Craving the comforting goodness of a warm, hearty pot pie? You’re not alone! This time of year always brings back memories of cozy dinners and delicious meals that warm you from the inside out. For many of us, the classic Cheddar Bay Chicken Pot Pie served at Red Lobster is a beloved comfort food that hits just the right spot. You know the one—the flaky crust, tender chicken, and that irresistible biscuit flavor. It’s a dish that feels like a warm hug on a chilly day.
If you’re someone who loves cooking at home or simply enjoys trying new recipes, this post is for you. You don’t have to trek to the restaurant to enjoy that delightful flavor. With a little creativity, you can whip up your own versions right in your kitchen. Whether you’re a busy parent looking for quick weeknight meals or a foodie eager to impress guests, these recipes will surely inspire you.
I pulled together 27 Cheddar Bay Chicken Pot Pie recipes that will make your taste buds dance and your kitchen smell heavenly. Each recipe is crafted to bring that same comforting feeling home, using ingredients that you probably already have on hand. You’ll find options ranging from traditional to unique twists, all designed to satisfy your cravings while making your cooking experience enjoyable.
So grab your apron and get ready to dive into a world of deliciousness! With these pot pie recipes, you’ll learn how to recreate that restaurant magic in your own home. Let’s bring some warmth to your dinner table and make memories that taste just as good as they feel!
1. Classic Cheddar Bay Chicken Pot Pie
Imagine cozy family nights filled with the aroma of a homemade Cheddar Bay chicken pot pie. This recipe combines tender chicken and vibrant veggies in a creamy filling, all wrapped in a flaky crust and topped with crunchy Cheddar Bay biscuits. It’s comfort food at its finest, perfect for bringing everyone together around the dinner table. You’ll love how easy it is to make!
Here’s what you need to get started:
Recipe Overview:
– Servings: 6
– Prep Time: 20 minutes
– Cook Time: 40 minutes
– Total Time: 60 minutes
– Calories: 450 per serving
Nutrition Information:
– Protein: 25g
– Carbs: 35g
– Fat: 20g
– Fiber: 3g
Ingredients:
– 1 rotisserie chicken, shredded
– 1 cup frozen mixed vegetables
– 1 can cream of chicken soup
– 1/2 cup milk
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon salt
– 1/2 teaspoon pepper
– 1 package refrigerated pie crusts
– 1 cup crushed Cheddar Bay biscuits
Step-by-Step Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, mix together the shredded chicken, mixed veggies, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper.
3. Roll out one pie crust and fit it into a 9-inch pie pan.
4. Pour the chicken mixture into the crust and spread it evenly.
5. Roll out the second pie crust and place it on top. Seal the edges and cut slits in the top for steam to escape.
6. Bake for 25-30 minutes, or until the top is golden brown.
7. Remove the pie from the oven and sprinkle crushed Cheddar Bay biscuits on top.
8. Return it to the oven for an additional 5-7 minutes.
9. Let it cool for a few minutes before serving to avoid burns.
Feel free to use leftover turkey or any cooked veggies you have on hand for a quick and delicious meal!
Frequently Asked Questions:
Can I make this ahead of time? Yes! You can assemble the pie and refrigerate it until you’re ready to bake. This makes it a convenient option for busy nights or special events.
Classic Cheddar Bay Chicken Pot Pie
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Imagine sinking your fork into a Cheddar Bay Chicken Pot Pie with a puff pastry crust. This flaky topping adds a delightful crunch that perfectly pairs with the creamy, savory filling. Each bite feels indulgent, making this dish a fantastic choice for both cozy weeknights and special gatherings.
The puff pastry’s lightness complements the rich chicken and sauce beautifully. A sprinkle of crushed Cheddar Bay biscuits on top delivers that signature flavor we all love. This recipe is not just easy to make; it feels like a gourmet treat you can whip up at home.
Recipe Overview:
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 30 minutes
– Total Time: 45 minutes
– Calories: 480 per serving
Nutrition Information:
– Protein: 30g
– Carbs: 40g
– Fat: 25g
– Fiber: 2g
Ingredients:
– 2 cups shredded rotisserie chicken
– 1 cup frozen peas and carrots
– 1/4 cup butter
– 1/4 cup flour
– 2 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon garlic salt
– 1/2 teaspoon black pepper
– 1 sheet puff pastry, thawed
– 1 cup crushed Cheddar Bay biscuits
Step-by-Step Instructions:
1. Preheat your oven to 400°F (200°C).
2. Melt the butter in a medium pot over medium heat. Stir in the flour and cook for 2 minutes.
3. Slowly whisk in the chicken broth and heavy cream, cooking until thickened.
4. Mix in the chicken, peas, and carrots, adding garlic salt and black pepper for flavor.
5. Pour the filling into a pie dish.
6. Roll out the puff pastry and cover the filling. Seal the edges and cut slits for steam to escape.
7. Bake for 25-30 minutes until the crust is golden brown.
8. Before serving, sprinkle crushed Cheddar Bay biscuits on top for extra flavor.
Want to elevate this dish? Add fresh thyme or rosemary to the filling for a burst of freshness!
Frequently Asked Questions:
Can I freeze this pie? Yes, you can assemble it and freeze before baking. Just remember it will need extra time in the oven when baking from frozen.
This Cheddar Bay Chicken Pot Pie is not only a comforting meal but also an easy way to impress your guests. Enjoy making it!
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Amazon$27.993. Mini Cheddar Bay Chicken Pot Pies
Imagine serving up little bundles of joy at your next gathering. Mini Cheddar Bay Chicken Pot Pies are not just adorable; they explode with flavor! These individual pies are perfect for guests who want their own personal serving. Each one is filled with a rich, creamy chicken mixture and topped with a delectable piece of flaky Cheddar Bay biscuit.
They’re fantastic for parties and family dinners where everyone can choose their favorite toppings. Kids will love them, making these pies a hit for family meal prep too!
Recipe Overview:
– Servings: 8
– Prep Time: 30 minutes
– Cook Time: 20 minutes
– Total Time: 50 minutes
– Calories: 320 per serving
Nutritional Information:
– Protein: 15g
– Carbs: 25g
– Fat: 18g
– Fiber: 1g
Ingredients:
– 2 cups shredded cooked chicken
– 1 cup frozen mixed vegetables
– 1/3 cup butter
– 1/3 cup flour
– 1.5 cups chicken broth
– 1/2 cup milk
– 1 teaspoon thyme
– 1 package refrigerated biscuit dough
– 1 cup crushed Cheddar Bay biscuits
Step-by-Step Instructions:
1. Preheat your oven to 375°F (190°C).
2. Melt the butter in a saucepan. Stir in the flour for 2 minutes until bubbly.
3. Gradually add in the chicken broth and milk. Whisk until the mixture thickens.
4. Mix in the chicken, frozen vegetables, and thyme until well combined.
5. Grease a muffin tin. Press biscuit dough into each cup, forming a crust.
6. Fill each crust with the creamy chicken mixture.
7. Sprinkle crushed Cheddar Bay biscuits on top for extra flavor.
8. Bake for 15-20 minutes until golden brown.
9. Let cool for a moment before diving in!
Want a shortcut? Use store-bought rotisserie chicken to speed things up!
