Easy Cheddar Bay Biscuit Chicken Pot Pie
An easy biscuit chicken pot pie recipe for a comforting meal with a rich, cheesy biscuit topping that everyone will love.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: dinner
- Cuisine: American
Ingredients
¼ cup butter
1 medium shallot, chopped
⅓ cup all-purpose flour
1½ cups chicken broth
1 cup milk
1/4 teaspoon salt
1/8 teaspoon black pepper
¼ teaspoon celery seed
1 teaspoon chopped thyme
1 teaspoon poultry seasoning
3 cups shredded rotisserie chicken
1 1/2 cups frozen mixed vegetables
1 box Cheddar Bay Biscuit Mix
3/4 cup cold water
1/2 cup shredded sharp cheddar cheese
3 tablespoons butter, melted
Instructions
- Preheat the oven to 375°F.
- In a large cast iron skillet (10-12 inches), over medium-high heat, melt the butter.
- Add the chopped shallot and cook until soft.
- Stir in flour and cook until it starts to brown, about a minute.
- Slowly stir in chicken broth and whisk to combine.
- Add the milk, salt, pepper, celery seed, chopped thyme and poultry seasoning and whisk until combined.
- Reduce heat and simmer over medium-low heat, stirring often, until thickened, about 5 minutes.
- Add the chicken and vegetables. Stir to mix. Remove from heat and set aside.
- In a large bowl mix together the biscuit mix, water and cheddar cheese until just combined. Set the seasoning mix that comes in the box aside for later.
- Use a large cookie scoop or spoon to drop biscuits on top of the chicken pot pie mixture in the cast iron skillet.
- Bake in the preheated oven for 15-18 minutes, until the biscuits are golden brown and the filling is bubbly.
- Melt the butter in the microwave and stir in the seasoning mix. Brush over the top of the chicken pot pie.
- Let cool for a few minutes, then serve hot.