Description
Cheddar Bay Biscuit Chicken Pot Pie brings together the cozy essence of comfort food with a gourmet flair. Imagine a golden, flaky biscuit crust that cradles tender chicken and colorful vegetables in a creamy, savory sauce. This dish is perfect for family dinners or gatherings with friends, promising to delight everyone at the table. With its rich flavors and satisfying textures, each bite will transport you back to cherished memories of home-cooked meals.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup chopped fresh carrots
- 1 cup frozen peas
- 1 cup frozen corn
- 1 can (10.5 oz) cream of chicken soup
- 1 package (7.5 oz) cheddar bay biscuit mix
- 2/3 cup whole milk
- 1 cup low-sodium chicken broth
- 2 tbsp unsalted butter
Instructions
- Preheat your oven to 400°F (200°C). Spray a baking dish with nonstick cooking spray.
- In a large skillet over medium heat, melt 2 tbsp of butter and cook diced chicken breasts seasoned with salt and pepper until fully cooked (about 7-10 minutes). Remove and set aside.
- In the same skillet, add chopped carrots and sauté for about 5 minutes. Stir in peas and corn until heated through.
- Add cream of chicken soup and chicken broth to the skillet, mixing well. Return the chicken to the skillet and combine everything.
- Prepare the cheddar bay biscuit mix according to package instructions using milk; stir gently until combined.
- Pour the chicken mixture into the prepared baking dish and spoon dollops of biscuit dough on top. Bake for 25-30 minutes until biscuits are golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg