Description
Indulge in a comforting Cheddar Bay Chicken Pot Pie recipe that will warm your soul. Learn how to make this delicious dish from scratch on our cooking website.
Ingredients
- 1 Box Biscuit Mix (283 g)
- 1 can cream of chicken soup (298 g)
- 4-5 cups (1080 ml) shredded cooked chicken
- 1 stick of butter (113 g)
- 1 bag of frozen mixed vegetables (340 g)
- 2 cups chicken broth/stock (480 ml)
- 1 cup shredded sharp cheddar cheese (113 g)
- 1 teaspoon (5 ml) salt
- 2 cups whole milk (480 ml)
- 1 teaspoon (5 ml) pepper
- 1 teaspoon (5 ml) poultry seasoning
Instructions
- Start by setting the oven temperature to 350 degrees Fahrenheit.
- Put the whole stick of butter into the casserole dish and place it in the oven as it heats up to melt the butter.
- In a large mixing bowl, combine the whole milk, biscuit mix, salt, and pepper.
- Spread the shredded cooked chicken evenly over the melted butter in the baking dish.
- Add the frozen mixed vegetables as the next layer on top of the chicken.
- Pour half of the milk and biscuit mixture over the layer of vegetables.
- Scatter the shredded sharp cheddar cheese over the milk and biscuit layer.
- In another bowl, mix together the cream of chicken soup, chicken broth, and poultry seasoning until well combined.
- Pour the chicken soup mixture over the layer of shredded cheese.
- Finally, add the remaining milk and biscuit mixture on top.
- Cook the chicken pot pie in the oven for 45 minutes, or until the biscuit tops turn golden brown. Once out of the oven, let it sit for 8-10 minutes before serving, even if it appears slightly wobbly.
- Serve and enjoy with your favorite side dishes!
Notes
- Evenly distribute the shredded cooked chicken and frozen mixed vegetables in the casserole dish for a well-balanced flavor in every bite.
- Consider using whole milk for a creamier texture in the milk and biscuit mixture.
- Enhance the taste by sprinkling extra shredded sharp cheddar cheese on top before baking.
