Cheddar Bay Biscuit Chicken Pot Pie
Cheddar Bay biscuit chicken pot pie features tender chicken and vegetables in a velvety cream gravy, topped with golden garlic-cheddar drop biscuits.
Equipment
- Large cast-iron or oven-safe skillet
- Cutting board
- Large Mixing Bowl
- Small microwave-safe bowl
- Pastry brush
Ingredients
- 2 tablespoons olive oil
- 1-1/2 pounds boneless skinless chicken breasts or boneless skinless chicken thighs
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon salt divided
- 1/2 teaspoon pepper divided
- 6 tablespoons butter divided
- 3/4 cup chopped onion
- 3/4 cup chopped celery
- 3/4 cup chopped carrot
- 2 cloves garlic minced
- 1 teaspoon poultry seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup all-purpose flour
- 1-1/2 cups chicken stock
- 1 cup heavy whipping cream
- 1 cup frozen peas
- 1 package (11.36 ounces) Red Lobster Cheddar Bay Biscuit mix (with seasoning packet)
- 1/2 cup shredded sharp cheddar cheese
- 3/4 cup buttermilk or 2% milk
- 1 tablespoon minced fresh parsley
Instructions
- Heat the oven to 400°F, then warm the olive oil over medium-high heat in a large cast-iron or oven-safe skillet. Season the chicken with paprika, garlic powder, onion powder, oregano, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then cook it for 5 to 6 minutes per side until golden and cooked through; transfer it to a cutting board, cool slightly, and shred or chop it. Look for a browned crust on both sides of the chicken before removing it from the skillet.
- Lower the heat to medium and melt 3 tablespoons butter in the same skillet, then cook the onion, celery, and carrot for 5 to 7 minutes. Stir in the garlic, crushed red pepper flakes, poultry seasoning, and remaining salt and pepper for 30 seconds to 1 minute, then work in the flour and cook for 1 to 2 minutes. The vegetables should be softened, and the flour should smell toasted and look lightly golden with no dry patches.
- Whisk in the chicken stock slowly until the skillet is smooth, bring it to a simmer, then stir in the heavy whipping cream, chicken, and peas. Simmer for 1 to 2 minutes, then take the skillet off the heat. The gravy should gently coat the back of a spoon and wobble slightly when the skillet is nudged.
- Stir the biscuit mix, sharp cheddar cheese, and buttermilk in a large mixing bowl, leaving the seasoning packet aside. Drop heaping spoonfuls of dough across the hot filling, spacing them over the surface rather than pressing them down. The dough should sit on top in distinct mounds, with bubbling gravy visible between the biscuits.
- Bake the skillet for 20 to 25 minutes until the biscuit topping is fully baked and golden. While it bakes, melt the remaining 3 tablespoons butter in a small microwave-safe bowl and stir in the garlic herb seasoning packet. The biscuit tops should rise high and turn a deep, even golden brown.
- Brush the hot biscuits immediately with the seasoned butter, scatter the parsley over the top, and let the pot pie stand for 10 minutes before serving. The butter will sizzle softly as it hits the crust. The filling will settle during the rest, making it thick and easier to spoon into bowls.
Notes
Baking tip: Drop the biscuit dough only when the filling is hot and gently simmering so the undersides cook immediately and avoid turning gummy.
Texture tip: Allow the pot pie to rest for a full 10 minutes before serving so the starches settle and the gravy thickens properly.
Storage & reheating: Keep leftovers chilled in an airtight container and reheat in a moderate oven to restore biscuit crispness.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.