Cheddar Bay Biscuit Pot Pie

Ingredients

• 3 cup cooked shredded chicken
• 4 tbsp butter (for the filling)
• 1 small onion (diced)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 3 garlic cloves (minced)
• 0.333 cup flour
• 2 cup chicken broth
• 1 cup heavy cream
• 1 cup frozen peas
• 1 tsp poultry seasoning
• 0.5 tsp thyme (dried)
• salt (to taste)
• black pepper (to taste)
• 1 box Red Lobster Cheddar Bay Biscuit Mix
• milk or water (use the amount and other ingredients directed on the biscuit mix box; amount and choice unspecified)
• 2 tbsp butter (melted; for brushing biscuits)
• 1 tsp garlic powder (for brushing biscuits)
• 1 tsp dried parsley (for brushing biscuits)

Steps

1. 1

   Preheat the oven to 400°F (200°C). Grease a 9 × 13-inch baking dish.

2. 2

   Melt the filling butter in a pan. Add the diced onion, carrots, and celery, and sauté for 5–7 minutes.

3. 3

   Add the minced garlic and cook for 30 seconds.

4. 4

   Stir in the flour and cook for 1 minute.

5. 5

   Gradually whisk in the chicken broth and heavy cream until the mixture thickens.

6. 6

   Add the shredded chicken, frozen peas, poultry seasoning, thyme, salt, and pepper. Simmer for 3–5 minutes.

7. 7

   Pour the filling into the prepared baking dish.

8. 8

   Prepare the biscuit mix according to the package directions, using the specified milk or water and any other required ingredients. Drop the dough over the filling.

9. 9

   Bake for 20–25 minutes, until the biscuits are golden and cooked through.

10. 10

    Mix the melted butter with the garlic powder and dried parsley.

11. 11

    Immediately after baking, brush the butter mixture over the biscuits. Let the pot pie rest for 5–10 minutes before serving.

Notes

The package's exact liquid amount and any additional biscuit-mix ingredients are not specified here; follow the box directions. Prep and cook-time estimates include the stated simmer, baking, and resting periods.

Nutrition per serving

• main
• comfort food
• baked
• chicken
• American
• family dinner