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Cheddar Bay Chicken Pot Pie Bake

  • Author: Chef mia
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: Serves 6
  • Method: Main Course
  • Cuisine: American

Description

Welcome to a heartwarming twist on a classic! My Cheddar Bay Chicken Pot Pie Bake combines the comforting essence of a traditional pot pie with the irresistible touch of cheddar bay biscuits. This recipe is designed to be a crowd-pleaser, perfect for cozy family dinners or when you just need that extra bit of comfort. It’s simple yet utterly satisfying, with a golden biscuit topping that’s to die for!

Ingredients

Scale
  • 2 tablespoonsolive oil
  • 1medium onion, chopped
  • 2cloves garlic, minced
  • 3 cupsshredded cooked chicken (ideal from a rotisserie chicken)
  • 2 cupsfrozen mixed vegetables (like carrots, peas, corn, and green beans)
  • 1/2 teaspoondried thyme
  • 1/2 teaspoondried parsley
  • Salt and pepper, to taste
  • 3 tablespoonsall-purpose flour
  • 2 cupschicken broth
  • 1/2 cupheavy cream
  • 1 cupshredded cheddar cheese
  • 1package ready-made biscuit dough
  • Extra cheddar cheese for topping

Instructions

  1. Preheat and Prep: Begin by preheating yourovento 375°F (190°C). Lightly grease abaking dish.
  2. Cook the Base: In alarge skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking until the onion is translucent. Toss in the shredded chicken and frozen vegetables, cooking until the veggies are warmed through.
  3. Season: Sprinkle the mixture with thyme, parsley, salt, and pepper. Stir in the flour to coat the ingredients evenly.
  4. Thicken: Gradually add the chicken broth, stirring continuously until the mixture begins to simmer and thicken. Then, mix in the heavy cream and remove from heat. Stir in the shredded cheddar cheese until melted and combined.
  5. Assemble: Pour the filling into the preparedbaking dish. Flatten the biscuit dough and arrange over the filling. Sprinkle with additional cheddar cheese.
  6. Bake: Place in theovenand bake for about 25 minutes, or until the biscuit topping is golden and the filling bubbles.

Notes

Biscuit Topping Tip: For an extra golden crust, brush the biscuit dough with melted butter before baking.Make Ahead: The filling can be made ahead and stored in the refrigerator overnight. Simply assemble with the biscuit dough and bake the next day.

Nutrition

  • Calories: 450
  • Sugar: 5
  • Fat: 26
  • Carbohydrates: 31
  • Protein: 25

Find it online: https://exorecipes.com/cheddar-bay-chicken-pot-pie-bake/