Cowboy Butter Chicken Pot Pie with Cheddar Bay Biscuits
This cheddar bay biscuit chicken pot pie has a creamy cowboy butter chicken and veggie filling topped with cheesy Red Lobster biscuits and brushed with garlic butter. An easy, cozy family dinner.
Servings 6 servings
Equipment
- Large pan
- 9x13 casserole dish
Ingredients
- 4 tablespoon salted butter
- ½ cup diced yellow onion
- 1 tablespoon minced garlic
- ¼ cup all purpose flour
- 3 cups chicken stock
- 3 cups diced & cooked chicken breast or rotisserie chicken
- 12 oz frozen peas and carrots
- Salt & pepper to taste
- 1 tablespoon kinders cowboy butter seasoning
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup heavy cream
For the biscuits
- 1 package Red Lobster Cheddar Bay Biscuit
- ¾ cup cold water
- ½ cup cheddar cheese
- 1 tablespoon melted butter (for garlic butter seasoning packet provided)
Instructions
- Preheat oven to 425 degrees.
- Next, In a large pan on low/medium heat, add 4 tablespoon butter to pan. Allow it to melt, then add ½ cup diced yellow onion. Cook until translucent.
- Once onions are translucent, add 1 tablespoon minced garlic and ½ the seasonings listed above. Mix until well combined. (This allows to help build the flavor of the dish)
- Add ¼ cup all purpose flour, and mix until the flour is well combined.
- Then, add 3 cups chicken stock, remaining half of seasonings, and frozen bag of peas and carrots.
- Stir together, then add 3 cups cooked & diced chicken breast or rotisserie chicken. Slow stir together and bring to a simmer.
- Once it has been simmering for about 5 minutes, turn down the heat and add 1 cup heavy cream. Mix until well combined. Once it is well combined. Turn off the heat and let it rest.
- While the chicken pot pie mixture is resting, in a separate bowl, combine ingredients listed on red lobster cheddar bay biscuit box.
- Next, add chicken pot pie mixture to a 9x13 casserole dish.
- Then, gently add a scoop of the cheddar bay biscuit dough on top of the mixture. Should make about 6 servings.
- Cook in oven for 14-16 minutes uncovered or until the biscuit is fully cooked.
- Once the dish is cooked, remove from oven and brush garlic butter seasoning (1 tablespoon melted butter with seasoning) provided in red lobster cheddar bay biscuit over the top of the hot biscuits.
- Let it rest for 10-15 minutes.
- Serve and enjoy!
Notes
- Splitting the seasonings in half lets the first half toast in the butter with the garlic, which builds a deeper flavor in the filling.
- Cook the flour for a minute or two before adding the stock so the filling does not taste floury.
- Mix the biscuit dough just until combined. Overmixing makes the biscuits dense.
- Let the pot pie rest before serving. The filling thickens as it cools slightly.
