Cheddar Bay Chicken Pot Pie (Print Format)
Tender chicken and veggies baked beneath cheesy biscuits for a comforting meal everyone will love.
# Ingredients:
→ Filling
01 -
1 can cream of chicken soup
02 -
1 cup sour cream
03 -
3/4 cup milk
04 -
1 tsp garlic powder
05 -
1 tsp onion powder
06 -
1 tsp black pepper
07 -
1 tsp Herbs de Provence or 1/2 tsp poultry seasoning
08 -
4 cups cooked, shredded chicken
09 -
1 10 oz bag of frozen mixed vegetables, thawed
→ Biscuit Topping
10 -
11.36 oz box of Red Lobster Cheddar Bay Biscuit Mix
11 -
3/4 cup cold water
12 -
1/2 cup shredded sharp cheddar cheese
13 -
4 tbsp melted butter
# Steps:
01 -
Preheat the oven to 425°F.
02 -
In a large bowl, combine the cream of chicken soup, sour cream, and milk. Mix in garlic powder, onion powder, black pepper, and Herbs de Provence or poultry seasoning. Stir in the cooked shredded chicken and thawed mixed vegetables until evenly combined.
03 -
Spread the chicken mixture into a greased 9x13 inch baking dish. Bake in the preheated oven for 15 minutes to heat the filling and meld the flavors.
04 -
While the filling is baking, prepare the cheddar bay biscuit mix according to package instructions by mixing it with 3/4 cup water and 1/2 cup shredded sharp cheddar cheese.
05 -
Spread the prepared biscuit dough evenly over the partially baked filling. Return the dish to the oven and bake for an additional 15-18 minutes, or until the biscuit topping is golden brown and fully cooked.
06 -
Mix the melted butter with the seasoning packet from the biscuit mix. Brush the mixture over the baked biscuit topping. Sprinkle with dried parsley for garnish, serve hot, and enjoy.
# Tips:
01 -
You can make the chicken filling ahead of time and refrigerate for up to 2 days or freeze the assembled dish for up to 2-3 months before baking.
02 -
For freezing, bake directly from frozen for 45-60 minutes at 425°F. Cover with foil for the first half of baking to prevent over-browning.