Cheddar Bay Biscuit Pot Pie: A Delicious & Easy Recipe

Cheddar Bay Biscuit Pot Pie: Prepare to have your comfort food cravings completely and utterly satisfied! Imagine the warm, savory goodness of a classic chicken pot pie, but elevated to a whole new level with the cheesy, garlicky deliciousness of Red Lobster’s iconic Cheddar Bay Biscuits. Yes, you read that right – we’re topping a creamy, flavorful pot pie with those irresistible biscuits!

Pot pie itself has a long and comforting history, dating back to ancient Greece. Over the centuries, it has evolved into a beloved dish in countless cultures, each adding their own unique twist. But the addition of Cheddar Bay Biscuits? That’s a modern masterpiece, a culinary innovation that’s sure to become a family favorite.

People adore pot pie for its hearty, filling nature and the way it evokes feelings of warmth and nostalgia. The creamy filling, packed with tender chicken and vegetables, is pure comfort in a bowl. And let’s be honest, who can resist the allure of a Cheddar Bay Biscuit? Their soft, fluffy texture, combined with the sharp cheddar and savory garlic butter, is simply addictive. This Cheddar Bay Biscuit Pot Pie takes all of those wonderful qualities and combines them into one unforgettable dish. It’s the perfect weeknight meal, guaranteed to bring smiles to faces and leave everyone wanting more. Get ready to experience pot pie like never before!

Ingredients:

• For the Chicken Filling:
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 8 ounces cremini mushrooms, sliced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• 1 pound cooked chicken, shredded (rotisserie chicken works great!)
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 cup chopped fresh parsley
• Salt and freshly ground black pepper to taste
• For the Cheddar Bay Biscuit Topping:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 cup (1/2 stick) cold unsalted butter, cut into cubes
• 3/4 cup buttermilk, cold
• 1 cup shredded cheddar cheese
• For the Garlic Butter Glaze:
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried parsley

Preparing the Chicken Filling:

1. Sauté the Aromatics: In a large Dutch oven or pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. We want them to be tender and fragrant, but not browned.
2. Add the Mushrooms and Herbs: Add the sliced cremini mushrooms, dried thyme, dried rosemary, and red pepper flakes (if using). Cook, stirring occasionally, until the mushrooms are softened and have released their moisture, about 5-7 minutes. The mushrooms should be nicely browned.
3. Create the Roux: Sprinkle the all-purpose flour over the vegetables and mushrooms. Cook, stirring constantly, for 1-2 minutes. This will create a roux, which will help to thicken the filling. Make sure to cook out the raw flour taste.
4. Add the Broth and Cream: Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer, then reduce the heat and simmer for 10-15 minutes, or until the sauce has thickened slightly. Stir in the heavy cream and bring back to a gentle simmer.
5. Incorporate the Chicken and Vegetables: Stir in the shredded cooked chicken, frozen peas, and frozen corn. Cook until heated through, about 5 minutes. Season with salt and freshly ground black pepper to taste. Don’t be shy with the seasoning – it really makes a difference!
6. Add Fresh Parsley: Stir in the chopped fresh parsley. This adds a lovely freshness to the filling.

Making the Cheddar Bay Biscuit Topping:

1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, garlic powder, and onion powder. Make sure everything is well combined.
2. Cut in the Butter: Cut in the cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. The colder the butter, the better the biscuits will be! You want to see small pieces of butter throughout the flour mixture.
3. Add the Buttermilk and Cheese: Gradually add the cold buttermilk, stirring until just combined. Do not overmix! Overmixing will result in tough biscuits. Gently fold in the shredded cheddar cheese. The dough will be shaggy and slightly sticky.

