Cheddar Bay Biscuit Pot Pie

5 from 1 vote

Cheddar Bay Biscuit Pot Pie

My easy cheddar bay pot pie features chicken and vegetables in a flavorful creamy sauce topped with a cheesy garlic butter biscuit topping. This is ready in about a half hour and requires zero pastry skills!

Course Main Course

Cuisine American, Southern

Prep Time 10

Cook Time 15

Total Time 25

Servings People

Calories 612kcal

Author Krystle Smith

Ingredients

For the Pot Pie

4 Cups Shredded Chicken I used a Rotisserie Chicken
2 Cups Celery Diced
2 Cups Carrots Chopped
1 Onion Diced
3 Cloves Garlic
3 Tablespoons Butter
¼ Cup All Purpose Flour
2 Teaspoons Poultry Seasoning
1 Teaspoon Worcestershire Sauce
2 Teaspoons Better Than Bouillon Chicken Base PLUS 2 Cups Water or 2 Cups Chicken Broth
1 Cup Heavy Cream

For the Topping

1 Box Cheddar Bay Biscuit Mix Seasoning Packet Reserved
¾ Cup Whole Milk
½ Cup Sharp Cheddar Cheese Shredded
¼ Cup Butter Melted

Instructions

Preheat oven to 375˚F. Spray a 9x13 casserole dish with nonstick cooking spray.
In a large oven safe skillet melt butter. Add celery, carrots, and onions and cook for 4-5 minutes or until they begin to soften. Add garlic and cook 1 more minute.
Sprinkle with flour and poultry seasoning. Cook for 2-3 minutes.
Stir in the Better Than Bouillon (dissolved in water), Worcestershire sauce, and heavy cream. Simmer for 2-3 minutes or until thickened. Fold in chicken.
In a large bowl, combine biscuit mix, cheese, and milk. Do not overmix.
Drop the biscuit mix around a tablespoon at a time on top of the casserole. You can also transfer to a 9x13 casserole dish if your skillet is not oven safe. Bake for 15-18 minutes or until cooked through.
Melt butter in the microwave. Stir in the biscuit seasoning packet. Brush the top of the topping with the butter mixture.

Nutrition