Chicken Pot Pie With Red Lobster Biscuits
Delicious Chicken Pot Pie topped with Cheddar Bay Biscuits, a perfect comfort food for any occasion.
Equipment
- Casserole dish
Ingredients
Base Ingredients
- 0.5 cup melted butter divided
- 4-5 cups pre-cooked, shredded chicken
- 10-12 ounces frozen peas and carrots
- 0.75 teaspoon garlic powder
- 0.75 teaspoon onion powder
- 0.5 teaspoon pepper
- 0.5 teaspoon chili powder
- 1.5 cups chicken broth
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup whole milk
- 1 box (11 ounces) Cheddar Bay Biscuits Mix reserve the seasoning packet
- 0.25-0.5 cup freshly shredded cheddar cheese
Instructions
Preparation Steps
- Preheat your oven to 350 degrees.
- Pour enough of the melted butter into the casserole dish to cover the bottom; reserve about ¼ of it for after the oven.
- Add an even layer of chicken on top of the butter.
- Add frozen peas and carrots.
- In a small bowl, mix all of the spices together and sprinkle all over the top of the pot pie. Do not stir.
- In a bowl, whisk together chicken broth and cream of chicken soup. Pour it over the chicken and vegetables.
- Add the milk, biscuit mix, and half the biscuit mix seasoning to a bowl. Mix until all lumps are gone. Pour evenly on top.
- Sprinkle cheese over the top.
- Place in the oven for 55 minutes until the top is golden brown.
- Melt the remaining butter and stir in the remaining biscuit mix seasonings; brush over the top of the pot pie.
- Serve and enjoy!
Nutrition
Serving: 1servingCalories: 726kcalCarbohydrates: 43gProtein: 83gFat: 26gSaturated Fat: 8gMonounsaturated Fat: 14gCholesterol: 220mgSodium: 893mgFiber: 11gSugar: 18g
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