Cheddar Bay Biscuit Pot Pie

Ingredients

• 4 tablespoons Unsalted Butter (divided: 2 tbsp for sauté, 2 tbsp for biscuits)
• 1 medium Yellow Onion (finely diced)
• 2 stalks Celery Stalks (chopped)
• 2 medium Carrots (peeled and diced)
• 2 cloves Garlic (minced)
• 1 teaspoon Italian Seasoning
• 1 cube Chicken Bouillon Cube (or 1 tsp chicken base powder)
• 1 teaspoon Worcestershire Sauce
• 3 tablespoons All-Purpose Flour (for roux)
• 2 cups Chicken Broth (low‑sodium preferred)
• ½ cup Heavy Cream
• 1 cup Frozen Peas (no need to thaw)
• 2 cups Rotisserie Chicken (shredded, skin removed)
• 1 cup Cheddar Cheese (shredded, sharp preferred)
• 2 cups All-Purpose Flour (for biscuit dough)
• 2 teaspoons Baking Powder
• ¾ cup Milk (whole or 2% works best)
• ½ teaspoon Salt (plus more to taste)
• ¼ teaspoon Black Pepper (freshly ground)
• ½ teaspoon Garlic Powder (optional, for biscuit flavor)

Instructions

1. Prep Vegetables

   Dice the onion, chop the celery, and dice the carrots. Mince the garlic.

   Time: PT5M

2. Shred Chicken

   Remove meat from the rotisserie chicken, discard skin and bones, and shred into bite‑size pieces.

   Time: PT2M

3. Sauté Aromatics

   In a large skillet melt 2 tbsp butter over medium heat. Add onion, celery, carrots, and garlic. Cook, stirring occasionally, until softened, about 5 minutes.

   Time: PT5M

4. Build the Roux

   Sprinkle Italian seasoning, salt, pepper, Worcestershire sauce, and the chicken bouillon cube over the vegetables. Stir in 3 tbsp flour and cook for 2 minutes to form a roux.

   Time: PT3M

5. Add Liquid and Simmer

   Gradually whisk in 2 cups chicken broth, scraping the bottom of the pan. Bring to a gentle boil, then reduce to a simmer and cook 10 minutes until the sauce thickens.

   Time: PT10M

6. Finish the Filling

   Stir in ½ cup heavy cream, 1 cup frozen peas, and the shredded chicken. Heat through for 5 minutes; adjust seasoning if needed.

   Time: PT5M

7. Transfer to Casserole Dish

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

   Time: PT2M

8. Make Cheddar Bay Biscuit Dough

   In a mixing bowl combine 2 cups flour, 2 tsp baking powder, ½ tsp garlic powder, and ½ tsp salt. Cut in 2 tbsp cold butter until the mixture resembles coarse crumbs. Stir in ¾ cup milk just until a soft dough forms, then fold in 1 cup shredded cheddar cheese.

   Time: PT7M

9. Top with Biscuit Dough

   Drop spoonfuls of the biscuit dough (about 12‑15 pieces) over the filling, spacing them evenly.

   Time: PT2M

10. Bake

    Place the casserole in a pre‑heated oven at 425°F and bake for 18 minutes, or until the biscuits are golden brown and the filling is bubbling.

    Time: PT18M

    Temperature: 425°F

11. Rest and Serve

    Remove from oven and let rest 5 minutes before serving. This allows the filling to set.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

30g

Carbohydrates

35g

Fat

20g

Fiber

3g