Description
A comforting Cheddar Bay Biscuit Chicken Pot Pie featuring tender chicken, mixed vegetables, and creamy soup base topped with cheesy, buttery biscuits baked to golden perfection.
Ingredients
Scale
Filling
- 1 lb chicken breast, chopped into bite size chunks
- 2 tablespoons olive oil
- 1 lb frozen mixed vegetables
- 2 cans cream of chicken soup with herbs
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- Salt and pepper to taste
Biscuits
- 1 box Red Lobster Cheddar Bay Biscuit Mix or homemade biscuit mix
- 1/2 cup shredded sharp cheddar cheese
- 1/3 cup butter
- 3/4 cup cold water
- Sprinkle of dried parsley for topping
- Additional cheddar cheese for biscuit tops
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the biscuits and pot pie.
- Bake Biscuits: Prepare and bake the biscuits as directed on the package or your homemade recipe. Set aside once baked.
- Cook Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and poultry seasoning. Add chicken to skillet and cook for a few minutes until tender and partially cooked through.
- Add Vegetables and Simmer: Stir in the frozen mixed vegetables, reduce heat to medium, and cook until vegetables are tender, about 5-7 minutes. Stir frequently.
- Add Soup and Herbs: Mix in the cream of chicken soup, 1/3 cup cold water, dried thyme, and dried parsley. Heat for a couple more minutes until the mixture is warm and slightly thickened.
- Assemble and Bake: Spray a 9 x 13 inch baking dish with non-stick cooking spray. Pour the chicken and vegetable mixture into the dish. Bake uncovered at 425 degrees Fahrenheit for 10-15 minutes until bubbly.
- Top with Biscuits: Remove from oven, arrange the baked biscuits on top of the filling, sprinkle with additional cheddar cheese and dried parsley, then bake for a few more minutes if necessary to warm biscuits through.
Notes
- You can substitute leftover rotisserie chicken if preferred to save prep time.
- If homemade biscuits are used, feel free to add extra cheddar cheese for richer flavor.
- Ensure vegetables are thawed slightly or cooked thoroughly to avoid excess moisture in the pot pie.
- Use non-stick cooking spray to prevent sticking and ease cleanup.
- Adjust seasoning to taste, especially salt and pepper, depending on soup saltiness.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
