Print
Description
Chicken pot pie topped with Red Lobster cheddar bay biscuits.
Ingredients
Scale
- 2 tablespoons butter
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 cup cooked chicken, shredded
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 Red Lobster cheddar bay biscuits, prepared
Instructions
- Preheat oven to 375°F (190°C).
- Melt butter in a large skillet over medium heat. Add onion, carrots, and celery and cook until softened, about 5 minutes.
- Stir in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth.
- Bring to a simmer, then stir in chicken, peas, corn, thyme, salt, and pepper.
- Pour chicken mixture into a 9-inch pie dish.
- Arrange prepared cheddar bay biscuits over the top of the chicken mixture.
- Bake for 20-25 minutes, or until biscuits are golden brown and filling is bubbly.
- Let cool slightly before serving.
Notes
- For a richer flavor, use homemade chicken broth.
- You can substitute other vegetables, such as potatoes or green beans.
- If you don’t have cheddar bay biscuit mix, you can use any biscuit recipe and add cheddar cheese and garlic powder.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 100 mg