Description
A comforting chicken pot pie topped with delicious cheddar bay biscuits.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 ½ cups frozen mixed vegetables (carrots, peas, corn, green beans)
- 1 can (10 oz) cream of chicken soup
- ½ cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 package Red Lobster Cheddar Bay Biscuit Mix
- ½ cup shredded cheddar cheese
- ¾ cup cold water
- ¼ cup melted butter
- 1 packet garlic herb seasoning (included in biscuit mix)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish or a deep pie dish.
- In a large bowl, combine the cooked shredded chicken, frozen mixed vegetables, cream of chicken soup, sour cream, and seasonings (garlic powder, onion powder, salt, and pepper). Stir until everything is evenly coated.
- Pour the chicken mixture into your prepared baking dish and spread it out evenly with a spatula.
- In a medium bowl, combine the biscuit mix, cold water, and shredded cheddar cheese. Stir until just combined.
- Use a spoon to drop dollops of biscuit dough evenly over the top of the chicken filling.
- Bake for 25–30 minutes, or until the biscuits are golden brown and cooked through.
- Mix the melted butter with the included garlic herb seasoning packet and brush this mixture over the biscuits once the pot pie comes out of the oven.
- Let it sit for 5 minutes before serving.
Notes
- For crispy edges, ensure the baking dish is properly greased.
- Do not overmix the biscuit dough to maintain tenderness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg