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Cheddar Bay Biscuit Chicken

Delicious Cheddar Bay Biscuit Chicken Potpie Recipe

  • Author: basmer1517
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Diet: None

Description

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

Scale
  • 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

Instructions

  1. Preheat the oven to 400°F. In a large cast-iron or oven-safe skillet, heat the olive oil over medium-high heat. Season the chicken on all sides with paprika, garlic powder, onion powder, oregano, thyme, 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper. Sear the chicken until golden and cooked through, five to six minutes per side. Remove to a cutting board to cool slightly, then shred or chop into bite-sized pieces. Set aside.
  2. In the same skillet, reduce the heat to medium and melt 3 tablespoons of butter. Add the onions, celery and carrots, and cook until softened, five to seven minutes. Add the garlic, red chili flakes, poultry seasoning, and remaining salt and pepper. Cook until the garlic is fragrant, about 30 seconds to a minute, then sprinkle in the flour. Stir well until no dry flour remains and it’s lightly browned, one to two minutes.
  3. Next, slowly whisk in the chicken stock until no flour lumps remain, and bring to a simmer. Pour in the cream, chicken and peas, and stir together. Simmer for one to two minutes until slightly thickened. Then, remove from the heat.
  4. In a large mixing bowl, combine the biscuit mix (without the seasoning packet), sharp cheddar cheese and buttermilk. Stir until evenly mixed, then drop heaping spoonfuls of the biscuit dough over the surface of the potpie.
  5. Transfer the skillet to the oven and bake for 20 to 25 minutes or until the biscuit topping is golden and fully baked. While the potpie bakes, in a small microwave-safe bowl, melt the remaining 3 tablespoons of butter and stir in the garlic herb seasoning packet from the biscuit mix.
  6. Upon removing the potpie from the oven, immediately brush the surface with the butter-herb mixture, then garnish with additional fresh parsley. Let it stand for 10 minutes before serving.

Notes

    • Prep Time: 30 minutes
    • Cook Time: 35 minutes
    • Category: Main Dish
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1 serving
    • Calories: 570
    • Sugar: 6g
    • Fat: 35g
    • Saturated Fat: 17g
    • Carbohydrates: 41g
    • Protein: 25g

    Keywords: Cheddar Bay Biscuit Chicken, Chicken Potpie, Comfort Food

    Find it online: https://www.recipesmollybaz.com/cheddar-bay-biscuit-chicken/