Cheddar Bay Biscuit Chicken Potpie

Total Time Prep: 35 min. Cook: 30 min. + cooling
Yield 8 servings
Test Kitchen Approved
This Cheddar Bay Biscuit chicken potpie recipe is a marriage between two tried-and-true favorites: chicken potpie and Red Lobster's Cheddar Bay Biscuits.

Ingredients

  • 2 tablespoons olive oil
  • 1-1/2 pounds boneless skinless chicken breasts or boneless skinless chicken thighs
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 6 tablespoons butter, divided
  • 3/4 cup chopped onion
  • 3/4 cup chopped celery
  • 3/4 cup chopped carrot
  • 2 garlic cloves, minced
  • 1 teaspoon poultry seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • 1/3 cup all-purpose flour
  • 1-1/2 cups chicken stock
  • 1 cup heavy whipping cream
  • 1 cup frozen peas
  • 1 package (11.36 ounces) Red Lobster Cheddar Bay Biscuit mix (with seasoning packet)
  • 1/2 cup shredded sharp cheddar cheese
  • 3/4 cup buttermilk or 2% milk
  • 1 tablespoon minced fresh parsley

Directions

  1. Preheat the oven to 400°. Heat olive oil in a large cast-iron or oven-safe skillet over medium-high heat. Season chicken with paprika, garlic powder, onion powder, oregano, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken in the skillet; cook until seared and cooked through, 5-6 minutes per side. Remove to a cutting board to cool slightly; shred or chop into bite-sized pieces. Set aside.
  2. Reduce skillet temperature to medium heat. Melt 3 tablespoons butter. Add onion, celery and carrot; cook until softened, 5-7 minutes. Add garlic, poultry seasoning, crushed red pepper flakes, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Cook until fragrant, 30-60 seconds. Stir in flour; cook until lightly browned, 1-2 minutes.
  3. Slowly whisk in chicken stock until no flour lumps remain; bring to a simmer. Stir in cream, cooked chicken and peas; simmer 1-2 minutes or until slightly thickened. Remove from the heat.
  4. In a large bowl, combine biscuit mix (without seasoning packet), cheese and buttermilk until evenly mixed. Drop heaping spoonfuls of biscuit dough over the surface of the pot pie.
  5. Bake 20-25 minutes or until the biscuit topping is golden brown and set.
  6. Meanwhile, in a small microwave-safe bowl, melt the remaining 3 tablespoons butter. Stir in the biscuit mix seasoning packet.
  7. Immediately brush the biscuit surface with the butter mixture. Garnish with parsley. Let cool 10 minutes before serving.

Nutrition Facts

1 serving: 570 calories, 35g fat (17g saturated fat), 121mg cholesterol, 1005mg sodium, 41g carbohydrate (6g sugars, 2g fiber), 25g protein.

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