Frequently Asked Questions:
Can I customize the fillings?
Absolutely! Feel free to add your favorite veggies or even some cheese for an extra twist.
These mini pot pies are perfect for any occasion, making dinner fun and personal for everyone. Enjoy creating these delightful bites that will surely impress your friends and family!
Mini Cheddar Bay Chicken Pot Pies
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Amazon$14.304. Spicy Cheddar Bay Chicken Pot Pie
Crank up the flavor with a spicy twist on the classic Cheddar Bay chicken pot pie! If you love bold tastes, this recipe is for you. Adding jalapeños or a dash of hot sauce to the filling gives it a delicious kick. The creamy, spicy blend makes each bite exciting. Plus, it’s a fun way to shake up a regular family dinner.
Pair this pot pie with a crisp side salad to balance the heat. It’s a comforting meal that everyone will enjoy, especially if they appreciate a little spice!
Recipe Overview:
– Servings: 6
– Prep Time: 25 minutes
– Cook Time: 35 minutes
– Total Time: 1 hour
– Calories: 490 per serving
Nutrition Information:
– Protein: 28g
– Carbs: 32g
– Fat: 25g
– Fiber: 2g
Ingredients:
– 1 rotisserie chicken, shredded
– 1 cup frozen corn
– 1/2 cup diced jalapeños
– 1 can cream of mushroom soup
– 1/2 cup sour cream
– 1 teaspoon cayenne pepper
– 1 package pie crusts
– 1 cup crushed Cheddar Bay biscuits
Step-by-Step Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, mix shredded chicken, corn, jalapeños, cream soup, sour cream, and cayenne pepper. Stir well to combine.
3. Roll out one pie crust and place it in a pie dish.
4. Pour the spicy chicken mixture into the crust.
5. Cover with the second crust and seal the edges. Cut slits in the top for steam to escape.
6. Bake for 30-35 minutes, or until the crust is golden brown.
7. Before serving, sprinkle crushed Cheddar Bay biscuits on top for added flavor.
Feel free to adjust the amount of jalapeños based on your spice preference. If you want to use fresh vegetables, simply sauté them before adding to the mix for a fresh touch!
Frequently Asked Questions:
– *Can I use fresh vegetables?* Yes, just sauté them before adding to the mix.
Spicy Cheddar Bay Chicken Pot Pie
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Imagine a dish that combines comfort and fun, like a warm hug on a chilly night. This Cheddar Bay Chicken Pot Pie with Biscuit Topping is just that! Instead of a traditional pie crust, you’ll use fluffy Cheddar Bay biscuits to create a delightful twist on a classic favorite. When baked, the biscuits rise to a golden-brown perfection, forming a bubbly topping that’s hard to resist.
This recipe is not only delicious but also perfect for a casual family dinner. Kids love to help drop the biscuit batter on top, making it a fun cooking project. Whether it’s a cozy night in or a family gathering, this dish will surely impress everyone at the table.
Recipe Overview:
– Servings: 6
– Prep Time: 15 minutes
– Cook Time: 40 minutes
– Total Time: 55 minutes
– Calories: 500 per serving
Nutrition Information:
– Protein: 28g
– Carbs: 40g
– Fat: 25g
– Fiber: 3g
Ingredients:
– 2 cups shredded rotisserie chicken
– 1 can cream of chicken soup
– 1 cup chicken broth
– 1 cup frozen mixed vegetables
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 package Cheddar Bay biscuit mix
Step-by-Step Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the shredded chicken, cream of chicken soup, chicken broth, frozen vegetables, garlic powder, and onion powder.
3. Pour this creamy mixture into a greased baking dish.
4. Prepare the Cheddar Bay biscuit mix according to the package instructions.
5. Drop spoonfuls of the biscuit batter evenly over the chicken mixture.
6. Bake for 30-35 minutes, or until the biscuits are golden and fully cooked.
Serve this delightful pot pie with a fresh side salad for a balanced meal! Don’t hesitate to use homemade biscuit dough if you prefer; just make sure it’s ready for baking. Enjoy this tasty twist on a classic dish!
Cheddar Bay Chicken Pot Pie with Biscuit Topping
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Ready to elevate your Cheddar Bay chicken pot pie? Adding fresh spinach gives this dish a delightful twist. Not only does it boost the nutrition, but it also adds a pop of color and a subtle flavor. This clever way to include greens makes your meal balanced and satisfying. And the best part? Even picky eaters won’t notice the spinach hiding in there!
Imagine a creamy filling, tender chicken, and vibrant veggies all wrapped in flaky crust. It’s comfort food at its finest—perfect for cozy family dinners or prepping meals for a busy week. Let’s dive into how you can make this delicious dish!
Recipe Overview:
– Servings: 6
– Prep Time: 20 minutes
– Cook Time: 40 minutes
– Total Time: 1 hour
– Calories: 450 per serving
Nutrition Information:
– Protein: 26g
– Carbs: 30g
– Fat: 20g
– Fiber: 4g
Ingredients:
– 2 cups shredded rotisserie chicken
– 1 cup frozen mixed vegetables
– 1 cup fresh spinach
– 1 can cream of chicken soup
– 1/2 cup milk
– 1 teaspoon Italian seasoning
– 1 package pie crusts
– 1 cup crushed Cheddar Bay biscuits
Step-by-Step Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, mix the shredded chicken, frozen vegetables, spinach, cream of chicken soup, milk, and Italian seasoning.
3. Roll out the pie crust and fit it into your pie dish.
4. Pour the tasty filling into the crust.
5. Cover with the second crust, sealing the edges and cutting slits for steam.
6. Bake for 30-35 minutes or until golden brown.
7. Before serving, sprinkle crushed Cheddar Bay biscuits on top for that extra crunch!
Feel free to swap in frozen spinach if fresh isn’t on hand—just thaw it and squeeze out excess moisture first.
Frequently Asked Questions:
Is it okay to use other greens? Yes! Kale or Swiss chard work great too.
This Cheddar Bay chicken pot pie with spinach is not just a meal; it’s an experience that brings warmth to your table. Enjoy every bite!
Cheddar Bay Chicken Pot Pie with Spinach
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Transform your classic Cheddar Bay chicken pot pie into something special by adding sweet potatoes! Their natural sweetness enhances the creamy filling. This twist not only packs a flavor punch but also boosts the nutritional value of your comfort meal. Plus, the bright orange color of sweet potatoes adds a beautiful contrast, making your dish as pleasing to the eyes as it is to the taste buds. This recipe is perfect for cozy nights when you want something warm and filling!
