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Servings: 6
Calories: 394kcal
Ingredients
Filling:
- 2 cups cooked chicken shredded
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup frozen peas
- ½ cup onion chopped
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 1½ cups chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- Salt and black pepper to taste
Biscuit Topping:
- 1 package Cheddar Bay Biscuit mix
- 1 cup + ¼ cup shredded cheddar cheese divided
- ½ cup milk
- 2 tablespoons butter melted
Instructions
- Preheat your oven to 400°F (200°C).
- Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery, then cook for 5–7 minutes until softened.1 cup carrots, ½ cup onion, ⅓ cup butter, 1 cup celery
- Stir in the flour, garlic powder, onion powder, and thyme. Cook for 1–2 minutes, stirring constantly.⅓ cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried thyme
- Slowly whisk in the chicken broth and milk. Continue cooking until the sauce thickens and becomes smooth.1½ cups chicken broth, 1 cup milk
- Add the shredded chicken and peas. Season with salt and pepper, then remove from heat.2 cups cooked chicken, 1 cup frozen peas, Salt and black pepper
- In a bowl, combine the biscuit mix, ½ cup milk, and ¼ cup shredded cheddar cheese. Stir until a soft dough forms. If needed, add a splash more milk.1 package Cheddar Bay Biscuit mix, 1 cup + ¼ cup shredded cheddar cheese, ½ cup milk
- Pour the chicken filling into a greased baking dish.
- Drop spoonfuls of the biscuit dough evenly over the top. Sprinkle with the remaining cheddar cheese.
- Bake for 25–30 minutes, until the biscuits are golden brown and the filling is bubbling.
- Mix the melted butter with the biscuit seasoning packet (or fresh herbs if preferred). Brush over the warm biscuits before serving.2 tablespoons butter
- Let cool slightly, then serve warm.
Notes
I've picked up a few tricks over the years that make Chicken Pot Pie with Cheddar Bay Biscuits come out perfectly every time.
- Use rotisserie chicken: Shredded rotisserie chicken works perfectly here and saves significant prep time. Pick one up at the store and pull it apart, then put it directly into the filling.
- Don't rush the sauté step: Give the onion, carrots, and celery the full 5 to 7 minutes over medium heat so they soften all the way through. Vegetables that are still firm at this stage will remain firm in the finished dish.
- Stir constantly when adding the flour: Once the flour goes in with the vegetables, keep stirring for the full 1 to 2 minutes. This cooks out the raw flour taste and keeps the sauce from tasting grainy.
- Whisk in the liquid gradually: Add the chicken broth and milk a little at a time while whisking to keep the sauce smooth and lump-free. Pouring everything in at once makes it harder to achieve that silky texture.
- Don't overmix the biscuit dough: Stir just until the dough comes together. Overworking it results in dense, tough biscuits rather than light, fluffy ones.
- Freeze the filling separately: If you plan to freeze leftovers, skip the biscuits and freeze just the filling for up to 3 months. Thaw overnight in the fridge, reheat it on the stovetop, top with fresh biscuit dough, and bake as directed for the best results.
Nutrition
Calories: 394kcal | Carbohydrates: 18g | Protein: 22g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 418mg | Potassium: 461mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5013IU | Vitamin C: 6mg | Calcium: 250mg | Iron: 2mg
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