This dish combines the soft, fluffy Red Lobster biscuits with a homemade Potato Pot Pie. This creamy, cozy Pot Pie will win your heart and soul as a warm, homey comfort food dish any time of the year!
What you’ll need:
– 4 medium russet potatoes
– 2 cups celery, chopped
– 2 cups celery, chopped
– 1 yellow onion, chopped
– 3 tablespoons butter
– 1/2 tsp thyme, rosemary, and/or oregano
– ¼ cup flour
– 2 cups vegetable broth, more to thin the sauce
– 1 cup heavy cream
For Biscuit topping:
– 1 box of Red Lobster/Cheddar Bay biscuit mix + herb packet topper
– 3/4 cup milk
– 1/2 cup shredded sharp cheddar cheese
– 1/4 cup butter, melted
Steps:
Preheat your oven to 375˚F. Oil or spray a casserole dish or pot pie dish with non-stick cooking spray. Set aside.
Add potatoes to a pot to boil. Add just enough water to cover the potatoes by about 1 inch. Add a few pinches of salt to water for flavor. Boil until fork tender. You want them to be at the same stage as potato salad potatoes. Remove from water and peel. Chop into even, bite sized cubes. Set aside.
Prepare the biscuit topping by combining the cheddar bay biscuit mix with milk and cheese. Stir just until there are no more dry spots. Set the seasoning packet aside. Set prepared biscuit mix aside.
To make the pot pie filling, heat a large skillet over medium heat. Add the celery, carrots, onion, 3 tablespoons of butter, and herbs. Cook, stirring occasionally, for 4-5 minutes or until the vegetables start to soften.
Sprinkle flour over the vegetables and stir, cooking for about 60-90 seconds.
Stir in the potatoes, broth, and heavy cream and bring to a simmer. Simmer for 2-3 minutes, or until the mixture thickens enough to coat the back of a spoon. If too thick, add more broth.
Transfer the chicken pot pie filling to your casserole dish.
Drop the biscuit mix in spoonfuls over the top of the pot pie. The dough will expand as it bakes, covering the top of your pot pie, but make sure each spoonful is touching another on at least one side. Bake for 14-18 minutes or until the edges are bubbling and the biscuits are cooked through.
Melt the 1/4 cup butter in the microwave or on the stovetop. Stir in the seasoning packet from the biscuits. Brush the top of the pot pie with the seasoned butter.
Enjoy hot, or store covered in your refrigerator for up to 1 week.
Cheddar Bay Potato Pot Pie
Ingredients
- 4 Medium russet potatoes
- 2 cups Celery chopped
- 1 Yellow onion chopped
- 3 Tbsp Butter
- 1/2 tsp Thyme rosemary, and/or oregano
- 1/4 cup Flour
- 2 cups Vegetable broth more to thin the sauce
- 1 cup Heavy cream
For Topping
- 1 box Red Lobster/Cheddar Bay biscuit mix + herb packet topper
- 3/4 cup Milk
- 1/2 cup Shredded sharp cheddar cheese
- 1/4 cup Butter melted
Instructions
- Preheat your oven to 375˚F. Oil or spray a casserole dish or pot pie dish with non-stick cooking spray. Set aside.
- Add potatoes to a pot to boil. Add just enough water to cover the potatoes by about 1 inch. Add a few pinches of salt to water for flavor. Boil until fork tender. You want them to be at the same stage as potato salad potatoes. Remove from water and peel. Chop into even, bite sized cubes. Set aside.
- Prepare the biscuit topping by combining the cheddar bay biscuit mix with milk and cheese. Stir just until there are no more dry spots. Set the seasoning packet aside. Set prepared biscuit mix aside.
- To make the pot pie filling, heat a large skillet over medium heat. Add the celery, carrots, onion, 3 tablespoons of butter, and herbs. Cook, stirring occasionally, for 4-5 minutes or until the vegetables start to soften.
- Sprinkle flour over the vegetables and stir, cooking for about 60-90 seconds.
- Stir in the potatoes, broth, and heavy cream and bring to a simmer. Simmer for 2-3 minutes, or until the mixture thickens enough to coat the back of a spoon. If too thick, add more broth.
- Transfer the chicken pot pie filling to your casserole dish.
- Drop the biscuit mix in spoon fulls over the top of the pot pie. The dough will expand as it bakes, covering the top of your pot pie, but make sure each spoonful is touching another on at least one side. Bake for 14-18 minutes or until the edges are bubbling and the biscuits are cooked through.
- Melt the 1/4 cup butter in the microwave or on the stovetop. Stir in the seasoning packet from the biscuits. Brush the top of the pot pie with the seasoned butter.
- Enjoy hot, or store covered in your refrigerator for up to 1 week.
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