Description
This Easy Cheddar Bay Biscuit Chicken Pot Pie combines tender shredded chicken, mixed vegetables, and creamy layers of cheddar biscuit batter and a savory chicken soup mixture, all baked together into a comforting, golden casserole. Utilizing Red Lobster’s Cheddar Bay Biscuit mix, this dish offers an irresistible twist on classic pot pie with cheesy biscuit topping and rich flavors perfect for a hearty family meal.
Ingredients
Scale
Cheddar Bay Biscuit Mix Layer
- 1 Box Red Lobster Cheddar Bay Biscuit Mix
- 2 cups whole milk
- 1 teaspoon salt
- 1 teaspoon pepper
- Garlic seasoning packet (included with biscuit mix)
Chicken and Veggie Layers
- 4-5 cups shredded cooked chicken
- 1 bag frozen mixed vegetables
- 1 stick salted butter
- 1 cup shredded sharp cheddar cheese
Soup Mixture
- 1 can cream of chicken soup (10.5 oz)
- 2 cups chicken broth or stock
- 1 teaspoon poultry seasoning
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature while you prepare your ingredients.
- Melt Butter: Place the entire stick of salted butter in your baking or casserole dish and put the dish in the oven while it preheats so the butter melts evenly.
- Prepare Biscuit Mix: In a large mixing bowl, combine the Red Lobster Cheddar Bay Biscuit Mix, whole milk, salt, pepper, and the included garlic seasoning packet. Stir until fully combined to make the biscuit batter.
- Layer Chicken: Remove the baking dish with melted butter carefully from the oven. Evenly spread the shredded cooked chicken over the melted butter, creating the base layer.
- Add Vegetables: Pour the frozen mixed vegetables evenly over the chicken layer, distributing them well for balanced flavor and texture.
- First Biscuit Layer: Pour half of the prepared biscuit batter over the mixed vegetables, spreading gently to cover the vegetables completely.
- Add Cheese: Sprinkle 1 cup of shredded sharp cheddar cheese evenly on top of the biscuit batter to create a rich and cheesy layer.
- Mix Soup Base: In a separate bowl, combine the cream of chicken soup, chicken broth, and poultry seasoning. Stir until smooth and well blended.
- Add Soup Mixture: Pour the soup mixture evenly over the shredded cheddar cheese layer to add creamy, savory moisture to the casserole.
- Top with Biscuit Batter: Pour the remaining half of the biscuit batter over the soup mixture, covering it gently but thoroughly.
- Bake: Place the baking dish in the preheated oven and bake for 45 minutes, or until the biscuit tops are golden brown and cooked through. The dish may have some jiggle when removed; this is normal.
- Rest: Let the pot pie rest for 8-10 minutes after baking. This helps the filling set and makes it easier to serve.
- Serve: Enjoy the pot pie warm, optionally paired with your favorite side dishes for a complete meal.
Notes
- Make sure to let the pot pie rest after baking to allow the filling to set perfectly.
- This recipe makes 6 hearty servings.
- For a milder biscuit flavor, reduce the garlic seasoning packet by half.
- You can substitute the frozen mixed vegetables with fresh vegetables if preferred; just adjust cooking time accordingly.
- For a lower-fat version, use low-fat milk and reduced-fat cheese.
- Leftovers can be refrigerated and reheated the next day without losing flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 670
- Sugar: 4g
- Sodium: 950mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 110mg
