Chicken Pot Pie with Cheddar Bay Biscuits
This is a spin on a classic chicken pot pie, but with Red Lobster Cheddar Bay Biscuits as the topping i
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!
If you want to make ahead of time, make filling as directed, place in the baking dish, and then place in the fridge for up to 2 days or until ready to use. You can also pour filling into a freezer bag and freeze for up to 3 months.
If making ahead of time, I do not recommend prepping the biscuit topping as it tastes better t make fresh at the time of baking.
Notes
*Calories are an estimate. I am not as registered dietician and cannot make nutrition recommendations.