Cheddar Bay Biscuit Chicken Pot Pie
A comforting dish featuring tender chicken and vegetables in a creamy filling, topped with golden Cheddar Bay biscuits.
Equipment
- Large Skillet
- 9 x 13 inch Baking Dish
Ingredients
- 1 lb chicken breast chopped into bite-size chunks (or leftover rotisserie chicken)
- 2 tbsp olive oil
- 1 lb frozen mixed vegetables
- 2 cans cream of chicken soup preferably with herbs
- 1 tsp poultry seasoning
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1 box Red Lobster Cheddar Bay Biscuit Mix or homemade biscuit mix
- 1/2 cup shredded sharp cheddar cheese plus extra for topping
- 1/3 cup butter
- 3/4 cup cold water
- sprinkle of dried parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare Cheddar Bay biscuits according to package instructions.
- In a large skillet, heat olive oil over medium-high heat. Add chopped chicken and season with salt, pepper, and poultry seasoning. Cook until tender and slightly golden.
- Add frozen mixed vegetables to the skillet and cook until tender. Stir in cream of chicken soup, cold water, thyme, and parsley.
- Pour the chicken and vegetable mixture into a greased 9 x 13-inch baking dish.
- Arrange the baked Cheddar Bay biscuits on top and sprinkle with extra cheddar cheese and dried parsley.
- Bake for 10 to 15 minutes, or until the filling is bubbly and the biscuits are golden.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.