Description

This mouthwatering dish marries the rich, savory flavors of traditional chicken pot pie with the buttery, cheesy goodness of Cheddar Bay Biscuits, creating an irresistible fusion perfect for family dinners, potlucks, or cozy nights in.

Ingredients

Filling:

2 tbsp butter

1 small onion, finely chopped

2 garlic cloves, minced

2 cups cooked chicken, shredded or cubed

1 cup frozen peas and carrots

1/2 cup frozen corn

1/4 cup all-purpose flour

2 cups chicken broth

1 cup milk

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp dried thyme

1/2 tsp poultry seasoning (optional)

Cheddar Bay Biscuits:

2 cups all-purpose flour

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp garlic powder

1/2 tsp salt

1/2 cup cold unsalted butter, cubed

1 cup shredded cheddar cheese

3/4 cup cold buttermilk

Garlic Butter Topping (optional):

2 tbsp melted butter

1/4 tsp garlic powder

1 tsp parsley (chopped fresh or 1/2 tsp dried)

Instructions

Preheat oven to 400°F (200°C).
In oven-safe skillet, melt butter. Add onion and cook until translucent. Add garlic.
Stir in flour to form a roux. Gradually whisk in broth and milk. Simmer until thickened.
Stir in chicken, vegetables, and seasonings. Simmer 2–3 minutes.
In a bowl, mix flour, baking powder, baking soda, garlic powder, and salt.
Cut in cold butter. Add cheddar and buttermilk; mix gently.
Pat dough to 3/4-inch thickness. Cut into rounds.
Top filling with biscuits. Bake 20–25 minutes until golden.
Brush with garlic butter topping if using.