Chicken Pot Pie Bake with Cheddar Bay Biscuits
This chicken pot pie bake with cheddar bay biscuits is a creamy, comforting casserole filled with tender chicken and vegetables and topped with fluffy golden cheddar biscuits.
Equipment
- Large Skillet
- Whisk
- 9x13 baking dish
- Mixing Bowl
- Wooden Spoon
Ingredients
Creamy Filling
- 3 tbsp butter
- 1 small onion diced
- 2 cloves garlic minced
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 tsp dried thyme
- salt and black pepper to taste
- 2 cups cooked shredded chicken rotisserie chicken works well
- 2 cups frozen mixed vegetables peas, carrots, corn
Biscuit Topping
- 1 box cheddar bay biscuit mix plus ingredients listed on package
- 1/2 cup shredded cheddar cheese mixed into biscuit dough
Instructions
- Preheat the oven: Preheat oven to 375°F (190°C) and lightly grease a 9x13 baking dish.
- Sauté onion and garlic: In a large skillet over medium heat, melt butter. Add diced onion and cook for 3–4 minutes until soft. Stir in garlic and cook another 30 seconds.
- Create the roux: Sprinkle flour over the onion mixture and stir for about 1 minute to form a thick paste and remove the raw flour taste.
- Make the creamy sauce: Slowly whisk in chicken broth and milk. Continue whisking until the mixture thickens and becomes smooth and creamy.
- Add chicken and vegetables: Stir in shredded chicken and frozen mixed vegetables. Simmer for 2–3 minutes until everything is heated through.
- Transfer to baking dish: Pour the creamy filling into the prepared baking dish and spread evenly.
- Prepare biscuit topping: In a mixing bowl, prepare the cheddar bay biscuit mix according to package instructions and stir in shredded cheddar cheese.
- Top and bake: Drop spoonfuls of biscuit dough evenly over the filling. Bake 20–25 minutes until biscuits are golden brown and cooked through.
- Rest and serve: Let the casserole rest for 5 minutes before serving so the filling thickens slightly.