Cheddar Bay Chicken Pot Pie
A delightful blend of creamy chicken filling topped with flaky, cheesy biscuits that will have your family coming back for seconds.
Servings 8
Ingredients
- 1 Can Cream of Chicken Soup
- 1 Cup Sour Cream
- 3/4 Cup Milk
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Black Pepper
- 1 tsp Herbs De Provence or 1/2 tsp poultry seasoning
- 4 Cups Cooked, Shredded Chicken I used a rotisserie chicken, but any cooked chicken will work
- 1 10 oz Bag of Frozen Mixed Vegetables, thawed
- 11.36 oz Box of Red Lobster Cheddar Bay Biscuit Mix
- 3/4 Cup Cold Water
- 1/2 Cup Shredded Sharp Cheddar Cheese
- 4 tbsp Melted Butter
Instructions
- Preheat the oven to 425°F
- In a large bowl, combine the cream of chicken soup, sour cream, and milk. Mix in your seasonings and stir in the cooked chicken and thawed mixed veggies.
- Spread the chicken mixture into a greased 9x13 baking dish and bake for 15 minutes. This initial baking helps to heat the filling and meld the flavors together.
- While the filling is baking, prepare a box of cheddar bay biscuits according to the package instructions. (The 3/4 cup water and 1/2 cup of cheese).
- Once the filling is ready, spread the biscuit dough on top and bake for an additional 15-18 minutes until the crust is golden brown and cooked through.
- Mix the melted butter with the seasoning packet that comes with the biscuits. Brush all over the top of the casserole. Sprinkle with dried parsley for a pop of color. Serve hot and enjoy!
Notes
Making Ahead: You can prepare the chicken filling (cream of chicken soup mixture combined with chicken and veggies) ahead of time. Store it in an airtight container in the refrigerator for up to 2 days. When you're ready to bake, simply spread the filling into the greased baking dish, add the biscuit topping, and bake as directed.
Freezing: You can assemble the entire dish (filling and biscuit topping) and freeze it before baking. Make sure to use a freezer-safe baking dish or transfer it to a suitable container. Cover the dish tightly with plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to 2-3 months. When you're ready to bake from frozen, there’s no need to thaw. Preheat the oven to 425°F and bake for about 45-60 minutes, or until the filling is bubbling and the biscuits are golden brown. You may need to cover it with foil for the first half of baking to prevent over-browning.