Indulge in Chicken Pot Pie with Cheddar Bay Biscuits Bliss
A comforting Chicken Pot Pie with Cheddar Bay Biscuits that combines rich flavors and warmth for a delightful meal.
Equipment
- Cast Iron Skillet
Ingredients
For the Filling
- 2 cups Shredded Cooked Chicken Feel free to substitute with diced turkey or rotisserie-style tofu for a vegetarian option.
- 1 cup Whole Milk Half-and-half or oat milk can be used for a dairy-free alternative.
- 1 cup Cheddar Cheese Consider using Monterey Jack or Colby cheese for variation.
- 1 cup Frozen Peas and Carrots You can substitute with canned corn, green beans, or any preferred sautéed veggies.
- 2 cups Chicken Broth Using high-quality broth will enhance the taste significantly.
For the Biscuit Topping
- 1 cup Biscuit Mix This forms the iconic topping.
Instructions
Preparation
- In a cast iron skillet, combine the shredded chicken, peas, carrots, and chicken broth. Heat over medium heat until everything is warmed through and bubbling, about 5-7 minutes.
- Pour in the whole milk and season the mixture. Whisk everything together until smooth and creamy, allowing it to thicken slightly, approximately 2-3 minutes.
- Prepare the biscuit mix according to package instructions, then spread the biscuit dough evenly over the chicken filling, ensuring it’s covered well and reaches the edges.
- Place the skillet in a preheated oven at 375°F (190°C) and bake for 30 minutes or until the biscuits are golden brown and spring back gently when touched.
- Let the pot pie cool for about 5 minutes before serving.
Notes
Optional: Brush the biscuit tops with melted butter for an extra rich flavor before serving.