Cheddar Bay Biscuit Chicken Pot Pie
Ingredients
Two large chicken breasts
Tonys creole seasoning
Pepper
Paprika
Parsley
Onion powder
Garlic Powder
1/2 cup of low-sodium chicken broth
1 tbsp of butter
1 can of low-sodium condensed cream chicken soup
3/4 of a bag of frozen vegetable mix. (Peas, carrots, corn, and green beans)
1 box of cheddar bay biscuit mix
3/4 cup of cold water
1/2 cup shredded sharp cheddar cheese
1/3 cup of butter
Instructions
Take two large chicken breasts and cut them into thick cubes. Season them with salt, pepper, paprika, parsley, onion powder, and garlic powder.
Once the chicken is cut and seasoned, put about 1/2 cup of chicken broth and one tablespoon of butter in a crock pot. Let the butter melt into the broth.
Add your seasoned chicken to the crockpot.
Cook the chicken on low in the crock pot, occasionally stirring, for about 4-5 hours.
Once the chicken is cooked, shred the chicken in a bowl.
Add one can of low-sodium condensed cream of chicken (don’t add water, only the condensed soup mix) and 3/4 bag of the frozen vegetable mix (carrots, corn, green beans) to your bowl of shredded chicken.
Mix it all thoroughly and add to a baking dish. You can add more seasoning if you’d like at this step, but I didn’t find it necessary.
Get a box of cheddar bay biscuit mix (red lobster brand) and mix it per the box instructions. This is where the 3/4 cup of cold water, 1/2 cup shredded cheddar cheese, and 1/3 cup of butter come into play.
Once the dough is mixed, scoop it on top of your pie mixture and gently spread it across the top as evenly as possible.
Bake it in the oven at 400 degrees for 30 minutes.
Once your timer is up, take your pie out of the oven and brush the biscuit crust with the butter and herb mixture that comes with the red lobster biscuit mix.
Put it back in the oven for about 3-5 minutes on broil at 500 degrees!
Take it out again and add a little more of the butter mixture, then let it cool before serving.
