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

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Yellow Onion: White onion
• Instead of Celery Stalks: Fennel stalks
• Instead of Carrots: Parsnips
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Italian Seasoning: Dried oregano and basil (½ tsp each)
• Instead of Chicken Bouillon Cube: Vegetable bouillon
• Instead of Worcestershire Sauce: Soy sauce (½ tsp)
• Instead of All-Purpose Flour: Whole wheat flour (same amount)
• Instead of Chicken Broth: Vegetable broth
• Instead of Heavy Cream: Half‑and‑half (1 cup)
• Instead of Frozen Peas: Fresh peas (1 cup)
• Instead of Rotisserie Chicken: Cooked chicken breast (2 cups)
• Instead of Cheddar Cheese: Monterey Jack cheese
• Instead of All-Purpose Flour: Self‑rising flour (2 cups)
• Instead of Baking Powder: Cream of tartar + baking soda (½ tsp + ¼ tsp)
• Instead of Milk: Buttermilk (¾ cup)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Garlic Powder: Onion powder

Equipment Needed

• Large Skillet
• Mixing Bowls
• Measuring Cups and Spoons
• Whisk
• Knife
• Cutting Board
• Casserole Dish (9‑inch)
• Oven
• Spatula

Critical Steps — Do Not Skip

• Creating a smooth roux without lumps
• Simmering the filling long enough for the sauce to thicken
• Keeping butter cold when making the biscuit dough
• Baking until biscuits are golden but not over‑browned

Chef Tips from the Video

• Use a rotisserie chicken with skin removed for extra flavor without excess fat.
• For extra cheesy crust, sprinkle a little more shredded cheddar on top before baking.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze individual portions wrapped tightly for up to 2 months. Reheat in oven.

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

Make-Ahead Tips

• Prepare the filling a day ahead and refrigerate; reheat before adding biscuits.
• Biscuit dough can be mixed ahead and kept chilled for up to 2 hours.

Frequently Asked Questions