Cheddar Bay Biscuit Chicken Pot Pie Recipe
Instructions
1. Preheat the Oven:
Preheat your oven to 400°F (200°C).
2. Prepare the Chicken Pot Pie Filling:
In a large skillet, heat butter and olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
Stir in the flour and cook for 1-2 minutes to form a roux.
Slowly pour in the chicken broth and stir constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens.
Stir in the heavy cream, shredded chicken, frozen peas, thyme, parsley, salt, and pepper. Let the mixture simmer for 5-7 minutes until creamy. Adjust seasoning if needed.
Pour the filling into a 9×13-inch baking dish.
3. Make the Cheddar Bay Biscuits:
In a large mixing bowl, whisk together the flour, baking powder, garlic powder, salt, and sugar.
Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese.
Add the milk or buttermilk and mix just until combined. Be careful not to overmix.
Drop spoonfuls of the biscuit dough evenly over the top of the chicken pot pie filling.
4. Bake:
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through.
5. Prepare the Garlic Butter Topping:
While the pot pie is baking, melt the butter and stir in the garlic powder and dried parsley.
Once the biscuits are golden, remove the dish from the oven and brush the tops of the biscuits with the garlic butter topping.
6. Serve:
Let the Cheddar Bay Biscuit Chicken Pot Pie rest for 5 minutes before serving.
Garnish with additional fresh parsley if desired.