Ready to dive in? Here’s how to make it:
Recipe Overview:
– Servings: 6
– Prep Time: 25 minutes
– Cook Time: 40 minutes
– Total Time: 1 hour
– Calories: 460 per serving
Nutrition Information:
– Protein: 24g
– Carbs: 38g
– Fat: 22g
– Fiber: 5g
Ingredients:
– 2 cups shredded cooked chicken
– 1 cup diced sweet potatoes, cooked
– 1/2 cup frozen peas
– 1 can cream of chicken soup
– 1/2 cup milk
– 1 teaspoon paprika
– 1 package pie crusts
– 1 cup crushed Cheddar Bay biscuits
Step-by-Step Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, mix the shredded chicken, sweet potatoes, peas, cream of chicken soup, milk, and paprika until evenly combined.
3. Roll out one pie crust and fit it into a pie dish.
4. Pour the chicken and sweet potato mixture into the crust.
5. Cover with the second pie crust. Seal the edges and cut slits on top for steam to escape.
6. Bake for 30-35 minutes, or until the crust is golden brown.
7. Just before serving, sprinkle crushed Cheddar Bay biscuits on top for added flavor and crunch.
Feel free to swap in other root vegetables to change things up!
Frequently Asked Questions:
Can I use canned sweet potatoes? Yes! Just drain them well to avoid excess moisture.
With this recipe, you have a delicious, hearty meal that warms the soul. Enjoy!
Cheddar Bay Chicken Pot Pie with Sweet Potatoes
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Mushrooms bring a rich, earthy flavor to your Cheddar Bay chicken pot pie, making it a must-try for mushroom enthusiasts. The creamy sauce paired with sautéed mushrooms creates a filling that’s not just hearty but feels indulgent, perfect for those cozy nights at home or when you want to impress your guests. The delightful aroma wafting through your kitchen will have everyone asking for seconds!
Let’s dive into the recipe details so you can start cooking this delicious dish.
Recipe Overview:
– Servings: 6
– Prep Time: 30 minutes
– Cook Time: 35 minutes
– Total Time: 1 hour 5 minutes
– Calories: 510 per serving
Nutrition Information:
– Protein: 30g
– Carbs: 34g
– Fat: 28g
– Fiber: 2g
Ingredients:
– 2 cups shredded rotisserie chicken
– 1 cup mushrooms, sliced
– 1 can cream of chicken soup
– 1/2 cup milk
– 1 cup chicken broth
– 1 teaspoon thyme
– 1 package pie crusts
– 1 cup crushed Cheddar Bay biscuits
Step-by-Step Instructions:
1. Preheat your oven to 425°F (220°C).
2. Sauté the sliced mushrooms in a pan over medium heat until they soften, about 5 minutes.
3. In a large bowl, mix the shredded chicken, sautéed mushrooms, cream of chicken soup, milk, chicken broth, and thyme until well combined.
4. Roll out one pie crust and fit it into a pie dish, making sure it covers the bottom and sides.
5. Pour the delicious filling into the crust evenly.
6. Cover with the second crust, sealing the edges tightly. Cut slits in the top for steam to escape.
7. Bake in the preheated oven for 30-35 minutes, until the crust is golden brown and the filling is bubbling.
8. Just before serving, sprinkle the crushed Cheddar Bay biscuits on top for an extra crunch.
Feel free to mix in different types of mushrooms, like shiitake or portobello, for an added flavor boost!
Frequently Asked Questions:
– Can I use canned mushrooms? Yes, but fresh mushrooms will enhance the flavor significantly.
With this recipe, you’ll not only enjoy a comforting meal but also create a dish that feels special and luxurious. Enjoy your cooking adventure!
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Craving something warm and comforting? Look no further than this Cheddar Bay Chicken Pot Pie Soup! It gives you all the delightful flavors of a classic pot pie, but in a cozy soup form. Imagine tender pieces of chicken mingling with crisp vegetables in a creamy, savory broth. Perfect for those chilly evenings, this soup is sure to wrap you in warmth and satisfaction.
Top each bowl with crumbled Cheddar Bay biscuits for that signature taste. This simple addition elevates the soup, making it a hearty meal that nourishes your body and soul. Plus, it’s a fantastic recipe for batch cooking! Make a big pot and freeze some for those nights when you need a little extra comfort.
Recipe Overview:
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 30 minutes
– Total Time: 45 minutes
– Calories: 350 per serving
Nutrition Information:
– Protein: 22g
– Carbs: 40g
– Fat: 15g
– Fiber: 3g
Ingredients:
– 2 cups shredded rotisserie chicken
– 1 cup diced carrots
– 1 cup diced potatoes
– 1 cup heavy cream
– 4 cups chicken broth
– 1 teaspoon garlic powder
– 1 package Cheddar Bay biscuit mix
Step-by-Step Instructions:
1. In a large pot, bring chicken broth, carrots, and potatoes to a boil.
2. Reduce heat and let it simmer until the vegetables are tender, about 15 minutes.
3. Stir in the shredded chicken, heavy cream, and garlic powder.
4. Prepare Cheddar Bay biscuits according to package instructions, whether in the oven or on the stovetop.
5. Serve the soup hot, topped with crumbled biscuits.
Feel free to add more spices if you want to kick up the flavor!
Frequently Asked Questions:
– Can I use other vegetables? Yes! Feel free to mix in your favorites like peas or corn for even more taste.
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10. Cheddar Bay Chicken Pot Pie Casserole
Get ready to enjoy a cozy dish that combines the heartwarming flavors of a Cheddar Bay chicken pot pie with the ease of a casserole! This Cheddar Bay Chicken Pot Pie Casserole is a family favorite. It features creamy chicken, colorful veggies, and a crispy Cheddar Bay biscuit topping that everyone will love. Whether it’s a weeknight dinner or a potluck, this dish is sure to please.
Imagine serving a warm, bubbling casserole straight from the oven. The golden biscuits provide a satisfying crunch, perfectly complementing the rich, creamy filling. This recipe is not only delicious but also easy to prepare ahead of time—just bake it when you’re ready!
Here’s how to create this delightful casserole:
Recipe Overview:
– Servings: 8
– Prep Time: 20 minutes
– Cook Time: 30 minutes
– Total Time: 50 minutes
– Calories: 420 per serving
Nutrition Information:
– Protein: 28g
– Carbs: 36g
– Fat: 18g
– Fiber: 3g
Ingredients:
– 2 cups cooked chicken, shredded
– 1 cup mixed frozen vegetables
– 1 can cream of chicken soup
– 1 cup chicken broth
– 1 teaspoon onion powder
– 1 package Cheddar Bay biscuit mix
Step-by-Step Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, mix together the shredded chicken, frozen vegetables, cream of chicken soup, chicken broth, and onion powder until well combined.
3. Pour the chicken mixture into a greased 9×13 baking dish.
4. Prepare the Cheddar Bay biscuit dough according to the package instructions, then drop spoonfuls over the chicken mixture.
5. Bake for 30 minutes or until the biscuits are golden brown and cooked through.
6. Allow it to cool slightly before serving. For an extra cheesy twist, sprinkle some shredded cheese on top before baking!
Frequently Asked Questions:
– Can I prep this ahead of time? Yes! You can assemble the casserole and refrigerate it before baking for ultimate convenience.
