Cheddar Bay Biscuit Chicken Pot Pie

Last updated on November 14th, 2024 at 06:14 am

There’s not much that beats a warm, hearty pot pie for comfort food, especially with those tempting Cheddar Bay biscuits on top. You’re going to love these biscuits if you enjoy the cheesy, buttery ones from your favorite seafood restaurant! By covering a traditional pot pie with golden, fluffy biscuits bursting with cheddar and garlic flavor, this recipe for Cheddar Bay Biscuit Chicken Pot Pie takes pot pie to new heights.

Picture the soft chicken and veggies simmering beneath a crunchy, cheesy biscuit crust, all submerged in a rich, flavorful sauce. This recipe is guaranteed to become a mainstay in your kitchen, whether it’s served for a casual weekend supper, a potluck, or an intimate family dinner. Combining two of the most popular recipes, chicken pot pie and cheddar biscuits creates a creative yet nostalgic dinner.

What Makes Cheddar Bay Biscuit Chicken Pot Pie Recipe Special?

There are many recipes for chicken pot pie online, but this one stands out because of the flavorful Cheddar Bay biscuit topping. Thanks to the sharp cheddar cheese and garlic seasoning, these biscuits are not only wonderfully tasty but also make a stunning contrast to the thick, creamy filling. The biscuits rise and become golden brown, combining the flavors of crispy, soft, and savory in the ideal proportions.

Furthermore, you can get your protein (chicken), veggies (peas, carrots, and celery), and carbohydrates (biscuits) all in one dish with this recipe because it’s a one-pot dinner. It is also quite flexible; you can use leftover chicken, change up the ingredients, or even add more vegetables like corn or mushrooms. Another delicious recipe for repurposing leftovers is the chicken cheddar bay biscuit pot pie.

Let’s examine the components and procedures of this delectable Cheddar Bay Biscuit Chicken Pot Pie recipe in more detail.

For a delicious, cozy take on the traditional French onion soup, try our French Onion Soup Rice dish, which is made heartier with rice.

Ingredients for Cheddar Bay Biscuit Chicken Pot Pie

For the Chicken Pot Pie Filling:

2 cups cooked, shredded chicken (rotisserie chicken works great for this)
1 cup frozen pea
1 cup diced carrots
1 cup diced celery
1/2 cup diced onions
2 cloves garlic, minced
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
Salt and pepper to taste
1 teaspoon dried thyme
1 teaspoon poultry seasoning

For the Cheddar Bay Biscuit Topping:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional, for a little kick)
1 cup shredded sharp cheddar cheese
1 cup buttermilk
1/4 cup melted butter
2 tablespoons fresh parsley, chopped

For the Garlic Butter Topping:

1/4 cup melted butter
1/2 teaspoon garlic powder
1 teaspoon fresh parsley, chopped
A pinch of salt

Step-by-Step Guide to Making Cheddar Bay Biscuit Chicken Pot Pie

Step 1: Prepare the Chicken Filling

Vegetable Sauté: Heat a large skillet over medium heat and melt the butter first. Add diced onions, garlic, carrots, and celery to the heated and sizzling butter. When these veggies are tender and fragrant, sauté them for five to seven minutes. This serves as the foundation for your delicious pot pie filling, and the natural sweetness of the veggies is enhanced by sautéing.
Prepare the Roux: Dust the veggies in the pan with flour, and whisk continuously to form a roux. Thickened with the roux, the sauce coats the chicken and vegetables. Cook for one to two minutes, or until the flour takes on a light golden hue.
Add Cream and stock: Whisk in the chicken stock gradually to avoid lumps developing. Add the heavy cream next, and stir constantly for 4–5 minutes, or until the sauce thickens. The soothing quality of chicken pot pie stems from the creamy sauce, which is further enhanced by the rich texture of heavy cream.
Season and Mix: Add the chicken seasoning, dried thyme, salt, and pepper to taste. Stir to evenly mix everything in the creamy sauce before adding the frozen peas and the shredded chicken. Simmer the mixture for a further two to three minutes. Now your filling is prepared!

Step 2: Make the Cheddar Bay Biscuit Topping

Warm Up the Oven: Set your oven’s temperature to 400°F (200°C) in advance to make sure it’s the proper baking temperature.
Combine the Dry Ingredients: Using a whisk, mix the flour, baking soda, baking powder, cayenne pepper, and garlic powder in a big basin. The biscuits’ light, fluffy texture, and additional spice come from these ingredients.
Add the Wet Ingredients and Cheese: Gently fold in the shredded cheddar cheese, which will softly melt into the biscuits while baking. After that, add the melted butter and buttermilk, and stir everything until just incorporated. Take care not to overmix, since this can result in tough biscuits.
Form the Biscuits: Separate the biscuit dough into rounds using a big spoon or ice cream scoop. These will create the beloved crispy, cheesy crust that will be topped with the chicken pot pie filling.

