Chicken and Cheddar Bay Biscuit Bake

We absolutely loved this recipe, The combination of Chicken Pot Pie and Cheddar bay biscuits really paired perfectly. The pie was savory and the biscuits were warm and soft.

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Chicken and Cheddar Bay Biscuit Bake

Yield: 8

Author: Cook Clean & Repeat

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Ingredients

• 2 lbs Chicken Breast, cubed in 3/4 inch pieces
• 3 tbsp butter
• 1 tbsp Olive Oil
• 1/2 cup carrot, diced
• 1 small onion, diced
• 1/4 cup All Purpose Flour
• 2 tbsp minced Garlic
• 1/2 tbsp Poultry Seasoning
• Salt & Pepper
• 3 cups Chicken Stock
• 1 cup Milk (whole or 2%)
• 1/2 cup Frozen Peas

Cheddar Bay Biscuit

• 3 1/4 Southern Biscuit Mix (Formula L)
• 1 cup Shredded Sharp Cheddar
• 1 1/2 cups Buttermilk
• Garlic Butter
• 1/2 cup Butter, melted
• 1/2 tsp salt
• 1/2 tsp Garlic Powder
• 1 tsp Chopped Chives
• Sprinkle of black pepper.

Instructions

1. Preheat oven to 450.
2. In an Iron skillet or large oven safe pan, melt butter and olive oil.
3. Add carrot and onion and sauté for 5 minutes.
4. Next add 2 Tbsp garlic and cook additional 2 minutes.
5. Add flour and poultry seasoning.
6. Stir and cook an additional 1-2 minutes.
7. Next add in chicken, broth, milk, peas and bring to a simmer for 10 minutes or until chicken is almost to temp (165).
8. You can drop biscuits straight on top of mixture in pan, or I like to transfer mixture to casserole dish.
9. While simmering, prepare Cheddar Bay biscuit mix.
10. In a large bowl add biscuit mix and cheddar and buttermilk and stir to combine.
11. Pour in buttermilk. **Stir using only a few strokes to combine, Do not over mix**.
12. Drop biscuit dough by the spoonful all over the top of chicken mixture.
13. Transfer to oven and bake for 10-12 minutes until lightly browned.
14. Make garlic butter, brush biscuits with butter mixture.
15. Let sit 5-10 minutes before serving.

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