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Cheddar Bay Chicken Pot Pie

A comforting and hearty pot pie filled with tender chicken, vegetables, and a creamy sauce, topped with fluffy cheddar-infused biscuits.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups cooked chicken Juicy and tender, the chicken is the star of this meal.
  • 1 cup diced yellow onion Aromatic and slightly sweet, adds depth to the filling.
  • 1 cup diced carrots Adds crunch and natural sweetness.
  • 2 stalks diced celery Contributes crunch and brightness.
  • 1 teaspoon olive oil Used for sautéing.
  • 1/2 cup butter Enhances flavor and richness.
  • 1/2 cup all-purpose flour Serves as a thickener for the filling.
  • 1/4 cup heavy whipping cream Transforms the filling into a velvety sauce.
  • 1 cup sweet peas Adds sweetness and nutritional value.
  • 2 cups chicken broth A flavorful base for the filling.
  • 1 box Cheddar Bay biscuit mix Shortcut for fluffy biscuits.
  • 3/4 cup shredded cheddar cheese Adds gooey deliciousness.
  • 1 teaspoon chicken bouillon powder Intensifies chicken flavor.
  • to taste salt and black pepper Essential seasonings.

Method
 

Preparation
  1. In a large skillet set to medium heat, melt the butter along with olive oil. Once it’s bubbly, add the diced carrots, onions, and celery. Cook for 7-8 minutes until they soften and become fragrant.
  2. Stir in the flour and allow it to cook with the vegetables for about 3-4 minutes, stirring occasionally to prevent burning. This will create your roux.
  3. Gradually whisk in the chicken broth, followed by the chicken bouillon powder and sweet peas. Bring the mixture to a gentle simmer, stirring to combine.
  4. Once simmering, add the cooked chicken and heavy whipping cream. Mix well and season with salt and black pepper to taste. Allow it to cook for a few more minutes until it thickens slightly.
Baking
  1. Follow the package instructions for the Cheddar Bay biscuit mix. Once ready, drop spoonfuls of the biscuit dough over the pot pie filling, ensuring it’s evenly distributed.
  2. Preheat your oven to 425°F (220°C) and place the skillet in. Bake for approximately 20 minutes or until the biscuits are golden brown and cooked through.
Serving
  1. Once baked, allow it to cool slightly before serving. Enjoy your homemade Cheddar Bay Chicken Pot Pie hot out of the oven.

Notes

Use leftover chicken for quicker prep. Customize your veggies and season well with herbs like thyme. This dish pairs well with a crisp green salad or roasted vegetables.