Cheddar Bay Biscuit Chicken Pot Pie

Ingredients

• 2 Russet potatoes (Chopped)
• 2 Carrots (Chopped)
• 1 bag Frozen corn (Estimated as a 12-ounce bag)
• 1 bag Frozen peas (Estimated as a 12-ounce bag)
• 1 bag Frozen chopped onions (Estimated as a 12-ounce bag)
• 1 bag Frozen sliced mushrooms (Estimated as a 12-ounce bag)
• 16 oz Cooked chicken breast (Chopped)
• 32 oz Low-fat cottage cheese (Good Culture or another low-fat cottage cheese)
• 1 packet Pioneer Country Gravy Mix (Add to the liquid released by the vegetables and cottage cheese; packet weight not specified)
• 1 box Red Lobster Cheddar Bay Biscuit Mix (Gluten-free mix was specified; regular mix may also be used. Reserve the included seasoning packet for the egg wash if applicable.)
• 2 cup Plain 0% Greek yogurt (Fage or another plain nonfat Greek yogurt; used in the biscuit dough)
• 4 oz Fat-free shredded cheddar cheese (Used in the biscuit dough)
• 1 Egg (Beaten for egg wash)
• Kinder’s Buttery Garlic and Herb seasoning (Season well, to taste)
• Kinder’s The Blend seasoning (Season well, to taste)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Prepare a large oven-safe baking dish or casserole dish; the recipe makes approximately 12 servings.

2. 2

   Add the chopped russet potatoes and carrots to a large skillet or pot. Cook over medium heat until the vegetables begin to soften, stirring occasionally.

3. 3

   Add the frozen corn, frozen peas, frozen chopped onions, and frozen sliced mushrooms. Continue cooking until the vegetables are hot and beginning to cook down, and excess liquid has accumulated in the pan.

4. 4

   Add the chopped cooked chicken breast and low-fat cottage cheese. Stir thoroughly and cook until the cottage cheese has melted into the filling and the mixture is hot. The filling may look quite liquid because of the frozen vegetables and cottage cheese; this is expected.

5. 5

   Stir in the Pioneer Country Gravy Mix. Continue stirring as the gravy mix thickens the liquid and the filling takes on a creamy pot-pie consistency.

6. 6

   Season the filling generously with Kinder’s Buttery Garlic and Herb seasoning and Kinder’s The Blend, tasting and adjusting as needed.

7. 7

   While the filling cooks, place the Cheddar Bay Biscuit Mix, plain 0% Greek yogurt, and fat-free shredded cheddar cheese in a bowl. Mix until a cohesive dough forms.

8. 8

   Scoop the biscuit dough into approximately 24 cookie-dough-scoop-sized portions. Arrange or distribute them as evenly as possible over the surface of the hot chicken-pot-pie filling; this provides two biscuits per serving.

9. 9

   Beat the egg with the biscuit seasoning packet, if included with the mix, to make an egg wash. Brush the mixture over the tops of the biscuits.

10. 10

    Bake at 425°F (220°C) for 12–14 minutes, or until the biscuit tops are golden brown and the dough is cooked through. If the biscuits brown too quickly, loosely cover the dish with foil and continue baking until done.

11. 11

    Let the pot pie rest briefly so the filling can settle, then serve warm. Portion approximately 1.75 cups of filling with 2 biscuits per serving.

Notes

The source states approximately 390 calories and 36 g protein per serving, but exact nutrition will vary with the brands and package sizes used. Bag and packet sizes were not specified; nutrition estimates assume 12-ounce vegetable bags and a 1-ounce gravy packet. The transcript indicates the recipe produces 24 biscuits. No separate cooking fat was specified.

Nutrition per serving

• main
• comfort food
• high-protein
• chicken
• pot pie
• baked
• family-style
• gluten-free option