Cheddar Bay Biscuit Chicken Pot Pie

It’s no secret in our house that comfort food reigns supreme, especially when the weather starts to turn a bit chilly. And while I love a classic chicken pot pie, sometimes I crave something just a little bit…extra. That’s when I stumbled upon the idea of topping a creamy, savory chicken pot pie with those iconic Cheddar Bay Biscuits. Let me tell you, it was a game-changer. The flaky, buttery, cheesy biscuits elevated the entire dish to a whole new level of deliciousness. My family devoured it, and even my picky eaters were asking for seconds. The combination of the rich pot pie filling and the perfectly seasoned biscuits is simply irresistible. If you’re looking for a comforting meal that’s sure to impress and warm you from the inside out, you absolutely have to try this Cheddar Bay Biscuit Chicken Pot Pie. It’s easier than you might think, and the flavor payoff is immense. Trust me, once you taste this, you’ll be making it again and again!

Ingredients

• For the Chicken Pot Pie Filling:
  • Chicken Breasts: 2 lbs, boneless, skinless, providing the hearty protein base of the pot pie.
  • Butter: ½ cup (1 stick), unsalted, for sautéing vegetables and creating a rich roux.
  • Onion: 1 large, diced, adding a foundational savory flavor to the filling.
  • Carrots: 2 cups, diced, contributing sweetness and texture to the vegetable mix.
  • Celery: 2 cups, diced, providing an aromatic and slightly peppery note.
  • Garlic: 4 cloves, minced, enhancing the savory depth of the filling.
  • All-Purpose Flour: ½ cup, for thickening the sauce and creating a creamy consistency.
  • Chicken Broth: 4 cups, low sodium, forming the liquid base of the pot pie sauce.
  • Heavy Cream: 1 cup, adding richness and luxurious creaminess to the sauce.
  • Frozen Peas: 1 cup, adding a pop of sweetness, color, and classic pot pie flavor.
  • Frozen Corn: 1 cup, contributing sweetness and a satisfying texture to the filling.
  • Dried Thyme: 1 teaspoon, providing an earthy and slightly minty aromatic depth.
  • Dried Rosemary: ½ teaspoon, adding a piney and robust herbal note.
  • Salt: 1 ½ teaspoons, or to taste, enhancing all the flavors in the filling.
  • Black Pepper: 1 teaspoon, freshly ground, adding a touch of spice and depth.
  • Bay Leaf: 1, adding a subtle, tea-like flavor that infuses the sauce during simmering.
  • Fresh Parsley: ¼ cup, chopped, for a fresh, herbaceous garnish at the end.
• For the Cheddar Bay Biscuits:
  • All-Purpose Flour: 2 cups, the base for the biscuit structure.
  • Baking Powder: 4 teaspoons, the leavening agent for light and fluffy biscuits.
  • Garlic Powder: 1 teaspoon, adding savory garlic flavor to the biscuits.
  • Salt: ½ teaspoon, enhancing the flavors of the biscuits.
  • Sugar: 1 tablespoon, providing a touch of sweetness and aiding in browning.
  • Cold Butter: ½ cup (1 stick), unsalted, cut into cubes, essential for flaky biscuits.
  • Buttermilk: ¾ cup, cold, adding tanginess and moisture to the biscuits.
  • Cheddar Cheese: 1 cup, shredded, sharp cheddar preferred, for cheesy flavor and texture.
  • Melted Butter: ¼ cup, unsalted, for brushing on top of the baked biscuits for extra richness and shine.
  • Garlic Powder: 1 teaspoon, for mixing into the melted butter for that signature Cheddar Bay flavor.
  • Dried Parsley: 1 teaspoon, for mixing into the melted butter, adding a visual appeal and a hint of fresh herb flavor.

