Description
This Easy Cheddar Bay Biscuit Chicken Pot Pie recipe combines tender shredded chicken, creamy mixed vegetables, and a rich cheddar biscuit topping for a comforting and flavorful meal. Using a Red Lobster Cheddar Bay Biscuit mix and simple pantry ingredients, this pot pie creates a delicious homestyle dish perfect for family dinners.
Ingredients
Scale
Biscuit Topping
- 1 Box Red Lobster Cheddar Bay Biscuit Mix
- 2 cups whole milk
- 1 teaspoon salt
- 1 teaspoon pepper
- Garlic seasoning packet from biscuit mix box
Main Filling
- 4-5 cups shredded cooked chicken
- 1 bag frozen mixed vegetables (about 12-16 oz)
- 1 stick salted butter (1/2 cup)
- 1 can cream of chicken soup (10.5 oz)
- 2 cups chicken broth/stock
- 1 teaspoon poultry seasoning
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to begin warming up as you prepare the dish.
- Melt Butter: Place the entire stick of salted butter in a casserole baking dish and put it into the preheating oven. This will melt the butter, creating a flavorful base for your pot pie.
- Mix Biscuit Batter: In a large bowl, combine the Red Lobster Cheddar Bay Biscuit mix, whole milk, salt, pepper, and the garlic seasoning packet from the biscuit box. Stir until a smooth batter forms.
- Layer Chicken: Once the butter is melted, carefully remove the baking dish from the oven and spread the shredded cooked chicken over the melted butter, creating the first layer of the pot pie.
- Add Vegetables: Layer the frozen mixed vegetables evenly over the chicken layer to add texture and nutrients.
- Pour Biscuit Mixture (Half): Pour half of the prepared biscuit batter evenly over the vegetable layer to begin forming the biscuit crust inside the pot pie.
- Add Cheese Layer: Sprinkle 1 cup of shredded sharp cheddar cheese evenly over the biscuit batter layer for rich, cheesy flavor.
- Prepare Soup Mixture: In a separate bowl, combine the cream of chicken soup, chicken broth, and poultry seasoning. Mix until smooth and well blended.
- Add Soup Layer: Pour the soup mixture carefully over the cheddar cheese layer, creating a creamy, savory filling.
- Top with Remaining Biscuit Batter: Finish by pouring the remaining half of the biscuit batter over the top to cover the entire dish.
- Bake: Bake the assembled pot pie in the oven for 45 minutes or until the biscuit topping is golden brown. The filling may have a slight jiggle when removed; this is normal.
- Rest Before Serving: Let the pot pie sit for 8-10 minutes after baking to allow it to set and become easier to serve. Enjoy warm!
Notes
- This recipe yields 6 servings.
- Calories per serving approximately 670 with 42 grams of protein, 46 grams net carbs, and 40 grams fat.
- Resting the pot pie after baking is important for proper filling consistency.
- Feel free to customize vegetable mix based on preference or seasonal availability.
- Serve with a fresh side salad or steamed greens for a complete meal.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 670
- Sugar: 6g
- Sodium: 950mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 130mg
