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Cheddar Bay Biscuit Chicken Pot Pie

A comforting chicken pot pie topped with fluffy Cheddar Bay biscuits, combining the rich flavors of chicken, vegetables, and a creamy sauce, all encased in a flaky biscuit crust.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 610
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken Filling
  • 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
  • 1 cup carrots, diced Fresh or frozen.
  • 1 cup peas Fresh or frozen.
  • 1 cup potatoes, diced Use Yukon Gold for best texture.
  • 1 small onion, diced Finely diced for even cooking.
  • 2 cloves garlic, minced Fresh garlic for best flavor.
  • 1 cup chicken broth Low-sodium recommended.
  • 1 cup heavy cream Room temperature for easier mixing.
  • 2 tablespoons butter Unsalted.
  • 1 teaspoon dried thyme For flavor.
  • 1 teaspoon salt Adjust to taste.
  • ½ teaspoon black pepper Freshly ground.
For the Cheddar Bay Biscuit Topping
  • 2 cups all-purpose flour Sifted for lightness.
  • 1 tablespoon baking powder Ensure it's fresh for proper rising.
  • ½ teaspoon salt Adjust to taste.
  • ¼ cup cold unsalted butter Cut into small cubes.
  • 1 cup shredded cheddar cheese Sharp cheddar for flavor.
  • ¾ cup buttermilk Cold for best results.
  • 1 teaspoon garlic powder For flavor.
  • 1 teaspoon parsley, chopped Fresh or dried.

Method
 

Prepare the Chicken Filling
  1. In a large skillet, melt the butter over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
  2. Add the carrots, peas, and potatoes to the skillet. Cook for another 5-7 minutes until the vegetables start to soften.
  3. Stir in the shredded chicken, chicken broth, heavy cream, thyme, salt, and pepper. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  4. Remove from heat and transfer the filling to a baking dish, spreading it evenly.
Make the Cheddar Bay Biscuit Topping
  1. In a mixing bowl, combine the flour, baking powder, and salt. Whisk together to ensure even distribution.
  2. Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
  3. Fold in the shredded cheddar cheese, garlic powder, and parsley.
  4. Pour in the cold buttermilk and stir gently until just combined. Be careful not to overmix, as this can make the biscuits tough.
Assemble and Bake
  1. Preheat your oven to 425°F (220°C). Spoon dollops of the biscuit mixture over the chicken filling in the baking dish, leaving some space between each dollop for the biscuits to expand.
  2. Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through.
  3. Remove from the oven and let cool for a few minutes before serving. Enjoy your Cheddar Bay Biscuit Chicken Pot Pie!

Nutrition

Serving: 1servingCalories: 610kcalCarbohydrates: 48gProtein: 32gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 950mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 1200IUVitamin C: 15mgCalcium: 300mgIron: 2.5mg

Notes

For a richer flavor, you can add a splash of white wine to the chicken filling while it simmers. Serve with a side salad for a complete meal.

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