Instructions

1. Prepare the Chicken: Begin by cooking the chicken. You can poach it, bake it, or even use rotisserie chicken for convenience. If poaching, place the chicken breasts in a pot, cover with water, and bring to a simmer. Cook until the chicken is cooked through, about 15-20 minutes. Once cooked, shred or dice the chicken into bite-sized pieces and set aside. If baking, preheat your oven to 375°F (190°C). Place the chicken breasts on a baking sheet and bake for 20-25 minutes, or until cooked through. Shred or dice and set aside. If using rotisserie chicken, simply shred or dice the meat and set aside.
2. Sauté the Vegetables: In a large, oven-safe pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté the vegetables until they begin to soften, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
3. Create the Roux and Sauce: Sprinkle the all-purpose flour over the sautéed vegetables and butter. Cook, stirring constantly, for 1-2 minutes to create a roux. This step is crucial for thickening the sauce. Gradually whisk in the chicken broth, ensuring there are no lumps. Continue whisking until the sauce starts to thicken slightly. Stir in the heavy cream, dried thyme, dried rosemary, salt, pepper, and bay leaf. Bring the mixture to a gentle simmer, stirring occasionally.
4. Simmer and Thicken the Filling: Reduce the heat to low and let the pot pie filling simmer for 10-15 minutes, or until the sauce has thickened to your desired consistency. Stir in the shredded or diced cooked chicken, frozen peas, and frozen corn. Cook for another 5 minutes, or until the vegetables are heated through. Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. Stir in the chopped fresh parsley.
5. Prepare the Cheddar Bay Biscuit Dough: While the pot pie filling is simmering, preheat your oven to 400°F (200°C). In a large bowl, whisk together the all-purpose flour, baking powder, garlic powder, salt, and sugar. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gently stir in the shredded cheddar cheese. Add the cold buttermilk and stir just until the dough comes together. Do not overmix. The dough will be slightly sticky.
6. Assemble and Bake the Pot Pie: Drop spoonfuls of the Cheddar Bay Biscuit dough evenly over the hot chicken pot pie filling in the pot or Dutch oven. You can make them rustic and uneven or try to shape them roughly into rounds.
7. Bake Until Golden Brown: Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the pot pie filling is bubbly around the edges.
8. Prepare the Biscuit Topping: While the pot pie is baking, prepare the signature Cheddar Bay Biscuit topping. In a small bowl, melt the ¼ cup of butter. Stir in the garlic powder and dried parsley.
9. Brush and Serve: Once the pot pie is out of the oven, brush the melted garlic-parsley butter generously over the hot biscuits. Let it sit for a few minutes to allow the butter to soak in. Serve hot and enjoy the comforting and flavorful Cheddar Bay Biscuit Chicken Pot Pie!

Nutrition Facts (per serving, estimated)

• Servings: 8
• Calories: 650 kcal
• Fat: 40g

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

Preparation Time

• Prep Time: 45 minutes (includes chopping vegetables, cooking chicken, and making dough)
• Cook Time: 45 minutes (includes simmering filling and baking pot pie)
• Total Time: 1 hour 30 minutes (from start to finish, ready to serve)
• Description: This recipe involves active preparation including chopping vegetables, cooking the chicken, and making both the pot pie filling and the cheddar bay biscuit dough from scratch. The cooking time includes simmering the filling to develop flavors and baking the assembled pot pie until golden brown and bubbly. While it requires a bit of time, the comforting and delicious result is well worth the effort.

How to Serve

• Classic Comfort: Serve the Cheddar Bay Biscuit Chicken Pot Pie hot, straight from the oven, as a complete and satisfying meal on its own. It’s hearty and filling, perfect for a cozy dinner.
• Side Salad: Pair it with a light and refreshing side salad. A simple green salad with a vinaigrette dressing can cut through the richness of the pot pie and provide a balanced meal. Consider a salad with mixed greens, cherry tomatoes, cucumbers, and a lemon-herb vinaigrette.
• Steamed Vegetables: Offer a side of steamed green vegetables like broccoli, asparagus, or green beans. These add a healthy element and a contrasting texture to the creamy pot pie.
• Cranberry Sauce: A dollop of cranberry sauce, especially during the fall and winter months, can provide a sweet and tart counterpoint to the savory pot pie.
• Mashed Potatoes (for extra indulgence): If you’re feeling extra indulgent, a small scoop of creamy mashed potatoes can be served alongside. This makes for an incredibly rich and comforting meal, perfect for special occasions or very cold evenings.
• Warm Bread (optional): While the biscuits are the topping, if you have bread lovers, a side of warm crusty bread or dinner rolls can be offered to soak up any extra delicious pot pie sauce.
• Wine Pairing: For a sophisticated touch, pair the pot pie with a light-bodied white wine like Pinot Grigio or Sauvignon Blanc, or a medium-bodied Chardonnay. The acidity in these wines will complement the richness of the dish.
• Garnish: Garnish each serving with a sprinkle of fresh parsley or thyme for visual appeal and a fresh herbal aroma.

