Cheddar Bay Biscuit Chicken Pot Pie
Cheddar Bay Biscuit Chicken Pot Pie combines the classic comfort of a creamy chicken filling with vibrant vegetables and a topping of buttery cheddar bay biscuits. This dish is perfect for family gatherings or cozy weeknight dinners, offering a delightful blend of flavors that warms both the heart and soul. With tender chicken, fresh veggies, and a golden biscuit topping, every bite promises to be an unforgettable experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 medium carrots, diced
- 1 cup frozen peas
- 2 celery stalks, chopped
- 1 medium onion, diced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 3 tbsp unsalted butter
- 1 cup shredded sharp cheddar cheese
- 2 cups all-purpose flour
- 2 tsp baking powder
Instructions
- 1. Preheat the oven to 400°F (200°C). In a skillet, melt butter over medium heat. Sauté onions until translucent, then add celery and carrots until tender. Stir in cubed chicken and cook until browned.
- 2. Pour in chicken broth and heavy cream; stir and simmer for about five minutes until slightly thickened. Add frozen peas and mix well.
- 3. Season with salt, pepper, garlic powder, and herbs to taste.
- 4. In another bowl, combine flour, baking powder, salt, and cheddar cheese. Mix in melted butter and milk to form a soft dough.
- 5. Transfer the chicken mixture to a baking dish and drop spoonfuls of biscuit dough on top. Bake for 25-30 minutes or until biscuits are golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 5g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg