Description
This Cheddar Bay Chicken Pot Pie blends tender shredded chicken, sweet mixed vegetables, and a creamy cheese sauce beneath a fluffy, buttery biscuit topping. Ready in just 45 minutes, it offers the classic restaurant flavor of a buttery biscuit crust with a rich, comforting filling. Serve each slice hot, paired with a green salad, and watch it become a cherished staple in your weekly menu .
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 cup cheddar cheese, shredded
- 1 can refrigerated biscuit dough
- 1/4 cup butter, melted
- 1/2 cup cheddar bay biscuit mix
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet combine chicken, vegetables, broth, cream, garlic powder, onion powder, and thyme; heat until warmed.
- Stir in shredded cheddar cheese until melted.
- Transfer mixture to a baking dish.
- Mix biscuit dough with melted butter and biscuit mix.
- Drop biscuit mixture over filling.
- Bake 25‑30 minutes until biscuits are golden and filling bubbles.
Notes
- For a spicier version, add a pinch of cayenne. The dish freezes well
- store uncooked and bake from frozen, adding five minutes to bake time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Cheddar Bay Chicken Pot Pie, easy chicken pot pie, chicken pot pie recipe, cheesy biscuit topping, comfort food dinner, quick weeknight meals