Cheddar Bay Biscuit Chicken Pot Pie

Preheat your oven to 400°F (200°C). Melt 2 tablespoons of unsalted butter in a large oven-safe skillet or Dutch oven over medium heat.

💡 Tip: If you do not have an oven-safe skillet, you can transfer the finished filling to a 9x13-inch baking dish later.

Add the diced onion, carrots, and celery to the skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 6 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

💡 Tip: Sautéing the aromatics slowly builds a savory, deep flavor base for the gravy.

Sprinkle the flour over the vegetables and stir continuously for 1 to 2 minutes to cook out the raw flour taste. Slowly pour in the chicken broth and heavy cream, whisking constantly to prevent lumps from forming.

💡 Tip: Pouring the broth in a slow stream while whisking keeps the sauce smooth.

Bring the sauce to a gentle simmer. Stir in the cooked chicken, thawed peas and corn, dried thyme, salt, and black pepper. Let the mixture simmer for 3 to 5 minutes until it thickens into a rich gravy, then turn off the heat.

💡 Tip: Taste the gravy at this stage and adjust the salt and pepper to your preference.

In a medium bowl, combine the biscuit baking mix, shredded cheddar cheese, and garlic powder. Add the milk and stir with a wooden spoon or fork just until a soft dough forms. Do not overmix.

💡 Tip: Overworking biscuit dough can make the baked biscuits dense instead of fluffy.

Drop spoonfuls of the cheesy biscuit dough evenly over the warm chicken filling in the skillet, leaving small gaps for steam to escape during baking.

💡 Tip: Using a cookie scoop helps to portion the biscuit dough evenly.

Place the skillet in the preheated oven and bake for 15 to 18 minutes, or until the biscuit tops are golden brown and the filling is bubbling around the edges.

💡 Tip: Check the biscuits at 15 minutes; if they are browning too fast, tent a piece of foil loosely over the skillet.

While the pot pie bakes, melt the remaining 2 tablespoons of butter and stir in the chopped fresh parsley. Immediately after removing the skillet from the oven, brush the melted herb butter generously over the hot biscuits. Let cool for 5 minutes before serving.

💡 Tip: Brushing the butter immediately while the biscuits are steaming allows it to soak in beautifully.