Cheddar Bay Biscuit Chicken Pot Pie

A quick and easy comfort dish perfect for the Monday blues.

By @wintermoonranch

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 5 pieces carrots
• 1 piece broccoli crown
• 0.5 piece sweet yellow onion
• 2 cloves garlic
• 0.25 cup butter
• 2 pieces rotisserie chicken
• 1 can sweet peas
• 1 can Campbell’s cream of chicken soup
• 1 can Campbell’s cream of onion soup
• 1 can Campbell’s cream of celery soup
• 2 tsp salt
• 2 tbsp Lane’s Q-Nami Seasoning
• 2 tsp Dan-O’s Original Seasoning
• 1 tsp onion powder
• 1 box Red Lobster Cheddar Bay Biscuits mix
• 0.75 cup cold water
• 0.5 cup cheddar cheese
• 0.33 cup melted butter

Instructions

1. Preheat the oven to 425 degrees Fahrenheit.
2. In a 3.6-qt Lodge Cast Iron enamel Dutch oven, sauté diced carrots, broccoli, onions, and minced garlic in butter until softened.
3. Add shredded chicken, can of drained peas, and cans of cream soup to the mixture with seasonings.
4. Mix the ingredients until smooth and place the Dutch oven in the oven for 10 minutes.
5. While the mixture is baking, prepare the cheddar biscuits according to the directions on the box.
6. Scoop the cheddar biscuits onto the top of the dish, making sure to leave space between biscuits as they will spread while being baked.
7. Do not cover the Dutch oven with a lid. Place it in the oven and bake for an additional 14-16 minutes.
8. Remove from the oven once the biscuits are golden brown.
9. Add the melted seasoned butter to the top of the biscuits.
10. Enjoy your Cheddar Bay Biscuit Chicken Pot Pie.