Cheddar Bay Chicken Pot Pie Casserole Recipe – Comfort food at its best! This delicious dish combines tender chicken and mixed vegetables in a rich, creamy sauce, all topped with golden cheddar bay biscuits. Perfect for cozy family dinners, it’s packed with savory flavors that will have everyone asking for seconds. Easy to make and incredibly satisfying, this pot pie is a must-have!
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Chicken Pot Pie Casserole
Cheddar Bay Chicken Pot Pie is a comforting and flavorful treat that takes classic chicken pot pie to a whole new level. Tender, juicy chicken paired with a blend of mixed vegetables, all enveloped in a creamy, rich sauce made with cream of chicken, sour cream, and a touch of milk. Topped with golden, flaky Cheddar Bay biscuits, this chicken pot pie is baked to perfection. Each bite offers a perfect combination of creamy filling and crunchy topping, making for a comforting meal that warms both the body and soul. Whether for an easy weeknight dinner or a cozy night in, this casserole is sure to become a favorite.
How to make chicken pot pie with cheddar cheese and berry sauce
This casserole is very easy to prepare and only requires a few ingredients. In a large bowl, mix together the cream of chicken soup, sour cream, milk, onion powder, garlic powder, and paprika. Season with seasoned salt and black pepper to taste. Add the cooked chicken and mixed vegetables (green beans, carrots, corn, and peas) to the bowl and stir to combine. Pour the chicken mixture into a baking dish sprayed with nonstick cooking spray. Bake in a preheated oven for 15 minutes.
In a medium bowl, prepare the Cheddar Bay biscuit mix. Combine the biscuit mix, water, and shredded cheddar cheese. Remove the baking dish from the oven. Top the casserole with the biscuit dough. Return the dish to the oven and bake until the biscuits are golden brown.
In a small bowl, combine the melted butter and garlic seasoning packet from the cookie mix. Brush the cookies with the garlic butter.
Helpful Tips and FAQs
- You can use any cooked chicken In this dish, rotisserie chicken, chicken breasts, chicken thighs, and chicken tenderloins are all excellent options.
- This recipe is equally delicious with leftover turkey.
- Yo defrosting frozen vegetables Before adding them to the filling, you can simply freeze them if you are short on time.
- Can I make chicken pot pie casserole ahead of time? Yes. Prepare the filling and spread it into a baking dish. Cover the dish and store it in the refrigerator until you are ready to bake it according to the instructions.
- You may need to add a few minutes to the cooking time if baking cold straight from the oven.
- Can I freeze chicken pot pie casserole? Yes. Bake the casserole and let it cool to room temperature. Cover the baking dish with plastic wrap and aluminum foil. Store in the freezer for up to four months.
- Defrost and reheat in the microwave.
- Save leftovers In an airtight container in the refrigerator.
What to Serve with Chicken Pot Pie with Cheddar Bay Cheese
This is hands down the best chicken pot pie I have ever eaten! It’s easy to make and tastes amazing. It’s a hearty dish, so you don’t need a lot of side dishes to go with it.
No matter what you serve this casserole with, it’s sure to be a hit with the whole family! Looking for more side dish ideas? Here are some popular recipes from the website:
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Produce: 6 people
Cheddar Bay Chicken Pot Pie Casserole Recipe – Comfort food at its best! This delicious dish combines tender chicken and mixed vegetables in a rich, creamy sauce, all topped with golden cheddar bay biscuits. Perfect for cozy family dinners, it’s packed with savory flavors that will have everyone asking for seconds. Easy to make and incredibly satisfying, this pot pie is a must-have!
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Preheat oven to 425ºF. Spray a 9×13-inch baking dish with nonstick cooking spray.
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In a large bowl, mix together the cream of chicken soup, sour cream, milk, onion powder, garlic powder, and paprika. Season with seasoned salt and black pepper to taste. Add the cooked chicken and mixed vegetables to the bowl and stir to combine.
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Pour the chicken mixture into the prepared baking dish.
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Bake for 15 minutes.
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In a medium bowl, prepare the Cheddar Bay Biscuit Mix. Combine the biscuit mix, water, and shredded cheddar cheese.
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Remove the baking dish from the oven. Using a small cookie scoop, scoop the cookie dough into the dish. Use an offset spatula to spread the dough over the dish. Return the dish to the oven and bake for 15 to 18 minutes, until the cookies are golden brown.
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In a small bowl, combine the melted butter and garlic seasoning packet from the cookie mix. Brush the cookies with the garlic butter.
- You can use any cooked chicken in this dish. Rotisserie chicken, chicken breasts, chicken thighs, and chicken tenderloins are all great options for this recipe.
- This recipe is equally delicious with leftover turkey.
- I defrost the frozen vegetables before adding them to the filling. You can add them frozen if you don’t have much time.
- Can I make chicken pot pie casserole ahead of time? Yes. Prepare the filling and spread it into a baking dish. Cover the dish and store in the refrigerator until ready to bake according to directions.
- You may need to add a few minutes to the cooking time if baking cold straight from the oven.
- Can I freeze chicken pot pie casserole? Yes. Bake the casserole and let it cool to room temperature. Cover the baking dish with plastic wrap and aluminum foil. Store in the freezer for up to four months.
- Defrost and reheat in the microwave.
- Store leftovers in an airtight container in the refrigerator.
Estefania
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
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