Description
This Cheddar Bay Biscuit Chicken Pot Pie is the ultimate comfort food, blending a creamy chicken and veggie filling with fluffy, cheesy biscuits baked right on top. It’s hearty, flavorful, and perfect for cozy dinners.
Ingredients
Scale
- 3 cups shredded cooked chicken
- 2 cups frozen peas and carrots
- 5 tablespoons unsalted butter
- 1/4 cup all-purpose flour (for filling)
- 1 1/2 cups chicken broth
- 3/4 cup whole milk (for filling)
- 2 cups all-purpose flour (for biscuits)
- 1 tablespoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup shredded cheddar cheese
- 2/3 cup whole milk (for biscuits)
- Salt and black pepper to taste
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon dried thyme
Instructions
- Preheat oven to 400°F. Heat a large oven-safe skillet over medium heat.
- Melt butter in skillet. Stir in 1/4 cup flour to make a roux and cook for 1–2 minutes.
- Gradually whisk in chicken broth and 3/4 cup milk. Stir until thickened and smooth.
- Add shredded chicken, peas and carrots, thyme, salt, and pepper. Let simmer for 2–3 minutes. Taste and adjust seasoning.
- In a mixing bowl, combine 2 cups flour, baking powder, garlic powder, onion powder, cheddar cheese, and a pinch of salt.
- Stir in 2/3 cup milk and melted butter until just combined to form biscuit dough.
- Drop biscuit dough by spoonfuls on top of the hot filling, leaving space between each one.
- Bake uncovered for 20–25 minutes until biscuits are golden and cooked through.
- Sprinkle fresh parsley on top and let cool slightly before serving.
Notes
- Use rotisserie chicken for a quick and flavorful shortcut.
- Chill the biscuit dough briefly before baking for fluffier results.
- Swap veggies or cheese based on what you have on hand.
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 5g
- Sodium: 640mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 95mg