Recipe: Appetizing Cheddar Bay Chicken Pot Pie

Cheddar Bay Chicken Pot Pie.

You can cook Cheddar Bay Chicken Pot Pie using 20 ingredients and 7 steps. Here is how you cook it.

Ingredients of Cheddar Bay Chicken Pot Pie

1. You need of Biscuit Topping.
2. You need 8 cup of Bisquick pancake mix.
3. You need 10 1/2 tbsp of Cold butter/Margarine.
4. You need 2 1/2 cup of Shredded Cheddar Cheese.
5. You need 2 cup of Milk, I used 2%.
6. Prepare 1/2 tsp of Garlic powder.
7. You need of Filling.
8. Prepare 2 cup of Boneless-skinless breasts, cooked & cubed. I cooked mine about 3hrs in a crockpot w 1/4c water on high. season to taste.
9. You need 1 can of Condensed Cream of Chicken Soup.
10. You need 1 can of Cream of Mushroom Soup.
11. You need 1 can of Milk, i used 2%.
12. It's 1 can of Corn.
13. You need 1 can of Peas.
14. It's 1/2 packages of Carrot Chips.
15. You need 1 of Pepper to taste.
16. You need of Optional Butter top (after oven).
17. You need 2 tbsp of Parsley.
18. Prepare 1 tsp of garlic powder.
19. You need 1/4 cup of melted butter or margarine.
20. You need 1 pinch of salt.

Cheddar Bay Chicken Pot Pie instructions

1. In a large mixing bowl, combine topping ingredients. Mix until well combined & a dough forms. Set aside..
2. preheat oven to 350°F.
3. In a 2qt pot, combine Filling ingredients. Stir until combined. Cover & simmer over medium heat about 5-7 mins. Remove from heat..
4. Cut dough ball in half. Roll out one half to fit 9x13in. baking dish, enough to cover bottom. Pour still-warm filling over bottom..
5. Roll out the other half of the dough ball to cover the top of the dish, leaving about 1/4in. from the dough to the rim of the baking dish..
6. Bake in preheated oven about 20 mins, or until topping is golden brown.
7. (Optional) combine melted butter, parsley, garlic powder, & salt, stir until well blended. Brush over biscuit topping immediately after its out if the oven..