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Chicken Pot Pie Bake with Cheddar Bay Biscuits

Chicken Pot Pie Bake with Cheddar Bay Biscuits
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Chicken Pot Pie Bake with Cheddar Bay Biscuits is a comforting, hearty one-dish meal featuring tender cooked chicken, mixed vegetables in a creamy sauce, and topped with fluffy, buttery cheddar bay biscuits. Perfect for family dinners or cozy nights, this easy-to-make casserole combines classic pot pie flavors with the irresistible cheesy biscuit topping.

Ingredients

Scale

Filling Ingredients

  • 2 cups cooked chicken, shredded or diced
  • 1 cup mixed vegetables (peas, carrots, corn)
  • 1 can (10.5 oz) cream of chicken soup
  • 3/4 cup chicken broth
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour (or gluten-free flour for gluten-free version)
  • Salt and pepper, to taste

Cheddar Bay Biscuit Topping

  • 2 cups baking mix (use gluten-free biscuit mix for gluten-free version)
  • 1 cup shredded cheddar cheese
  • 1 teaspoon garlic powder
  • 1 tablespoon dried parsley
  • 1 cup milk (or dairy-free milk alternative)
  • Salt and pepper, to taste

Instructions

  1. Prepare the Filling: In a large skillet, melt butter over medium heat and whisk in flour to form a roux. Gradually add chicken broth and cream of chicken soup, stirring constantly until the mixture thickens and becomes creamy. Fold in the cooked chicken and mixed vegetables. Season with salt and pepper, and simmer gently for a few minutes to blend flavors and develop a smooth, silky consistency.
  2. Assemble the Bake: Transfer the creamy chicken and vegetable filling into a greased baking dish, spreading it evenly to create a solid base for the biscuit topping.
  3. Make the Cheddar Bay Biscuit Topping: In a mixing bowl, combine baking mix, shredded cheddar cheese, garlic powder, and parsley. Stir in the milk until just moistened, being careful not to overmix. The dough should be soft and slightly sticky, ready to form the biscuit layer.
  4. Top and Bake: Drop spoonfuls of the biscuit dough evenly over the filling in the baking dish. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the biscuits are golden brown, puffed, and cooked through. Optionally, broil for 1-2 minutes at the end for an extra golden crust, watching closely to avoid burning.

Notes

  • Use day-old or leftover cooked chicken to enhance flavor and save prep time.
  • Do not overmix the biscuit dough to keep biscuits tender and fluffy.
  • Season both filling and biscuit topping carefully; taste the filling before baking to adjust seasonings.
  • Allow the bake to rest 5-10 minutes after removal from oven to let the filling set, making it easier to serve.
  • For a gluten-free option, substitute all-purpose flour and baking mix with gluten-free alternatives.
  • To make it dairy-free, use plant-based milk, vegan cheese, and dairy-free butter substitutes.

Nutrition

Keywords: chicken pot pie, cheddar bay biscuits, casserole, comfort food, family dinner, one dish meal, creamy chicken bake

Find it online: https://mealsbylina.com/chicken-pot-pie-bake-with-cheddar-bay-biscuits/