Why Make This Recipe
Cheddar Bay Chicken Pot Pie is a delicious and comforting dish perfect for any meal. It combines tender chicken, mixed vegetables, and a creamy sauce, all topped with the famous Cheddar Bay Biscuit mix. This recipe is not only simple to make but also a crowd-pleaser. It’s a great way to use leftover chicken, and the flavors are truly delightful. If you’re looking for a hearty meal that brings warmth and happiness, this pot pie is the one to try!
How to Make Cheddar Bay Chicken Pot Pie
Ingredients:
- 4 cups cooked chopped chicken
- 1 (10-oz) package frozen mixed vegetables, (thawed)
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- 1 cup sour cream
- ¾ cup milk
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp seasoned salt (or to taste)
- ¼ tsp black pepper (or to taste)
- ¼ tsp paprika
- 1 (11.36-oz) package Red Lobster Cheddar Bay Biscuit mix
- ¾ cup water
- ½ cup shredded cheddar cheese
- ¼ cup butter (melted)
Directions:
- Preheat your oven to 425ºF. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl, whisk together the cream of chicken soup, sour cream, milk, onion powder, garlic powder, and paprika. Season with seasoned salt and black pepper to taste.
- Add the cooked chicken and mixed vegetables to the bowl and stir to combine everything well.
- Pour the chicken mixture into the prepared baking dish and bake for 15 minutes.
- In a medium bowl, prepare the Cheddar Bay Biscuit Mix by combining the biscuit mix, water, and shredded cheddar cheese.
- After 15 minutes, remove the baking dish from the oven. Using a small cookie scoop, top the casserole with the biscuit dough. Use an offset spatula to spread the dough over the casserole evenly.
- Return the dish to the oven and bake for another 15 to 18 minutes, until the biscuits are golden brown.
- In a small bowl, combine the melted butter and the garlic seasoning packet from the biscuit mix. Brush the garlic butter over the biscuits once they are done.
How to Serve Cheddar Bay Chicken Pot Pie
Serve the Cheddar Bay Chicken Pot Pie hot right out of the oven. You can enjoy it with a simple side salad or some extra biscuits. This dish makes a great family dinner and is sure to please everyone at the table!
How to Store Cheddar Bay Chicken Pot Pie
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. You can reheat it in the oven at 350ºF or in the microwave until warmed through.
Tips to Make Cheddar Bay Chicken Pot Pie
- Feel free to use rotisserie chicken for a quicker option.
- Adjust the seasonings based on your taste preferences.
- Add your favorite herbs like parsley or thyme for extra flavor.
Variation
You can easily make this dish healthier by using low-fat sour cream and low-sodium cream of chicken soup. You can also add different vegetables like broccoli or corn, depending on what you have on hand.
FAQs
1. Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables; just make sure they are cooked before adding them to the dish.
2. How long does it take to cook from scratch?
From start to finish, it takes about 50-60 minutes to cook this recipe.
3. Can I freeze Cheddar Bay Chicken Pot Pie?
Yes, you can freeze it. Just make sure to wrap it well in plastic wrap or foil before placing it in the freezer. Thaw overnight in the fridge before reheating.
Cheddar Bay Chicken Pot Pie
Ingredients
For the filling
- 4 cups cooked chopped chicken Can use rotisserie chicken for convenience.
- 1 package frozen mixed vegetables, (thawed) 10-oz package, can substitute with fresh vegetables.
- 1 can Unsalted Cream of Chicken Soup 10.5-oz can.
- 1 cup sour cream Can substitute with low-fat sour cream for a healthier option.
- ¾ cup milk
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp seasoned salt Or to taste.
- ¼ tsp black pepper Or to taste.
- ¼ tsp paprika
For the topping
- 1 package Red Lobster Cheddar Bay Biscuit mix 11.36-oz package.
- ¾ cup water
- ½ cup shredded cheddar cheese
- ¼ cup butter Melted.
Instructions
Preparation
- Preheat your oven to 425ºF. Spray a 9x13-inch baking dish with nonstick cooking spray.
- In a large bowl, whisk together the cream of chicken soup, sour cream, milk, onion powder, garlic powder, and paprika. Season with seasoned salt and black pepper to taste.
- Add the cooked chicken and mixed vegetables to the bowl and stir to combine everything well.
Baking
- Pour the chicken mixture into the prepared baking dish and bake for 15 minutes.
- In a medium bowl, prepare the Cheddar Bay Biscuit Mix by combining the biscuit mix, water, and shredded cheddar cheese.
- After 15 minutes, remove the baking dish from the oven. Using a small cookie scoop, top the casserole with the biscuit dough. Use an offset spatula to spread the dough over the casserole evenly.
- Return the dish to the oven and bake for another 15 to 18 minutes, until the biscuits are golden brown.
- In a small bowl, combine the melted butter and the garlic seasoning packet from the biscuit mix. Brush the garlic butter over the biscuits once they are done.