Description
Discover how to make a delicious Cheddar Bay Biscuit Chicken Pot Pie with this easy recipe. Learn the steps to create a comforting meal for your family.
Ingredients
- 1/2 cup (120 ml) melted butter (from beef) (divided)
- 4-5 cups (1080 ml) pre-cooked, shredded chicken
- 10-12 ounces (280-340 g) frozen peas and carrots
- 3/4 tsp (4 ml) garlic powder
- 3/4 tsp (4 ml) onion powder
- 1/2 tsp (3 ml) pepper
- 1/2 tsp (3 ml) chili powder
- 2 cups (480 ml) chicken broth
- 1 can (10.5 ounces (298 g)) cream of chicken soup
- 2 cups (480 ml) whole milk
- 1 box (11 ounces (312 g)) Cheddar Bay Biscuits Mix reserve the seasoning packet
- 1/4-1/2 cup (120 ml) freshly shredded cheddar cheese
Instructions
- Start by setting your oven to 350°F to preheat.
- Coat the bottom of a casserole dish with part of the melted butter, keeping some aside for later.
- Spread the shredded chicken evenly over the butter layer.
- Evenly distribute the frozen peas and carrots on top of the chicken.
- Combine all the spices in a small bowl, then sprinkle them over the dish without stirring.
- In another bowl, whisk together the chicken broth and cream of chicken soup, then pour this mixture over the chicken and vegetables.
- In a separate bowl, combine the milk, biscuit mix, and half of the seasoning from the biscuit mix. Stir until smooth and pour it over the pot pie.
- Top with as much shredded cheese as you prefer.
- Bake in the oven for 55 minutes until the top becomes golden brown.
- Mix the remaining melted butter with the leftover seasoning from the biscuit mix.
- Brush this seasoned butter over the baked pot pie.
- Serve and enjoy!
Notes
- Consider enhancing the flavor by adding cooked bacon or diced ham to the chicken and vegetable mixture.
- Add cooked potatoes or mushrooms to the filling for a heartier dish.
- For a crispy topping, mix crushed crackers or breadcrumbs with shredded cheese before baking.
