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Cheddar Bay Biscuit Chicken Pot Pie

A delightful twist on the classic chicken pot pie, featuring creamy chicken and hearty vegetables topped with cheesy Cheddar Bay biscuits.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 each rotisserie chicken, shredded
  • 2 cups mixed vegetables (peas, carrots, corn)
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper
Biscuit Topping
  • 1 box Cheddar Bay Biscuit mix
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk (for biscuits)

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large pot, combine the shredded rotisserie chicken, mixed vegetables, chicken broth, and heavy cream. Stir in garlic powder, onion powder, salt, and pepper to taste. Bring this mixture to a gentle simmer and cook for about 10 minutes.
  3. Prepare the Cheddar Bay Biscuit mix according to the package instructions, mixing in shredded cheddar cheese and milk.
  4. Pour the chicken mixture into a baking dish, ensuring it is evenly distributed.
Baking
  1. Drop spoonfuls of the prepared biscuit dough on top of the chicken mixture.
  2. Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling.
  3. Let cool slightly before serving.

Notes

Feel free to customize the vegetables and add different seasonings. Serve with a side salad or bread for a complete meal.