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

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Onion: Shallot
• Instead of Carrot: Parsnip
• Instead of Celery Stalks: Fennel
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of All-Purpose Flour: Whole wheat flour
• Instead of Chicken Stock: Vegetable broth
• Instead of Heavy Cream: Half‑and‑half plus 2 tbsp butter
• Instead of Frozen Peas: Fresh peas
• Instead of Cooked Chicken: Turkey
• Instead of Dried Thyme: Fresh thyme (1 tsp)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of All-Purpose Flour: Bread flour
• Instead of Baking Powder: Cream of tartar + baking soda
• Instead of Salt: Sea salt
• Instead of Unsalted Butter: Margarine
• Instead of Milk: Buttermilk (slightly tangy)
• Instead of Sharp Cheddar Cheese: Monterey Jack
• Instead of Unsalted Butter: Melted margarine

Equipment Needed

• Large Skillet or Dutch Oven
• Mixing Bowls
• Wooden Spoon or Silicone Spatula
• Whisk
• Measuring Cups
• Measuring Spoons
• Pastry Cutter or Fork (optional)
• Baking Dish (9x13 inch)
• Oven
• Pastry Brush (optional)
• Oven Mitts

Critical Steps — Do Not Skip

• Cook the roux until lightly browned to eliminate raw flour taste
• Do not overmix the biscuit dough; overworking creates tough biscuits
• Brush biscuits with melted butter for a glossy, golden crust
• Bake until biscuits are fully cooked and golden; covering with foil prevents over‑browning if needed

Chef Tips from the Video

• For extra flavor, sauté a splash of white wine after the vegetables before adding flour
• Use a mix of half cheddar and half mozzarella for a melty biscuit top
• A pinch of nutmeg in the sauce adds a subtle warmth.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in oven at 350°F until hot.

Freezer: Freeze unbaked pot pie (cover tightly) for up to 2 months. Bake from frozen, adding 10‑15 minutes to baking time.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the biscuit dough and keep it refrigerated for up to 24 hours before assembling
• Cook the filling a day ahead, cool, and refrigerate; reheat gently before topping with biscuits

Frequently Asked Questions