4.6/5 Cheddar Bay Biscuit Pot Pie (made vegetarian)
Pot pie is a comfort food staple so when I came across this recipe for a cheddar bay biscuit version, I had to try it. The recipe below is the vegetarian version I made, but you can click HERE for the original recipe (and nutrition information) if you are not a vegetarian.
Ingredients
1 bag Gardein original chick’n strips (use 2 bags if you want a completely covered layer of chick’n on the bottom)
1 stick unsalted butter
12oz frozen mixed vegetables
1 cup Better than Bouillon no chicken base
10.5oz can cream of mushroom soup
1 cup shredded cheddar cheese
1 box Red Lobster Cheddar Bay Biscuit mix
1.5 cup milk
1 tsp garlic powder
salt/pepper to taste
Instructions
Preheat the oven to 350 degrees. Put the stick of butter in a 9x13” casserole dish and place in the oven while it heats.
While the oven preheats, cook the chick’n according to package instructions. Mix the cooked chick’n into the butter and add the garlic powder, salt and pepper. Spread this layer out over the casserole dish. If you only used 1 bag of chick’n it will not cover the bottom of the pan. That’s okay!
Add the bag of frozen vegetables over the chick’n layer (still frozen).
Mix the soup and chicken broth in a separate bowl and then spread that evenly over the vegetable layer. Then sprinkle the cheese on top of the soup layer.
In that same bowl (just give it a rinse) add the biscuit mix and seasoning packet to the milk and whisk until combined. Add this as the top layer to your pot pie and place in the oven for 40 minutes or until the biscuits are golden brown on top.
Notes:
I was so hungry and excited to try this recipe that I mixed up my layers and ended up with the cheese on top. I must say, I quite enjoyed the cheese on top. Just food for thought…..
If you don’t want to spend the money on the Gardein chick’n strips you can substitute soy curls soaked in the no chicken base instead.
Vegetable broth can be substituted for the no chicken base if you prefer.
Final Thoughts
My husband and I both loved this recipe and will definitely make it again. The only reason this recipe isn’t a 5/5 is because it can take over an hour to make. Most of that time however, is oven time that you can spend doing other things. Whether you’re feeding a large family or want leftovers for later, this is the perfect recipe and I highly recommend trying it. Let me know if you make it and what you think!
Until next time,
Happy Cooking
