Chicken Pot Pie Bake with Cheddar Bay Biscuits
This chicken pot pie bake with cheddar bay biscuits is a cozy, creamy casserole made with tender chicken and vegetables, topped with fluffy golden cheddar bay-style 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 great
- 2 cups frozen mixed vegetables peas, carrots, corn
Biscuit Topping
- 1 box cheddar bay biscuit mix plus ingredients listed on the box
- 1/2 cup shredded cheddar cheese stir into the biscuit dough
Instructions
- Preheat and prep the dish: Preheat oven to 375°F (190°C). Grease a 9x13 baking dish and set aside.
- Sauté onion and garlic: Melt butter in a large skillet over medium heat. Add diced onion and cook 3–4 minutes until soft. Stir in garlic and cook 30 seconds until fragrant.
- Make the roux: Sprinkle flour over the onion mixture and stir for 1 minute to form a paste and cook off the raw flour taste.
- Whisk in broth and milk: Slowly whisk in chicken broth, then milk. Cook, whisking, until thick and creamy, about 3–5 minutes. Season with thyme, salt, and pepper.
- Add chicken and vegetables: Stir in shredded chicken and frozen mixed vegetables. Simmer 2–3 minutes until warmed through, then pour the filling into the prepared baking dish.
- Prepare biscuit topping: Mix the cheddar bay biscuit mix according to the package directions. Stir in the 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 and the filling is bubbling.
- Rest and serve: Let the casserole rest for 5 minutes before serving so the filling sets slightly. Scoop and enjoy warm.