Cheddar Bay Chicken Pot Pie Bake

Oh, how grateful I am for the comfort that food brings into our lives, especially those hearty, soothing dishes that seem to hug us from the inside! And today, I’m thrilled to share a recipe that does just that—our Cheddar Bay Chicken Pot Pie Bake. This dish wraps the traditional coziness of a chicken pot pie in a blanket of cheddar bay deliciousness that is anything but ordinary!

From my kitchen to yours, I’m handing over a recipe that promises warmth, flavor, and a little twist that will leave your guests asking for more. So, let’s dive into the delightful details of making this comforting classic that’s sure to become a favorite in your home as it is in mine!

Ingredients

To start our culinary adventure, you’ll need the following ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups cooked chicken, shredded (preferably from a rotisserie chicken)
• 2 cups frozen mixed vegetables (carrots, peas, corn, and green beans)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• Salt and pepper to taste
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 cup cheddar cheese, shredded
• 1 package of ready-made biscuit dough
• Extra cheddar cheese for topping

How to Make

Follow these steps to create your Cheddar Bay Chicken Pot Pie Bake:

Step 1: Prepare the Filling

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
3. Stir in the shredded chicken and mixed vegetables. Cook for about 5 minutes until the vegetables are thawed.
4. Sprinkle with thyme, parsley, salt, and pepper. Add the flour and stir until the ingredients are well coated.
5. Gradually pour in the chicken broth and bring to a simmer. Let it thicken slightly, then stir in the heavy cream. Remove from heat and mix in the shredded cheddar cheese.

Step 2: Assemble the Bake

1. Transfer the filling to a greased baking dish.
2. Flatten the pieces of biscuit dough and layer them on top of the filling. Sprinkle with additional cheddar cheese.
3. Bake in the preheated oven for about 25 minutes, or until the biscuits are golden brown and the filling is bubbly.

Helpful Tips

• Golden Biscuits: For extra golden tops on your biscuits, brush them with a bit of melted butter before baking.
• Creamier Filling: For a creamier texture, you can substitute half of the chicken broth with additional heavy cream.

Substitutions/Variations

• Gluten-Free: Use a gluten-free all-purpose flour blend instead of regular flour and opt for gluten-free biscuit dough.
• Dairy-Free: Replace the heavy cream with a plant-based cream and use dairy-free cheese.
• Veggie Lovers: Boost the vegetable content by adding mushrooms, bell peppers, or spinach to the filling.

Frequently Asked Questions

Can I make this ahead of time?

Yes, you can prepare the filling a day ahead and keep it refrigerated. Assemble and bake when ready to serve for the best results.

What can I serve with this?

A simple green salad or steamed broccoli pairs wonderfully with this hearty dish.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

More Relevant Recipes

If you loved this pot pie bake, you might also enjoy:

• Homemade Cheese Sauce Recipe
• Easy Egg Fried Rice Recipe

This Cheddar Bay Chicken Pot Pie Bake is a delightful twist on a classic, combining the heartiness of pot pie with the irresistible flavor of cheddar bay biscuits. Whether it’s a chilly evening or a gathering of friends, this dish promises to be the star of the table. Happy cooking, and enjoy the cozy embrace of this ultimate comfort food!

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