Description
This Cheddar Bay Biscuit Chicken Pot Pie offers rich, creamy flavors elevated by fluffy biscuits, making it perfect for comfort food lovers or family gatherings.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk or half-and-half
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon thyme, fresh or dried
- 2 cups cooked chicken, shredded or cubed
- 1 cup frozen peas
- 1 cup corn
- 1 unbaked prepared Red Lobster biscuit recipe
Instructions
- Preheat oven to 400°F; grease a baking dish.
- Melt butter and olive oil in a skillet over medium heat; sauté onion, carrots, and celery until softened (5-7 mins).
- Add minced garlic; cook for an additional 30 seconds.
- Sprinkle flour over vegetables; stir and cook for 1 minute.
- Whisk in chicken broth and milk until thickened and creamy.
- Season with salt, pepper, and thyme; fold in chicken, peas, and corn.
- Pour filling into the prepared dish; drop biscuit dough on top evenly.
- Bake for 25-30 minutes until biscuits are golden brown.
- Let rest for 10 minutes before serving.
Notes
Allow the roux to cook properly to avoid a gritty texture.
Brush biscuits with seasoned butter for added flavor.
Use leftovers creatively in soups or salads.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 5g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg