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Chicken Pot Pie Bake with Cheddar Bay Biscuits

Chicken Pot Pie Bake with Cheddar Bay Biscuits
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Warm up with this easy Chicken Pot Pie Bake with Cheddar Bay Biscuits, a comforting, one-dish meal combining tender chicken, mixed vegetables, and a rich creamy sauce, all topped with fluffy, buttery cheddar biscuits. Perfect for cozy dinners or meal prep, this recipe is versatile, freezer-friendly, and packed with hearty, flavorful ingredients.

Ingredients

Scale

Filling

  • 2 cups cooked chicken, shredded or diced
  • 1 cup mixed vegetables (carrots, peas, corn)
  • 3 tbsp butter
  • 3 tbsp all-purpose flour (or gluten-free flour alternative)
  • 2 cups chicken broth
  • 1 cup milk (or buttermilk)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • Salt and pepper, to taste

Biscuit Topping

  • 2 cups biscuit mix (use gluten-free biscuit mix if desired)
  • 1 cup grated sharp cheddar cheese
  • 4 tbsp melted butter
  • 3/4 cup milk or buttermilk

Instructions

  1. Prepare the Filling: Start by sautéing diced onions and minced garlic in butter over medium heat until soft and fragrant. Stir in the flour to form a roux, cooking for about 1-2 minutes. Slowly whisk in the chicken broth and milk to create a creamy sauce. Add the cooked chicken and mixed vegetables, season with salt and pepper, then simmer gently until the mixture thickens.
  2. Make the Cheddar Bay Biscuit Dough: In a separate bowl, combine the biscuit mix with grated cheddar cheese. Stir in melted butter and milk or buttermilk until a soft dough forms. Avoid overmixing to ensure tender, flaky biscuits after baking.
  3. Assemble the Bake: Pour the creamy chicken and vegetable filling into a greased baking dish. Drop spoonfuls of the biscuit dough evenly across the filling, spacing them to allow the dough to expand during baking.
  4. Bake Until Golden: Place the baking dish into a preheated oven at 375°F (190°C) and bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.
  5. Rest and Serve: Remove the bake from the oven and let it rest for 5-10 minutes to help the filling set, making it easier to serve.

Notes

  • Cook chicken in advance or use leftovers to speed prep.
  • Use freshly grated cheddar cheese for better flavor and melt.
  • Space biscuit dough evenly to prevent merging during baking.
  • Frozen vegetables can be used; thaw completely to avoid watery filling.
  • A hot oven is essential for fluffy biscuit rise and properly cooked filling.
  • For a vegetarian option, substitute chicken with mushrooms or plant-based alternatives.
  • To keep it low carb, replace biscuit topping with cauliflower mash.
  • Feel free to add spices like paprika or jalapeño for heat.
  • Different cheeses like mozzarella or gouda can be used instead of cheddar.

Nutrition

Keywords: chicken pot pie, cheddar bay biscuits, comfort food, baked casserole, one dish meal, cozy dinner, freezer-friendly, easy recipe

Find it online: https://mealsbymary.com/chicken-pot-pie-bake-with-cheddar-bay-biscuits/