Cheddar Bay Biscuit Chicken Pot Pie
Ah, the humble chicken pot pie – a timeless dish that has warmed the hearts and bellies of families for generations. But what if we told you there’s a way to take this comfort food classic to a whole new level of deliciousness? Introducing the Cheddar Bay Biscuit Chicken Pot Pie – a fusion of flaky, cheesy biscuits and a rich, creamy chicken filling that’s guaranteed to become your new go-to meal.
This recipe has quickly become a fan favorite, with its irresistible combination of tender chicken, hearty vegetables, and a savory, cheesy biscuit topping that melts in your mouth. Whether you’re looking for a cozy weeknight dinner or a showstopping dish to impress your guests, this Cheddar Bay Biscuit Chicken Pot Pie is sure to delight.
❤️ Why You’ll Love This Recipe ❓
What sets this Cheddar Bay Biscuit Chicken Pot Pie apart is the incredible texture contrast it delivers. The crisp, golden-brown biscuit topping gives way to a pillowy-soft interior, perfectly complementing the velvety smooth chicken and vegetable filling beneath. It’s a symphony of flavors and textures that will have you reaching for seconds (and maybe thirds!).
But the best part? This recipe is surprisingly easy to make, with most of the ingredients being pantry or freezer staples. That means you can whip up this comforting dish on a weeknight without spending hours in the kitchen. And with the option to make it ahead of time and freeze it for later, you’ll always have a delicious, homemade meal at the ready.
🛒 What You Need to Prepare Cheddar Bay Biscuit Chicken Pot Pie ❓
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 cup cream of chicken soup
• 1/2 cup milk
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 batch of Cheddar Bay Biscuit dough (about 8-10 biscuits)
The beauty of this Cheddar Bay Biscuit Chicken Pot Pie is that most ingredients are pantry or freezer staples. The combination of tender chicken, creamy soup, and savory herbs creates the comforting, homemade flavor profile that has made chicken pot pie recipes perennially popular.
📝 How to Make Cheddar Bay Biscuit Chicken Pot Pie Step-by-Step ❓
• Step 2: In a large bowl, combine the cooked, shredded chicken, frozen mixed vegetables, cream of chicken soup, milk, dried thyme, salt, and black pepper. Stir until well mixed.
• Step 3: Pour the chicken and vegetable mixture into the prepared pie dish or baking pan, spreading it out evenly.
• Step 4: Top the filling with the prepared Cheddar Bay Biscuit dough, spreading it out to cover the entire surface. Make sure to pinch and seal the dough around the edges to prevent leakage.
• Step 5: Bake the Cheddar Bay Biscuit Chicken Pot Pie for 25-30 minutes, or until the biscuit topping is golden brown and the filling is bubbling.
• Step 6: Remove the pot pie from the oven and let it cool for 5-10 minutes before serving. Enjoy!
⏱️ Timing Overview
• Cooking time: 25-30 minutes
• Total time: 40-45 minutes
Compared to traditional chicken pot pie which can take up to an hour to prepare, this Cheddar Bay Biscuit Chicken Pot Pie saves you 20% of your cooking time while delivering similar flavors.
👩🏻⚕️ Nutritional Information
Per serving (based on 6 servings):
• Protein: 25g
• Carbohydrates: 40g
• Fat: 18g
• Fiber: 4g
• Sodium: 846mg
These Cheddar Bay Biscuit Chicken Pot Pies provide approximately 50% of your daily protein requirements and 25% of your daily carbohydrate needs, making them not just delicious but nutritionally valuable as well.
🔄 Healthier Alternatives for the Recipe
• Lower-carb version: Substitute the Cheddar Bay Biscuit topping with a cauliflower-based biscuit or a low-carb pie crust.
• Dairy-free adaptation: Replace the cream of chicken soup with a dairy-free alternative, such as a cashew-based cream soup, and use non-dairy milk or plant-based milk.
• Added protein: Increase the protein content by adding shredded rotisserie chicken or cooked turkey to the filling.
• Boost vegetables: Incorporate additional vegetables, such as diced potatoes, celery, or mushrooms, to increase the nutritional value.
These modifications can reduce calories by up to 20% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the Cheddar Bay Biscuit Chicken Pot Pie.
🍽️ Serving Suggestions
• Pair the Cheddar Bay Biscuit Chicken Pot Pie with a crisp, dry white wine or a light, refreshing lemonade.
• Complement the dish with a cup of creamy tomato soup or a hearty garden salad for a cozy, comforting dinner.
• For a family gathering or potluck, serve the Cheddar Bay Biscuit Chicken Pot Pie as the main course alongside a selection of side dishes and dinner rolls.
• Create an impressive appetizer platter by cutting the pot pie into bite-sized squares and serving them with a variety of dipping sauces.
