There’s something incredibly comforting about a warm, bubbling pot pie, especially when it’s topped with golden, flaky biscuits. It evokes memories of cozy evenings, family gatherings, and the kind of hearty, satisfying meal that truly sticks to your ribs. Today, we’re diving into a recipe that takes this classic comfort food to new heights: Savory Baked Cheddar Bay Chicken Pot Pie.
This isn’t just any chicken pot pie; it’s a dish elevated by the irresistible flavor of Cheddar Bay biscuits. Imagine tender pieces of chicken and a medley of vibrant vegetables, all swimming in a rich, creamy sauce, crowned with savory, cheesy biscuits that are baked to a perfect golden brown. Every bite is a delightful combination of textures and flavors – the flaky biscuit, the creamy filling, and the tender chicken and vegetables. It’s a meal that promises to warm you from the inside out, perfect for a chilly evening or any time you’re craving a taste of home.
The Magic of Cheddar Bay Biscuits
The secret ingredient that transforms this pot pie from great to extraordinary is the Cheddar Bay biscuit topping. These aren’t your average biscuits; they’re infused with sharp cheddar cheese and a hint of garlic and herbs, creating a flavorful and slightly savory profile that perfectly complements the creamy chicken filling. The biscuits provide a wonderful contrast in texture to the smooth, rich filling, offering a soft, pillowy crumb on the inside and a beautifully crisp, golden exterior. As they bake, their aroma fills the kitchen, promising a truly delectable meal.
Why This Recipe is a Must-Try
- Ultimate Comfort Food: This dish embodies the essence of comfort food. It’s warm, hearty, and incredibly satisfying, making it ideal for family dinners or a comforting meal after a long day.
- Flavorful Twist: The Cheddar Bay biscuit topping adds a unique and irresistible flavor dimension that elevates the classic chicken pot pie. The cheesy, garlicky biscuits are a game-changer!
- Nutrient-Rich: Packed with lean protein from the chicken and a generous serving of vegetables, this pot pie is a wholesome and balanced meal.
- Relatively Simple to Prepare: While it might look impressive, this recipe is surprisingly straightforward to make, especially if you use pre-cooked chicken or rotisserie chicken.
- Crowd-Pleaser: This pot pie is always a hit with both adults and children. It’s a dish that brings smiles to faces and happy sighs around the dinner table.
Ingredients You’ll Need
To embark on this delicious culinary journey, gather the following ingredients:
For the Filling:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 1/4 cup all-purpose flour
- 2 cups chicken broth (low sodium preferred)
- 1 cup milk (whole milk or 2% for creaminess)
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works wonders here!)
- 1/4 cup fresh parsley, chopped (for garnish, optional)
For the Cheddar Bay Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup (1 stick) unsalted butter, very cold and cut into small pieces
- 1 cup shredded sharp cheddar cheese
- 3/4 cup milk
- 1/4 cup melted butter (for brushing)
- 1/2 teaspoon garlic powder (for brushing)
- 1/4 teaspoon dried parsley (for brushing)
Step-by-Step Instructions
Follow these steps to create your own masterpiece:
1. Prepare the Chicken:
If you’re starting with raw chicken, cook it first. You can boil, bake, or pan-fry chicken breasts or thighs until thoroughly cooked. Once cooled slightly, shred or dice the chicken into bite-sized pieces. If using rotisserie chicken, simply shred it.
2. Sauté the Aromatics and Vegetables:
Heat the olive oil in a large, oven-safe skillet (like a cast iron skillet) or a Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables start to soften.
Stir in the dried thyme and rosemary, cooking for another minute until fragrant.
Add the frozen peas and corn to the skillet and cook for 2-3 minutes, stirring occasionally.
3. Make the Roux and Creamy Sauce:
Sprinkle the flour over the vegetables in the skillet. Cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken your sauce.
Gradually whisk in the chicken broth, then the milk, stirring continuously to prevent lumps. Bring the mixture to a gentle simmer, stirring until the sauce thickens. It should be a creamy, gravy-like consistency.
Season the sauce with salt and freshly ground black pepper to taste. Remember to taste and adjust the seasoning as needed.
