Description
Indulge in a comforting classic with a delicious twist—our Cheddar Bay Chicken Pot Pie is the perfect blend of savory flavors and textures. This delightful dish features tender, diced chicken and vibrant vegetables simmered in a rich, creamy sauce, all topped with fluffy, cheesy biscuits reminiscent of your favorite Cheddar Bay style. Baked to golden perfection in a cast iron skillet, this easy-to-make pot pie is sure to become a family favorite. Whether it’s a cozy weeknight dinner or a special occasion, serving this dish hot from the oven will bring smiles to the table.
Ingredients
Scale
- 3 cups cooked chicken, diced
- 1 cup diced onion
- 1 cup sliced celery
- 1 cup diced carrots
- 2 cups chicken broth
- 1 cup whole milk
- 2 cups all-purpose flour (for biscuits)
- 3/4 cup shredded sharp cheddar cheese
- 2 tablespoons butter (for brushing)
Instructions
- Preheat oven to 400°F.
- In a cast iron skillet, melt butter over medium heat. Sauté onion, celery, and carrots for 5-7 minutes until softened. Add minced garlic and cook for another minute.
- Stir in flour and cook for 1 minute before gradually whisking in chicken broth and milk until thickened. Mix in peas, chicken, thyme, salt, and pepper; simmer gently.
- For the biscuits: In a bowl, combine flour, baking powder, baking soda, salt, and garlic powder. Cut in cold butter until crumbly and stir in cheese.
- Add buttermilk; mix gently until just combined. Roll out dough to 1/2-inch thickness; cut into rounds.
- Place biscuits over the filling in the skillet and bake for 20-25 minutes until golden brown.
- Brush baked biscuits with melted butter and sprinkle with parsley before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 6g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg