Cheddar Bay Chicken Pot Pie
Serves 1
Directions
- 1Preheat oven to 375˚F.
- 2Prepare the biscuit topping by combining the cheddar bay biscuit mix with milk and cheese, and stir just until there are no more dry spots. Set the seasoning packet aside.
- 3Heat a large skillet over medium heat.
- 4Add the celery, carrots, onion, and 3 tablespoons of butter to the skillet.
- 5Cook, stirring occasionally, for 4-5 minutes or until the vegetables start to soften.
- 6Sprinkle flour and poultry seasoning over the vegetables and stir, cooking for about 60-90 seconds.
- 7Stir in the chicken broth and heavy cream and bring to a simmer. Simmer for 2-3 minutes, or until the mixture thickens enough to coat the back of a spoon.
- 8Stir in the shredded chicken.
- 9Drop the biscuit mix in heaping spoonfuls over the top of the chicken pot pie.
- 10Bake for 14-18 minutes or until the edges are bubbling and the biscuits are cooked through.
- 11Mix up the garlic butter sauce from the biscuit mix while the pot pie is cooking.
- 12Once cooked, brush the garlic butter sauce right over the top of the biscuits.
Ingredients
- 4 cups shredded chicken
- 2 cups celery chopped
- 2 cups carrots chopped
- 1 yellow onion chopped
- 3 tablespoons butter
- 0.25 cup flour
- 2 teaspoons poultry seasoning
- 2 cups chicken broth
- 1 cup heavy cream
- 1 box Cheddar Bay Biscuit Mix
- 0.75 cup milk
- 0.5 cup shredded sharp cheddar cheese
- 0.25 cup melted butter
Equipment
large skilletbowlbrushoven
Tips
- You can chop the carrots, celery, and onion yourself or buy them pre-chopped at the grocery store.
- You can shred the chicken yourself or use a rotisserie chicken.
- If your skillet is not oven-safe, transfer the chicken pot pie filling to a casserole dish before adding the biscuits.
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