Cheddar Bay Biscuits for a perfect family-friendly meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Biscuits
- 1 box Red Lobster Cheddar Bay Biscuits (including the seasoning packet)
- 1 stick (1/2 cup) melted butter
Filling
- 4-5 cups cooked, shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 2 cups chicken broth
- 1 cup cheddar cheese, shredded
- 1 bag (about 12 oz) frozen mixed vegetables
- 2 cups milk
- 1 tsp salt
- 1 tsp pepper
- 1 tsp dried parsley
Instructions
- Prepare the Filling: In a large saucepan or Dutch oven over medium heat, combine the cream of chicken soup, chicken broth, and milk. Stir until smooth and heated through.
- Add Vegetables and Chicken: Stir in the frozen mixed vegetables and cook until they are just tender, about 5-7 minutes. Then add the shredded cooked chicken, salt, pepper, and parsley to the mixture. Mix well and heat through on low.
- Add Cheese: Stir in the shredded cheddar cheese until melted and fully incorporated into the creamy filling. Remove from heat.
- Prepare Biscuits: Prepare the Red Lobster Cheddar Bay Biscuits according to package instructions, but do not bake yet. Mix the seasoning packet with the biscuit dough if not included already.
- Assemble the Pie: Pour the creamy chicken and vegetable filling evenly into a 9x13 inch baking dish. Drop spoonfuls of biscuit dough over the top of the filling to cover the surface.
- Brush Biscuits with Butter: Brush the melted butter generously over the biscuit tops to ensure they brown nicely during baking.
- Bake the Pie: Preheat the oven to 375°F (190°C). Bake the assembled pot pie for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Serve: Remove from oven and let cool slightly before serving. Enjoy your hearty and cheesy chicken pot pie!
Notes
- You can substitute the shredded chicken with cooked turkey or leftover rotisserie chicken.
- For a thicker filling, use less chicken broth or add a tablespoon of flour to the soup mixture before heating.
- Frozen mixed vegetables typically include peas, corn, carrots, and green beans; feel free to customize based on preference.
- Leftover pot pie can be refrigerated for up to 3 days and reheated in the oven for best texture.