Now, gather your ingredients and get cooking! This casserole is perfect for chilly nights or when you want something hearty and comforting. Enjoy!
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Looking for a delicious way to enjoy chicken pot pie while keeping it low-carb? This Cheddar Bay Chicken Pot Pie with cauliflower is your answer! By swapping out traditional ingredients for cauliflower, you create a satisfying filling that’s not only tasty but also packed with nutrients. Imagine biting into creamy chicken and cauliflower wrapped in a flaky crust—it’s the comfort food you crave, minus the carbs.
This recipe shines, especially for those following keto or low-carb diets. The rich flavors will warm your heart and satisfy your taste buds. It’s a perfect dish for family dinners or cozy nights in. Plus, it’s easy to whip up, making it a go-to choice any night of the week!
Here’s what you need to make this delightful dish:
Recipe Overview:
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 30 minutes
– Total Time: 45 minutes
– Calories: 360 per serving
Nutrition Information:
– Protein: 28g
– Carbs: 15g
– Fat: 22g
– Fiber: 4g
Ingredients:
– 2 cups cooked chicken, shredded
– 2 cups cauliflower florets
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 teaspoon garlic powder
– 1 package pie crusts
– 1 cup crushed Cheddar Bay biscuits
Step-by-Step Instructions:
1. Preheat your oven to 425°F (220°C).
2. Steam the cauliflower until it’s tender, about 5-7 minutes.
3. In a mixing bowl, combine the shredded chicken, steamed cauliflower, chicken broth, heavy cream, and garlic powder. Stir well until everything is mixed.
4. Roll out one pie crust and place it in a pie dish.
5. Pour the chicken mixture into the crust evenly.
6. Cover with the second crust, sealing the edges and cutting slits for steam to escape.
7. Bake for 30-35 minutes or until the top is golden brown.
8. Before serving, sprinkle the crushed Cheddar Bay biscuits on top for an extra crunch!
Feel free to add fresh herbs like thyme or parsley to elevate the flavor.
Frequently Asked Questions:
Can I use frozen cauliflower? Yes! Just be sure to thaw and drain it before use. Enjoy your healthy twist on this classic dish!
Did you know cauliflower crust can shave up to 60% of carbs in a classic pot pie? This cheddar bay chicken pot pie with cauliflower delivers creamy chicken, savory cheese, and all the comfort—minus the guilt.
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Elevate your Cheddar Bay chicken pot pie by adding crispy bacon! The smoky goodness of bacon enhances the creamy filling, making each bite a delightful experience. This twist on a classic comfort food is perfect for cozy evenings or gatherings where you want to impress friends and family. Plus, bacon lovers will rejoice at the added depth of flavor.
Wondering how to make this delicious dish? Let’s break it down step by step. You’ll find this recipe straightforward, and it’s budget-friendly too. You can easily gather the ingredients at your local grocery store, making it a great choice for a weeknight dinner. The combination of chicken and bacon makes it not only hearty but also incredibly satisfying. It’s sure to warm your heart and home!
Recipe Overview:
– Servings: 6
– Prep Time: 20 minutes
– Cook Time: 35 minutes
– Total Time: 55 minutes
– Calories: 530 per serving
Nutrition Information:
– Protein: 30g
– Carbs: 32g
– Fat: 36g
– Fiber: 2g
Ingredients:
– 2 cups shredded rotisserie chicken
– 1 cup cooked bacon, crumbled
– 1 cup frozen mixed vegetables
– 1 can cream of chicken soup
– 1/2 cup milk
– 1 package pie crusts
Step-by-Step Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, mix the shredded chicken, crumbled bacon, mixed vegetables, cream of chicken soup, and milk until well combined.
3. Roll out one pie crust and place it in a pie dish.
4. Pour the chicken and bacon mixture into the crust.
5. Cover with a second pie crust, sealing the edges and cutting slits for steam to escape.
6. Bake for 30-35 minutes or until the crust is golden brown.
7. Serve hot, and consider adding an extra sprinkle of bacon on top for that added crunch!
Want to try something different? Use a mix of crispy and chewy bacon for exciting textures. And if you’re looking for a leaner option, feel free to substitute with turkey bacon. Enjoy this hearty dish that brings comfort to any mealtime!
Bacon makes every Cheddar Bay chicken pot pie feel like a cozy weekend, right at home. It’s easy to add crispy bits for depth, and the creamy filling never disappoints.
Cheddar Bay Chicken Pot Pie with Bacon
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Looking for a delicious twist on a classic chicken pot pie? Try topping your Cheddar Bay chicken pot pie with cornbread! This unique approach combines the savory creaminess of the chicken filling with the delightful sweetness of cornbread. Each bite offers a satisfying contrast, making it a memorable dish that everyone will love.
Imagine serving this pie at your next family gathering. The golden-brown cornbread topping not only looks inviting but also adds a comforting warmth to your meal. Friends and family will appreciate this creative twist on a beloved favorite. It’s perfect for cozy dinners or casual get-togethers!
Here’s what you’ll need to whip up this scrumptious dish:
Recipe Overview:
– Servings: 6
– Prep Time: 20 minutes
– Cook Time: 30 minutes
– Total Time: 50 minutes
– Calories: 480 per serving
Nutritional Information:
– Protein: 24g
– Carbs: 45g
– Fat: 22g
– Fiber: 3g
Ingredients:
– 2 cups shredded cooked chicken
– 1 cup frozen mixed vegetables
– 1 can cream of chicken soup
– 1/2 cup milk
– 1 package cornbread mix
– 1 egg
Step-by-Step Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, stir together the shredded chicken, mixed vegetables, cream of chicken soup, and milk. Pour this mixture into a greased baking dish.
3. Prepare the cornbread mix according to the package instructions, adding the egg for extra richness.
4. Spread the cornbread batter evenly on top of the chicken mixture.
5. Bake for about 30 minutes, or until the cornbread is a lovely golden brown.
6. Let it cool slightly before serving. Enjoy your comforting creation!
To kick it up a notch, consider adding jalapeños to the cornbread mix for a spicy twist!
Frequently Asked Questions:
Can I use homemade cornbread? Absolutely! Homemade cornbread adds an extra touch of flavor and personalization to your pot pie.
Now you’re ready to impress with a dish that feels both familiar and new. Enjoy the cozy flavors and the smiles around your table!
Cheddar Bay Chicken Pot Pie with Cornbread Topping
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Amazon$24.9914. Cheddar Bay Chicken Pot Pie with Leeks
Elevate your Cheddar Bay chicken pot pie with the addition of leeks, a flavor powerhouse that brings a gentle sweetness to your dish. The soft, slightly sweet taste of leeks complements the creamy chicken filling beautifully, adding a touch of sophistication. Imagine serving a pie that not only delights the palate but also fills your home with a delightful aroma—a perfect way to impress guests or make a family dinner feel special.
This recipe is simple yet elegant, making it ideal for gatherings or cozy evenings. You’ll love how the leeks transform a classic comfort food into something that feels gourmet. Plus, it’s visually stunning, with a golden crust that beckons to be sliced.
