Cheddar Bay Biscuit Topped Chicken Pot Pie
Get ready to indulge in a warm hug of flavor with our Cheddar Bay Biscuit Topped Chicken Pot Pie! Featuring a rich, savory filling brimming with tender chicken and vibrant veggies, all crowned with buttery, cheesy biscuits, this dish is the perfect way to elevate your cozy evenings. One bite, and you’ll understand why this is the ultimate comfort food!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Shopping List
- ½ cup (118 ml) carrots
- ½ cup (118 ml) celery
- 1 tsp (5 ml) chicken bouillon
- 1 lb (454 g) cooked chicken breast
- 2 tsp (10 ml) fresh rosemary
- 1 cup (237 ml) frozen peas
- ½ cup (118 ml) heavy cream
- 1 box red lobster cheddar bay biscuit mix
- ½ cup (118 ml) shredded cheddar cheese
- ½ cup (118 ml) yellow onion
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- butter (to taste)
- butter, melted (to taste)
- 4 cups (946 ml) chicken broth
- ¾ cup (177 ml) cold water
- dried thyme (to taste)
- flour (to taste)
- garlic (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Preheat the oven according to the biscuit mix instructions.
- 2
In a large skillet, melt 4 tablespoons of butter over medium heat. Add diced carrots, celery, and onion, and sauté until softened.
- 3
Add minced garlic, salt, black pepper, and thyme, stirring for about 1 minute.
- 4
Stir in the flour and cook for another minute before gradually adding the chicken broth, stirring constantly.
- 5
Add the shredded chicken, rosemary, chicken bouillon, heavy cream, and frozen peas. Cook until the mixture thickens.
- 6
Transfer the filling to a baking dish and prepare the biscuit mix according to the package instructions, adding shredded cheddar cheese.
- 7
Spoon the biscuit mixture over the filling and bake according to the biscuit mix instructions until golden brown.
💡 Pro Tips
- ✓Cook your flour roux for exactly 2-3 minutes at medium heat to eliminate the raw flour taste and activate the starch granules for maximum thickening power.technique2-3 minutes
- ✓Add chicken broth gradually at 160-180°F (barely simmering) while whisking constantly to prevent flour lumps from forming through proper starch gelatinization.technique160-180°F
- ✓Cool your pot pie filling for 15-20 minutes before adding biscuit topping to prevent the bottom layer from becoming soggy due to excessive steam.timing15-20 minutes
- ✓Use cold butter and work it into the biscuit dough until pieces are pea-sized (6-8mm) to create steam pockets that produce flaky, layered biscuits.technique6-8mm pieces
- ✓Bake at 425°F for the first 15 minutes, then reduce to 375°F to ensure the biscuit tops brown properly while the filling reaches 165°F internal temperature.timing425°F then 375°F, 165°F internal
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Cheddar Bay Biscuit Topped Chicken Pot Pie
Get ready to indulge in a warm hug of flavor with our Cheddar Bay Biscuit Topped Chicken Pot Pie! Featuring a rich, savory filling brimming with tender chicken and vibrant veggies, all crowned with buttery, cheesy biscuits, this dish is the perfect way to elevate your cozy evenings. One bite, and you’ll understand why this is the ultimate comfort food!
📝 Ingredients
Shopping List
- ½ cup (118 ml) carrots
- ½ cup (118 ml) celery
- 1 tsp (5 ml) chicken bouillon
- 1 lb (454 g) cooked chicken breast
- 2 tsp (10 ml) fresh rosemary
- 1 cup (237 ml) frozen peas
- ½ cup (118 ml) heavy cream
- 1 box red lobster cheddar bay biscuit mix
- ½ cup (118 ml) shredded cheddar cheese
- ½ cup (118 ml) yellow onion
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- butter (to taste)
- butter, melted (to taste)
- 4 cups (946 ml) chicken broth
- ¾ cup (177 ml) cold water
- dried thyme (to taste)
- flour (to taste)
- garlic (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Preheat the oven according to the biscuit mix instructions.
- 2
In a large skillet, melt 4 tablespoons of butter over medium heat. Add diced carrots, celery, and onion, and sauté until softened.
- 3
Add minced garlic, salt, black pepper, and thyme, stirring for about 1 minute.
- 4
Stir in the flour and cook for another minute before gradually adding the chicken broth, stirring constantly.
- 5
Add the shredded chicken, rosemary, chicken bouillon, heavy cream, and frozen peas. Cook until the mixture thickens.
- 6
Transfer the filling to a baking dish and prepare the biscuit mix according to the package instructions, adding shredded cheddar cheese.
- 7
Spoon the biscuit mixture over the filling and bake according to the biscuit mix instructions until golden brown.
💡 Pro Tips
- ✓Cook your flour roux for exactly 2-3 minutes at medium heat to eliminate the raw flour taste and activate the starch granules for maximum thickening power.technique2-3 minutes
- ✓Add chicken broth gradually at 160-180°F (barely simmering) while whisking constantly to prevent flour lumps from forming through proper starch gelatinization.technique160-180°F
- ✓Cool your pot pie filling for 15-20 minutes before adding biscuit topping to prevent the bottom layer from becoming soggy due to excessive steam.timing15-20 minutes
- ✓Use cold butter and work it into the biscuit dough until pieces are pea-sized (6-8mm) to create steam pockets that produce flaky, layered biscuits.technique6-8mm pieces
- ✓Bake at 425°F for the first 15 minutes, then reduce to 375°F to ensure the biscuit tops brown properly while the filling reaches 165°F internal temperature.timing425°F then 375°F, 165°F internal