You’ll Never Make Chicken Pot Pie Any Other Way After Trying This! Cheddar Biscuit Chicken Pot Pie

Ingredients

• 1 whole Rotisserie Chicken (Meat only, skin removed; keep drippings for flavor)
• 1 medium Onion (Diced small)
• 2 stalks Celery (Diced small)
• 3 cloves Garlic (Minced)
• 2 medium Potatoes (Diced medium, kept in water to prevent browning)
• 1 cup Frozen Peas and Carrots (No need to thaw)
• 3 cups Chicken Broth (Homemade with bouillon or store‑bought)
• 0.33 cup All-Purpose Flour (For roux)
• 6 tablespoons Unsalted Butter (2 tbsp for sauté, 4 tbsp for herb butter topping)
• 1 cup Heavy Cream (Adds richness to the gravy)
• 1 cup Milk (Whole milk preferred)
• 1 teaspoon Cajun Seasoning
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 0.5 teaspoon Dried Thyme
• to taste Black Pepper
• to taste Salt
• 1 teaspoon Nature's All-Purpose Seasoning
• 1 tablespoon Fresh Sage (Chopped)
• 1 tablespoon Fresh Rosemary (Chopped)
• 1 tablespoon Fresh Thyme (Leaves only)
• 1 box Red Lobster Cheddar Bay Biscuit Mix (Approx. 12‑oz package)
• 0.75 cup Cheddar Cheese (Shredded; extra cheese added for richer topping)
• 0.75 cup Cold Water (For biscuit dough)

Instructions

1. Prepare the Chicken

   Remove the skin from the rotisserie chicken, discard it, and cut the meat into bite‑size cubes. Reserve the drippings in a small bowl.

   Time: PT5M

2. Dice the Vegetables

   Dice the onion, celery, and potatoes into small pieces. Mince the garlic cloves.

   Time: PT10M

3. Sauté Aromatics

   Melt 2 Tbsp butter in the large skillet over medium heat. Add onion and celery, sauté for 2 minutes. Add garlic and cook another minute.

   Time: PT5M

4. Make the Roux

   Sprinkle 1/3 cup flour over the vegetables and stir to coat. Cook, stirring, for about 2 minutes until the mixture turns a light golden color.

   Time: PT2M

5. Add Chicken Broth

   Gradually whisk in 3 cups chicken broth, scraping the bottom of the pan to dissolve any lumps. Bring to a gentle simmer.

   Time: PT5M

6. Season the Gravy

   Stir in Cajun seasoning, garlic powder, onion powder, dried thyme, black pepper, salt, Nature's All‑Purpose seasoning, and the fresh sage, rosemary, and thyme.

   Time: PT2M

7. Simmer the Potatoes

   Cover the skillet, reduce heat to medium‑low, and let the potatoes cook for about 10 minutes, until they are three‑quarters done.

   Time: PT10M

8. Add Veggies and Dairy

   Stir in 1 cup frozen peas & carrots, then add 1 cup milk and 1 cup heavy cream. Simmer for 2 minutes until the sauce thickens slightly.

   Time: PT2M

9. Incorporate the Chicken

   Fold the cubed chicken and reserved drippings into the gravy. Heat through for about 1 minute and adjust salt/pepper if needed.

   Time: PT2M

10. Prepare Biscuit Dough

    In a mixing bowl combine the Red Lobster Cheddar Bay Biscuit mix, 3/4 cup cold water, and 3/4 cup shredded cheddar cheese. Stir until a soft dough forms.

    Time: PT5M

11. Assemble the Pie

    Preheat the oven to 400°F. Transfer the chicken filling to a 9×13 casserole dish. Using an ice‑cream scoop, drop half‑scoop portions of biscuit dough over the filling, flatten each slightly so they will spread while baking.

    Time: PT5M

12. Bake

    Bake for 30–35 minutes, until the biscuit tops are golden brown and the filling is bubbling.

    Time: PT35M

    Temperature: 400°F

13. Make Butter‑Herb Topping

    While the pie bakes, melt 0.5 stick (4 Tbsp) unsalted butter and stir in the herb seasoning packet from the biscuit mix.

    Time: PT2M

14. Finish and Rest

    Remove the pot pie from the oven, brush the melted butter‑herb mixture over the biscuit tops, and let the dish rest for 15 minutes before serving.

    Time: PT15M

Nutrition Facts

Calories

460

Protein

28 g

Carbohydrates

38 g

Fat

22 g

Fiber

4 g