Recipe Overview:
– Servings: 6
– Prep Time: 25 minutes
– Cook Time: 35 minutes
– Total Time: 1 hour
– Calories: 490 per serving
Nutrition Information:
– Protein: 28g
– Carbs: 34g
– Fat: 25g
– Fiber: 3g
Ingredients:
– 2 cups shredded rotisserie chicken
– 1 cup leeks, sliced
– 1 can cream of chicken soup
– 1/2 cup milk
– 1 cup chicken broth
– 1 package pie crusts
Step-by-Step Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a skillet, sauté the leeks over medium heat until softened, about 5 minutes.
3. In a large bowl, mix together the shredded chicken, sautéed leeks, cream of chicken soup, milk, and chicken broth. Stir well to combine.
4. Roll out one pie crust and fit it into a pie dish.
5. Pour the creamy filling into the crust.
6. Cover with the second crust, sealing the edges and cutting slits for steam to escape.
7. Bake for 30-35 minutes until the top is golden brown.
8. Serve hot for the best flavor!
Remember, leeks can have dirt trapped between their layers, so be sure to wash them well before adding them to your pie!
Frequently Asked Questions:
– Can I substitute green onions? Yes, using green onions will give your pie a different flavor profile that’s still delicious.
Enjoy crafting this delightful dish that combines comfort with a touch of elegance!
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Amazon$7.4715. Cheddar Bay Chicken Pot Pie with Asparagus
Imagine serving a delicious Cheddar Bay Chicken Pot Pie with fresh asparagus. This vibrant addition not only gives a satisfying crunch but also brightens up the dish. Perfect for spring gatherings, this recipe combines tender chicken, a creamy filling, and crisp asparagus for a delightful meal that will impress everyone at your table. Your friends will rave about this fresh twist on a classic comfort food!
This dish is not just tasty; it’s also a fantastic way to showcase seasonal produce. Pair it with a light salad to create a balanced meal that feels both hearty and refreshing.
Recipe Overview:
– Servings: 6
– Prep Time: 20 minutes
– Cook Time: 30 minutes
– Total Time: 50 minutes
– Calories: 450 per serving
Nutrition Information:
– Protein: 28g
– Carbs: 36g
– Fat: 22g
– Fiber: 4g
Ingredients:
– 2 cups shredded cooked chicken
– 1 cup asparagus, cut into 1-inch pieces
– 1 can cream of chicken soup
– 1 cup chicken broth
– 1/2 cup milk
– 1 package pie crusts
Step-by-Step Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, mix together the shredded chicken, asparagus, cream of chicken soup, chicken broth, and milk until well combined.
3. Roll out one pie crust and fit it into a pie dish.
4. Pour the filling into the crust, spreading it evenly.
5. Cover with the second pie crust, sealing the edges and cutting slits for steam to escape.
6. Bake for 30-35 minutes until the crust turns golden brown.
7. Serve warm for the best flavor!
Using fresh asparagus enhances the taste. For a beautiful presentation, cut the asparagus at an angle.
Frequently Asked Questions:
– Can I use frozen asparagus? Yes, just thaw and drain before adding to your filling.
With this recipe, you’ll create a comforting dish that’s perfect for any occasion. Enjoy the burst of flavors and the joy of sharing a homemade meal!
Cheddar Bay Chicken Pot Pie with Asparagus
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Amazon$24.9916. Cheddar Bay Chicken Pot Pie with Zucchini
Zucchini can be your secret weapon for a delicious Cheddar Bay Chicken Pot Pie. It adds a lovely moisture and a gentle taste that pairs beautifully with the chicken and other fillings. If you have leftover summer zucchini, this is a perfect way to use it up! The result is a dish that feels light yet filling, making it great for any meal. Whether you’re hosting friends or just enjoying a cozy night in, this recipe shines with fresh ingredients.
Here’s how to make a Cheddar Bay Chicken Pot Pie with Zucchini. This dish not only satisfies your taste buds but also keeps things balanced. It’s a fantastic choice for anyone looking to enjoy a hearty meal without all the heaviness.
Recipe Overview:
– Servings: 6
– Prep Time: 20 minutes
– Cook Time: 30 minutes
– Total Time: 50 minutes
– Calories: 420 per serving
Nutrition Information:
– Protein: 26g
– Carbs: 34g
– Fat: 20g
– Fiber: 3g
Ingredients:
– 2 cups shredded cooked chicken
– 1 cup zucchini, diced
– 1 can cream of chicken soup
– 1 cup chicken broth
– 1/2 cup milk
– 1 package pie crusts
Step-by-Step Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a bowl, mix the shredded chicken, diced zucchini, cream of chicken soup, chicken broth, and milk until well combined.
3. Roll out one pie crust and place it in a pie dish.
4. Pour the filling into the crust evenly.
5. Cover with the second crust. Seal the edges and cut slits for steam to escape.
6. Bake for 30-35 minutes or until the crust turns golden brown.
7. Let it cool slightly before serving.
If you want to make it extra tasty, sauté the zucchini before adding it to the mix. This helps remove excess moisture!
Frequently Asked Questions:
Can I replace zucchini with summer squash? Yes! Summer squash works beautifully too.
This comforting dish brings warmth and flavor to your table. Enjoy every bite of this Cheddar Bay Chicken Pot Pie with Zucchini!
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17. Cheddar Bay Chicken Pot Pie with Peppers
Brighten your dinner table with a delightful twist on the classic Cheddar Bay chicken pot pie by adding crunchy bell peppers! These colorful veggies not only make your dish pop visually but also bring a sweet crunch that contrasts beautifully with the creamy filling. Imagine taking a bite and experiencing a burst of flavor that dances on your palate!
This recipe is perfect for those busy weeknights when you want to use up leftover peppers. It’s an easy way to elevate a comforting favorite, making it a hit for family dinners or casual gatherings with friends. You’ll love how the vibrant colors and fresh taste make every slice irresistible.
Here’s an overview of what you’ll need:
– Servings: 6
– Prep Time: 20 minutes
– Cook Time: 30 minutes
– Total Time: 50 minutes
– Calories: 440 per serving
Nutrition Information:
– Protein: 28g
– Carbs: 36g
– Fat: 20g
– Fiber: 3g
Ingredients:
– 2 cups shredded cooked chicken
– 1 cup bell peppers, diced (mix colors for extra flair!)
– 1 can cream of chicken soup
– 1 cup chicken broth
– 1/2 cup milk
– 1 package pie crusts
Step-by-Step Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the shredded chicken, diced bell peppers, cream of chicken soup, chicken broth, and milk. Stir until everything is well mixed.
3. Roll out one pie crust and fit it into a pie dish.
4. Pour the chicken and pepper filling into the crust.
5. Cover with the second crust, sealing the edges. Cut a few slits in the top for steam to escape.
6. Bake for 30-35 minutes or until the crust is golden brown.
7. Let it cool for a few minutes before slicing and serving.
Feel free to experiment with roasted peppers for a deeper flavor. It’s a simple change that can elevate your dish even more!
