Easy Cheddar Bay Biscuit Chicken Pot Pie Recipe
An Easy Cheddar Bay Biscuit Chicken Pot Pie Recipe that combines comforting chicken pot pie with delicious cheddar bay biscuits, perfect for busy weeknights or gatherings.
Equipment
- 9x13 Baking Dish
- Mixing Bowls
Ingredients
- 1 box Red Lobster Cheddar Bay Biscuit Mix
- 1 can cream of chicken soup 10.5 oz.
- 4-5 cups shredded cooked chicken
- 1 stick salted butter
- 1 bag frozen mixed vegetables
- 2 cups chicken broth/stock
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon salt
- 2 cups whole milk
- 1 teaspoon pepper
- 1 teaspoon poultry seasoning
Instructions
- Preheat the oven to 350 degrees.
- Place the entire stick of butter in the baking dish (casserole dish) and place into the oven while it's preheating in order to melt the butter.
- Mix the milk, Cheddar Bay Biscuit baking mix, salt, pepper, and the garlic seasoning packet in a large bowl.
- Layer the cooked, shredded chicken on top of the melted butter in the baking dish.
- Layer the mixed vegetables right on top of the chicken layer.
- Pour ½ of the milk and biscuit mixture on top of the mixed vegetables.
- Sprinkle 1 cup of shredded cheddar cheese on top of the milk and biscuit layer.
- In a separate mixing bowl, add the cream of chicken soup, chicken broth, and poultry seasoning and mix well.
- Pour the chicken soup mixture on top of the shredded cheese layer.
- Pour the other half of the milk and biscuit mixture on top.
- Bake the chicken pot pie for 45 minutes or until the tops of the biscuits are golden brown. Let it sit for 8-10 minutes before serving.
Notes
Enjoy with your favorite sides! (Look below for some good ideas)
Nutrition
Serving: 1servingCalories: 670kcalCarbohydrates: 46gProtein: 42gFat: 40g
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