Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, cheddar bay chicken pot pie. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
This chicken pot pie is rich, made-from-scratch, and well worth the effort. Because it's so time consuming, make two and freeze the second for another day! At Cheddar's Scratch Kitchen, we pinch the edges of every one of our Homemade Chicken Pot Pies.
Cheddar bay chicken pot pie is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Cheddar bay chicken pot pie is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook cheddar bay chicken pot pie using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Cheddar bay chicken pot pie:
- Make ready 2 1/2 lb chicken breasts
- Take 2 medium russet potatoes
- Make ready 3 stalks celery
- Prepare 1 medium onion, chopped
- Get 3 medium carrots, sliced
- Get 1 can cream of chicken soup. I used Campbell's condensed.
- Get 1 packages red lobsters' cheddar bay biscuit mix. One package will make 10 biscuits. Make these according to package directions.
- Prepare 1 packages Pillsbury crescent rolls
- Get 2 clove crushed garlic
Butternut squash replaces the usual potatoes for a nice hit of color and sweetness. Note: Using precooked rotisserie chicken meat saves valuable prep time. This Chicken Pot Pie recipe is made by poaching uncooked chicken in stock and milk which is then used as the broth for the creamy filling. Here's what goes in Chicken Pot Pie.
Steps to make Cheddar bay chicken pot pie:
- 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.
- 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.
- 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.
- Cook veg with the chicken for about 15 minutes or until the carrots are tender-crisp. Add the soup mixture to the chicken/veg.
- Should be about like this
- Take the cheddar bay biscuit mix you made and, I used my fingers, add it to the top. Like this
- 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.
Nothing unusual here - but just a couple of comments on some of the ingredients: Stock powder - this adds more flavour in. All the goodness of a creamy, homemade chicken pot pie topped with those addicting Red Lobster biscuits! A Keto Chicken Pot Pie that uses cheddar biscuits as the topping! This easy keto dinner is not short on flavor! Use chicken breast or chicken thighs for this weeknight keto meal.
So that’s going to wrap it up with this special food cheddar bay chicken pot pie recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
