Chicken Pot Pie with Cheddar Bay Biscuits
Chicken Pot Pie is a classic, tasty, and comforting meal. This recipe is a twist on this comfort meal, made indulgent with a Cheddar Bay biscuit topping. This addition makes this meal so tasty and quicker to make!
I remember growing up and begging for those $1 mini chicken pot pies you could get in the freezer section of the grocery store. It felt like such a comforting treat at the time. Honestly, I still get them sometimes as a cheap lunch option (quick budget tip for you.)
But I buy them much less often now that I have made Chicken Pot Pie from scratch. The flavor and texture are hard to beat. This Chicken Pot Pie recipe has a creamy filling full of flavor. It is also super hardy with all the veggies and chicken. Then, to top it all off, you have the fluffy Cheddar Bay Biscuit Topping.
Now, as a budget-friendly blogger, a $2.78 box of biscuit mix is not something I’d normally suggest you buy. You can easily make your own Cheddar Biscuits or regular ones with ingredients you already have in your home.
That being said, being budget-friendly doesn’t mean being restrictive. Living on a budget also doesn’t mean you cannot buy a convenience item once in a while. This is one of those times where that extra $2.78 I am spending is gonna save me a little time, and it is going to taste so good. Sometimes a treat is necessary to stick to your grocery budget and not feel restricted.
How To Make Chicken Pot Pie with Cheddar Bay Biscuit Topping
The first step is sauteing the onion and celery in butter to soften them a bit and give them more flavor.
Then, you make a roux by mixing the flour into the butter and veggies. This acts as a thickener for our filling. Once you have mixed the flour in, slowly pour in the broth. By this I mean add about a 1/4 cup at a time, fully mix it, and keep going. At first it will get VERY clumpy. That is normal, just keep whisking and it will come together.
From here, you add the spices, frozen veggies, and cream of celery. Once this comes to a simmer, you can add the chicken and heavy cream. This is also where I like to taste the mixture for seasonings and adjust. Make sure to taste before adding more salt. Both the broth and cream of celery have salt already, which is my I kept it to 1/2 tsp additional salt in the recipe.
Lastly, move the filling to a baking dish and top with the Cheddar Bay Biscuit dough and bake until golden.
Substitutions:
Chicken: I have not made this recipe with other proteins, but you could easily do diced turkey or just leave out the meat to make it a vegetarian meal. I wouldn’t recommend a red meat as the flavors in this dish are tailored more for poultry.
Cheddar Bay Biscuit Mix: This is a luxury item for me, so I understand wanting to change it to something more budget-friendly. You can buy a cheaper biscuit mix, premade biscuit dough, or make your own! Any of these will work, you may just have to adjust the cooking time a bit.
Heavy Cream: Heavy cream is unfortunatley kind of expensive these days. You can use 2% or whole milk instead, or replace it entirely with more broth. I will say, the flavor will change a bit without some sort of cream or milk, but it will still be a nice meal.
Frequently Asked Questions:
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Question 1: Can this be made in advance?
- Answer – Yes! It absolutely can be. I would recommend making the filling as instructed, and either storing it in the fridge for up to two days, or in a freezer bag in the freezer for up to 2-3 months.
- Make sure to thaw the filling overnight in the fridge before cooking for the best texture. To bake, I would place the filling in the baking dish, and bake without the topping for around 20 minutes. Then , remove from the oven, and top with the biscuit dough, and return to the oven for another 25 or so minutes.
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Question 2: Does this reheat well?
- Answer – Also yes! I honestly think this tastes better the second day. I just pop it in the microwave for 3 or so minutes. I have also reheated it in the oven at 350 or so for 30-40 minutes. I loosely tent the top with foil in this method so the biscuit tops don’t burn.
Chicken Pot Pie with Cheddar Bay Biscuits
Ingredients
- 3 tbsp + ¼ cup Butter ¼ for the cheddar bay biscuit topping
- ½ White Onion; diced
- 1-2 stalks Celery Depends on the size of the stalks and your preference.
- 3 tbsp All- Purpose Flour
- 2 cups Chicken Broth
- 1 can Cream of Celery Soup
- ½ bag Frozen Mixed Veggies or just frozen peas and carrots
- 1 tsp Salt or to taste
- ½ tsp Pepper
- ½ tsp Paprika
- ½ tsp Garlic Powder
- ¼ tsp Onion Powder
- ½ tsp Poultry Seasoning
- 1 cup Heavy Cream
- 2 cups Chicken Breast; cooked and shredded
- ½ cup Shredded Cheddar Cheese for biscuit mix
- 1 box Red Lobster Cheddar Bay Biscuit Mix you can omit this and make homemade biscuits for a more budget-friendly option
Instructions
- To a large saucepan, add 3 tbsp butter to the pan and allow to melt. Once melted, add the celery and onion, and saute for 4-5 minutes or until onions look translucent.
- Add the flour to the pan, and use a whisk to mix. It will clump up with the veggies and butter, this is what you want.
- With a whisk in hand, slowly pour in the broth a little bit at a time, and whisk until the broth is combined.
- Once mixed, let the mixture come to a simmer. Then, add the seasonings, cream of celery, and frozen veggies. Stir to combine.
- Let the filling cook for 3-4 minutes, then remove from the heat, and add the shredded chicken and heavy cream.
- Add the filling to an 9 x 13 or similar sized baking dish.
- Make the cheddar bay biscuit as directed or a homemade biscuit mix, and spoon onto the filling in small dollops until the top is almost fully covered. Bake at 375℉ for 20-25 minutes or until the biscuits are fully cooked and golden brown on top.
- Top with the melted butter and seasoning packet from the cheddar bay biscuit box or just melted butter if you made homemade biscuits. Serve immediately and enjoy!