Additional Tips for the Best Cheddar Bay Biscuit Chicken Pot Pie

1. Make-Ahead Filling: Prepare the chicken pot pie filling a day ahead of time. Store it in the refrigerator overnight. This can actually enhance the flavors as they meld together. On the day of serving, simply make the biscuit dough and assemble and bake the pot pie.
2. Use Cold Ingredients for Biscuits: Ensure your butter and buttermilk are very cold when making the biscuit dough. Cold butter is key to creating flaky biscuits. Work quickly and handle the dough as little as possible to keep the butter cold.
3. Don’t Overmix the Biscuit Dough: Overmixing the biscuit dough will develop the gluten and result in tough biscuits. Mix just until the ingredients are combined and the dough comes together. It’s okay if it’s a little shaggy.
4. Customize Your Vegetables: Feel free to customize the vegetables in the pot pie filling based on your preferences and what you have on hand. Mushrooms, potatoes, peas, green beans, and pearl onions are all great additions. You can use fresh or frozen vegetables.
5. Spice it Up: For a bit of a kick, add a pinch of red pepper flakes to the pot pie filling or a dash of hot sauce. You can also use pepper jack cheese in the biscuits for a spicy cheesy flavor.
6. Herb Variations: Experiment with different herbs in both the pot pie filling and the biscuits. Fresh thyme, sage, or chives would be delicious additions. You can also use Italian seasoning blend in the filling for a different flavor profile.
7. Freezing Instructions: Cheddar Bay Biscuit Chicken Pot Pie can be frozen before baking. Assemble the pot pie in a freezer-safe dish, cover tightly with plastic wrap and then foil, and freeze for up to 2-3 months. To bake from frozen, thaw overnight in the refrigerator, or bake directly from frozen at 350°F (175°C), covered with foil for the first hour, then uncovered until biscuits are golden and filling is bubbly, adding about 30-45 minutes to the baking time.
8. Biscuit Shapes: Instead of dropping spoonfuls of biscuit dough, you can gently pat the dough out to about ¾ inch thickness and cut out biscuit rounds using a biscuit cutter or a knife. This will give a more uniform and classic biscuit appearance.

FAQ – Frequently Asked Questions about Cheddar Bay Biscuit Chicken Pot Pie

Q1: Can I use pre-made pie crust instead of Cheddar Bay Biscuits?
A: While you certainly could use a pre-made pie crust, you would be missing out on the signature flavor and texture of the Cheddar Bay Biscuits that truly elevate this pot pie. The cheesy, garlicky biscuits are a key component of this recipe and add a unique and delicious twist to traditional pot pie.

Q2: Can I make this recipe vegetarian?
A: Yes, you can easily adapt this recipe to be vegetarian. Substitute the chicken with hearty vegetables like roasted butternut squash, sweet potatoes, or extra mushrooms. You can also use vegetable broth instead of chicken broth. For a vegan version, ensure you use plant-based butter, plant-based cream, and a vegan cheese alternative in the biscuits.

Q3: What if I don’t have buttermilk? Can I use a substitute?
A: Buttermilk adds a lovely tang and tenderness to the biscuits, but if you don’t have it, you can make a quick substitute. For every ¾ cup of buttermilk, use ¾ cup of milk and add 2 ¼ teaspoons of lemon juice or white vinegar. Stir and let it sit for 5 minutes before using.

Q4: Can I use rotisserie chicken to save time?
A: Absolutely! Using rotisserie chicken is a fantastic time-saving shortcut. Simply shred or dice the rotisserie chicken meat and add it to the pot pie filling. This will significantly reduce the preparation time, especially if you are short on time during the week.

Q5: How do I prevent the biscuit topping from getting soggy?
A: To prevent soggy biscuits, ensure the pot pie filling is hot when you top it with the biscuit dough. Also, do not cover the pot pie while it’s baking, as this will trap steam and make the biscuits soggy. Bake until the biscuits are golden brown and cooked through, which helps them crisp up nicely.

Q6: Can I add cheese to the pot pie filling itself?
A: Yes, adding cheese to the pot pie filling can add extra flavor and creaminess. Consider adding about ½ cup of shredded cheddar cheese, Gruyère, or Monterey Jack cheese to the filling during the last few minutes of simmering. This will create a wonderfully cheesy pot pie.

Q7: How long does Cheddar Bay Biscuit Chicken Pot Pie last in the refrigerator?
A: Leftover Cheddar Bay Biscuit Chicken Pot Pie can be stored in the refrigerator for up to 3-4 days. Make sure to store it in an airtight container. Reheat it in the oven at 350°F (175°C) until heated through, or in the microwave for quicker reheating. Note that the biscuits may lose some of their crispness upon reheating.

Q8: Can I make individual pot pies instead of one large pot pie?
A: Yes, this recipe can easily be adapted to make individual pot pies. Divide the pot pie filling among individual oven-safe ramekins or dishes. Top each with a smaller portion of the Cheddar Bay Biscuit dough and bake as directed, but reduce the baking time slightly, checking for doneness after about 15-20 minutes. Individual pot pies are great for portion control and presentation.

Print