Cheddar Bay Biscuit Chicken Pot Pie

This cheddar bay biscuit pot pie is loaded with rotisserie chicken, loads of herbs and spices, a smooth creamy filling, and golden brown biscuits!

Course Chicken Dinner

Cuisine American

Keyword chicken pot pie recipes, pot pie recipes

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 893kcal

Author Kathleen

3 tablespoons butter
1 cup onion, minced
1 cup carrots, diced
1/4 cup celery, diced
1/3 cup, plus 2 tablespoons all-purpose flour
2 1/2 cups low sodium chicken broth
1 heaping tablespoon chicken flavor Better Than Bouillon dissolved in 1/2 cup boiling water
1 teaspoon Worcestershire sauce
2 tablespoons sherry
1 cup half-and-half
salt + black pepper
1/2 teaspoon poultry seasoning
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried ground sage
1/4 teaspoon garlic powder
1 cup frozen peas, thawed
1 cup frozen pearl onions, cooked and thawed
4 cups rotisserie chicken, cut into bite sized pieces

Melt butter (3 tablespoons) in a large, high-sided skillet over medium-high heat. Add the onion (1 cup), carrots (1 cup), celery (1/4 cup). Cook, stirring often, until vegetables are tender, about 15 minutes.
Sprinkle flour (1/3 cup, plus 2 tablespoons) over vegetables stirring constantly, until the flour coats the vegetables. Cook for 1-2 minutes to toast the flour. Remove skillet from heat.
Return pan to medium-high heat, and whisk in chicken broth (2 1/2 cups), and dissolved Better Than Bouillon (1 heaping tablespoon) with water. Bring to a boil, stirring up any brown bits on the bottom of the pan. Cook, stirring constantly, until mixture thickens, about 2 minutes.
Stir in Worcestershire sauce (1 teaspoon), sherry (2 tablespoons), half-and-half (1 cup), salt and pepper to taste, poultry seasoning (1/2 teaspoon), thyme (1/4 teaspoon), sage (1/4 teaspoon), garlic powder (1/4 teaspoon), frozen peas (1 cup), frozen onions (1 cup), and chicken (4 cups) and simmer a few minutes to heat through.

In a large mixing bowl, stir together biscuit mix with milk and cheese. Stir just until there are no more dry spots. Set the seasoning packet aside.

Using a large spoon, drop the biscuit mix by heaping spoonfuls over the top of the chicken filling. Bake for 14-18 minutes or until the edges are bubbling and the biscuits are cooked through.
In a small bowl, mix together the seasoning packet that came in the box with the biscuit mix and the butter. Brush the top of the pot pie with the seasoned butter. Serve immediately!

Mixing: Don’t over mix the biscuit dough: The secret to making a tender biscuit is not to overmix the dough although this mix is almost fool proof.
Use Fewer: Use less pearl onions if you think they may not be favored by your family. If you reduce the amount of pearl onions, I suggest adding 1/4-1/2 teaspoon of onion powder when you add the other spices.
Make Mine Turkey! This is a great recipe to use up leftover turkey! Just substitute an equal amount of cooked and cubed turkey with the cooked chicken.
Herbed Biscuits: This biscuit mix is wonderful with fresh, chopped herbs mixed in. I like chives, thyme or rosemary.
Switch Up The Veggies: Instead of the called for peas and pearl onions, substitute 2 cups of frozen, thawed, and drained frozen mixed vegetables. I also like to stir in some leftover broccoli or green beans. I keep the total amount of veggies to 2 cups (excluding the aromatics, onions and carrots)
Make it Cheesy: Stir in one cup of melty cheese such as cheddar, mozzarella, of pepper jack.