Irresistible Chicken Pot Pie with Cheddar Bay Biscuits
Chicken Pot Pie with Cheddar Bay Biscuits is the ultimate comfort dish, featuring tender chicken and colorful vegetables enveloped in a creamy sauce, all crowned with fluffy, cheesy biscuits.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 pound)
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 cups baking mix
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a baking dish.
- In a large pot, heat oil over medium heat. Season and cook chicken until golden brown (about 6 minutes per side). Remove and shred.
- Sauté onions and garlic until fragrant (about 3 minutes). Add carrots and peas; cook until softened (about 4 minutes).
- Stir in chicken broth and heavy cream; simmer until thickened (about 5 minutes). Add shredded chicken and season to taste.
- In a separate bowl, combine baking mix and cheddar cheese. Add milk according to package instructions to create a dough.
- Pour chicken filling into the baking dish and dollop biscuit dough on top. Bake for 25-30 minutes until biscuits are golden.
Notes
- This dish is perfect for family dinners or cozy nights.
- Feel free to add your favorite vegetables.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 120mg
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