Cheddar Bay Chicken & Broccoli Pot Pie
Tender chicken, broccoli, carrots, celery, and onions are coated in a rich homemade cheddar cheese sauce before being topped with fluffy Cheddar Bay biscuits and baked until golden brown.
Servings 8
Ingredients
For the Chicken
- 1½-2 lbs Boneless, Skinless Chicken Breasts or Thighs
- 1-2 tsp Chicken Seasoning use your favorite kind
- 1/2-1 tsp each Garlic Powder, Onion Powder, Paprika and Black Pepper
- 1 tbsp Olive Oil
- 1 tbsp Salted Butter divided
For the Filling
- 4 tbsp Salted Butter
- 2 Celery Ribs, diced
- 2-3 Carrots, diced
- 1 Medium Yellow Onion, diced
- 1/4-1/2 tsp each Salt and Pepper
- 5-6 Garlic Cloves, minced
- 2 tsp Herbs De Provence
- 1/2 tsp each Garlic Powder and Onion Powder
- 1/3 Cup All Purpose Flour
- 1 1/2 Cups Chicken Broth
- 3/4 Cup Heavy Cream
- 2 Cups Shredded Cheddar
- 4 Cups Steamed Broccoli Florets, chopped
For the Topping
- 1 Box Cheddar Bay Biscuit Mix
- 3/4 Cup Cold Water
- 1/2 Cup Shredded Cheddar
- 1 tbsp Melted Butter
- Garlic Herb Seasoning Packet included with the biscuit mix
Instructions
- Season and cook the chicken in the oil and 1 tablespoon butter. Remove it and chop it into bite-sized pieces.
- Cook the celery, carrots, and onion in the remaining butter until softened. Add garlic and cook one minute.
- Stir in the flour and cook for about 4 minutes.
- Whisk in the broth and cream until thickened.
- Stir in the chicken and broccoli.
- Transfer filling to a greased deep 11-inch pie plate or a 9x13 baking dish.
- Scoop biscuit dough over the top.
- Bake at 400°F for about 20 minutes until the biscuits are golden brown and cooked through.
- Mix the melted butter with the seasoning packet and brush over the top.
- Rest 15 minutes before serving.