Are you craving a warm, comforting meal that's both delicious and surprisingly easy to make? Look no further! This Cheddar Bay Pot Pie recipe delivers all the cheesy, buttery goodness of the famous Cheddar Bay biscuits, transformed into a hearty and satisfying pot pie. It's the perfect blend of creamy filling, flaky crust, and irresistible cheddar flavor, making it a fantastic addition to your collection of easy recipes and healthy meals. Get ready to impress your family and friends with this quick dinner idea that's bursting with homemade cooking goodness!
Ingredients:
For the Filling:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 pound boneless, skinless chicken breasts, cooked and cubed (or rotisserie chicken)
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Crust:
- 1 box (14.1 ounces) refrigerated pie crusts (2 crusts)
- 1 tablespoon melted butter
Instructions:
Making the Delicious Filling:
- Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Combine the ingredients: Add the cooked chicken, peas, corn, chicken broth, heavy cream, cheddar cheese, parsley, and thyme to the skillet. Stir well to combine. Season with salt and pepper to taste. Simmer for about 5 minutes, or until the sauce has thickened slightly.
Assembling and Baking the Pot Pie:
- Preheat your oven: Preheat oven to 400°F (200°C).
- Prepare the baking dish: Pour the chicken and vegetable mixture into a 9-inch pie dish or oven-safe skillet.
- Add the top crust: Unroll one pie crust and carefully place it over the filling. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape. Brush the top with melted butter.
- Bake: Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges loosely with foil.
- Let it rest: Let the pot pie rest for a few minutes before serving.
Tips for the Best Cheddar Bay Pot Pie:
- For extra flavor, use homemade chicken broth instead of store-bought.
- You can substitute other cheeses, such as Monterey Jack or Colby, for the cheddar.
- Add a sprinkle of garlic powder or onion powder to the filling for extra depth of flavor.
- If you don't have fresh parsley, you can use dried parsley instead (use about 1 teaspoon).
- Leftovers can be stored in the refrigerator for up to 3 days.
Variations:
- Vegetarian Cheddar Bay Pot Pie: Replace the chicken with 1 cup of cooked lentils or chickpeas.
- Spicy Cheddar Bay Pot Pie: Add a pinch of red pepper flakes to the filling for a little kick.
- Cheddar Bay Pot Pie with Biscuits: Instead of a traditional pie crust, top the filling with homemade or store-bought biscuits for a fun twist on this delicious dish.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 25-30g
- Fat: 25-30g
- Carbohydrates: 30-35g
This Cheddar Bay Pot Pie recipe is a fantastic example of delicious dishes that are easy to prepare. It's a perfect choice for a weeknight dinner or a special occasion. Enjoy!