Cheesy garlic biscuits crusted over my favorite homemade chicken pot pie.
If you love Red Lobster’s Cheddar Bay Biscuits and you love chicken pot pie, this is your dish! Have you tried my Semi-Homemade Chicken Pot Pie recipe yet? The only part not homemade is the crust, where I always use a store-bought refrigerated pie crust to speed up the process. But, guess what? This recipe doesn’t use the pie crust. Instead, there is only a top crust, and it is one of the best biscuit toppings ever! You’ll especially agree if you love Red Lobster’s Cheddar Bay Biscuits.
It just dawned on me one day that I should take my recipe for the copycat Cheddar Bay Biscuits and see how they would turn out as a topping for my pot pie. Holy maloney! Best.decision.of.the.month.
When I made this for dinner one Monday night, it was just for me, Ben, and Judah. Since it’s made in a large casserole dish, we had a bunch left over. I saw my neighbor lady walking her dog and called out the front door to see if her family had dinner yet. Turned out, their Monday nights in the Fall are hectic due to football and band practices (they have two teen-aged boys) and the parents’ busy work schedule. She admitted everyone fends for themselves for their Monday dinners. (Hey, nothing wrong with that, moms!) But, it was a perfect opportunity for me to share! I sent our leftovers to their house, and it was later reported that the guys ate it right up and loved it.
I learned a lesson that day, and it is that I need to get back to sharing more of my meals and treats. It has been almost one year since we lived on campus among a big community of large families and kids, where almost every day I was sending out cookies and leftover meals. It was easy to do because the kids were always right outside my doorstep, and if they weren’t, I had three adjacent homes right next to ours, not mentioning the rest of the townhome families across from us.
I miss that community.
Now that we are in our house in a suburban neighborhood, I automatically (and mindlessly) decided that it’s more difficult to share our food. Not so! I learned that I am just letting my laziness take over, instead of walking the few extra steps to one of our many neighbors. What a great opportunity to get to know them!
In a day of age when food allergies and special diets seem to be in almost every household, it is also intimidating to bring food to a family not knowing if they have those certain conditions. In the case, though, where you are just wanting to introduce yourself to a new neighbor, I say do not worry about it! They can decide after they shut the door if they will eat your food or not. At least you snatched that opportunity to start a neighborly relationship! 🙂
So, that’s it. That’s the lesson I learned. To stop being lazy and making up excuses, and get back into the habit of randomly sharing food with my neighbors. And, neighbors, if you are reading this…watch out! Soon I’ll be knocking on your door!
Biscuit Topped Chicken Pot Pie
For the Chicken Pot Pie:
- 3 cups shredded cooked chicken
- 3/4 cup frozen peas
- 3/4 cup frozen corn
- 1 1/2 cups diced baby yellow potatoes (no need to peel)
- 3-4 fresh medium carrots , peeled and diced
- 8 Tablespoons butter , divided
- 1 cup diced yellow onion
- 2/3 cup all-purpose flour
- 1/2 teaspoon celery seed
- 1 teaspoon salt , plus more to taste
- 1/2 teaspoon black pepper , plus more to taste
- 2 cups chicken broth or stock (homemade or store-bought)
- 1 cup milk
For the Cheddar Bay Biscuits:
- 2 cups Bisquick mix
- 1/2 teaspoon garlic powder
- 1 1/2 cups shredded sharp cheddar cheese
- 2/3 cup milk
- 2 Tablespoons unsalted butter , melted
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic salt , more or less to taste
- Preheat the oven to 400 degrees F. Lightly spray a 9x13-inch casserole dish with nonstick spray. Fill the bottom with the shredded chicken, peas and corn; set aside.
For the Chicken Pot Pie:
- Place the potatoes and carrots in a large saute pan or skillet. Fill with cold water, until the vegetables are just covered by about half an inch. Heat over high heat until it comes to a boil. Reduce the heat, cover and let simmer for 8 to 10 minutes, until just fork tender. Drain, then transfer to the casserole dish over the chicken, peas and corn.
- Wipe out the skillet and return to the heat. Melt 2 Tablespoons of the butter in the pan, then add the onions. Cook until soft, about 5 to 7 minutes. Add the rest of the butter (5 tablespoons) and toss until melted. Stir in the flour, celery seed, salt and pepper. Slowly mix in the chicken broth (or stock) and milk. Simmer over medium heat, stirring frequently, until thickened to a sauce. Season with more salt and pepper, to taste. Pour into the casserole dish, over the chicken and vegetables. Lightly toss to combine.
- Bake in the preheated oven for 20 minutes (if the chicken was frozen, bake for 25-30 minutes). Meanwhile, prepare the biscuit topping.
For the Cheddar Bay Biscuit Crust:
- In a large bowl, combine the Bisquick, garlic powder and cheese. Stir in the milk until just combined.
- Remove the casserole dish from the oven. Drop 12 large scoops of the biscuit dough onto the top of the hot chicken mixture. Bake for 10 minutes.
- In a small bowl, mix together the butter, parsley and garlic salt. Remove the pan from the oven and brush the butter mixture over the biscuits. Return to the oven and bake an additional 5 minutes, or until golden brown.
- Allow the pot pie to rest for 10 minutes out of the oven before serving.