Cheddar Bay Chicken & Broccoli Pot Pie

Ingredients

• 1.75 lb boneless, skinless chicken breasts or thighs (1.5-2 lbs used; seasoned with chicken seasoning, garlic powder, onion powder, paprika, and black pepper)
• 1.5 tsp chicken seasoning (1-2 tsp; use your favorite kind)
• 0.75 tsp garlic powder (1/2-1 tsp for chicken seasoning)
• 0.75 tsp onion powder (1/2-1 tsp for chicken seasoning)
• 0.75 tsp paprika (1/2-1 tsp for chicken seasoning)
• 0.75 tsp black pepper (1/2-1 tsp for chicken seasoning)
• 1 tbsp olive oil
• 1 tbsp salted butter (divided; used for cooking chicken)
• 4 tbsp salted butter (for the filling)
• 2 celery ribs (diced)
• 2.5 carrots (2-3 carrots, diced)
• 1 yellow onion (medium, diced)
• 0.375 tsp salt (1/4-1/2 tsp)
• 0.375 tsp black pepper (1/4-1/2 tsp)
• 5.5 garlic cloves (5-6 cloves, minced)
• 2 tsp herbs de provence
• 0.5 tsp garlic powder (for the filling)
• 0.5 tsp onion powder (for the filling)
• 0.333 cup all purpose flour
• 1.5 cup chicken broth
• 0.75 cup heavy cream
• 2 cup shredded cheddar (for the filling)
• 4 cup steamed broccoli florets (chopped)
• 1 box Cheddar Bay Biscuit Mix (includes garlic herb seasoning packet)
• 0.75 cup cold water
• 0.5 cup shredded cheddar (for the topping)
• 1 tbsp melted butter (for the topping glaze)

Steps

1. 1

   Season the chicken breasts or thighs with the chicken seasoning, garlic powder, onion powder, paprika, and black pepper.

2. 2

   In a large skillet, heat the olive oil and 1 tablespoon of butter. Cook the seasoned chicken until done. Remove the chicken from the pan and chop it into bite-sized pieces.

3. 3

   In the same skillet (or a large pot), melt the remaining 4 tablespoons of butter. Add the diced celery, carrots, and onion. Sauté until the vegetables are softened.

4. 4

   Add the minced garlic to the vegetables and cook for one minute until fragrant.

5. 5

   Stir in the herbs de provence, garlic powder, onion powder, salt, and pepper.

6. 6

   Stir in the 1/3 cup of all-purpose flour and cook for about 4 minutes to remove the raw flour taste.

7. 7

   Slowly whisk in the chicken broth and heavy cream. Continue to cook and whisk until the sauce has thickened.

8. 8

   Stir the chopped chicken, chopped steamed broccoli, and 2 cups of shredded cheddar into the sauce until well combined.

9. 9

   Transfer the filling to a greased deep 11-inch pie plate or a 9x13-inch baking dish.

10. 10

    Prepare the biscuit topping by mixing the box of Cheddar Bay Biscuit Mix with 3/4 cup cold water and 1/2 cup shredded cheddar according to the package directions (excluding the seasoning packet for now).

11. 11

    Scoop the biscuit dough over the top of the chicken and broccoli filling.

12. 12

    Bake at 400°F (205°C) for about 20 minutes, or until the biscuits are golden brown and cooked through.

13. 13

    While the pot pie bakes, mix the 1 tablespoon of melted butter with the garlic herb seasoning packet included in the biscuit mix.

14. 14

    Remove the pot pie from the oven and brush the seasoned butter over the hot biscuits.

15. 15

    Let the pot pie rest for 15 minutes before serving to allow the sauce to set.

Notes

You can use either chicken breasts or thighs for this recipe. Ensure the broccoli is steamed and chopped before adding it to the filling to ensure it is tender.

Nutrition per serving

• main
• dinner
• comfort food
• baked
• chicken
• broccoli
• pot pie