Chicken Pot Pie with Cheddar Bay Biscuits
Chicken Pot Pie with Cheddar Bay Biscuits
Ingredients
For the Chicken Pot Pie Filling
- 2 cups shredded chicken
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 cup frozen corn
- 1 cup frozen peas
For the Cheddar Bay Biscuits
- 1 1/2 cups Bisquick baking mix
- 1/2 cup milk
- 1/4 cup butter, melted
- 1/2 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon dried parsley
For Brushing Biscuits
- 1/4 cup butter, melted
- 1/2 teaspoon dried parsley
- 1/2 teaspoon garlic powder
Instructions
- 1
Preheat your oven to 375°F. Prepare a cast iron skillet or an oven-safe baking dish for the pot pie.
⏱️ 5 min•🌡️ 375
- 2
In a large pan or Dutch oven, melt 1 tablespoon of butter over medium heat.
⏱️ 1 min
- 3
Add the diced carrots, celery, and onion to the pan. Sauté for 5 minutes, or until the vegetables begin to soften.
⏱️ 5 min
- 4
Stir in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of dried thyme, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 5
Sprinkle 1/4 cup of all-purpose flour over the vegetables and stir for 1 minute to create a roux.
⏱️ 1 min
- 6
Gradually whisk in 2 cups of chicken broth until the mixture is smooth and fully incorporated, ensuring no lumps remain.
⏱️ 2 min
- 7
Bring the mixture to a gentle simmer, then stir in 1/2 cup of heavy cream.
⏱️ 2 min
- 8
Add 2 cups of shredded chicken, 1 cup of frozen corn, and 1 cup of frozen peas to the pot pie filling. Stir to combine all ingredients thoroughly.
⏱️ 2 min
- 9
Pour the entire chicken pot pie mixture into your prepared cast iron skillet or oven-safe dish.
⏱️ 1 min
- 10
In a separate medium bowl, combine 1 1/2 cups of Bisquick baking mix, 1/2 cup of milk, 1/4 cup of melted butter, 1/2 cup of shredded cheddar cheese, 1 teaspoon of garlic powder, and 1/2 teaspoon of dried parsley.
⏱️ 3 min
- 11
Mix the biscuit ingredients until they are just combined to form a dough. Be careful not to overmix, as this can lead to tough biscuits.
⏱️ 1 min
- 12
Drop spoonfuls of the biscuit dough evenly on top of the chicken pot pie filling in the skillet.
⏱️ 2 min
- 13
Bake in the preheated oven for 20 to 25 minutes, or until the biscuits are golden brown and cooked through.
⏱️ 25 min•🌡️ 375
- 14
While the pot pie is baking, prepare the brushing mixture: In a small bowl, combine 1/4 cup of melted butter, 1/2 teaspoon of dried parsley, and 1/2 teaspoon of garlic powder.
⏱️ 2 min
- 15
Once the chicken pot pie is removed from the oven, immediately brush the tops of the baked biscuits generously with the prepared butter mixture.
⏱️ 1 min
- 16
Serve warm and enjoy your comforting Chicken Pot Pie with Cheddar Bay Biscuits!
⏱️ 1 min
Kitchen Tools
Chicken Pot Pie with Cheddar Bay Biscuits
For the Chicken Pot Pie Filling
- 2 cups shredded chicken
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 cup frozen corn
- 1 cup frozen peas
For the Cheddar Bay Biscuits
- 1 1/2 cups Bisquick baking mix
- 1/2 cup milk
- 1/4 cup butter, melted
- 1/2 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon dried parsley
For Brushing Biscuits
- 1/4 cup butter, melted
- 1/2 teaspoon dried parsley
- 1/2 teaspoon garlic powder
Instructions
- 1
Preheat your oven to 375°F. Prepare a cast iron skillet or an oven-safe baking dish for the pot pie.
⏱️ 5 min•🌡️ 375 - 2
In a large pan or Dutch oven, melt 1 tablespoon of butter over medium heat.
⏱️ 1 min - 3
Add the diced carrots, celery, and onion to the pan. Sauté for 5 minutes, or until the vegetables begin to soften.
⏱️ 5 min - 4
Stir in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of dried thyme, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 5
Sprinkle 1/4 cup of all-purpose flour over the vegetables and stir for 1 minute to create a roux.
⏱️ 1 min - 6
Gradually whisk in 2 cups of chicken broth until the mixture is smooth and fully incorporated, ensuring no lumps remain.
⏱️ 2 min - 7
Bring the mixture to a gentle simmer, then stir in 1/2 cup of heavy cream.
⏱️ 2 min - 8
Add 2 cups of shredded chicken, 1 cup of frozen corn, and 1 cup of frozen peas to the pot pie filling. Stir to combine all ingredients thoroughly.
⏱️ 2 min - 9
Pour the entire chicken pot pie mixture into your prepared cast iron skillet or oven-safe dish.
⏱️ 1 min - 10
In a separate medium bowl, combine 1 1/2 cups of Bisquick baking mix, 1/2 cup of milk, 1/4 cup of melted butter, 1/2 cup of shredded cheddar cheese, 1 teaspoon of garlic powder, and 1/2 teaspoon of dried parsley.
⏱️ 3 min - 11
Mix the biscuit ingredients until they are just combined to form a dough. Be careful not to overmix, as this can lead to tough biscuits.
⏱️ 1 min - 12
Drop spoonfuls of the biscuit dough evenly on top of the chicken pot pie filling in the skillet.
⏱️ 2 min - 13
Bake in the preheated oven for 20 to 25 minutes, or until the biscuits are golden brown and cooked through.
⏱️ 25 min•🌡️ 375 - 14
While the pot pie is baking, prepare the brushing mixture: In a small bowl, combine 1/4 cup of melted butter, 1/2 teaspoon of dried parsley, and 1/2 teaspoon of garlic powder.
⏱️ 2 min - 15
Once the chicken pot pie is removed from the oven, immediately brush the tops of the baked biscuits generously with the prepared butter mixture.
⏱️ 1 min - 16
Serve warm and enjoy your comforting Chicken Pot Pie with Cheddar Bay Biscuits!
⏱️ 1 min