Easy Cheddar Bay Biscuit Chicken Pot Pie Recipe
This Easy Cheddar Bay Biscuit Chicken Pot Pie Recipe combines your favorite restaurant bread with classic comfort food, perfect for busy weeknights or Sunday dinners.
Equipment
- 9x13 Baking Dish
- mixing bowls
Ingredients
- 1 box Red Lobster Cheddar Bay Biscuit Mix
- 10.5 oz cream of chicken soup
- 4-5 cups shredded cooked chicken
- 1 stick salted butter
- 1 bag frozen mixed vegetables
- 2 cups chicken broth/stock
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon salt
- 2 cups whole milk
- 1 teaspoon pepper
- 1 teaspoon poultry seasoning
Instructions
- Preheat the oven to 350 degrees.
- Place the entire stick of butter in the baking dish and place into the oven while it's preheating in order to melt the butter.
- Mix the milk, Cheddar Bay Biscuit baking mix, salt, pepper, and the garlic seasoning packet in a large bowl.
- Layer the cooked, shredded chicken on top of the melted butter in the baking dish.
- Layer the mixed vegetables right on top of the chicken layer.
- Pour ½ of the milk and biscuit mixture on top of the mixed vegetables.
- Sprinkle 1 cup of shredded cheddar cheese on top of the milk and biscuit layer.
- In a separate mixing bowl, mix the cream of chicken soup, chicken broth, and the poultry seasoning well.
- Pour this chicken soup mixture on top of the shredded cheese layer.
- Pour the other half of the milk and biscuit mixture on top.
- Bake the chicken pot pie for 45 minutes or until the tops of the biscuits are golden brown. Let it sit for 8-10 minutes before serving.
- Enjoy with your favorite sides!
Notes
Caloric information: 670 calories per serving.
Nutrition
Serving: 1servingCalories: 670kcalCarbohydrates: 46gProtein: 42gFat: 40g
Tried this recipe?Let us know how it was!