Name: The Perfect Cheddar Bay Biscuit Chicken Pot Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Americans
Ingredients: • 1 lb boneless, skinless chicken breasts, cubed• 1 cup diced carrots• 1 cup diced celery• 1 cup frozen peas• 1/2 cup unsalted butter• 1/2 cup all-purpose flour• 2 cups chicken broth• 1 cup whole milk• 1 tsp dried thyme• 1 tsp dried parsley• 1 tsp garlic powder• 1/2 tsp ground black pepper• 1/2 tsp salt• 2 cups all-purpose flour• 2 tsp baking powder• 1/2 tsp baking soda• 1/2 tsp salt• 6 tbsp unsalted butter, chilled and cubed• 3/4 cup shredded cheddar cheese• 3/4 cup cold buttermilk

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Imagine a warm, flaky crust topped with pillowy-soft Cheddar Bay biscuits, cradling a rich and creamy chicken filling bursting with savory flavors. That’s the magic of this Cheddar Bay Biscuit Chicken Pot Pie – a dish so delightful, it’s sure to become a new family favorite.

As the golden-brown biscuits emerge from the oven, the aroma of buttery garlic and fragrant herbs will fill your kitchen, enticing your senses and leaving you eager to dive in. This recipe is not just a meal, it’s an experience – one that will have your taste buds singing with joy and your loved ones asking for seconds (or thirds!).

What makes this Cheddar Bay Biscuit Chicken Pot Pie so extraordinary? Let’s uncover the secrets that elevate this dish to the realm of culinary perfection.

✨ The Secret Behind This Irresistible Dish

The key to this Cheddar Bay Biscuit Chicken Pot Pie’s exceptional flavor and texture lies in the perfect balance of its components. The creamy, savory chicken filling is a harmonious blend of tender chicken, aromatic vegetables, and a rich, velvety sauce that envelops each bite. But the true star of the show is the Cheddar Bay biscuit topping.

These flaky, buttery biscuits are infused with the bold, cheesy goodness of cheddar cheese and the irresistible garlic-herb seasoning that gives Cheddar Bay biscuits their signature taste. When baked to golden-brown perfection, the biscuits create a delightful contrast of crisp exteriors and soft, fluffy interiors that perfectly complement the hearty chicken filling below.

🌿 Gathering Your High-Quality Components

• 1 lb boneless, skinless chicken breasts, cubed
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup frozen peas
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 tsp garlic powder
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 6 tbsp unsalted butter, chilled and cubed
• 3/4 cup shredded cheddar cheese
• 3/4 cup cold buttermilk

The secret to the unparalleled flavor in this Cheddar Bay Biscuit Chicken Pot Pie lies in the high-quality ingredients. Using fresh, locally sourced chicken and vegetables ensures the filling is bursting with natural flavors. And the combination of all-purpose flour, baking powder, and baking soda in the biscuit dough creates an incredibly light and flaky texture that melts in your mouth.

The addition of shredded cheddar cheese and a touch of garlic powder in the biscuit dough takes this dish to new heights, infusing it with the signature Cheddar Bay biscuit taste. Don’t be tempted to substitute the buttermilk – its tangy richness is essential for achieving the perfect biscuit texture.

🍳 From Prep to Plate: A Detailed Walkthrough

Prepare the Filling: In a large skillet over medium heat, melt the butter. Add the cubed chicken, carrots, celery, and peas. Sauté until the chicken is cooked through and the vegetables are tender, about 8-10 minutes. Sprinkle the flour over the mixture and stir to coat the ingredients. Gradually pour in the chicken broth and milk, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook until thickened, about 5-7 minutes. Stir in the thyme, parsley, garlic powder, salt, and pepper. Remove from heat and set aside.
Make the Biscuit Dough: In a large bowl, whisk together the 2 cups of all-purpose flour, baking powder, baking soda, and salt. Cut in the chilled, cubed butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese. Pour in the cold buttermilk and gently fold the ingredients together until just combined, being careful not to overmix.
Assemble the Pot Pie: Preheat your oven to 400°F (200°C). Grease a 9-inch deep-dish pie plate or baking dish. Transfer the chicken filling to the prepared dish, smoothing the top. Scoop the biscuit dough onto the filling, forming 6-8 evenly sized biscuits. Bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.
Finish and Serve: Allow the Cheddar Bay Biscuit Chicken Pot Pie to cool for 5-10 minutes before serving. The biscuits should be flaky and the filling should be hot and creamy. Serve warm, garnished with a sprinkle of fresh parsley, if desired.

