Craving a hearty meal? This Cheddar Bay Biscuit Chicken Pot Pie combines the rich flavors of creamy chicken and vegetables, topped with buttery, flaky cheddar bay biscuits. This dish is not only comforting but also easy to prepare, making it an excellent choice for family gatherings or a cozy night in. Let’s dive into this delightful recipe that will surely warm your heart and satisfy your taste buds.
Ingredients
– 2 cups cooked chicken, shredded
– 1 cup mixed vegetables (peas, carrots, corn)
– 1/2 cup chopped onion
– 1/2 cup celery, diced
– 1 can (10.5 oz) cream of chicken soup
– 1 cup chicken broth
– 1 tsp garlic powder
– 1 tsp thyme
– 1 cup shredded cheddar cheese
– 1 package (8 biscuits) cheddar bay biscuit mix
– 1/2 cup milk
Servings and Cooking Time
This recipe serves 6 people. Preparation time is approximately 20 minutes, and cooking time is around 30 minutes.
Nutritional Value
Per serving (1/6 of the dish): Calories: 360, Protein: 22g, Fat: 18g, Carbohydrates: 32g, Fiber: 3g. This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine shredded chicken, mixed vegetables, onion, and celery.
3. Stir in cream of chicken soup and chicken broth until well blended.
4. Add garlic powder, thyme, and half of the cheddar cheese.
5. Pour the mixture into a greased baking dish.
6. Prepare the cheddar bay biscuit mix according to package instructions, adding milk.
7. Drop spoonfuls of the biscuit dough over the chicken mixture.
8. Sprinkle remaining cheddar cheese on top of biscuits.
9. Bake in the preheated oven for 25-30 minutes or until biscuits are golden brown.
10. Let cool for a few minutes before serving.
Alternative Ingredients
You can substitute cooked chicken with rotisserie chicken for convenience. Additionally, you can use frozen mixed vegetables instead of fresh ones. For a healthier option, consider using whole wheat biscuit mix.
Serving and Pairings
This dish pairs beautifully with a side salad or steamed green beans. For a heartier meal, serve with mashed potatoes or a light soup.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through. This dish can also be frozen; just ensure it’s well-sealed to avoid freezer burn.
Cooking Mistakes
– Avoid overcooking the chicken to prevent dryness.
– Don’t skip the resting time after baking; it helps the filling set.
– Ensure the biscuit dough is not too thin for proper rising.
– Use fresh ingredients for better flavor.
– Monitor the baking time to avoid burning the biscuits.
Helpful Tips
– You can add spices like paprika for an extra kick.
– For a creamier filling, add a splash of heavy cream.
– Use a cast-iron skillet for a rustic presentation.
– Feel free to experiment with different veggies based on what you have.
FAQs
Can I use store-bought chicken instead of cooking it myself?
Yes, using store-bought rotisserie chicken can save time and still provide great flavor. Just shred it before mixing it into the pot pie.
How do I make this dish gluten-free?
To make a gluten-free version, use gluten-free biscuit mix and ensure all other ingredients are certified gluten-free.
Can I prepare this dish ahead of time?
Absolutely! You can assemble the pot pie ahead of time and refrigerate it. Just add the biscuit topping right before baking.
What can I serve with this pot pie?
This dish pairs well with a fresh garden salad, roasted vegetables, or even a simple fruit salad for a refreshing contrast.
How long does it take to bake?
It typically takes about 25-30 minutes at 375°F (190°C) to bake until the biscuits are golden brown.
Conclusion
This Cheddar Bay Biscuit Chicken Pot Pie recipe is a perfect blend of comfort and flavor, making it an ideal dish for gatherings or a cozy family dinner. With its easy preparation and delightful taste, it’s sure to become a new favorite in your home. Enjoy every delicious bite!
Cheddar Bay Biscuit Chicken Pot Pie
Ingredients
- 2 cups cooked chicken shredded
- 1 cup mixed vegetables peas, carrots, corn
- 1/2 cup chopped onion
- 1/2 cup celery diced
- 1 can 10.5 oz cream of chicken soup
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp thyme
- 1 cup shredded cheddar cheese
- 1 package 8 biscuits cheddar bay biscuit mix
- 1/2 cup milk
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine shredded chicken, mixed vegetables, onion, and celery.
- Stir in cream of chicken soup and chicken broth until well blended.
- Add garlic powder, thyme, and half of the cheddar cheese.
- Pour the mixture into a greased baking dish.
- Prepare the cheddar bay biscuit mix according to package instructions, adding milk.
- Drop spoonfuls of the biscuit dough over the chicken mixture.
- Sprinkle remaining cheddar cheese on top of biscuits.
- Bake in the preheated oven for 25-30 minutes or until biscuits are golden brown.
- Let cool for a few minutes before serving.
