Indulge in a savory twist on the classic chicken pot pie with this Cheddar Bay Biscuit Chicken Pot Pie recipe. This dish features a rich, creamy filling packed with tender chicken and vegetables, topped with buttery Cheddar Bay biscuits that are sure to impress. Perfect for family dinners or cozy gatherings, this pot pie is both comforting and satisfying, making it a must-try for any home cook.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 package Cheddar Bay Biscuit mix
- 1 cup shredded cheddar cheese
Servings and Cooking Time
This recipe serves 6 people. Preparation time is approximately 20 minutes, while cooking time is around 40 minutes.
Nutritional Value
Each serving (1/6 of the pie) contains approximately 450 calories, 25g of fat, 30g of carbohydrates, and 25g of protein. This is based on standard ingredient quantities and may vary.
Step-by-Step Cooking Process
- Preheat the oven to 425°F (220°C).
- In a large saucepan, melt butter over medium heat.
- Add flour, stirring to form a roux, and cook for 2 minutes.
- Gradually whisk in chicken broth and heavy cream.
- Add garlic powder, onion powder, salt, and pepper; bring to a simmer.
- Stir in shredded chicken and mixed vegetables.
- Pour the filling into a 9-inch pie dish.
- Prepare the Cheddar Bay Biscuit mix according to package instructions.
- Drop spoonfuls of biscuit dough over the filling.
- Bake in the preheated oven for 25-30 minutes, until biscuits are golden brown.
Alternative Ingredients
You can substitute the chicken with turkey or tofu for a vegetarian option. Additionally, use gluten-free flour for the roux and a gluten-free biscuit mix to accommodate dietary restrictions.
Serving and Pairings
This dish pairs well with a fresh green salad or steamed vegetables. A light white wine or sparkling water can complement the rich flavors of the pot pie.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. This dish can be frozen, but it’s best to freeze the filling and biscuits separately.
Cooking Mistakes
- Don’t rush the roux; cook it until bubbly.
- Use enough seasoning for a flavorful filling.
- Ensure the biscuits are spaced evenly for even baking.
- Don’t overcook the vegetables; they should remain tender.
- Let the pot pie cool for a few minutes before serving to avoid burns.
Helpful Tips
- Use rotisserie chicken for a quicker option.
- Experiment with different vegetables for variety.
- Brush biscuits with melted butter before baking for extra flavor.
- Consider adding herbs like thyme or rosemary for added depth.
FAQs
Can I make this pot pie ahead of time?
Yes, you can prepare the filling and store it in the refrigerator for up to 24 hours before assembling and baking.
What can I use instead of heavy cream?
You can substitute heavy cream with half-and-half or a mixture of milk and butter for a lighter option, though it may alter the dish’s richness.
How do I know when the biscuits are done?
The biscuits should be golden brown on top and cooked through. A toothpick inserted should come out clean.
Can I use homemade biscuits instead?
Absolutely! Homemade biscuits can add a personal touch and enhance the flavor of the dish.
What should I serve with this dish?
A side salad or roasted vegetables work well to balance the richness of the pot pie.
Conclusion
This Cheddar Bay Biscuit Chicken Pot Pie is a delightful combination of flavors and textures, perfect for a comforting meal. With its creamy filling and delicious biscuit topping, it’s sure to become a family favorite. Enjoy the process of making it and the satisfaction of a homemade dish that warms the heart.
Cheddar Bay Biscuit Chicken Pot Pie
Ingredients
- 2 cups cooked chicken shredded
- 1 cup frozen mixed vegetables
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 package Cheddar Bay Biscuit mix
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 425°F (220°C).
- In a large saucepan, melt butter over medium heat.
- Add flour, stirring to form a roux, and cook for 2 minutes.
- Gradually whisk in chicken broth and heavy cream.
- Add garlic powder, onion powder, salt, and pepper; bring to a simmer.
- Stir in shredded chicken and mixed vegetables.
- Pour the filling into a 9-inch pie dish.
- Prepare the Cheddar Bay Biscuit mix according to package instructions.
- Drop spoonfuls of biscuit dough over the filling.
- Bake in the preheated oven for 25-30 minutes, until biscuits are golden brown.