Description

Welcome to the ultimate guide on making the perfect Chicken Pot Pie with Cheddar Bay Biscuits! This hearty and comforting dish is a favorite among many, and for good reason. It’s packed with flavor, easy to make, and perfect for those chilly evenings when you need something warm and satisfying. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe will have you whipping up a delicious pot pie in no time.

Ingredients

Scale

Here’s what you’ll need to make this delicious Chicken Pot Pie with Cheddar Bay Biscuits:

For the Chicken Pot Pie:

1 lb boneless, skinless chicken breasts, diced
1 onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup frozen peas
1 cup frozen corn
2 cups chicken broth
1 cup milk
2 tbsp all-purpose flour
1 tsp salt
1/2 tsp black pepper
1 tsp thyme
1 tbsp olive oil

For the Cheddar Bay Biscuits:

2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1/2 tsp garlic powder
1/2 cup unsalted butter, cold and cubed
1 cup shredded cheddar cheese
3/4 cup milk
2 tbsp butter, melted (for brushing)
1/2 tsp dried parsley (for topping)
1/2 tsp garlic powder (for topping)

Instructions

Making Chicken Pot Pie with Cheddar Bay Biscuits is a breeze. Here’s a step-by-step guide to help you along the way:

For the Chicken Pot Pie:

Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Remove the chicken from the pot and set aside.
Sauté the Vegetables: In the same pot, add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
Make the Sauce: Stir in the flour, then gradually add the chicken broth and milk. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
Add the Remaining Ingredients: Stir in the cooked chicken, frozen peas, frozen corn, salt, black pepper, and thyme. Cook for an additional 5 minutes.
Transfer to Baking Dish: Pour the chicken mixture into a 9×13-inch baking dish.

For the Cheddar Bay Biscuits:

Preheat the Oven: Preheat your oven to 450°F (230°C).
Mix the Dry Ingredients: In a large bowl, combine the flour, baking powder, salt, and garlic powder.
Add the Butter and Cheese: Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese.
Add the Milk: Gradually add the milk, stirring just until the dough comes together.
Shape the Biscuits: Drop spoonfuls of the biscuit dough onto the chicken mixture in the baking dish.
Bake: Bake for 18-20 minutes, or until the biscuits are golden brown.
Brush with Butter: In a small bowl, mix together the melted butter, dried parsley, and garlic powder. Brush the mixture over the biscuits.

Notes

Here are a few tips and tricks to make your Chicken Pot Pie with Cheddar Bay Biscuits even better:

Use Fresh Ingredients: Whenever possible, use fresh vegetables and herbs for the best flavor.
Adjust the Seasoning: Taste the pot pie filling as it simmers and adjust the seasoning as needed. You might want to add more salt, pepper, or other spices to suit your taste.
Thicken the Sauce: If you prefer a thicker sauce, you can stir in a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) before serving.
Freeze Leftovers: This pot pie freezes beautifully. Just let it cool completely, then transfer it to an airtight container and freeze for up to 3 months.

Nutrition

Serving Size: 1 slice
Calories: 550
Sugar: 8g
Sodium: 1200mg
Fat: 28g
Carbohydrates: 45g
Fiber: 3g
Protein: 28g

Keywords: chicken pot pie with cheddar bay biscuits