Cheddar Bay Biscuit Chicken Pot Pie Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
• STEP 2.In a large skillet, melt butter over medium heat. Add onions and cook until softened.
• STEP 3.Add chicken and cook until browned. Stir in flour and cook for 1 minute.
• STEP 4.Gradually whisk in chicken broth and milk. Cook until thickened.
• STEP 5.Add mixed vegetables, thyme, salt, and pepper. Stir well to combine.
• STEP 6.Transfer the mixture to the greased baking dish.
• STEP 7.In a mixing bowl, combine biscuit mix, shredded cheddar cheese, garlic powder, and milk. Stir until just combined.
• STEP 8.Drop spoonfuls of the biscuit mixture on top of the chicken mixture.
• STEP 9.Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
• STEP 10.Allow the pot pie to cool for a few minutes before serving.
• STEP 11.Serve warm and enjoy!

Cooking Tips

• Feel free to add your favorite herbs or spices to the chicken mixture for extra flavor.
• If you prefer a thicker sauce, you can add more flour or reduce the amount of liquid.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• This Cheddar Bay Biscuit Chicken Pot Pie is best served fresh out of the oven.
• You can serve it as a main dish with a side salad or steamed vegetables.
• It also makes a great leftover meal for lunch the next day.