Description
Cheddar Bay Chicken Pot Pie is a delightful twist on classic comfort food, combining tender shredded chicken and mixed vegetables in a creamy sauce, topped with a golden, cheesy Cheddar Bay biscuit crust. This hearty casserole is perfect for an easy weeknight dinner that warms the soul with its rich flavors and satisfying textures.
Ingredients
Units
Scale
Filling
- 1 Can Cream of Chicken Soup
- 1 cup Sour Cream
- 3/4 cup Milk
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Black Pepper
- 1 tsp Herbs De Provence or 1/2 tsp poultry seasoning
- 4 cups Cooked, Shredded Chicken (rotisserie chicken recommended)
- 1 10 oz Bag of Frozen Mixed Vegetables, thawed
Biscuit Topping
- 11.36 oz Box of Red Lobster Cheddar Bay Biscuit Mix
- 3/4 cup Cold Water
- 1/2 cup Shredded Sharp Cheddar Cheese
- 4 tbsp Melted Butter
For Garnish
- Dried Parsley (optional)
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking.
- Prepare Filling: In a large bowl, mix together the cream of chicken soup, sour cream, and milk until smooth. Add garlic powder, onion powder, black pepper, and Herbs De Provence or poultry seasoning. Stir in the cooked, shredded chicken along with the thawed mixed vegetables, combining everything evenly.
- Bake Filling: Spread the chicken and vegetable mixture evenly into a greased 9×13 inch baking dish. Bake in the preheated oven for 15 minutes to heat through and allow flavors to meld.
- Prepare Biscuit Topping: While the filling bakes, prepare the Red Lobster Cheddar Bay biscuit mix according to package instructions by combining the biscuit mix with 3/4 cup cold water and 1/2 cup shredded sharp cheddar cheese. Stir until just combined.
- Add Biscuit Topping and Bake: Once the filling has baked, carefully spread the biscuit dough over the top of the chicken mixture. Return the dish to the oven and bake for an additional 15-18 minutes, or until the biscuits are golden brown and cooked through.
- Butter and Seasoning Glaze: Mix the 4 tablespoons of melted butter with the seasoning packet that came with the biscuits. Brush this mixture generously over the baked biscuit crust for a flavorful finish. If desired, sprinkle dried parsley on top for color and presentation.
- Serve: Let the pot pie cool slightly before serving. Enjoy this warm, cheesy, comforting pot pie fresh from the oven.
Notes
- Making Ahead: The chicken filling can be prepared up to 2 days in advance. Keep it refrigerated in an airtight container, then spread in the baking dish with biscuit topping when ready to bake.
- Freezing Instructions: Assemble the entire dish before baking, cover tightly with plastic wrap and foil, and freeze for 2-3 months. Bake from frozen at 425°F for 45-60 minutes until bubbly and golden, covering with foil during the first half to avoid over-browning.
- Biscuit Mix: Using Red Lobster Cheddar Bay Biscuit Mix is key for the authentic cheesy, garlicky crust.
- Storage: Leftovers can be refrigerated for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 slice (1/8 of dish)
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
