Cheddar Bay Chicken Pot Pie
Cheddar Bay Chicken Pot Pie Casserole Recipe - comfort food at its best! This delicious dish combines tender chicken and mixed veggies in a rich, creamy sauce, all topped with golden Cheddar Bay biscuits. Perfect for cozy family dinners, it's packed with savory flavors that will have everyone asking for seconds. Easy to make and incredibly satisfying, this pot pie is a must-try!
Ingredients
- 4 cupscooked chopped chicken chicken
- 1package frozen mixed vegetables, (thawed)
- 1can unsalted cream of chicken soup
- 1 cupsour cream
- ¾ cupmilk
- ½ tsponion powder
- ½ tspgarlic powder
- ½ tspseasoned salt (or to taste)
- ¼ tspblack pepper (or to taste)
- ¼ tsppaprika
- 1package red lobster cheddar bay biscuit mix
- ¾ cupwater
- ½ cupshredded cheddar cheese
- ¼ cupbutter (melted)
Directions
- 1
Preheat oven to 425ºF. Spray a 9x13-inch baking dish with nonstick cooking spray.
- 2
In a large bowl, whisk together cream of chicken soup, sour cream, milk, onion powder, garlic powder, and paprika. Season with seasoned salt and black pepper, to taste. Add cooked chicken and mixed veggies to the bowl and stir to combine.
- 3
Pour the chicken mixture into the prepared baking dish.
- 4
Bake for 15 minutes.
- 5
In a medium bowl, prepare Cheddar Bay Biscuit Mix. Combine biscuit mix, water, and shredded cheddar cheese.
- 6
Remove the baking dish from the oven. Using a small cookie scoop, top the casserole with the biscuit dough. Use an offset spatula to spread the dough over the casserole. Return the dish to the oven and bake for 15 to 18 minutes, until the biscuits are golden brown.
- 7
In a small bowl, combine melted butter and garlic seasoning packet from the biscuit mix. Brush the garlic butter over the biscuits.