Cheddar Bay Biscuits Chicken Pot Pie
You can never have too many main course recipes, so give Cheddar Bay Biscuits Chicken Pot Pie a try. This recipe makes 8 servings with 518 calories, 24g of protein, and 28g of fat each. For $1.37 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. 353 people have made this recipe and would make it again. This recipe from Seeded at the Table requires milk, chicken broth, black pepper, and butter. Overall, this recipe earns a good spoonacular score of 70%. Users who liked this recipe also liked Chicken Pot Pie with Bacon-and-Cheddar Biscuits, Skillet Chicken Pot Pie with Cheddar Biscuits, and Chicken Pot Pie Soup with Cheddar Biscuits.
Servings: 8
Preparation duration: 45 minutes
Cooking duration: 35 minutes
Ingredients:
1 1/2 cups diced baby yellow potatoes (no need to peel)
2 cups Bisquick mix
1/2 teaspoon black pepper, plus more to taste
8 Tablespoons butter, divided
3-4 fresh medium carrots, peeled and diced
1/2 teaspoon celery seed
2 cups chicken broth or stock (homemade or store-bought)
1 teaspoon dried parsley
2/3 cup all-purpose flour
3/4 cup frozen corn
1/2 teaspoon garlic powder
1/2 teaspoon garlic salt, more or less to taste
1 cup milk
3/4 cup frozen peas
1 teaspoon salt, plus more to taste
1 1/2 cups shredded sharp cheddar cheese
3 cups shredded cooked chicken
1 cup diced yellow onion
Equipment:
casserole dish
oven
frying pan
bowl
pot
Cooking instruction summary:
Preheat the oven to 400 degrees F. Lightly spray a 9x13-inch casserole dish with nonstick spray. Fill the bottom with the shredded chicken, peas and corn; set aside.Place the potatoes and carrots in a large saute pan or skillet. Fill with cold water, until the vegetables are just covered by about half an inch. Heat over high heat until it comes to a boil. Reduce the heat, cover and let simmer for 8 to 10 minutes, until just fork tender. Drain, then transfer to the casserole dish over the chicken, peas and corn.Wipe out the skillet and return to the heat. Melt 2 Tablespoons of the butter in the pan, then add the onions. Cook until soft, about 5 to 7 minutes. Add the rest of the butter (5 tablespoons) and toss until melted. Stir in the flour, celery seed, salt and pepper. Slowly mix in the chicken broth (or stock) and milk. Simmer over medium heat, stirring frequently, until thickened to a sauce. Season with more salt and pepper, to taste. Pour into the casserole dish, over the chicken and vegetables. Lightly toss to combine.Bake in the preheated oven for 20 minutes (if the chicken was frozen, bake for 25-30 minutes). Meanwhile, prepare the biscuit topping.In a large bowl, combine the Bisquick, garlic powder and cheese. Stir in the milk until just combined. Remove the casserole dish from the oven. Drop 12 large scoops of the biscuit dough onto the top of the hot chicken mixture. Bake for 10 minutes.In a small bowl, mix together the butter, parsley and garlic salt. Remove the pan from the oven and brush the butter mixture over the biscuits. Return to the oven and bake an additional 5 minutes, or until golden brown.Allow the pot pie to rest for 10 minutes out of the oven before serving.
Step by step:
1. Preheat the oven to 400 degrees F. Lightly spray a 9x13-inch casserole dish with nonstick spray. Fill the bottom with the shredded chicken, peas and corn; set aside.
2. Place the potatoes and carrots in a large saute pan or skillet. Fill with cold water, until the vegetables are just covered by about half an inch.
3. Heat over high heat until it comes to a boil. Reduce the heat, cover and let simmer for 8 to 10 minutes, until just fork tender.
4. Drain, then transfer to the casserole dish over the chicken, peas and corn.Wipe out the skillet and return to the heat. Melt 2 Tablespoons of the butter in the pan, then add the onions. Cook until soft, about 5 to 7 minutes.
5. Add the rest of the butter (5 tablespoons) and toss until melted. Stir in the flour, celery seed, salt and pepper. Slowly mix in the chicken broth (or stock) and milk. Simmer over medium heat, stirring frequently, until thickened to a sauce. Season with more salt and pepper, to taste.
6. Pour into the casserole dish, over the chicken and vegetables. Lightly toss to combine.
7. Bake in the preheated oven for 20 minutes (if the chicken was frozen, bake for 25-30 minutes). Meanwhile, prepare the biscuit topping.In a large bowl, combine the Bisquick, garlic powder and cheese. Stir in the milk until just combined.
8. Remove the casserole dish from the oven. Drop 12 large scoops of the biscuit dough onto the top of the hot chicken mixture.
9. Bake for 10 minutes.In a small bowl, mix together the butter, parsley and garlic salt.
10. Remove the pan from the oven and brush the butter mixture over the biscuits. Return to the oven and bake an additional 5 minutes, or until golden brown.Allow the pot pie to rest for 10 minutes out of the oven before serving.
Nutrition Information:
covered percent of daily need
