Chicken pot pie with Cheddar Bay biscuits is comforting! Cheesey, garlicky Red Lobster biscuits and creamy chicken pot pie make this meal delicious. A proper taste combination makes a familiar dish interesting.
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A Brief History of Cheddar Bay Biscuit Chicken Pot Pie
Red Lobster’s Cheddar Bay Biscuits are known for their buttery, cheesy richness. Their unusual taste and texture have inspired many home chefs to reproduce and modify this dish. The history of Red Lobster’s Cheddar Bay Biscuits reveals how a simple side dish became a national sensation.
FAQs
Can I make the Cheddar Bay Biscuit Chicken Pot Pie gluten-free?
Yes, you can make this dish gluten-free by using a gluten-free all-purpose flour blend for both the filling thickener and the biscuit dough. Ensure all other ingredients are certified gluten-free as well.
Is it possible to make a dairy-free version of this recipe?Absolutely! Substitute the butter with a dairy-free alternative, use a dairy-free cheese for the biscuits, and opt for a plant-based milk or cream for the filling. Be sure to check the labels for any hidden dairy content.
Can I freeze the Cheddar Bay Biscuit Chicken Pot Pie for later?
Yes, this dish can be frozen either before or after baking. If freezing before baking, add a few extra minutes to the oven time when you’re ready to bake. If freezing after baking, ensure it’s cooled down before freezing, and reheat thoroughly before serving.
Overview of Ingredients
To accommodate varied diets, Cheddar Bay Biscuit Chicken Pot Pie’s components are simple yet adaptable:
- Chicken: cooked rotisserie chicken, shredded (about 4 cups)
- Vegetables: A classic mirepoix of chopped onions, carrots, and celery
- Butter and Flour: For making the roux, which thickens the filling
- Liquid: chicken broth and heavy cream for the creamy sauce.
- Seasoning: poultry seasoning, salt, and pepper
- Biscuit Mix: Cheddar Bay biscuit mix, or a similar type
- Cheese: Shredded sharp cheddar for the biscuits.
Each component plays a crucial role in building the depth and richness of the dish, with the rotisserie chicken offering a time-saving shortcut without compromising on taste.
Chef’s Tips for Perfect Cheddar Bay Biscuit Chicken Pot Pie
Achieving the perfect Cheddar Bay Biscuit Chicken Pot Pie is all about balancing the rich, creamy filling with the fluffy, cheesy topping. Here are some expert tips to help you master this dish:
Start with Quality Ingredients
The basis of any great dish is the quality of its ingredients. Use fresh vegetables and a good-quality rotisserie chicken for the best flavor and texture. If you’re buying pre-made biscuit mix, opt for a reputable brand to ensure delicious results.
Buttery Roux: A well-cooked roux is the secret to a thick and creamy filling
Melt the butter over medium heat, add the flour, and cook, stirring constantly, until the mixture turns a light golden color. This will not only effectively thicken your pot pie but also add a nutty flavor to the base.
Season Correctly
Don’t shy away from seasoning. Poultry seasoning works wonderfully, but you can enhance the dish further with a pinch of garlic powder, paprika, and even a little cayenne for heat. Taste the seasonings as you go to adjust them to your preference.
Avoid overworking the biscuit dough.
When mixing the biscuit dough, do so until it is just combined. Overworking the dough can lead to tough biscuits. Just incorporate the ingredients for light and fluffy biscuits.
Spoon Size Matters
When you’re placing the biscuit dough on top of the filling, use a consistent size for your spoonfuls. This ensures even cooking. You want all the biscuits to be golden and cooked through at the same time.
Use an Oven-Safe Skillet
If possible, prepare the filling in an oven-safe skillet. This allows you to add the biscuit dough directly on top and transfer the entire dish into the oven, reducing cleanup and enhancing the flavors as they meld together in the oven.
Brush with butter:
Just before serving, brush the baked biscuits with melted butter, mixed with a little garlic powder and parsley. This adds a beautiful sheen and a burst of flavor that makes the dish even more irresistible.
Customizing Your Dish
This recipe is wonderfully versatile. Here are a few ways to make it your own:
- Swap the chicken: Use leftover turkey from Thanksgiving as a tasty substitute.
- Veggie Variations: Boost the nutritional content by adding spinach, peas, or mixed vegetables to the filling.
- Dairy Adjustments: For a lighter version, replace heavy cream with whole milk or a plant-based alternative.
What goes best with Cheddar Bay Biscuit Chicken Pot Pie?
Complement your Cheddar Bay Biscuit Chicken Pot Pie with side dishes that will enhance the meal without overpowering it:
- Garlic Parmesan Roasted Broccoli
- Sautéed green beans
- Simple Kale Salad
These sides offer a refreshing contrast to the richness of the pot pie, rounding out your meal with a balance of flavors and textures.
Health Benefits
While indulgent, this pot pie also offers several health benefits:
- Protein: Chicken is a great source of lean protein, which is essential for muscle repair and growth.
- Vitamins & Minerals: The vegetables provide vitamins A and C, along with fiber.
- Calcium: The cheese in the biscuits contributes to your daily calcium intake, which is vital for bone health.
Ready to up your comfort food game? Try this Cheddar Bay Biscuit Chicken Pot Pie tonight! Share your work and personal information.
Cheddar Bay Biscuit Chicken Pot Pie
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6
- Category: recipes
Ingredients
For the Filling:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/2 cup all-purpose flour (or gluten-free alternative)
- 2 cups chicken broth
- 1 cup milk (or dairy-free alternative)
- 2 cups cooked chicken, shredded (substitute with mushrooms or chickpeas for a vegetarian version)
- 1 cup frozen peas
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Cheddar Bay Biscuits:
- 2 cups all-purpose flour (or gluten-free alternative)
- 1 tablespoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 cup cold butter, cubed (or dairy-free alternative)
- 1 cup grated cheddar cheese (or dairy-free alternative)
- 3/4 cup milk (or dairy-free alternative)
- 1/4 cup chopped fresh parsley
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the Filling:
- Heat olive oil in a large skillet over medium heat. Add onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
- Stir in flour to coat the vegetables. Gradually whisk in chicken broth and milk. Bring to a simmer, stirring constantly until the mixture thickens.
- Add the cooked chicken, peas, thyme, salt, and pepper. Stir to combine. Transfer the filling to a large baking dish.
- Make the Cheddar Bay Biscuits:
- In a bowl, combine flour, baking powder, garlic powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the cheddar cheese and parsley.
- Add milk and stir until just combined. Do not overmix.
- Drop spoonfuls of the biscuit dough over the filling in the baking dish.
- Bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Let cool for a few minutes before serving.
Notes
- Customization: Feel free to add more vegetables to the filling for added nutrition.
- Make-Ahead: The filling can be prepared in advance and stored in the refrigerator. Assemble with biscuit dough right before baking.
- Freezing: This dish can be frozen before baking. Add extra baking time if cooking from frozen.
- Serving: Pair with a simple green salad for a complete meal.
