Cheddar Bay Chicken Pot Pie

Serves 1
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Directions

  1. 1Preheat oven to 375˚F.
  2. 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.
  3. 3Heat a large skillet over medium heat.
  4. 4Add the celery, carrots, onion, and 3 tablespoons of butter to the skillet.
  5. 5Cook, stirring occasionally, for 4-5 minutes or until the vegetables start to soften.
  6. 6Sprinkle flour and poultry seasoning over the vegetables and stir, cooking for about 60-90 seconds.
  7. 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.
  8. 8Stir in the shredded chicken.
  9. 9Drop the biscuit mix in heaping spoonfuls over the top of the chicken pot pie.
  10. 10Bake for 14-18 minutes or until the edges are bubbling and the biscuits are cooked through.
  11. 11Mix up the garlic butter sauce from the biscuit mix while the pot pie is cooking.
  12. 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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