Tips to Enhance Your Dish:
– Mix different colored peppers for a beautiful, eye-catching look.
– Add spices like paprika or garlic powder for extra flavor.
– Serve with a side salad to balance the meal.
– Experiment with cheese by sprinkling some on top before baking for a cheesy crust!
Weeknights get instantly brighter when you add bell peppers to your cheddar bay chicken pot pie. A quick chop brings color, crunch, and a hint of sweetness that makes leftovers feel exciting. Simple, practical, and totally shareable.
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18. Cheddar Bay Chicken Pot Pie with Eggplant
Get ready to surprise your taste buds with a delightful twist on the classic Cheddar Bay chicken pot pie! By adding diced eggplant, you introduce a unique flavor and texture that elevates this comforting dish to new heights. Eggplant soaks up all those savory flavors, making each bite a delicious experience. Your guests will love this unexpected addition, and it’s sure to spark some fun conversations at the dinner table!
This recipe is a fantastic way to incorporate seasonal veggies and impress your friends and family with something a little different. Plus, it’s easy to make—perfect for both beginners and seasoned cooks alike!
Recipe Overview:
– Servings: 6
– Prep Time: 30 minutes
– Cook Time: 30 minutes
– Total Time: 1 hour
– Calories: 460 per serving
Nutrition Information:
– Protein: 24g
– Carbs: 38g
– Fat: 20g
– Fiber: 4g
Ingredients:
– 2 cups shredded cooked chicken
– 1 cup diced eggplant
– 1 can cream of chicken soup
– 1 cup chicken broth
– 1/2 cup milk
– 1 package pie crusts
Step-by-Step Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the shredded chicken, diced eggplant, cream of chicken soup, chicken broth, and milk. Mix until everything is well-blended.
3. Roll out one pie crust and place it in a pie dish, making sure it fits snugly.
4. Pour the filling mixture into the crust, spreading it evenly.
5. Cover with the second pie crust. Seal the edges and cut a few slits on top for steam to escape.
6. Bake for 30-35 minutes, or until the crust is golden brown and flaky.
7. Let it cool slightly before serving. Enjoy your delicious meal!
Tip: To reduce bitterness, sprinkle salt on the diced eggplant and let it sit for 30 minutes before using it in the recipe!
Frequently Asked Questions:
– Can I substitute other vegetables? Yes! Feel free to try zucchini or squash, but adjust the cooking time as needed.
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Elevate your comfort food game with a twist on the classic Cheddar Bay chicken pot pie by adding fennel. This aromatic vegetable brings a subtle anise flavor that pairs perfectly with the creamy filling. It’s a delightful way to introduce fresh ingredients into your kitchen, creating a dish that feels both homey and gourmet. Your guests will be talking about this unique spin long after the meal is over!
To prepare this dish, you’ll need a few simple ingredients and about an hour of your time. The fennel not only enhances the flavor but also adds a splash of color and freshness. Plus, this recipe is easy to customize. If you’re looking for a budget-friendly option, consider using frozen pie crusts or even making your own if you have the time. This dish is perfect for cozy family dinners or impressing friends at a gathering!
Recipe Overview:
– Servings: 6
– Prep Time: 30 minutes
– Cook Time: 35 minutes
– Total Time: 1 hour 5 minutes
– Calories: 490 per serving
Nutrition Information:
– Protein: 28g
– Carbs: 34g
– Fat: 25g
– Fiber: 3g
Ingredients:
– 2 cups shredded rotisserie chicken
– 1 cup diced fennel
– 1 can cream of chicken soup
– 1/2 cup milk
– 1 cup chicken broth
– 1 package pie crusts
Step-by-Step Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a skillet, sauté the diced fennel until it softens, about 5 minutes.
3. In a large bowl, mix together the shredded chicken, sautéed fennel, cream of chicken soup, milk, and chicken broth. Stir well to combine.
4. Roll out one pie crust and fit it into your pie dish.
5. Pour the filling into the crust evenly.
6. Cover it with the second pie crust, sealing the edges and cutting slits in the top for steam to escape.
7. Bake for 30-35 minutes or until the crust is golden brown.
8. Let it cool slightly before serving.
For an extra touch, garnish your pot pie with fennel fronds. They add a burst of color and a hint of flavor!
Frequently Asked Questions:
– Can I substitute fennel with celery? Yes! Celery offers a different flavor but works well too.
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AmazonCheck Price20. Cheddar Bay Chicken Pot Pie with Cilantro
Add a burst of flavor to your Cheddar Bay chicken pot pie with fresh cilantro. This herb not only brightens the dish but also offers a refreshing twist that sets it apart from the classic version. Whether it’s a chilly fall evening or a sunny summer day, this recipe brings a delightful note to your comfort food favorite, making it perfect for any occasion.
Fresh cilantro is a great way to elevate your pot pie experience. It adds a unique flavor that complements the creamy filling and savory chicken. You’ll impress your guests with this unexpected ingredient. Serve it at your next gathering, and watch everyone come back for seconds!
Here’s how to make this delightful dish:
Recipe Overview:
– Servings: 6
– Prep Time: 25 minutes
– Cook Time: 35 minutes
– Total Time: 1 hour
– Calories: 480 per serving
Nutrition Information:
– Protein: 28g
– Carbs: 36g
– Fat: 22g
– Fiber: 3g
Ingredients:
– 2 cups shredded rotisserie chicken
– 1 cup mixed vegetables (like peas and carrots)
– 1 can cream of chicken soup
– 1/2 cup milk
– 1/4 cup chopped fresh cilantro
– 1 package pie crusts
Step-by-Step Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, milk, and chopped cilantro. Stir until well mixed.
3. Roll out one pie crust and fit it into your pie dish.
4. Pour the filling into the crust, spreading it evenly.
5. Place the second crust on top, sealing the edges. Cut slits in the top for steam to escape.
6. Bake for 30-35 minutes, or until the crust is golden brown.
7. Serve with extra cilantro sprinkled on top for a fresh touch.
For an extra kick, add a squeeze of lime juice before enjoying!
Frequently Asked Questions:
– Can I use dried cilantro? Fresh cilantro is best for the best flavor.
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Transform your Cheddar Bay chicken pot pie into a culinary delight with the addition of creamy goat cheese. This ingredient brings a unique, tangy richness that elevates every bite. You’ll impress your guests or enjoy a special treat for yourself with this gourmet twist.
Imagine digging into a warm pot pie, where the savory filling mingles beautifully with the flaky Cheddar Bay biscuits. Each spoonful offers a comforting blend of flavors and textures that feels indulgent yet balanced. This dish is a perfect choice for holidays or cozy dinners at home.
Recipe Overview:
– Servings: 6
– Prep Time: 20 minutes
– Cook Time: 35 minutes
– Total Time: 55 minutes
– Calories: 550 per serving
Nutrition Information:
– Protein: 30g
– Carbs: 36g
– Fat: 34g
– Fiber: 2g
Ingredients:
– 2 cups shredded rotisserie chicken
– 1 cup mixed vegetables (like peas and carrots)
– 1/2 cup goat cheese, crumbled
– 1 can cream of chicken soup
– 1/2 cup milk
– 1 package pie crusts
Step-by-Step Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine shredded chicken, mixed vegetables, goat cheese, cream of chicken soup, and milk. Stir until everything is well blended.
