Description
Indulge in the ultimate comfort food with our Cheddar Bay Biscuit Chicken Pot Pie recipe. Learn how to create a delicious twist on a classic dish today!
Ingredients
- 1/2 cup (120 ml) vegetable oil (divided)
- 4-5 cups (600-750 g) pre-cooked, shredded beef
- 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 or 300 g) cream of chicken soup
- 2 cups (480 ml) whole milk
- 1 box (11 ounces or 310 g) Biscuits Mix reserve the seasoning packet
- 1/4-1/2 cup (30-60 g) freshly shredded cheddar cheese
Instructions
- Begin by setting your oven to 350 degrees to preheat.
- Drizzle enough vegetable oil into a casserole dish to cover its base, saving about a quarter for later use.
- Layer the shredded beef evenly over the oil in the dish.
- Scatter the frozen peas and carrots over the beef.
- Combine all the spices in a small bowl, then distribute them over the top without mixing.
- In a separate bowl, blend the chicken broth with the cream of chicken soup until smooth, then pour this mixture over the beef and vegetables.
- In another bowl, combine the milk, biscuit mix, and half of the seasoning packet, stirring until smooth and free of lumps. Spread this mixture evenly on top.
- Add cheddar cheese to your liking over the top layer.
- Bake in the oven for 55 minutes, or until the surface turns golden brown.
- Melt the remaining vegetable oil and mix in the leftover biscuit mix seasonings.
- Brush this mixture over the top of the baked dish.
- Serve and savor!
Notes
- Consider using homemade beef broth for a richer flavor.
- Add corn or green beans for extra texture and flavor.
- Try mozzarella or pepper jack cheese for a unique twist.
