Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, cheddar bay chicken pot pie. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

True comfort food at it's best, this Cheddar Bay Biscuit Chicken Pot Pie is perfect for these chilly fall and winter nights. This Cheddar Bay Biscuit Chicken Pot Pie is especially good after one those days with a cold rain or bone chilling wind, it gives you all the warm and cozy feelings after a rough day having to shovel snow. Make the filling: Melt the butter in a large cast-iron skillet over medium-high heat. Add the the flour and whisk until bubbling.

Cheddar bay chicken pot pie is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Cheddar bay chicken pot pie is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook cheddar bay chicken pot pie using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Cheddar bay chicken pot pie:

1. Prepare 2 1/2 lb chicken breasts
2. Prepare 2 medium russet potatoes
3. Prepare 3 stalks celery
4. Get 1 medium onion, chopped
5. Prepare 3 medium carrots, sliced
6. Make ready 1 can cream of chicken soup. I used Campbell's condensed.
7. Take 1 packages red lobsters' cheddar bay biscuit mix. One package will make 10 biscuits. Make these according to package directions.
8. Take 1 packages Pillsbury crescent rolls
9. Take 2 clove crushed garlic

While this is cooking mix the biscuits. For the Chicken Pot Pie Filling: Place the potatoes and carrots in a large skillet. Fill with cold water, until the vegetables are covered by about half an inch. Bring to a boil over high heat.

Instructions to make Cheddar bay chicken pot pie:

1. In 11x8 glass baking dish, lay the crescent rolls (in a whole sheet) across the bottom and slightly up the sides. You might want to use pan coating but isn't necessary since to bake the rolls requires no coating on the pan in original instructions. I did use a little. Just in case.
2. Cut the chicken breast into bite sized pieces and cook in a pan with a little salt and pepper and a couple cloves of crushed garlic.
3. When the chicken is almost done add the vegetables. Cut the vegetables into bite sized pieces as well. While this is cooking mix the biscuits. Also in another bowl take the soup and mix it with 3/4 can of milk.
4. Cook veg with the chicken for about 15 minutes or until the carrots are tender-crisp. Add the soup mixture to the chicken/veg.
5. Should be about like this
6. Take the cheddar bay biscuit mix you made and, I used my fingers, add it to the top. Like this
7. Bake at 400° for about 25-30 minutes. Check to make sure the biscuit top is done. When you remove it from the oven, take the garlic butter (from the cheddar bay biscuit mix) you have and brush it on top.

Fill with cold water, until the vegetables are covered by about half an inch. Bring to a boil over high heat. If you love chicken pot pie and you love Red Lobster's Cheddar Bay Biscuits®, then you will definitely love this recipe! I was simply going to make chicken pot pie with biscuits on top, but when I looked in my cupboard and noticed that my Bisquick was all gone, I had to come up with something else. Cooked diced chicken in Dutch oven, added extra butter and browned a couple of Tbl. flour then adding liquids.

So that is going to wrap it up for this exceptional food cheddar bay chicken pot pie recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!