Cheddar Bay Biscuit Pot Pie - recipe at BadBatchBaking. com

Ingredients

• 2 tablespoons Unsalted Butter (for sautéing the vegetables)
• 1 medium Onion (diced)
• 2 large Carrot (peeled and diced)
• 2 stalks Celery Stalks (diced)
• 2 cloves Garlic (minced)
• 1/4 cup All-Purpose Flour (for roux)
• 2 cups Chicken Stock (low‑sodium preferred)
• 1 cup Heavy Cream (for a rich filling)
• 1 cup Frozen Peas (thawed)
• 2 cups Cooked Chicken (diced; rotisserie or boiled breast)
• 1 teaspoon Dried Thyme (optional)
• 1 teaspoon Salt (adjust to taste)
• 1/2 teaspoon Black Pepper (freshly ground)
• 2 cups All-Purpose Flour (for biscuit dough)
• 1 tablespoon Baking Powder (for biscuits)
• 1 teaspoon Salt (for biscuit dough)
• 1/2 cup Unsalted Butter (cold, cubed for biscuits)
• 3/4 cup Milk (whole or 2%)
• 1 cup Sharp Cheddar Cheese (shredded)
• 2 tablespoons Unsalted Butter (melted for brushing biscuit tops)

Instructions

1. Preheat Oven

   Preheat the oven to 400°F (200°C).

   Time: PT5M

   Temperature: 400°F

2. Prepare Biscuit Dough

   In a mixing bowl combine 2 cups flour, 1 tbsp baking powder, and 1 tsp salt. Cut in 1/2 cup cold cubed butter until the mixture resembles coarse crumbs. Stir in 3/4 cup milk just until a soft dough forms, then fold in 1 cup shredded cheddar cheese. Set dough aside covered while you make the filling.

   Time: PT10M

3. Sauté Vegetables

   Melt 2 tbsp butter in a large skillet over medium heat. Add diced onion, carrot, and celery; sauté 5‑7 minutes until softened. Add minced garlic and cook an additional 30 seconds.

   Time: PT7M

   Temperature: medium heat

4. Make Roux

   Sprinkle 1/4 cup flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour flavor.

   Time: PT2M

   Temperature: medium heat

5. Add Liquids

   Gradually whisk in 2 cups chicken stock followed by 1 cup heavy cream. Bring to a gentle simmer and cook 5 minutes, stirring until the sauce thickens.

   Time: PT5M

   Temperature: medium heat

6. Season and Add Protein

   Stir in 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Add 1 cup thawed peas and 2 cups diced cooked chicken. Heat through 3‑4 minutes.

   Time: PT4M

   Temperature: medium heat

7. Transfer Filling to Baking Dish

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

   Time: PT2M

8. Top with Biscuit Dough

   Drop spoonfuls of the biscuit dough over the filling, spacing them evenly. Brush each biscuit top with 2 tbsp melted butter.

   Time: PT5M

9. Bake

   Place the dish in the preheated oven and bake 20‑25 minutes, until the biscuits are golden brown and the filling is bubbling around the edges.

   Time: PT25M

   Temperature: 400°F

10. Rest and Serve

    Remove from oven and let stand 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

35g

Fat

20g

Fiber

3g