Recipe of Ultimate Cheddar bay chicken pot pie
Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Steps to Prepare Favorite Cheddar bay chicken pot pie. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Cheddar bay chicken pot pie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cheddar bay chicken pot pie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cheddar bay chicken pot pie is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Cheddar bay chicken pot pie estimated approx 50 mins.
To get started with this recipe, we must prepare a few ingredients. You can have Cheddar bay chicken pot pie using 9 ingredients and 7 steps. Here is how you can achieve that.
Ingredients and spices that need to be Make ready to make Cheddar bay chicken pot pie:
- 2 1/2 lb chicken breasts
- 2 medium russet potatoes
- 3 stalks celery
- 1 medium onion, chopped
- 3 medium carrots, sliced
- 1 can cream of chicken soup. I used Campbell's condensed.
- 1 packages red lobsters' cheddar bay biscuit mix. One package will make 10 biscuits. Make these according to package directions.
- 1 packages Pillsbury crescent rolls
- 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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