Assembling and Baking the Pot Pie:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Transfer Filling to Baking Dish: Pour the chicken filling into a 9-inch deep-dish pie plate or a 9×13 inch baking dish. Make sure the filling is evenly distributed.
3. Drop Biscuit Dough: Drop spoonfuls of the cheddar bay biscuit dough evenly over the chicken filling. You can use a cookie scoop or a spoon to do this. Don’t worry about making them perfectly shaped – rustic is beautiful! Aim for about 8-10 biscuits, depending on the size of your baking dish.
4. Bake: Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly. Keep an eye on it – you don’t want the biscuits to burn.

Preparing the Garlic Butter Glaze:

1. Melt the Butter: While the pot pie is baking, melt the unsalted butter in a small bowl.
2. Add Garlic Powder and Parsley: Stir in the garlic powder and dried parsley.

Finishing Touches:

1. Brush with Garlic Butter: Once the pot pie is out of the oven, brush the tops of the cheddar bay biscuits with the garlic butter glaze. This adds a delicious flavor and a beautiful shine.
2. Let Cool Slightly: Let the pot pie cool for a few minutes before serving. This will allow the filling to thicken slightly and prevent you from burning your mouth!
3. Serve and Enjoy: Serve warm and enjoy! This Cheddar Bay Biscuit Pot Pie is the perfect comfort food for a chilly evening.

Conclusion:

This Cheddar Bay Biscuit Pot Pie isn’t just dinner; it’s an experience! The flaky, buttery, garlicky goodness of those iconic biscuits nestled atop a creamy, savory filling is a flavor combination that will have everyone at your table begging for seconds. Seriously, the aroma alone is enough to make your mouth water, and the taste? Pure comfort food bliss. It’s the perfect way to elevate a classic pot pie into something truly special and memorable.

I know what you might be thinking: “Cheddar Bay Biscuits in a pot pie? Is that even possible?” Trust me, it is, and it’s glorious! The biscuits bake up beautifully, creating a golden-brown crust that’s both sturdy enough to hold the filling and tender enough to melt in your mouth. The slight tang of the cheddar and the punch of garlic perfectly complement the richness of the creamy chicken (or vegetable!) filling. This isn’t your grandma’s pot pie (unless your grandma is incredibly innovative, in which case, kudos to her!).

Why is this a must-try? Because it’s easy, it’s impressive, and it’s unbelievably delicious. It takes the familiar comfort of pot pie and gives it a fun, flavorful twist that will have everyone raving. Plus, it’s a fantastic way to use up leftover cooked chicken or vegetables, making it a budget-friendly and eco-conscious choice.

Serving Suggestions and Variations:

* For the Meat Lovers: Stick with the classic chicken filling, but feel free to add some cooked bacon or ham for an extra layer of smoky flavor. Ground sausage would also be a delicious addition.
* Vegetarian Delight: Swap out the chicken for a medley of your favorite vegetables like mushrooms, carrots, peas, and potatoes. A can of drained and rinsed chickpeas or white beans will add some protein and heartiness.
* Spice it Up: Add a pinch of red pepper flakes to the filling for a subtle kick. Or, for a bolder flavor, use a spicy sausage in the filling.
* Individual Portions: Instead of baking the pot pie in a large dish, divide the filling into individual ramekins and top each with a few Cheddar Bay Biscuits. This is a great way to control portion sizes and make it feel extra fancy.
* Herbaceous Twist: Experiment with different herbs in the filling. Thyme, rosemary, or sage would all be delicious additions.
* Cheese, Please!: While the Cheddar Bay Biscuits already have cheese, you can add a sprinkle of shredded cheddar or Gruyere to the filling for an extra cheesy experience.

Don’t be intimidated by the thought of making this Cheddar Bay Biscuit Pot Pie. The recipe is straightforward, and the results are well worth the effort. I promise, once you try it, it will become a regular on your dinner rotation.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a pot pie masterpiece! I’m confident that you’ll love this recipe as much as I do.

And most importantly, I want to hear about your experience! Did you make any variations? What did your family think? Share your photos and stories in the comments below. I can’t wait to see your creations and hear all about your Cheddar Bay Biscuit Pot Pie adventures! Happy baking (and eating)!

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