Description
A creamy chicken pot pie topped with cheesy, flaky Cheddar Bay Biscuits, making it the ultimate comfort food.
Ingredients
Scale
- 2 cups cooked chicken (shredded or cubed)
- 1 cup frozen peas and carrots
- 1/2 cup diced celery
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 cups all-purpose flour (for biscuits)
- 1 tablespoon baking powder
- 1/2 teaspoon salt (for biscuits)
- 1/2 teaspoon garlic powder (for biscuits)
- 1/2 cup cold butter (cut into small cubes)
- 1 cup shredded cheddar cheese
- 3/4 cup milk (for biscuits)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons melted butter (for brushing)
- 1/2 teaspoon garlic powder (for brushing)
Instructions
- Melt the butter in a large skillet over medium heat.
- Add celery, peas, and carrots; sauté until tender (about 5 minutes).
- Sprinkle in flour, salt, black pepper, and garlic powder; stir and cook for 1-2 minutes.
- Slowly whisk in chicken broth and milk until thickened (3-4 minutes).
- Stir in cooked chicken, simmer for a few minutes, then remove from heat.
- For biscuits, whisk flour, baking powder, salt, and garlic powder in a bowl.
- Cut in cold butter until crumbly; stir in cheddar cheese and milk until combined.
- Drop biscuit dough over chicken filling in a baking dish.
- Preheat oven to 400°F (200°C) and bake for 25-30 minutes until biscuits are golden.
- Mix melted butter with garlic powder and parsley, and brush over hot biscuits before serving.
Notes
For a gluten-free version, substitute all-purpose flour with gluten-free flour. You can also use store-bought biscuit dough to save time.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg