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Cheddar Bay Biscuit Chicken Pot Pie

Cheddar Bay Biscuit Chicken Pot Pie

This Cheddar Bay Biscuit Chicken Pot Pie is a cozy one pot dinner loaded with tender chicken, vegetables and creamy pot pie filling, then topped with cheesy Cheddar Bay biscuits. It is the perfect comforting weeknight dinner for fall.
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Servings: 6
Course: Dinner
Cuisine: American
Ingredients Directions

Ingredients
  

  • 2 tbsp butter
  • 1 onion chopped
  • 3 carrots chopped
  • 2 celery stalks chopped
  • 2 chicken breasts cut into chunks
  • 2 tbsp flour
  • 1 tbsp minced garlic
  • 2 cups chicken broth
  • 1 tbsp chicken bouillon
  • ½ cup heavy cream divided
  • 8.5 oz can peas drained
  • 2 Yukon Gold potatoes peeled and diced
Seasonings:
  • Onion powder
  • Garlic powder
  • Celery salt
  • Pepper
  • Poultry seasoning
Biscuit Topping:
  • 1 box Red Lobster Cheddar Bay Biscuit Mix
  • 1 cup cold water
  • ½ cup freshly grated cheddar cheese
Butter Topping:
  • 4 tbsp melted butter
  • Garlic seasoning packet from biscuits

Directions
 

  1. Melt butter in a large oven safe skillet. Add vegetables, season with onion powder, garlic powder, celery salt, pepper and poultry seasoning, and cook until softened.
  2. Add chicken, season with the same seasonings, and cook until cooked through. Add flour and garlic and cook for 2 minutes.
  3. Add chicken broth and bouillon. Stir in ¼ cup heavy cream, peas and potatoes. Cover and cook until the potatoes are tender.
  4. Stir in the remaining ¼ cup heavy cream.
  5. Prepare the biscuits according to package directions and mix in cheddar cheese. Use a cookie scoop to dollop biscuits over the top.
  6. Bake at 425°F for 15 minutes.
  7. Mix melted butter with the garlic seasoning packet and brush over the biscuits.