❌ Common Mistakes to Avoid
• Soggy Filling: Ensure that the chicken and vegetables are not too wet before adding them to the pie dish, as excess moisture can lead to a soggy filling.
• Uneven Baking: Make sure to spread the biscuit dough evenly over the filling to ensure the entire pot pie bakes evenly.
• Leakage: Pinch and seal the dough around the edges of the pie dish to prevent any of the filling from bubbling over during baking.
• Forgetting to Let It Rest: Allow the Cheddar Bay Biscuit Chicken Pot Pie to cool for 5-10 minutes before serving, as this helps the filling set and prevents scalding.
🧊 Storing Tips for the Recipe
These Cheddar Bay Biscuit Chicken Pot Pies retain their quality remarkably well:
• Freezing unbaked: Prepare the pot pie as directed, but do not bake. Cover tightly with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as usual.
• Freezing baked: Allow the baked pot pie to cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2-3 months. To reheat, thaw in the refrigerator overnight and bake at 375°F (190°C) for 20-25 minutes, or until heated through.
• Reheating: For best results, reheat individual servings in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through. This will help restore the crisp, flaky texture of the biscuit topping.
❓ FAQs
Can I make the Cheddar Bay Biscuit Chicken Pot Pie ahead of time?
Absolutely! This recipe is perfect for making ahead of time. You can prepare the filling and assemble the pot pie up to 3 days in advance, then cover and refrigerate it until ready to bake. Alternatively, you can freeze the unbaked pot pie for up to 3 months. When ready to serve, simply thaw it in the refrigerator overnight and bake as directed.
Can I substitute the chicken in the recipe?
Yes, you can use a variety of proteins in this recipe. Turkey, ground beef, or even plant-based meat alternatives would all work well as substitutes for the chicken. Just be sure to adjust the cooking time and seasoning as needed to accommodate the new protein.
Is there a dairy-free version of this recipe?
Absolutely! To make this recipe dairy-free, you can use a dairy-free cream of chicken soup and non-dairy milk or plant-based milk in the filling. For the biscuit topping, you can make a dairy-free version using a non-dairy butter or coconut oil and almond or oat milk. There are plenty of dairy-free biscuit recipes available online that would work perfectly with this pot pie.
What can I do if the biscuit topping is turning too brown?
If you notice the biscuit topping is browning too quickly, simply cover the pot pie loosely with a sheet of aluminum foil during the last 10-15 minutes of baking. This will prevent the top from over-browning while allowing the filling to continue cooking through.
Can I add more vegetables to this recipe?
Absolutely! Feel free to get creative and add more vegetables to the filling, such as diced potatoes, mushrooms, or even spinach. Just be sure to adjust the cooking time and liquid ingredients as needed to accommodate the extra vegetables without making the filling too thick or dry.
Conclusion
These Cheddar Bay Biscuit Chicken Pot Pies represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as a cozy weeknight dinner or a showstopping dish for a special occasion, they’re sure to impress with their buttery, cheesy biscuit topping and rich, creamy chicken filling. The versatility of this recipe allows for countless variations to suit your taste preferences and dietary needs.
With simple ingredients and straightforward preparation, these Cheddar Bay Biscuit Chicken Pot Pies demonstrate that sophisticated flavors don’t require complicated techniques – just quality ingredients and a little bit of care in the assembly.
So why not treat your family to this delectable dish tonight? Your taste buds (and your loved ones) will thank you.
Print
Cheddar Bay Biscuit Chicken Pot Pie
- Total Time: 40-45 minutes
Ingredients
• 2 cups cooked, shredded chicken
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 cup cream of chicken soup
• 1/2 cup milk
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 batch of Cheddar Bay Biscuit dough (about 8-10 biscuits)
Instructions
• Step 1: Preheat your oven to 400°F (200°C). Grease a 9-inch pie dish or baking pan with butter or non-stick cooking spray.
• Step 2: In a large bowl, combine the cooked, shredded chicken, frozen mixed vegetables, cream of chicken soup, milk, dried thyme, salt, and black pepper. Stir until well mixed.
• Step 3: Pour the chicken and vegetable mixture into the prepared pie dish or baking pan, spreading it out evenly.
• Step 4: Top the filling with the prepared Cheddar Bay Biscuit dough, spreading it out to cover the entire surface. Make sure to pinch and seal the dough around the edges to prevent leakage.
• Step 5: Bake the Cheddar Bay Biscuit Chicken Pot Pie for 25-30 minutes, or until the biscuit topping is golden brown and the filling is bubbling.
• Step 6: Remove the pot pie from the oven and let it cool for 5-10 minutes before serving. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Breakfast
- Cuisine: Americans
Nutrition
- Serving Size: 6 servings
- Calories: 412
- Sodium: 846mg
- Fat: 18g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
Keywords: Cheddar Bay Biscuit Chicken Pot Pie
