Here’s a more detailed recipe breakdown for the Chicken Pot Pie Bake with Cheddar Bay Biscuit Topping, so you get that perfect creamy, cheesy, and savory comfort dish!
Chicken Pot Pie Bake with Cheddar Bay Biscuit Topping
Ingredients:
- 1 rotisserie chicken, shredded (about 3 cups; use both white and dark meat for extra flavor)
- 1 (12-16 oz) bag frozen mixed vegetables (try peas, carrots, green beans, and corn mix; thawing optional)
- 2 cans cream of chicken soup (10.5 oz each; adds creaminess and depth)
- 2 tbsp sour cream (for added tang and creaminess)
- 1/4 cup milk or heavy cream (heavy cream gives extra richness, but milk is also great)
- Salt and freshly ground black pepper to taste (about 1/2 tsp each, or to your preference)
For the Cheddar Bay Biscuit Topping:
- 1 box Red Lobster Cheddar Bay Biscuit Mix (or any cheddar biscuit mix, around 11 oz)
- Included seasoning packet (adds that classic Cheddar Bay taste)
- 1/2 cup shredded cheddar cheese (optional, for extra cheesiness in the biscuits)
- 1/2 cup water (or as directed on biscuit mix package)
- 1/4 cup melted butter (for the seasoning topping)
Instructions:
- Preheat Oven: Set your oven to 375°F (190°C). This temperature will allow the filling to bubble and cook through while the biscuits bake to a golden-brown perfection.
- Prepare the Filling:
- In a large mixing bowl, combine the shredded rotisserie chicken with the frozen vegetables.
- Add the cream of chicken soup, sour cream, and milk or heavy cream to the bowl. These will create the creamy base for the filling.
- Season the mixture with salt and black pepper, adjusting to your preference. Stir everything together until well-mixed and creamy, ensuring that the veggies are evenly distributed throughout the mixture.
- Transfer to a Baking Dish:
- Pour the prepared filling mixture into a 9×13-inch baking dish. Spread it out evenly so that it cooks uniformly and forms a sturdy base for the biscuit topping.
- Prepare Cheddar Bay Biscuit Topping:
- In a separate mixing bowl, pour in the Cheddar Bay Biscuit mix. Add 1/2 cup of water (or as directed on the package) and mix until the dough begins to form. If you’re adding extra shredded cheddar, stir it in now for an added cheesy touch.
- Mix gently with a spoon or spatula until a soft dough forms, but avoid over-mixing as this can make the biscuits tough.
- Top with Biscuit Dough:
- Use a spoon or small cookie scoop to drop dollops of biscuit dough over the chicken pot pie filling. Space them about 1–2 inches apart to leave room for the dough to expand and cook through.
- Bake:
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and the filling is hot and bubbly. If the biscuits begin browning too quickly, cover the dish loosely with aluminum foil and continue baking until done.
- Add the Butter Topping:
- While the pot pie is baking, melt 1/4 cup butter and stir in the seasoning packet from the Cheddar Bay Biscuit mix. This gives the biscuits that signature Cheddar Bay flavor.
- When the biscuits are golden and the bake is ready, take the dish out of the oven and brush each biscuit generously with the seasoned melted butter. This adds a savory, buttery finish and enhances the dish’s flavor.
- Let Rest & Serve:
- Let the pot pie bake rest for 5-10 minutes before serving to allow it to set and cool slightly.
- Scoop and serve warm, either as a main dish or alongside a light salad.
Extra Tips:
- Veggie Options: You can add fresh veggies instead of frozen. Sauté them lightly before adding to ensure they’re cooked through.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 15 minutes for best results.
- Make Ahead: Assemble the filling in the baking dish up to a day in advance. Cover and refrigerate, then top with biscuit dough just before baking.
This hearty casserole has all the flavors of a classic chicken pot pie with the extra savory, cheesy kick of Cheddar Bay biscuits. Enjoy!