3. Roll out one pie crust and place it in your pie dish.
4. Pour the delicious filling into the crust.
5. Cover with the second crust, sealing the edges and cutting slits on top for steam.
6. Bake for 30-35 minutes or until the top is golden brown.
7. Allow it to cool slightly before serving.
For an extra touch, sprinkle fresh herbs like thyme or rosemary on top before serving. This adds a delightful aroma and flavor that takes your dish to the next level!
Frequently Asked Questions:
– Can I use feta cheese? Yes, feta cheese offers a different flavor profile and works well if you want a tangy twist.
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Imagine biting into a warm Cheddar Bay chicken pot pie that surprises you with a delightful crunch. By adding sliced almonds, you not only enhance the texture but also introduce a nutty flavor that pairs perfectly with the creamy filling. This unexpected twist will surely impress your family and friends, making any meal feel special.
This recipe is perfect for cozy weeknights or festive gatherings. The almond topping adds a beautiful finish, elevating the dish’s appearance and taste. It’s a meal that warms your heart and delights your taste buds.
Recipe Overview:
– Servings: 6
– Prep Time: 20 minutes
– Cook Time: 35 minutes
– Total Time: 55 minutes
– Calories: 480 per serving
Nutrition Information:
– Protein: 26g
– Carbs: 34g
– Fat: 28g
– Fiber: 3g
Ingredients:
– 2 cups shredded rotisserie chicken
– 1 cup mixed vegetables (like peas and carrots)
– 1/2 cup sliced almonds, toasted
– 1 can cream of chicken soup
– 1/2 cup milk
– 1 package pie crusts
Step-by-Step Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, mix the shredded chicken, mixed vegetables, toasted almonds, cream of chicken soup, and milk. Stir until combined.
3. Roll out one pie crust and fit it into a pie dish.
4. Pour the chicken mixture into the crust, spreading it evenly.
5. Cover with the second crust, sealing the edges. Cut slits in the top for steam to escape.
6. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
7. Serve warm, adding extra toasted almonds on top if desired for that extra crunch!
Want to switch things up? You can use other nuts like pecans or walnuts for a different flavor. Just remember to toast them for the best taste!
This dish not only tastes amazing but also brings a dash of creativity to your dinner table. Enjoy the comforting flavors and the smiles from those you share it with!
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Add a sweet twist to your Cheddar Bay chicken pot pie with dried cranberries. This unique ingredient introduces a burst of tartness that beautifully balances the savory chicken and creamy filling. If you’re looking to impress at your next holiday gathering, this dish is a must-try! It turns a classic comfort food into something festive and special, making every bite memorable.
Here’s how to make this delightful dish:
Recipe Overview:
– Servings: 6
– Prep Time: 20 minutes
– Cook Time: 35 minutes
– Total Time: 55 minutes
– Calories: 490 per serving
Nutrition Information:
– Protein: 28g
– Carbs: 38g
– Fat: 20g
– Fiber: 4g
Ingredients:
– 2 cups shredded rotisserie chicken
– 1 cup mixed vegetables (like peas and carrots)
– 1/2 cup dried cranberries
– 1 can cream of chicken soup
– 1/2 cup milk
– 1 package pie crusts
Step-by-Step Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a mixing bowl, combine the shredded chicken, mixed vegetables, dried cranberries, cream of chicken soup, and milk. Stir until mixed well.
3. Roll out one pie crust and lay it in a pie dish.
4. Pour the chicken mixture into the crust, spreading it evenly.
5. Cover with the second pie crust, sealing the edges. Cut slits in the top for steam to escape.
6. Bake for 30-35 minutes or until the crust is golden brown.
7. Serve warm and enjoy the blend of flavors!
Don’t forget to sprinkle some fresh herbs on top for a pop of color and extra flavor.
Frequently Asked Questions:
– Can I use fresh cranberries? Yes! Just remember, fresh cranberries are more tart. Consider adding a bit of sugar to balance the flavors.
This recipe is not just delicious; it’s a great way to wow your guests with something familiar yet different. Happy cooking!
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Add a delightful twist to your classic Cheddar Bay chicken pot pie by incorporating artichokes! These tender hearts bring a creamy texture and a subtle flavor that perfectly enhances the chicken and veggies. If you want to impress your family or guests, this version of the pot pie adds a touch of elegance to a beloved comfort dish.
Artichokes are not just delicious; they also elevate the dish for special gatherings. Imagine your guests savoring this unique flavor combination and raving about your cooking skills. This pot pie is sure to become a new favorite in your kitchen!
Recipe Overview:
– Servings: 6
– Prep Time: 25 minutes
– Cook Time: 35 minutes
– Total Time: 1 hour
– Calories: 490 per serving
Nutrition Information:
– Protein: 28g
– Carbs: 36g
– Fat: 25g
– Fiber: 5g
Ingredients:
– 2 cups shredded rotisserie chicken
– 1 cup canned or frozen artichoke hearts, chopped
– 1 can cream of chicken soup
– 1/2 cup milk
– 1 cup chicken broth
– 1 package pie crusts
Step-by-Step Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the shredded chicken, artichokes, cream of chicken soup, milk, and chicken broth. Stir well until blended.
3. Roll out one pie crust and fit it into a pie dish.
4. Pour the delicious filling into the prepared crust.
5. Place the second crust on top, sealing the edges and cutting slits for steam to escape.
6. Bake for 30-35 minutes or until the crust turns golden brown.
7. Allow it to cool slightly before serving.
For an even more robust flavor, consider using marinated artichokes. They can add a nice kick to your dish!
Frequently Asked Questions:
– Can I use fresh artichokes? Yes, but they require more preparation and cooking time.
– What should I serve with this pot pie? A simple salad or steamed vegetables make great sides.
This Cheddar Bay Chicken Pot Pie with artichokes is not just a meal; it’s an experience. Enjoy the flavors and share the warmth with those you love!
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Add a seasonal twist to your dinner table with a Cheddar Bay Chicken Pot Pie featuring pumpkin. This unique ingredient brings a creamy texture and a rich flavor that perfectly celebrates the fall season. Imagine the warmth of savory chicken mingling with the sweet earthiness of pumpkin. It’s a delightful dish that will surprise your guests and make your harvest gatherings even more special. Pair it with a side of cranberry sauce to elevate the autumn experience!
Ready to impress? Here’s how to make this comforting pie. You’ll need just an hour from prep to plate, making it a fantastic option for busy evenings. This recipe serves six and packs a hearty punch of flavor and nutrition. Each serving has 480 calories, with 22g of protein to keep you satisfied.
Ingredients:
– 2 cups shredded rotisserie chicken
– 1 cup canned pumpkin puree
– 1 can cream of chicken soup
– 1/2 cup milk
– 1 teaspoon sage
– 1 package pie crusts
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, mix the shredded chicken, pumpkin puree, cream of chicken soup, milk, and sage until smooth.
