Cheddar Bay Biscuit Creamy Chicken Pot Pie
Cheddar Bay Biscuit Creamy Chicken Pot Pie
Ingredients
For the Chicken and Filling
- 1 1/2 pounds chicken breast
- 1/2 teaspoon salt, or as needed
- 1/4 teaspoon black pepper, or as needed
- 1/2 teaspoon garlic powder, or as needed
- 1/2 teaspoon onion powder, or as needed
- 1 1/2 cups frozen mixed vegetables, (peas, carrots, corn, green beans)
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon dried thyme, or as needed
For the Cheddar Bay Biscuits
- 1 box Red Lobster Cheddar Bay Biscuit mix, plus ingredients listed on box (typically water, shredded cheddar cheese, and butter)
Instructions
- 1
Place the chicken breasts in a large pot and cover with water. Add 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of onion powder to the water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through. Remove chicken from the pot, let cool slightly, then shred using two forks or your hands.
⏱️ 25 min
- 2
Preheat your oven to 375°F. In a large saucepan or Dutch oven, melt the 4 tablespoons of butter over medium heat.
⏱️ 2 min•🌡️ 375
- 3
Once the butter is melted, add the 1/4 cup of all-purpose flour to the pan. Whisk continuously for 1-2 minutes to create a smooth roux.
⏱️ 2 min
- 4
Gradually pour in the 2 cups of chicken broth, whisking constantly to prevent lumps. Once smooth, stir in the 1 cup of heavy cream. Bring the mixture to a gentle simmer, then reduce heat to low.
⏱️ 5 min
- 5
Season the sauce with the remaining 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, and 1/2 teaspoon of dried thyme. Taste and adjust seasonings as desired.
⏱️ 2 min
- 6
Add the shredded chicken and the 1 1/2 cups of frozen mixed vegetables to the sauce. Stir well to combine and ensure all ingredients are coated. Continue to cook on low heat for 5-7 minutes, allowing the sauce to thicken and the vegetables to heat through.
⏱️ 7 min
- 7
While the filling simmers, prepare the Red Lobster Cheddar Bay Biscuits according to the package directions. This typically involves adding water and shredded cheddar cheese to the mix, forming dough, and then brushing with a garlic herb butter after baking.
⏱️ 10 min
- 8
Pour the chicken pot pie filling into an oven-safe baking dish (a 9x13 inch dish or similar will work well).
⏱️ 2 min
- 9
Arrange the prepared biscuit dough on top of the chicken pot pie filling. You can place them close together or leave a little space in between.
⏱️ 2 min
- 10
Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly. If your biscuit mix includes a garlic herb butter packet, brush the baked biscuits with it immediately after removing from the oven.
⏱️ 25 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Cheddar Bay Biscuit Creamy Chicken Pot Pie
For the Chicken and Filling
- 1 1/2 pounds chicken breast
- 1/2 teaspoon salt, or as needed
- 1/4 teaspoon black pepper, or as needed
- 1/2 teaspoon garlic powder, or as needed
- 1/2 teaspoon onion powder, or as needed
- 1 1/2 cups frozen mixed vegetables, (peas, carrots, corn, green beans)
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon dried thyme, or as needed
For the Cheddar Bay Biscuits
- 1 box Red Lobster Cheddar Bay Biscuit mix, plus ingredients listed on box (typically water, shredded cheddar cheese, and butter)
Instructions
- 1
Place the chicken breasts in a large pot and cover with water. Add 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of onion powder to the water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through. Remove chicken from the pot, let cool slightly, then shred using two forks or your hands.
⏱️ 25 min - 2
Preheat your oven to 375°F. In a large saucepan or Dutch oven, melt the 4 tablespoons of butter over medium heat.
⏱️ 2 min•🌡️ 375 - 3
Once the butter is melted, add the 1/4 cup of all-purpose flour to the pan. Whisk continuously for 1-2 minutes to create a smooth roux.
⏱️ 2 min - 4
Gradually pour in the 2 cups of chicken broth, whisking constantly to prevent lumps. Once smooth, stir in the 1 cup of heavy cream. Bring the mixture to a gentle simmer, then reduce heat to low.
⏱️ 5 min - 5
Season the sauce with the remaining 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, and 1/2 teaspoon of dried thyme. Taste and adjust seasonings as desired.
⏱️ 2 min - 6
Add the shredded chicken and the 1 1/2 cups of frozen mixed vegetables to the sauce. Stir well to combine and ensure all ingredients are coated. Continue to cook on low heat for 5-7 minutes, allowing the sauce to thicken and the vegetables to heat through.
⏱️ 7 min - 7
While the filling simmers, prepare the Red Lobster Cheddar Bay Biscuits according to the package directions. This typically involves adding water and shredded cheddar cheese to the mix, forming dough, and then brushing with a garlic herb butter after baking.
⏱️ 10 min - 8
Pour the chicken pot pie filling into an oven-safe baking dish (a 9x13 inch dish or similar will work well).
⏱️ 2 min - 9
Arrange the prepared biscuit dough on top of the chicken pot pie filling. You can place them close together or leave a little space in between.
⏱️ 2 min - 10
Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly. If your biscuit mix includes a garlic herb butter packet, brush the baked biscuits with it immediately after removing from the oven.
⏱️ 25 min•🌡️ 375