Chicken Pot Pie w/ Cheddar Bay Biscuit Topping ️

Ingredients

• 2 pounds Chicken Breast (boneless, skinless, cut into bite‑size pieces (or use shredded rotisserie chicken))
• 3 stalks Celery Stalks (chopped)
• 1 large Carrot (peeled and diced)
• 1 medium Onion (diced)
• 3 tablespoons Unsalted Butter (cut into pieces)
• 3 tablespoons All-Purpose Flour (for roux)
• 2 cups Chicken Broth (low‑sodium)
• 1 cup Heavy Cream (12%+ milkfat)
• 1 teaspoon Salt (or to taste)
• 1 teaspoon Black Pepper (freshly ground, or to taste)
• 1 leaf Bay Leaf (adds depth of flavor)
• 1 package Cheddar Bay Biscuit Mix (store‑bought mix or homemade equivalent; enough for 8 biscuits)
• 0.5 cup Milk (for biscuit mix; any dairy or plant‑based milk works)

Instructions

1. Sear Chicken

   Heat the skillet over medium‑high heat, add the chicken pieces, and sear until they are about 70% cooked through (no longer pink). Remove and set aside.

   Time: PT7M

   Temperature: medium-high

2. Prep Vegetables

   Chop the celery stalks, carrot, and onion into uniform dice.

   Time: PT5M

3. Sauté Veggies

   In the same skillet, add a little butter if needed and sauté the chopped vegetables until softened, about 5 minutes. Season lightly with salt and pepper.

   Time: PT5M

   Temperature: medium

4. Create Roux

   Add the remaining butter and the flour to the vegetables, stirring constantly for 2 minutes until the mixture turns a light golden color.

   Time: PT2M

   Temperature: medium

5. Add Broth and Cream

   Gradually whisk in the chicken broth followed by the heavy cream, bringing the mixture to a gentle simmer.

   Time: PT5M

   Temperature: medium

6. Season Filling

   Stir in the salt, pepper, and bay leaf. Let the sauce simmer for another 5 minutes, adjusting seasoning to taste.

   Time: PT5M

   Temperature: low

7. Add Chicken Back

   Return the seared (or shredded) chicken to the pot, mixing it into the sauce. Cook for 2 minutes to finish the chicken.

   Time: PT2M

   Temperature: low

8. Transfer to Baking Dish

   Pour the hot filling into a 9x13‑inch baking dish, spreading it evenly.

   Time: PT2M

9. Prepare Biscuit Mixture

   In a mixing bowl, combine the Cheddar Bay biscuit mix with the milk (and optional shredded cheddar) according to package directions. Drop spoonfuls of the dough over the filling.

   Time: PT5M

10. Bake Pot Pie

    Place the dish in a pre‑heated 400°F oven and bake for 25‑30 minutes, until the biscuit topping is golden brown and the filling is bubbling.

    Time: PT30M

    Temperature: 400°F

11. Rest Before Serving

    Remove from oven and let the pot pie rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

45g

Fat

25g

Fiber

3g

Ingredient Substitutions

• Instead of Chicken Breast: rotisserie chicken, turkey breast
• Instead of Celery Stalks: frozen mixed vegetables
• Instead of Carrot: frozen mixed vegetables
• Instead of Onion: shallot, frozen mixed vegetables
• Instead of Unsalted Butter: margarine, olive oil
• Instead of All-Purpose Flour: whole wheat flour, gluten‑free flour blend
• Instead of Chicken Broth: vegetable broth, water with bouillon cube
• Instead of Heavy Cream: half‑and‑half, whole milk
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of Bay Leaf: dried thyme, dried oregano
• Instead of Cheddar Bay Biscuit Mix: homemade biscuit dough, store‑bought biscuit dough
• Instead of Milk: almond milk, soy milk

Equipment Needed

• Large Skillet or Dutch Oven
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Measuring Cups and Spoons
• 9x13‑inch Baking Dish
• Oven
• Mixing Bowl

Critical Steps — Do Not Skip

• Sear chicken until only 70% cooked to avoid over‑cooking later.
• Create a smooth roux without lumps; whisk continuously.
• Drop biscuit dough evenly and do not overmix the biscuit batter.
• Bake until biscuits are golden; monitor to prevent burning.

Chef Tips from the Video

• Add a pinch of smoked paprika to the filling for a subtle smoky flavor.
• Use fresh herbs like parsley or thyme instead of dried for a brighter finish.
• If you love extra cheese, fold shredded cheddar into the biscuit batter.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover and refrigerate up to 3 days.

Freezer: Wrap tightly and freeze up to 2 months; reheat in oven.

Room temperature: Not recommended; the dish contains perishable dairy and chicken.

Make-Ahead Tips

• Prepare the filling a day ahead; refrigerate and reheat before adding the biscuit topping.
• Biscuit dough can be mixed ahead and refrigerated for up to 2 hours before baking.

Frequently Asked Questions