Indulge in a delightful twist on a classic dish with our Cheddar Bay Biscuit Chicken Pot Pie. Imagine tender chicken and vegetables enveloped in a rich, savory gravy, all topped with buttery, cheesy biscuits inspired by the beloved Cheddar Bay Biscuit. This recipe is sure to become a family favorite, bringing warmth and satisfaction to your table. Get ready to impress your loved ones with this comforting, delicious meal!
Ingredients
– 1 lb chicken breast, diced
– 1 cup carrots, chopped
– 1 cup peas
– 1 cup celery, chopped
– 1/2 cup onion, diced
– 3 cups chicken broth
– 1/2 cup heavy cream
– 1 tsp garlic powder
– Salt and pepper to taste
– 1 package Cheddar Bay Biscuit mix
Servings and Cooking Time
This recipe yields 4 servings. Preparation time is approximately 20 minutes, with a cooking time of about 30 minutes.
Nutritional Value
Each serving (1 pie) contains approximately 450 calories, 25g protein, 30g carbohydrates, and 25g fat. This is based on one serving size for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 400°F (200°C).
2. In a large pot, sauté diced onions, celery, and carrots until tender.
3. Add the diced chicken and cook until browned.
4. Stir in peas, garlic powder, salt, and pepper.
5. Pour in the chicken broth and bring to a simmer.
6. Add heavy cream and stir until combined.
7. Transfer the mixture into individual baking dishes.
8. Prepare the Cheddar Bay Biscuit mix according to package instructions.
9. Spoon biscuit dough on top of the chicken mixture.
10. Bake for 20-25 minutes until biscuits are golden brown.
Alternative Ingredients
You can substitute the chicken with turkey or rotisserie chicken for a quicker option. For a vegetarian version, try using mushrooms and additional vegetables instead of chicken.
Serving and Pairings
This Cheddar Bay Biscuit Chicken Pot Pie pairs wonderfully with a fresh green salad or steamed vegetables. A light white wine or sparkling water complements the dish perfectly.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through. This dish can be frozen before baking for up to 2 months.
Cooking Mistakes
– Don’t skip the sautéing step; it builds flavor.
– Avoid overcooking the chicken to prevent dryness.
– Ensure the biscuit dough is not too runny.
– Don’t overcrowd the baking dish; allow space for biscuits to rise.
– Use a thermometer to check chicken doneness.
Helpful Tips
– Use fresh herbs for added flavor.
– Experiment with your favorite vegetables.
– Make the filling ahead of time for quicker assembly.
– Adjust the seasoning to your taste.
– Ensure biscuits are evenly spread for even baking.
FAQs
Can I use frozen vegetables?
Yes, frozen vegetables can be used; just thaw and drain them before adding to the filling.
Can I make this recipe gluten-free?
Absolutely! Use gluten-free biscuit mix and ensure all other ingredients are gluten-free.
How can I make it spicier?
Add diced jalapeños or crushed red pepper flakes to the filling for an extra kick.
What can I substitute for heavy cream?
You can use half-and-half or a dairy-free alternative like coconut cream for a lighter option.
Can I prepare this ahead of time?
Yes, you can prepare the filling and refrigerate it overnight, adding the biscuits just before baking.
Conclusion
This Cheddar Bay Biscuit Chicken Pot Pie recipe combines the comforting flavors of a classic pot pie with the beloved taste of cheesy biscuits. Perfect for family gatherings or a cozy night in, it’s a dish that will warm your heart and satisfy your cravings. Enjoy every bite!
Cheddar Bay Biscuit Chicken Pot Pie
Ingredients
- 1 lb chicken breast diced
- 1 cup carrots chopped
- 1 cup peas
- 1 cup celery chopped
- 1/2 cup onion diced
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 package Cheddar Bay Biscuit mix
Instructions
- Preheat your oven to 400°F (200°C).
- In a large pot, sauté diced onions, celery, and carrots until tender.
- Add the diced chicken and cook until browned.
- Stir in peas, garlic powder, salt, and pepper.
- Pour in the chicken broth and bring to a simmer.
- Add heavy cream and stir until combined.
- Transfer the mixture into individual baking dishes.
- Prepare the Cheddar Bay Biscuit mix according to package instructions.
- Spoon biscuit dough on top of the chicken mixture.
- Bake for 20-25 minutes until biscuits are golden brown.
