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We hope you got benefit from reading it, now let’s go back to cheddar bay chicken pot pie recipe. You can cook cheddar bay chicken pot pie using 9 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to make Cheddar bay chicken pot pie:
- Provide 2 1/2 lb chicken breasts
- Get 2 medium russet potatoes
- Provide 3 stalks celery
- Use 1 medium onion, chopped
- You need 3 medium carrots, sliced
- Provide 1 can cream of chicken soup. I used Campbell's condensed.
- You need 1 packages red lobsters' cheddar bay biscuit mix. One package will make 10 biscuits. Make these according to package directions.
- Get 1 packages Pillsbury crescent rolls
- Provide 2 clove crushed garlic
Steps to make Cheddar bay chicken pot pie:
- 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.
- 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.
- 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.
- Cook veg with the chicken for about 15 minutes or until the carrots are tender-crisp. Add the soup mixture to the chicken/veg.
- Should be about like this
- Take the cheddar bay biscuit mix you made and, I used my fingers, add it to the top. Like this
- 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.
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