Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, cheddar bay chicken pot pie. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Whisk in the milk until smooth, then add the chicken, peas and carrots, pearl onions, potato, salt, and pepper. Stir until everything is well coated, then continue to cook until the filling is bubbling and the liquid has. My favorite homemade chicken pot pie, crusted with cheesy garlic biscuits (a copycat recipe of Red Lobster's Cheddar Bay Biscuits.) The Old Bay™ seasoning adds a new flavor twist to this traditional cheesy chicken biscuit bake.
Cheddar bay chicken pot pie is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Cheddar bay chicken pot pie is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have cheddar bay chicken pot pie using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Cheddar bay chicken pot pie:
- Make ready 2 1/2 lb chicken breasts
- Prepare 2 medium russet potatoes
- Prepare 3 stalks celery
- Get 1 medium onion, chopped
- Make ready 3 medium carrots, sliced
- Take 1 can cream of chicken soup. I used Campbell's condensed.
- Take 1 packages red lobsters' cheddar bay biscuit mix. One package will make 10 biscuits. Make these according to package directions.
- Take 1 packages Pillsbury crescent rolls
- Make ready 2 clove crushed garlic
Because it's so time consuming, make two and freeze the second for another day! Learn how to make this delicious chicken pot pie! True comfort food at it's best, this Cheddar Bay Biscuit Chicken Pot Pie is perfect for these chilly fall and winter nights. Cheddars Chicken Pot Pie recipe: The best chicken pot pie on the planet.
Instructions to make Cheddar bay chicken pot pie:
- In 11x8 glass baking dish, lay the crescent rolls (in a whole sheet) across the bottom and slightly up the sides. You might want to use pan coating but isn't necessary since to bake the rolls requires no coating on the pan in original instructions. I did use a little. Just in case.
- Cut the chicken breast into bite sized pieces and cook in a pan with a little salt and pepper and a couple cloves of crushed garlic.
- When the chicken is almost done add the vegetables. Cut the vegetables into bite sized pieces as well. While this is cooking mix the biscuits. Also in another bowl take the soup and mix it with 3/4 can of milk.
- Cook veg with the chicken for about 15 minutes or until the carrots are tender-crisp. Add the soup mixture to the chicken/veg.
- Should be about like this
- Take the cheddar bay biscuit mix you made and, I used my fingers, add it to the top. Like this
- Bake at 400° for about 25-30 minutes. Check to make sure the biscuit top is done. When you remove it from the oven, take the garlic butter (from the cheddar bay biscuit mix) you have and brush it on top.
Stir in chicken mixture and broth. It's hard to imagine a more comforting combination than a savory chicken pot pie filling topped with cheesy biscuits. Butternut squash replaces the usual potatoes for a nice hit of color and sweetness. Note: Using precooked rotisserie chicken meat saves valuable prep time. People have asked me to do a Chicken Pot Pie recipe for quite some time now.
So that’s going to wrap it up for this special food cheddar bay chicken pot pie recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
