Cheddar Bay Chicken Pot Pie Casserole is a tasty twist on the traditional chicken pot pie. This dish combines shredded chicken, colorful vegetables, and creamy sauce, all topped with fluffy Cheddar Bay biscuits. It’s easy to prepare, making it perfect for busy weeknight dinners. The flavors come together beautifully in one casserole dish, allowing you to enjoy a comforting meal without the fuss. Whether you’re feeding a family or inviting friends over, this cozy casserole is sure to please everyone. Serve it hot right from the oven, and watch it disappear in minutes!
Why You’ll Love This Cheddar Bay Chicken Pot Pie Casserole
This casserole is a wonderful mix of comforting flavors and textures. The combination of chicken and vegetables in a creamy sauce makes every bite satisfying. Topping it off with Cheddar Bay biscuits gives you a delicious cheesy crust that is hard to resist. Plus, this dish comes together quickly, so you can spend less time cooking and more time enjoying your meal. It’s a hearty option that everyone in your family will love.
How to Make Cheddar Bay Chicken Pot Pie Casserole
Ingredients You’ll Need
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 can cream of chicken soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup shredded cheddar cheese
- 1 package Cheddar Bay biscuit mix
- 1/2 cup water
Step-by-Step Directions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, and half of the cheddar cheese. Stir well to combine.
- Pour the chicken mixture into a greased casserole dish.
- In another bowl, prepare the Cheddar Bay biscuit mix according to package directions, adding water as needed.
- Drop spoonfuls of the biscuit mixture on top of the chicken mixture.
- Sprinkle the remaining cheddar cheese over the biscuits.
- Bake for 30-35 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Let it cool slightly before serving.
How to Serve Cheddar Bay Chicken Pot Pie Casserole
Serve this casserole warm directly from the oven. You can enjoy it as is or pair it with a simple salad for a complete meal.
How to Store Cheddar Bay Chicken Pot Pie Casserole
To store leftovers, allow the casserole to cool completely. Then, cover it tightly with plastic wrap or transfer it to an airtight container. It will keep in the fridge for up to three days. You can also freeze it for longer storage, but it’s best to bake it fresh when possible.
Tips for the Best Cheddar Bay Chicken Pot Pie Casserole
Make sure to use freshly cooked chicken for the best flavor. You can also add herbs like thyme or parsley for extra seasoning. If you love cheese, consider mixing in more cheddar cheese into the filling for a richer taste.
Recipe Variations
Feel free to swap out the mixed vegetables with your favorite ones, like green beans or broccoli. For a spicy kick, add a pinch of cayenne pepper to the filling. You can also use leftover turkey instead of chicken.
Frequently Asked Questions (FAQs)
Can I use frozen vegetables?
Yes, you can use frozen mixed vegetables. Just make sure to thaw them before adding them to the dish.
How long can I store leftovers?
Leftovers can be stored in the fridge for up to three days. For longer storage, freeze the casserole.
Can I make this casserole ahead of time?
Yes, you can prepare the filling and biscuit mixture in advance. Assemble the casserole and bake it when you’re ready to serve!
Cheddar Bay Chicken Pot Pie Casserole
A hearty casserole featuring shredded chicken, colorful vegetables, and topped with Cheddar Bay biscuits for a comforting twist on traditional chicken pot pie.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 can cream of chicken soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup shredded cheddar cheese
- 1 package Cheddar Bay biscuit mix
- 1/2 cup water
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, and half of the cheddar cheese. Stir well to combine.
- Pour the chicken mixture into a greased casserole dish.
- In another bowl, prepare the Cheddar Bay biscuit mix according to package directions, adding water as needed.
- Drop spoonfuls of the biscuit mixture on top of the chicken mixture.
- Sprinkle the remaining cheddar cheese over the biscuits.
- Bake for 30-35 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Let it cool slightly before serving.
Notes
This casserole can be made ahead of time. Add herbs for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
