I love cozy meals that remind me of home. One of my favorites is the Cheddar Bay Biscuit Chicken Pot Pie. This dish combines the comforting flavors of chicken pot pie with the delightful, cheesy goodness of Cheddar Bay biscuits. It’s like a warm hug in a bowl, perfect for any family gathering or a chilly night at home.
Why You Should Try This Recipe at Home?
The first time I made Cheddar Bay Biscuit Chicken Pot Pie. I had some leftover rotisserie chicken and a craving for something warm and hearty. I thought, why not mix two classics? The result was a dish that left everyone wanting more. The flaky biscuit topping paired perfectly with the creamy chicken filling.
Ingredients for Cheddar Bay Biscuit Chicken Pot Pie
To make this dish, you will need a few simple ingredients. Here’s what you’ll need:
Chicken Pot Pie Filling:
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup celery, diced
- 1/2 cup onion, chopped
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Cheddar Bay Biscuit Topping:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1 cup shredded cheddar cheese
- 3/4 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon dried parsley
How to Make Cheddar Bay Biscuit Chicken Pot Pie
Making this dish is easier than you might think. Here’s a step-by-step guide to help you through the process.
Step 1: Prepare the Filling
In a large pot, melt the butter over medium heat. Add the chopped onions, carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes. It smells so good already!
Next, sprinkle the flour over the vegetables and stir for about a minute. This helps to thicken the filling. Slowly pour in the chicken broth and milk while stirring. Add the garlic powder, onion powder, salt, and pepper. Bring this mixture to a simmer and let it cook for about 5-10 minutes until it thickens.
Finally, stir in the shredded chicken and frozen peas. Remove it from heat and set aside.
Step 2: Make the Biscuit Topping
In a large mixing bowl, combine the flour, baking powder, and salt for the biscuit topping. Cut in the cold butter until the mixture looks like coarse crumbs. I usually use my fingers to do this, but a pastry cutter works too.
Add the shredded cheddar, garlic powder, and dried parsley. Pour in the milk and stir until just combined. Do not overmix; this will keep the biscuits fluffy.
Step 3: Assemble the Pot Pie
Preheat your oven to 400°F (200°C). Pour the chicken filling into a 9-inch pie dish or a casserole dish. Drop spoonfuls of the biscuit dough over the top of the filling. It doesn’t have to be perfect; it’s the rustic look that makes it so charming.
Step 4: Bake and Enjoy!
Bake the pot pie in the preheated oven for about 25-30 minutes or until the biscuit topping is golden brown. The aroma will fill your kitchen, and you’ll find it hard to wait.
Once it’s done, let it cool for a few minutes before serving. The combination of the creamy chicken filling and the cheesy biscuit topping is truly irresistible.
Serving
I enjoy serving this dish with a simple side salad or steamed vegetables. It rounds out the meal nicely and adds a refreshing touch. Breadsticks or garlic bread are also great options for dipping into the creamy filling.
Variations of Cheddar Bay Biscuit Chicken Pot Pie
One of the best things about this Cheddar Bay Biscuit Chicken Pot Pie Recipe is that it’s versatile. Here are some ideas to customize it:
- Vegetarian Version: Substitute the chicken with mushrooms or tofu. Use vegetable broth instead of chicken broth.
- Different Proteins: Feel free to use turkey or even shrimp if you like. It’s a great way to use up leftovers after the holidays.
- Add More Veggies: You can add corn, green beans, or any of your favorite vegetables to the filling.
Tips for Cheddar Bay Biscuit Chicken Pot Pie
To make sure your Cheddar Bay Biscuit Chicken Pot Pie turns out perfectly, here are a few tips:
- Use Rotisserie Chicken: It saves time and adds great flavor. You can also use leftover chicken from another meal.
- Don’t Rush the Filling: Allow it to simmer so that the flavors meld together. A little patience goes a long way.
- Chill the Butter: When making the biscuit topping, make sure the butter is cold. This helps create those light, flaky biscuits.
Storage and Reheating
If you have leftovers (which is rare in my house), store them in an airtight container in the refrigerator. It should last for about 3-4 days.
To reheat, simply pop it in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also microwave individual portions, but the oven gives a better texture for the biscuits.
Whether it’s for a family dinner, a special occasion, or just a cozy night in, Cheddar Bay Biscuit Chicken Pot Pie is sure to impress. I hope you enjoy making it as much as I do! Don’t forget to share your experiences and any variations you try.