Cheddar Bay Biscuit Chicken Pot Pie
An easy comfort food dinner with creamy chicken filling and cheddar bay biscuit topping baked golden in one skillet.
Servings: 6 servings
Calories: 650kcal
Ingredients
- 3 cups cooked chicken cut into cubes
- 1 cup frozen peas and carrots
- 1 cup frozen broccoli
- 10.5 ounces cream of mushroom soup
- 10.5 ounces cream of chicken soup
- 1 soup can full of milk
- 11.36 ounces Cheddar Bay Biscuit Mix
- 1/2 cup shredded cheddar cheese
- 3/4 cup cold water
- 1/4 cup melted butter
- Chopped fresh parsley optional for serving
Instructions
- Preheat the oven to 350 degrees F.
- Add the chicken, frozen peas and carrots, frozen broccoli, both cans of soup, and the milk to an oven-proof skillet. Mix until combined and spread evenly in the pan.
- In a separate bowl, combine the Cheddar Bay Biscuit Mix and shredded cheddar cheese. Remove the seasoning packet from the box and set it aside for later.
- Add the cold water and stir just until the dough comes together. Do not overmix or the biscuit topping can turn dense instead of fluffy.
- Drop dollops of the biscuit mixture on top of the chicken filling, covering as much of the surface as you can. Rotisserie chicken works especially well here if you want a quick shortcut.
- Bake for 35 minutes, until the biscuits are cooked through and golden on top.
- Remove from the oven. Stir together the melted butter and the reserved seasoning packet, then use a pastry brush to coat the tops of the biscuits with the herb butter. Do not skip the seasoning packet, since it gives the topping that classic cheddar bay flavor.
- Let the skillet stand for 10 minutes before serving so the filling can thicken slightly. Top with chopped fresh parsley if desired.
Keeping the vegetables frozen helps prevent the filling from getting watery.
Nutrition
Serving: 1.4cups | Calories: 650kcal