Cheddar Bay Biscuit Pot Pie Recipe
This incredibly delicious cheddar bay biscuit pot pie is made using shredded rotisserie chicken, premade biscuit mix and just a few other ingredients baked until golden brown and bubbly.
Equipment
- 9" x 13" baking dish
Ingredients
- 1 Stick Unsalted Butter
- 1 Rotisserie Chicken, shredded
- 12 Oz Frozen Mixed Vegetables
- 1 Cup Chicken Broth
- 10.5 Oz Can Cream of chicken soup with the herbs
- 1 Cup Cheddar cheese, hand shredded
- 1 Box Red Lobster Cheddar Bay Biscuit Mix
- 1.5 Cup Milk
- 1 teaspoon Garlic Powder
- Salt and Pepper to taste
BUTTER TOPPING
- ½ Stick Butter, melted
- 1 Tbs Minced Garlic
- 2 Tbs Fresh Parsley, chopped
- Salt and Pepper to taste
Instructions
- Place one stick of butter in a 9 x 13" baking dish and place it in the oven while it preheats at 350 degrees.
- Add in the shredded rotisserie chicken to the butter and season it with salt, pepper and garlic powder. Stir the shredded chicken and seasoning into the butter. Add the frozen vegetables on top of the chicken.
- In a small bowl, whisk together the cream of chicken soup with herbs and the chicken broth. Pour it evenly over the layer of vegetables.
- Sprinkle the top with a layer of shredded cheese.
- Whisk the biscuit mix and seasoning packet with the milk and pour it over the frozen vegetables and cheeses layer.
- Place it into the center rack of the oven for 40 minutes or until the top layer of biscuits are golden brown and the sides are hot and bubbly.
- In a small bowl, mix together melted butter, minced garlic, freshly chopped parsley, salt, pepper and pour it evenly over the biscuit topping. Let it rest for 5 minutes, serve warm and enjoy!