3. Roll out one pie crust and fit it into a pie dish.
4. Pour the filling into the crust, spreading it evenly.
5. Cover with the second crust, sealing the edges and cutting slits for steam to escape.
6. Bake for 30-35 minutes or until the crust is golden brown.
7. Let it cool slightly before serving.
Want a festive touch? Sprinkle some nutmeg on top before serving! This recipe is perfect for gatherings or cozy family dinners. If you prefer fresh pumpkin, just make sure to cook and puree it beforehand for the best results. Enjoy this comforting twist on a classic dish!
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Give your Cheddar Bay chicken pot pie a delicious twist by adding barbecue sauce to the filling. This simple change brings a tangy, smoky flavor that will surprise your taste buds and elevate this classic comfort dish. It’s a perfect recipe for summer parties or any gathering where you want to impress your guests with something a little different.
Imagine serving this pot pie warm, with a golden crust and a drizzle of barbecue sauce on top. It’s the ideal comfort food that still feels fresh and exciting. Let’s dive into making this delightful dish!
Recipe Overview:
– Servings: 6
– Prep Time: 20 minutes
– Cook Time: 35 minutes
– Total Time: 55 minutes
– Calories: 500 per serving
Nutrition Information:
– Protein: 27g
– Carbs: 35g
– Fat: 24g
– Fiber: 3g
Ingredients:
– 2 cups shredded rotisserie chicken
– 1/2 cup barbecue sauce
– 1 cup frozen mixed vegetables
– 1 can cream of chicken soup
– 1/2 cup milk
– 1 package pie crusts
Step-by-Step Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, mix the shredded chicken, barbecue sauce, frozen vegetables, cream of chicken soup, and milk until well combined.
3. Roll out one pie crust and place it in a pie dish, creating a base for your filling.
4. Pour the chicken mixture into the crust, spreading it evenly.
5. Cover the pie with the second crust. Seal the edges and cut a few slits on top to allow steam to escape.
6. Bake in the preheated oven for 30 to 35 minutes, or until the crust turns a beautiful golden brown.
7. Serve it warm, and don’t forget to drizzle a bit more barbecue sauce on top for an extra kick!
This dish pairs wonderfully with coleslaw, making it a complete meal. Enjoy the smoky flavor and the comforting essence of a classic pot pie!
Frequently Asked Questions:
Can I use homemade barbecue sauce? Absolutely! Homemade sauce adds your personal touch and can make the dish even more special.
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Amazon$5.7927. Cheddar Bay Chicken Pot Pie with Lemon
Add a splash of sunshine to your Cheddar Bay chicken pot pie with a delightful touch of lemon! This zesty twist not only brightens the dish but also brings a refreshing burst of flavor that’s perfect for any gathering. Imagine serving this at a spring or summer event—your friends and family will be raving about it!
The citrusy notes of lemon balance beautifully with the creamy filling, making each bite feel light yet satisfying. This twist on a classic comfort food is sure to impress your guests while keeping things simple.
Recipe Overview:
– Servings: 6
– Prep Time: 25 minutes
– Cook Time: 35 minutes
– Total Time: 1 hour
– Calories: 460 per serving
Nutrition Information:
– Protein: 30g
– Carbs: 32g
– Fat: 22g
– Fiber: 3g
Ingredients:
– 2 cups shredded rotisserie chicken
– 1 can cream of chicken soup
– 1/2 cup milk
– 1/2 teaspoon lemon zest
– 1 tablespoon lemon juice
– 1 package pie crusts
Step-by-Step Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a mixing bowl, combine the shredded chicken, cream of chicken soup, milk, lemon zest, and lemon juice. Stir until everything is well mixed.
3. Roll out one pie crust and lay it in your pie dish, pressing it gently into the edges.
4. Pour the chicken filling into the prepared crust.
5. Cover with the second pie crust, sealing the edges. Cut a few slits on top for steam to escape.
6. Bake for 30-35 minutes, or until the crust is golden brown.
7. Let it cool for a few minutes before serving.
For an extra zing, serve with lemon wedges on the side!
Frequently Asked Questions:
– Can I use lime instead? Yes! Lime adds a fun and bold flavor twist to your pot pie.
This recipe is not just about flavor; it’s about creating a memorable dish that your loved ones will enjoy. So roll up your sleeves, and let’s get cooking!
Cheddar Bay Chicken Pot Pie with Lemon
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With these 27 delightful Cheddar Bay chicken pot pie recipes, you have a wealth of options to explore the comforting flavors of this classic dish! From spicy twists to healthy alternatives, there’s something here for every palate and occasion.
Whether you’re cozying up at home or hosting a dinner with friends, these recipes are sure to impress and satisfy. So, roll up your sleeves and get ready to fill your kitchen with the delicious aroma of homemade comfort food!
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Frequently Asked Questions
What Makes Cheddar Bay Chicken Pot Pie Different from Traditional Chicken Pot Pie?
The key difference lies in the inclusion of Cheddar Bay biscuits as inspiration for the crust and flavor profile. This twist brings a rich, buttery, and cheesy taste that sets it apart from the classic chicken pot pie. Plus, the addition of cheddar cheese and seasonings reminiscent of Red Lobster elevates the comfort food experience to a whole new level!
Can I Use Leftover Chicken for My Cheddar Bay Chicken Pot Pie Recipe?
Absolutely! Using leftover chicken is a fantastic way to make your Cheddar Bay Chicken Pot Pie even more convenient and delicious. Just shred or chop the leftover chicken and incorporate it into the filling, enhancing the flavor while saving time in the kitchen. It’s a win-win for both taste and efficiency!
What Are Some Variations of Cheddar Bay Chicken Pot Pie I Can Try?
There are so many delicious variations you can explore! Consider adding vegetables like carrots, peas, or corn for extra flavor and nutrition. You can also experiment with different herbs and spices to customize the taste. For a twist, try using seafood instead of chicken for a Cheddar Bay seafood pot pie—perfect for fans of Red Lobster’s iconic dishes!
How Do I Achieve the Perfect Flaky Crust for My Cheddar Bay Chicken Pot Pie?
Achieving that perfect flaky crust is all about technique! Start with cold butter and cut it into your flour until it resembles coarse crumbs. Adding a bit of cheddar cheese to the dough can enhance flavor and texture. Remember not to overwork the dough; just mix until combined to keep it tender and flaky. Bake it until golden, and you’ll have a crust that rivals any restaurant classic!
Can I Make Cheddar Bay Chicken Pot Pie Ahead of Time?
Yes, you can! Preparing your Cheddar Bay Chicken Pot Pie in advance is a great way to save time on busy days. Assemble the pie, but don’t bake it right away. Instead, cover it tightly and store it in the refrigerator for up to a day or freeze it for longer storage. When you’re ready to enjoy, just pop it in the oven straight from the fridge or freezer, and you’ll have a delicious comfort meal ready to go!
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