Description
Cheddar Bay Biscuit Chicken Pot Pie is creamy, cheesy, and comforting. Juicy chicken, tender vegetables, and a rich sauce are baked under golden Cheddar Bay biscuits for the ultimate family dinner.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 medium carrots, diced
- 1 cup frozen peas
- 2 sprigs fresh thyme
- 1 package (7.5 oz) Cheddar Bay Biscuit Mix
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 2 tablespoons butter
- Salt and pepper, to taste
Instructions
1. Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish and set aside.
2. Season chicken with salt and pepper. In a large skillet, melt butter over medium heat and cook chicken 6 to 7 minutes per side until golden and cooked through. Let rest, then cut into bite-sized pieces.
3. In the same skillet, sauté diced carrots for 3 to 4 minutes until slightly tender. Add peas in the last minute.
4. Add cooked chicken, thyme, chicken broth, and heavy cream. Stir and simmer for 2 to 3 minutes to thicken.
5. Prepare Cheddar Bay Biscuit Mix according to package directions.
6. Pour chicken mixture into the baking dish and spread biscuit dough evenly over the top.
7. Bake 20 to 25 minutes until the top is golden and bubbly.
8. Let rest for 10 minutes before serving.
Notes
Do not overmix the biscuit dough to keep it light and fluffy.
Add shredded cheese to the filling or biscuit topping for extra flavor.
Use leftover rotisserie chicken to save time.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Comfort Food
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250 g)
- Calories: 480
- Sugar: 3
- Sodium: 800
- Fat: 26
- Saturated Fat: 12
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 3
- Protein: 23
- Cholesterol: 85