⏱️ Timing Overview

• Prep time: 20 minutes
• Cook time: 30 minutes
• Total time: 50 minutes

🍏 Healthy Bites: Nutrition Information

Nutritional information is an estimate per serving, based on 6 servings.

• Calories: 530 kcal
• Protein: 35 g
• Carbohydrates: 45 g
• Fat: 27 g
• Fiber: 4 g

🎨 Make It Your Own: Substitutions & Ideas

• For a Gluten-Free Version: Substitute the all-purpose flour in the biscuit dough with a 1:1 gluten-free flour blend. You may need to adjust the liquid ratio slightly to achieve the desired texture.
• To Make it Vegan: Replace the chicken with cubed tofu or plant-based meat alternatives. Use non-dairy milk and vegan butter or oil in the biscuit dough. Omit the cheese or use a vegan cheddar-style cheese.
• To Add a Spicy Kick: Stir in 1-2 teaspoons of hot sauce or a diced jalapeño to the chicken filling for a delightful kick of heat.

🥗 Finishing Touches and Serving Ideas

• Main Course Pairing: Serve the Cheddar Bay Biscuit Chicken Pot Pie alongside a fresh, crisp salad for a complete and balanced meal.
• Garnish Suggestions: Garnish the dish with a sprinkle of fresh chopped parsley or a dollop of sour cream for an extra layer of flavor and texture.
• Beverage Pairing: This hearty dish pairs wonderfully with a light, refreshing white wine or a crisp, hoppy craft beer.

🔍 Troubleshooting Common Recipe Issues

• Mistake 1 – Overcrowding the Pan: Be sure not to overcrowd the pan when sautéing the chicken and vegetables. Cooking in batches ensures proper browning and prevents the ingredients from steaming instead of searing, which can lead to a watery filling.
• Mistake 2 – Using Cold Ingredients: Make sure all the ingredients, especially the butter for the biscuits, are at room temperature before beginning. Cold ingredients can result in a dense, tough biscuit texture.
• Mistake 3 – Not Preheating the Oven: Ensure your oven is fully preheated to the correct temperature before baking the pot pie. This will help the biscuits rise properly and achieve that perfect golden-brown crust.

❄️ Preserve Your Creation: Storage Tips

• Refrigeration: Store any leftover Cheddar Bay Biscuit Chicken Pot Pie in an airtight container in the refrigerator for up to 4 days.
• Freezing: This dish can be frozen for up to 3 months. Assemble the pot pie, but do not bake. Cover tightly with plastic wrap and aluminum foil, and freeze. When ready to serve, thaw in the refrigerator overnight and bake as directed.
• Reheating: To reheat, place the leftover pot pie in a 350°F (175°C) oven for 10-15 minutes, or until heated through and the biscuits are crisp and golden brown.

❓ FAQs

Can I make the biscuit dough in advance?

Yes, you can prepare the biscuit dough up to 3 days in advance. Simply store the dough in an airtight container in the refrigerator until you’re ready to assemble the pot pie. This can save you time on the day you plan to bake.

Can I use pre-cooked chicken in this recipe?

Absolutely! If you have leftover roasted or grilled chicken, you can absolutely use it in this recipe. Simply skip the initial chicken sautéing step and add the cooked chicken directly to the sauce. This is a great way to use up any extra chicken you might have on hand.

How can I make this recipe dairy-free?

To make this Cheddar Bay Biscuit Chicken Pot Pie dairy-free, you can substitute the butter with a plant-based butter alternative, such as coconut oil or vegan margarine. For the milk, use unsweetened almond, oat, or soy milk. Omit the cheddar cheese or use a dairy-free cheese substitute.

Can I add other vegetables to the filling?

Absolutely! Feel free to get creative and add other diced or chopped vegetables, such as potatoes, mushrooms, or bell peppers, to the chicken filling. Just be mindful of the total volume and adjust the sauce accordingly to ensure a nicely balanced texture.

How can I make the biscuits extra flaky?

For an extra flaky biscuit topping, you can try folding the dough a few times before cutting out the biscuits. This helps create delicate, layered textures. You can also try replacing some of the buttermilk with cold water for a slightly lighter texture.

⭐ Final Thoughts on This Amazing Recipe

This Cheddar Bay Biscuit Chicken Pot Pie is a true masterpiece, a testament to the power of quality ingredients and thoughtful preparation. From the mouthwatering chicken filling to the irresistible biscuit topping, every bite is a delightful symphony of flavors and textures that will leave you craving more.

Whether you’re serving it as a cozy weeknight meal or impressing guests at a dinner party, this recipe is sure to become a new family favorite. So, preheat your oven, gather your ingredients, and get ready to create a dish that will warm your heart and satisfy your soul. Bon appétit!