Comfort Cheat Code! Chicken Pot Pie w/ Cheddar Bay Biscuits

Ingredients

• 4 Tbsp Unsalted Butter (melted for sautéing)
• 1 medium Onion (diced small, about 1/2 cup)
• 2 sticks Celery Stalks (diced, about 1/2 cup)
• 2 medium Carrots (peeled and diced, about 1/2 cup)
• 1 cup Mushrooms (sliced, optional)
• 2 cloves Garlic (minced)
• 1 Tbsp Italian Herb Blend (dried oregano, basil, thyme mix)
• 1 tsp Better Than Bouillon Chicken Base (Low Sodium) (dissolved in a splash of water)
• 1 tsp Worcestershire Sauce (adds depth)
• 3 Tbsp All‑Purpose Flour (for thickening, can use seasoned flour)
• 1 whole Rotisserie Chicken (meat removed from bones, chopped bite‑size)
• 1/4 cup Heavy Cream (adds richness)
• 1/2 cup Frozen Peas (thawed)
• 1 can Refrigerated Biscuit Dough (8 biscuits, thawed)
• 1 cup Sharp Cheddar Cheese (shredded)
• 1 Tbsp Fresh Parsley (chopped, for color and flavor)
• 3 Tbsp Cold Water (to bring biscuit dough together)
• 2 Tbsp Melted Butter for Brushing (mixed with a pinch of salt and parsley)

Instructions

1. Dice the vegetables

   Dice the onion, celery, carrots, and mushrooms into roughly uniform, bite‑size pieces (about ½‑cup each for onion, celery, carrots, and mushrooms).

   Time: PT10M

2. Shred the chicken

   Remove meat from the rotisserie chicken, discard the skin and bones, and chop the meat into bite‑size pieces. Set aside the wings for a snack if desired.

   Time: PT5M

3. Sauté vegetables

   In a large pot, melt 4 Tbsp butter over medium heat. Add the diced onion, celery, carrots, and mushrooms. Cook, stirring occasionally, for 5‑6 minutes until the vegetables begin to soften and the onions turn translucent.

   Time: PT6M

   Temperature: Medium

4. Add aromatics and seasoning

   Stir in the minced garlic, 1 Tbsp Italian herb blend, 1 tsp Better Than Bouillon chicken base (dissolved in 2 Tbsp water), and 1 tsp Worcestershire sauce. Cook for 1‑2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium

5. Thicken the sauce

   Sprinkle 3 Tbsp all‑purpose flour over the vegetables and stir constantly for about 1 minute to cook the flour. Gradually whisk in 2 cups low‑sodium chicken stock (or water) until smooth. Bring to a gentle boil; the mixture will thicken.

   Time: PT4M

   Temperature: Medium‑High

6. Combine chicken and finish filling

   Add the chopped chicken, ¼ cup heavy cream, and ½ cup thawed peas to the pot. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Taste and adjust salt or pepper as needed.

   Time: PT5M

   Temperature: Low

7. Transfer to baking dish

   Pour the hot filling into a 13×9‑inch casserole or baking dish, spreading evenly.

   Time: PT2M

8. Prepare biscuit topping

   In a mixing bowl, combine the refrigerated biscuit dough pieces, 1 cup shredded sharp cheddar, and 1 Tbsp chopped parsley. Add 3 Tbsp cold water and gently whisk until a soft dough forms—do not over‑mix.

   Time: PT5M

9. Brush biscuit topping with butter

   Melt 2 Tbsp butter and stir in a pinch of salt and a little extra chopped parsley. Brush the biscuit dough lightly with this butter mixture before baking.

   Time: PT2M

10. Bake the pot pie

    Place the casserole in a pre‑heated oven at 425°F. Bake for 15‑20 minutes, or until the biscuit topping is puffed and golden brown. During the last 5 minutes, brush the topping again with the butter mixture for extra shine.

    Time: PT20M

    Temperature: 425°F

11. Rest and serve

    Remove from oven and let sit for 5 minutes before slicing. Serve warm, optionally garnished with extra parsley.

    Time: PT5M

Nutrition Facts

Calories

600

Protein

30 g

Carbohydrates

45 g

Fat

30 g

Fiber

4 g