Cheddar Bay Biscuit Chicken Pot Pie

• servings: 6 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

4 cups shredded chicken (about 1 rotisserie chicken pulled)

2 cups celery (chopped)

2 cups carrots (chopped)

1 yellow onion (chopped)

3 tablespoons butter

¼ cup flour

2 teaspoons poultry seasoning

2 cups chicken broth

1 cup heavy cream

1 box Cheddar Bay Biscuit Mix (11.36 ounce about 2¼ cup mix)

3/4 cup milk

1/2 cup shredded sharp cheddar cheese

1/4 cup butter (melted)

Directions

Preheat oven to 375˚F.

Prepare the biscuit topping by combining the cheddar bay biscuit mix with milk and cheese. Stir just until there are no more dry spots. Set the seasoning packet aside.

To make the chicken pot pie filling, heat a large skillet over medium heat. Add the celery, carrots, onion, and 3 tablespoons of butter. Cook, stirring occasionally, for 4-5 minutes or until the vegetables start to soften.

Sprinkle flour and poultry seasoning over the vegetables and stir, cooking for about 60-90 seconds.

Stir in the chicken broth and heavy cream and bring to a simmer. Simmer for 2-3 minutes, or until the mixture thickens enough to coat the back of a spoon. Then stir in the shredded chicken.If your skillet is oven-safe, you can continue to the next step. If your skillet is not, transfer the chicken pot pie filling to a casserole dish.

Drop the biscuit mix in heaping spoon fulls over the top of the chicken pot pie. Bake for 14-18 minutes or until the edges are bubbling and the biscuits are cooked through.

Melt the 1/4 cup butter in the microwave or on the stovetop. Stir in the seasoning packet from the biscuits. Brush the top of the pot pie with the seasoned butter.

Nutrition

• Calories: 608 kcal
• Total Fat: 41 g
• Saturated Fat: 22 g
• Unsaturated Fat: 15 g
• Trans Fat: 1 g
• Cholesterol: 164 mg
• Sodium: 882 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 3 g
• Total Sugars: 9 g
• Protein: 31 g