How to Make Delicious Cheddar bay chicken pot pie

Cheddar bay chicken pot pie. Whisk in the milk until smooth, then add the chicken, peas and carrots, pearl onions, potato, salt, and pepper. Homemade Biscuits replace the traditional pastry crust in Chicken Pot Pie with Bacon-and-Cheddar Biscuits. These biscuits are made with sharp Cheddar.

Sheet Pan Fried Chicken and Biscuits with Honey Butter. I would also add chicken pot pie to that list. It's like a warm hug on chilly nights. you can cook Cheddar bay chicken pot pie using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients of Cheddar bay chicken pot pie

1. Prepare 2 1/2 lb of chicken breasts.
2. Prepare 2 medium of russet potatoes.
3. Prepare 3 of stalks celery.
4. You need 1 medium of onion, chopped.
5. You need 3 medium of carrots, sliced.
6. It's 1 can of cream of chicken soup. I used Campbell's condensed..
7. You need 1 packages of red lobsters' cheddar bay biscuit mix. One package will make 10 biscuits. Make these according to package directions..
8. You need 1 packages of Pillsbury crescent rolls.
9. Prepare 2 clove of crushed garlic.

The Cheddar Chive Biscuits lend a fresh and delicious flavor to this comforting meal. Looking for a Chicken Pot Pie recipe with a traditional crust? See our Easy to Make: Comforting Chicken Pot Pie. Keyword: cheddar, chicken pot pie, jalepeno, pot pie.

Cheddar bay chicken pot pie instructions

1. 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..
2. 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..
3. 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..
4. Cook veg with the chicken for about 15 minutes or until the carrots are tender-crisp. Add the soup mixture to the chicken/veg..
5. Should be about like this.
6. Take the cheddar bay biscuit mix you made and, I used my fingers, add it to the top. Like this.
7. 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..

These are the perfect easy weeknight dinner and they are even packed with veggies, which is just an added bonus. 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.