Step 3: Assemble and Bake the Pot Pie

The filling should be transferred to a baking dish: Transfer the velvety chicken mixture into a spacious, deep baking dish, approximately 9 by 13 inches. To ensure that the biscuits rest on top of a uniform layer of filling spread it out evenly.
Top with Biscuits: To allow the biscuit dough rounds to rise, place them on top of the filling, leaving some space between them. The biscuits will swell and become golden brown during baking.
Bake: The Cheddar Bay Biscuit Chicken Pot Pie should be baked for 20 to 25 minutes, or until the mixture is bubbling around the edges and the biscuits are golden brown on top. The scent of garlic and cheddar cheese will permeate your kitchen!

Step 4: Finish with Garlic Butter

Prepare the Garlic Butter: While the pot pie is baking, mix together melted butter, parsley, garlic powder, and a small amount of salt to make the garlic butter topping.
Brush the Biscuits: Apply the garlic butter mixture to the biscuit tops as soon as the pot pie is taken out of the oven. This gives the already-cheesy biscuits a glossy finish and elevates their flavor to a whole new level.
Chill and Present: Prior to serving, let the pot pie cool for approximately ten minutes. This slightly sets the filling and facilitates portion scooping.

Tips for the Perfect Cheddar Bay Biscuit Chicken Pot Pie

Use Rotisserie Chicken: You can use a store-bought rotisserie chicken for convenience’s sake. It requires less preparation time and is juicy and tasty.
Tailor Your Veggies: It’s simple to alter this recipe! To make it uniquely yours, add your favorite vegetables, like as corn, green beans, or mushrooms.
Make It Ahead: The filling can be made the day before and refrigerated. Simply place freshly produced biscuit dough on top and bake when ready.
Friendly to Freezers: This recipe freezes really well. Put the pot pie together, but don’t bake it just yet. Once it’s put together, securely cover and freeze. When you’re ready to eat it, thaw it overnight in the fridge and bake it according to the recipe.

Check out Jessie’s recipe for Cheddar Bay Biscuit Chicken Pot Pie for a different touch on this delectable dish that is perfect for the whole family!

What to Serve with Cheddar Bay Biscuit Chicken Pot Pie

You can serve the Cheddar Bay Biscuit Chicken Pot Pie with a couple of sides to complete the dinner, even though it is a meal in and of itself. Here are a few fantastic choices:

Fresh Green Salad: To counterbalance the rich and creamy pot pie, a crisp salad dressed with a light vinaigrette is ideal.
Roasted Vegetables: If you want to add extra vegetables to your meal, roasted Brussels sprouts, carrots, or asparagus make great sides.
Mashed Potatoes: Serve the pot pie with a side of creamy mashed potatoes for an added comforting touch.

Why Cheddar Bay Biscuit Chicken Pot Pie is a Must-Try Dish

This recipe is the perfect combination of two well-loved comfort dishes; it’s not just another chicken pot pie. Even while the creamy chicken and vegetable mixture is a full dish by itself, it gets even more irresistible when the cheesy, garlicky Cheddar Bay biscuit topping is added. The ideal fusion of tastes and sensations is produced by the contrast between the soft filling and the crunchy biscuits.

This Cheddar Bay Biscuit Chicken Pot Pie recipe is sure to become a family favorite, a simple meal prep choice, or a novel dish to serve at your next event.

FAQs About Cheddar Bay Biscuit Chicken Pot Pie

1. Can I use store-bought biscuit dough?

Sure, you can use store-bought biscuit dough if you’re pressed for time, but the homemade Cheddar Bay biscuits provide a unique flavor to the meal.

2. Can I make this recipe gluten-free?

Of course! You can use a gluten-free flour equivalent in both the filling and the biscuit topping. Just confirm that every other ingredient—including the chicken broth—is gluten-free.

3. Can I freeze Cheddar Bay Biscuit Chicken Pot Pie?

Sure, you can freeze this recipe! For quick weekday dinners, you may freeze the whole casserole or just your favorite portions. Before reheating, let the food thaw in the fridge for the whole night.

4. Can I use frozen chicken for this recipe?

For this recipe, frozen chicken is fine, although it’s preferable to cook it first. Either boil the frozen chicken thighs or breasts until they are tender, then shred them to use as filler. Another option is to roast the frozen chicken in the oven until it is well done. To include it into the pot pie filling, just be sure to allow it to cool before shredding.

5. How can I store leftovers from the Cheddar Bay Biscuit Chicken Pot Pie?

An airtight container kept in the refrigerator can keep leftover Cheddar Bay Biscuit Chicken Pot Pie fresh for up to three or four days. To warm the entire dish through, reheat it in the oven at 350°F (175°C) in batches or in individual microwave-safe pieces. Preserving leftovers without the biscuit coating is the ideal option when freezing them. Chill the filling for up to 3 months after assembling it in a freezer-safe container. Add fresh biscuit dough, thaw it in the fridge overnight, and bake according to the recipe when you’re ready to eat.