Cheddar Bay Biscuit Chicken Pot Pie

This dish is a perfect combination of my favourite comfort foods. I saw this viral recipe a few months ago, and have been thinking about it ever since! Red Lobster’s cheddar bay biscuits are undeniably addictive, so I made a copycat version, where they get baked until crispy, on top of a creamy chicken filling, then brushed with garlic butter, of course!

This dish takes just over an hour to prepare, but it’s perfect for picky eaters, or just an easy weeknight dinner!

Yield: 4-6

Author: Kirsten Deneka

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Cheddar Bay Biscuit Chicken Pot Pie

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

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Ingredients

Chicken filling:

• 8 chicken thighs
• 2 Tbsp olive oil
• 1/4 tsp of: salt, thyme, paprika, garlic powder, onion powder, oregano
• 1/4 cup butter
• 2 small onions
• 1 large carrot
• 2 celery stalks
• 4 garlic cloves
• 1 yellow potato (peeled)
• 3/4 cup frozen peas
• 1 tsp oregano
• 1 tsp poultry seasoning
• 3 Tbsp flour
• 3 - 3 1/2 cups chicken broth
• 3/4 cup heavy cream
• 1 tsp Worcestershire sauce
• Additional salt & pepper to taste

Cheddar Bay Biscuit dough:

• 2 cups all-purpose flour
• 3/4 tsp salt
• 1/4 tsp baking soda
• 1 Tbsp baking powder
• 2 tsp sugar
• 1 tsp garlic powder
• 1/3 cup salted butter
• 1 cup shredded cheddar cheese
• 3 green onions
• 1 1/2 cups buttermilk

Garlic butter:

• 1/2 cup salted butter
• 1 garlic clove
• 1 green onion
• 2 tbsp fresh parsley

Instructions

To prepare the chicken filling:

1. Heat a large pan on medium heat. Season the chicken thighs with olive oil, 1/4 tsp of salt, thyme, paprika, garlic powder, onion powder, oregano. Rub the seasonings into the chicken.
2. Sear the chicken thighs for about 4 minutes per side, then remove. Meanwhile, dice the onion, carrot, celery, potato, and garlic.
3. When the chicken cools, dice it into bite-sized pieces. It's okay if the chicken isn't fully cooked, it'll finish in the sauce.
4. In that same pan, on medium heat, add 1/4 cup butter to melt. Then, add the diced onion, carrot and celery. Season with salt & pepper. Sauté the veggies for about 8 minutes, or until softened.
5. Add in the finely diced garlic, 1 tsp of oregano, and poultry seasoning and cook for another 2 minutes. Add in the flour and cook out for another minute until there's no flour visible.
6. Add in the chicken broth and stir to combine. Add in the chopped chicken, potato, frozen peas, and heavy cream. Season with additional salt & pepper. Bring to a simmer then reduce the heat to low. Cover and cook for about 15 minutes. Mix every 5 minutes so it doesn't stick or burn.

To prepare the biscuits:

1. Preheat the oven to 425 F.
2. Add the flour, salt, sugar, baking powder, baking soda, and garlic powder, to a large bowl, and whisk to combine.
3. Grate the butter and cheddar cheese. Add in the butter to the flour mixture, and use your hands to combine. Repeat with the cheese and chopped green onions.
4. Add in the buttermilk, and using a rubber spatula or wooden spoon, combine until about fully combined.
5. Using a cookie scoop, scoop 12-13 biscuits on top of the chicken pot pie filling.
6. Transfer the pan to the oven and bake for 20 minutes. Broil for 2-3 minutes to get any extra color.
7. While it bakes, you can make the garlic butter by combining the melted butter, grated garlic, chopped green onion and parsley.
8. When the dish is done, brush the garlic butter on top of the biscuits and serve immediately. Enjoy!

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