##Chicken Pot Pie Bake with Cheddar Bay Biscuits: A Delightful Twist on a Classic
### Introduction
Looking for a great way to shake up dinner time? Allow us to introduce you to this fantastic Chicken Pot Pie Bake using Red Lobster Cheddar Bay biscuits in place of traditional pie crust. Sure to soon become a family favorite, it’s both incredibly tasty and super quick to make!
### Why Make This Recipe
This chicken pot pie bake is particularly unique, since it incorporates the mouth-watering Red Lobster Cheddar Bay biscuits. It’s a fun and creative take on a classic recipe that brings an original taste to the table. The biscuits add a lovely cheesy and rich taste as the crust of the pot pie, making it exceptionally savory and filling.
### How to Make Chicken Pot Pie Bake with Cheddar Bay Biscuits
#### Ingredients
– 2 cups cooked chicken, shredded
– 1 cup frozen mixed vegetables (peas, carrots, corn)
– 1 can (10.5 oz) cream of chicken soup
– 1/2 cup chicken broth
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– Salt and pepper, to taste
– 1 pack Red Lobster Cheddar Bay Biscuit Mix
– 3/4 cup shredded cheddar cheese
– 1/4 cup melted butter (for biscuit topping)
#### Directions
1. Start by preheating your oven to 400°F (200°C).
2. Combine shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper in a large mixing bowl. Ensure all ingredients are well mixed.
3. Move the chicken mix into a greased 9×13 inch baking dish.
4. Make the Cheddar Bay biscuit mix as per the package instructions, and blend the shredded cheddar cheese into the dough.
5. Spoon dollops of the biscuit dough evenly over the chicken mixture.
6. Bake for about 25 minutes in the preheated oven, or until the biscuits are golden brown and the filling is simmering.
7. Melt the butter and lightly brush it over the biscuits soon after taking them out of the oven.
8. Allow the dish to cool down a bit before serving.
### How to Serve Chicken Pot Pie Bake with Cheddar Bay Biscuits
This delightful bake is best served warm, allowing you and your family to fully enjoy the creamy chicken filling with the fluffy and cheesy biscuits on top. This dish is hearty enough on its own, however, a light salad on the side never goes amiss.
### How to Store Chicken Pot Pie Bake with Cheddar Bay Biscuits
Leftover chicken pot pie bake can be stored in the refrigerator for 3-4 days. Just make sure to cover it properly to maintain the dish’s freshness and taste.
### Tips to Make Chicken Pot Pie Bake with Cheddar Bay Biscuits
– The biscuit mix can be prepared while your oven is preheating to save time.
– To add a bit of a spicy kick to the chicken filling mix, consider adding a dash of cayenne pepper.
– Lastly, make sure the biscuits are thoroughly cooked before taking your bake out of the oven. They should be golden brown and firm to the touch.
### Variation
If you prefer a vegetarian version, substitute the chicken with more mixed vegetables or consider using a meat substitute.
### FAQs for Chicken Pot Pie Bake with Cheddar Bay Biscuits
**Q1: Can I use any other kind of biscuits in place of Cheddar Bay biscuits?**
Absolutely! While the recipe calls specifically for Cheddar Bay biscuits due their unique flavor, feel free to use any other biscuit you prefer or have handy.
**Q2: Can this recipe be made ahead of time?**
Yes! Simply follow the directions up until the baking step, then cover the baking dish and refrigerate. When you’re ready to eat, bake as directed, adding a few extra minutes if necessary to fully heat through.
**Q3: Can I freeze the leftovers?**
While you can freeze the leftovers, the biscuits might lose their fluffy consistency when reheated. It’s still delicious, though!