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Marry Me Chicken Pot Pie

Marry Me Chicken Pot Pie with Cheddar Bay Biscuits Bliss

Discover the comforting flavors of Marry Me Chicken Pot Pie, featuring tender chicken in creamy gravy, topped with delicious Cheddar Bay Biscuits.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 lbs Chicken (thighs or breast) Choose thighs for juiciness or breasts for a leaner option.
  • 1.5 cups Potatoes (peeled and diced) Add sweet potatoes as a healthy substitute.
  • 1 cup Onion (chopped) Shallots can be used for a milder taste.
  • 1 tbsp Oil from sun-dried tomatoes Olive oil can replace it if needed.
  • 1 tsp onion powder Adjust according to your preference.
  • 1 tsp Salt Adjust according to your preference.
  • 1 tsp Pepper Adjust according to your preference.
  • 0.5 tsp Smoked paprika Enhances flavor; adjust as needed.
  • Olive oil (for cooking) Any neutral cooking oil works if you're in a pinch.
  • 2 cups Chicken broth Opt for low-sodium for better control over salt.
  • 0.25 cup White wine (Chardonnay or dry white) Use chicken broth as a non-alcoholic alternative.
  • 1 cup Spinach (fresh, roughly chopped) Kale can be a great replacement.
  • 1.25 cups Heavy cream Half-and-half offers a lighter substitute.
  • 0.5 cup Sun-dried tomatoes (packed in oil, chopped) Adds a tangy punch.
  • 4 tbsp Butter Essential for the roux.
  • 5 tbsp Flour Thickens the gravy.
  • 1 tbsp Garlic (minced) Feel free to use garlic powder if you prefer.
  • 1 tsp Thyme (dried) Fresh herbs can enhance flavor.
  • 1 tsp Oregano (dried) Fresh herbs can enhance flavor.
Cheddar Bay Biscuit Topping
  • 1 box Cheddar Bay Biscuit Mix The heart of the biscuit topping.
  • 0.75 cup Milk Almond milk or other non-dairy milk can be used.
  • 0.5 cup Mild cheddar cheese (shredded) Any shredded cheese can substitute.
  • 0.25 cup Melted butter (for herb sauce) Olive oil can lighten it.
  • Garlic herb seasoning (from biscuit mix) A mix of dried herbs works as an alternative.

Equipment

  • large skillet
  • mixing bowl
  • baking dish

Method
 

Preparation
  1. Season chicken with onion powder, salt, and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the chicken for 6-7 minutes on each side until golden brown and cooked through.
  2. Remove the chicken, let it rest, then chop it into bite-sized pieces. In the same skillet, sauté onion and potatoes until tender, about 5-6 minutes.
  3. Deglaze the skillet with white wine, scraping up any browned bits over medium heat. Stir in butter until melted, then add flour to create a roux, cooking for 2-3 minutes.
  4. Gradually whisk in chicken broth and heavy cream. Bring to a gentle simmer, adding chopped chicken, sun-dried tomatoes, and spinach for about 5 minutes until thickened.
  5. In a bowl, combine Cheddar Bay Biscuit mix with cheddar cheese, milk, and stir gently; don't overmix.
  6. Preheat your oven to 425°F. Pour the filling into ramekins or a large baking dish. Dollop biscuit dough over the top of the filling.
  7. Bake for 14-16 minutes, or until the biscuit topping is golden brown and the filling is bubbling.
  8. Brush the warm biscuit topping with melted butter mixed with garlic herb seasoning. Let cool slightly, then serve warm.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 900IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Leftovers can be refrigerated for up to three days or frozen before baking. Ensure filling is cooled completely before freezing.

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