Cheddar Bay Chicken Pot Pie

Ingredients:

11.36 oz. box Red Lobster Cheddar Bay Biscuit mix
- 3/4 c. cold water
- 1/2 c. Velveeta Cheddar Shreds
- 1/4 c. butter, melted
1 rotisserie chicken, shredded
3 Tbsp. salted butter
1 onion, diced
2 tsp. garlic powder
1/3 c. flour
2 c. 2% milk
optional: chicken bone broth
12 oz. bag frozen mixed vegetables, steamed according to package directions
1 tsp. thyme
1 tsp. poultry seasoning
2 tsp. Emril’s Essence
salt and pepper to taste

Preheat oven to 425* if choosing options 2 (see notes above)
In a large oven proof pan or dutch oven, heat 3 Tbsp. of butter over medium high heat. Add diced onion and cook until translucent. Season with thyme, poultry seasoning, & Emril’s Essence. Sprinkle with flour and cook for an additional 2-3 minutes. Gently pour in milk alittle at a time and whisk together until incorporated. Allow the mixture to simmer and steam frozen vegetables while waiting. Once the mixture has slightly thickened, remove from the heat. Tip: If you prefer a lighter texture, chicken broth or bone broth is a great add-in.
While filling is cooling, prepare cheddar bay biscuit batter. Here is where the recipe can go two different ways:
- Bake the biscuits separately according to the package directions and then serve with the pot pie filling
- – OR –
- Gently rest small spoonfuls evenly on top of the slightly cooled filling, ensuring that the batter does not sink down through the filling. If you prefer a thin filling this method will not work. My filling was very thick and the dough was able to float on top of the cooled filling. Bake for roughly 10-15 minutes until the biscuit layer is cooked through. I broiled mine for an additional few minutes to get a nice light brown crisp on the biscuit layer.