Cheddar Bay Biscuit Chicken Pot Pie: The Perfect Comfort Dish
Savor a delightful twist on a classic comfort dish by combining the heartiness of chicken pot pie with the irresistible flavor of Red Lobster's Cheddar Bay Biscuits. This mouthwatering creation promises warmth, richness, and satisfaction in every bite!
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Servings: 10
Ingredients
- Butter: 1/2 cup or one stick, melted. Set aside a quarter for later.
- Chicken: About 4-5 cups pre-cooked and shredded.
- Vegetables: 10-12 ounces of frozen peas and carrots.
- Spices: 3/4 tsp each of garlic and onion powder 1/2 tsp each of pepper and chili powder.
- Liquids: 2 cups of chicken broth 1 can (10.5 ounces) of cream of chicken soup, and 2 cups of whole milk.
- Biscuit Mix: One box 11 ounces of Cheddar Bay Biscuits Mix (remember to keep the seasoning packet aside).
- Cheese: Freshly shredded cheddar cheese between 1/4 to 1/2 cup based on preference.
Instructions
- Start by setting your oven to preheat at 350 degrees.
- Drizzle the melted butter into a casserole dish just enough to coat the base.
- Layer the shredded chicken evenly over the butter.
- Spread the frozen peas and carrots atop the chicken.
- In a separate bowl, combine the listed spices and evenly sprinkle this mix over the pot pie's surface. Avoid mixing.
- In another bowl, whisk together the chicken broth and cream of chicken soup. Once blended, pour this over the chicken and vegetable layers.
- Proceed by mixing the milk, biscuit mix, and half of the seasoning packet in a bowl until the mixture is smooth and lump-free. Pour this blend uniformly over the existing layers.
- Grate the desired amount of cheddar cheese, sprinkling it over the top.
- Bake in the preheated oven for approximately 55 minutes or until you notice a golden-brown crust.
- Melt the reserved butter, mixing in the leftover biscuit seasoning. Gently brush this over the pot pie's crust.
- Allow it to cool slightly, then serve to relish the fusion of classic chicken pot pie with the iconic flavors of Red Lobster's biscuits!
