Tracy Neal shares a savory mash-up of homemade chicken pot pie with Cheddar Bay Biscuit mix serving as the crust.
Ingredients:
4 cups shredded chicken
2 cups celery, chopped
2 cups carrots, chopped
1 yellow onion chopped
3 TB butter
1⁄4 cup flour
2 tsp poultry seasoning
2 cups chicken broth
1 cup heavy cream
For Cheddar Bay Biscuit Topping
1 box Cheddar Bay Biscuit Mix (11.36 ounces)
3⁄4 cup milk
1⁄2 cup shredded cheddar cheese
1⁄4 cup butter melted
Directions:
Preheat oven to 375 degrees
Prepare biscuit topping by combining the cheddar bay biscuit mix with milk and cheese. Stir until combined. Set the seasoning pack aside.
To make pot pie filling, heat a large skillet over medium heat. Add the celery, carrots, onion and 3 tablespoons butter. Cook, stirring occasionally for 4-5 minutes until the vegetables start to soften.
Sprinkle flour and poultry seasoning over the vegetables and stir, cooking 1-2 minutes.
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 shredded chicken. (If your skillet is oven-safe you can continue to next step. If not then you need to transfer the filling to a casserole dish.
Drop the biscuit mix in heaping spoonfuls over the top of the chicken pot pie filling. Bake for 14-18 minutes or until the edges are bubbling and the biscuits are cooked through.
Melt the 1⁄4 cup butter and then stir in the seasoning packet from the biscuits. Brush on top of the pot pie with the seasoned butter.
Enjoy!