4. Add the Chicken to the Filling:
Stir the cooked chicken into the creamy vegetable mixture. Remove the skillet from the heat.
5. Prepare the Cheddar Bay Biscuits:
In a large mixing bowl, whisk together the 2 cups of flour, baking powder, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder.
Add the very cold, cubed butter to the dry ingredients. Using your fingertips, a pastry blender, or a fork, cut the butter into the flour mixture until it resembles coarse crumbs. There should still be some pea-sized pieces of butter visible – these will create flaky biscuits.
Stir in the shredded cheddar cheese.
Pour in the 3/4 cup of milk and mix gently with a spoon or your hands until just combined. Be careful not to overmix, as this can lead to tough biscuits. The dough will be shaggy.
6. Form and Place the Biscuits:
Lightly flour a clean surface. Turn out the biscuit dough and gently pat it into a rough circle about 1/2 to 3/4 inch thick.
Using a biscuit cutter (or the rim of a glass), cut out biscuits. You should get about 8-10 biscuits. If you have leftover dough, gently re-pat it and cut out more.
Arrange the biscuits on top of the chicken pot pie filling in the skillet, leaving a little space between each biscuit for expansion.
7. Bake the Pot Pie:
Preheat your oven to 375°F (190°C).
Bake the pot pie for 25-30 minutes, or until the biscuits are golden brown on top and the filling is bubbly and heated through.
8. Prepare the Garlic Butter Topping:
While the pot pie is baking, melt the 1/4 cup of butter in a small bowl. Stir in the 1/2 teaspoon garlic powder and 1/4 teaspoon dried parsley.
9. Finish and Serve:
Once the pot pie is out of the oven, immediately brush the tops of the hot biscuits with the garlic butter mixture.
Garnish with fresh chopped parsley, if desired.
Let the pot pie rest for 5-10 minutes before serving to allow the filling to set slightly. Serve hot and enjoy!
Tips for Success
- Don’t Overmix Biscuit Dough: This is crucial for tender, flaky biscuits. Mix just until the ingredients are combined.
- Cold Butter is Key: Using very cold butter for the biscuits creates pockets of steam during baking, resulting in a flaky texture.
- Use a Heavy-Bottomed Skillet: An oven-safe skillet or Dutch oven is perfect for this recipe as it allows you to cook the filling and bake the biscuits all in one dish, minimizing cleanup.
- Adjust Seasoning: Taste the filling before adding the biscuits and adjust salt and pepper as needed. The flavors will meld beautifully during baking.
- Pre-Cooked Chicken: Utilizing pre-cooked chicken (like rotisserie chicken or leftover baked chicken) significantly cuts down on prep time, making this an excellent weeknight meal option.
- Vary the Vegetables: Feel free to customize the vegetables based on what you have on hand or what your family enjoys. Diced potatoes, green beans, or mushrooms would also be delicious additions.
- Make Ahead: You can prepare the chicken pot pie filling ahead of time and store it in the refrigerator for up to 2-3 days. When ready to bake, reheat the filling slightly, top with freshly made biscuits, and bake as directed.
Serving Suggestions
This Savory Baked Cheddar Bay Chicken Pot Pie is a complete meal in itself, but if you’d like to round it out, here are a few ideas:
- Simple Green Salad: A light, crisp green salad with a vinaigrette dressing provides a refreshing contrast to the rich pot pie.
- Steamed Vegetables: If you want extra veggies, a side of steamed broccoli or asparagus would be a great addition.
- Cranberry Sauce: For a touch of sweetness and tartness, a small dollop of cranberry sauce can be a surprisingly delicious accompaniment.
The Perfect Dish for Any Occasion
Whether you’re hosting a casual dinner party, feeding a hungry family, or simply craving a comforting meal, this Savory Baked Cheddar Bay Chicken Pot Pie is sure to impress. Its robust flavors, tender chicken, creamy sauce, and the star of the show – those irresistible cheesy biscuits – make it a dish that will be requested again and again. It’s a testament to how simple ingredients, thoughtfully combined, can create something truly extraordinary and deeply satisfying. So, gather your ingredients, preheat your oven, and prepare to indulge in a meal that tastes like a warm hug from the inside out. Enjoy every savory bite!