You NEED to Try This!! Cheddar Bay Biscuit Pot Pie

Ingredients

• 2 tbsp Olive Oil (extra‑virgin preferred)
• 2 medium Shallots (peeled and minced)
• 3 cloves Garlic (minced)
• 2 stalks Celery (diced)
• 1 bag Frozen Mixed Vegetables (about 12 oz (340 g))
• 1/2 tsp Red Pepper Flakes
• 1 tsp Onion Powder
• 1 tsp Umami Seasoning (can be MSG or mushroom powder)
• 1/2 tsp Dried Sage
• 2 cups Cooked Chicken (shredded or diced; rotisserie chicken works well)
• 1 can Cream of Mushroom Soup (10.5 oz (300 g))
• 1 can Cream of Chicken Soup (10.5 oz (300 g))
• 1 cup Water
• 1 package Red Lobster Cheddar Butter B Biscuit Dough (approx. 12 oz; follow package directions for mixing)
• to taste Salt
• to taste Black Pepper

Instructions

1. Sauté Aromatics

   Heat 2 tbsp olive oil in a large skillet over medium heat. Add the minced shallots and garlic; sauté until fragrant and the shallots become translucent, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

2. Add Vegetables & Seasonings

   Stir in the diced celery, frozen mixed vegetables, red pepper flakes, onion powder, umami seasoning, and dried sage. Cook, stirring occasionally, for 3 minutes until the veg begins to thaw.

   Time: PT3M

   Temperature: Medium heat

3. Create the Creamy Filling

   Add the shredded chicken, cream of mushroom soup, cream of chicken soup, and 1 cup water. Stir to combine, bring to a gentle simmer, then reduce heat and let it cook for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

   Time: PT10M

   Temperature: Simmer

4. Prepare Biscuit Topping

   While the filling simmers, open the Red Lobster Cheddar Butter B biscuit dough package. Follow the package directions—usually just a quick stir—to bring the dough together in a mixing bowl.

   Time: PT5M

5. Assemble the Pot Pie

   Transfer the creamy chicken mixture to a 9×13‑inch casserole dish, spreading it evenly. Drop spoonfuls of the biscuit dough over the top, then gently spread with a spatula to cover most of the surface, leaving a few gaps for steam to escape.

   Time: PT2M

6. Bake

   Place the assembled dish in a pre‑heated oven at 425°F (220°C) and bake for 20 minutes, or until the biscuit topping is golden brown and the filling is bubbling.

   Time: PT20M

   Temperature: 425°F

7. Rest & Serve

   Remove the pot pie from the oven and let it rest for 5 minutes before serving. This allows the filling to set and makes slicing easier.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

4 g