![]() I have never, EVER, dealt with a recipe just to be made very disappointed for three times. I’m an experienced cook and baker, have been cooking and baking many years, won cooking competitions and all that jazz. Hi, I just wanna say that I’ve tried making this recipe THREE times and I can wholeheartedly say that this is a terrible recipe. (Ongoing, despite the fact that this is one of my older recipes that’s been on my site since 2009.) But for some reason, this particular recipe has generated some of the most strident comments I’ve ever received on a recipe. I don’t stop people from posting negative comments on my recipes. Sometimes, I get negative comments, and that’s okay. I don’t share a recipe unless I really like it. There’s one of me and many thousands of you, so I wouldn’t expect every reader to love every recipe, but I’m certainly not out to get anyone. Sometimes I like to do recipe experiments, trying new things or old things or things I’ve never heard of before, but mostly, it’s just my family’s favorite recipes. Recipes I share on this here little ol’ blog thing are just that for the most part–my family’s favorite recipes. They’re already bursting with moist buttery, cheesy goodness. No added butter is needed, making it even easier to eat them up like candy. ![]() ![]() There is no other biscuit recipe I make that elicits that kind of biscuit response–unbridled attack on the pan. When I fix these biscuits, after I take them out of the oven and am getting the rest of dinner together, I will find my kids gathered around the pan of biscuits stuffing their faces. It became my kids’ favorite biscuit recipe, hands down. I came up with a delicious, flavorful drop biscuit that was everything I wanted it to be. I love those biscuits, but it’s extremely rare for me to go out to eat, much less to a Red Lobster. I broiled mine for an additional few minutes to get a nice light brown crisp on the biscuit layer.Nearly four years ago, I experimented with a recipe to reproduce the “Cheddar Bay” biscuits from Red Lobster. Bake for roughly 10-15 minutes until the biscuit layer is cooked through. My filling was very thick and the dough was able to float on top of the cooled filling. If you prefer a thin filling this method will not work. Gently rest small spoonfuls evenly on top of the slightly cooled filling, ensuring that the batter does not sink down through the filling.Bake the biscuits separately according to the package directions and then serve with the pot pie filling.Here is where the recipe can go two different ways: While filling is cooling, prepare cheddar bay biscuit batter.Tip: If you prefer a lighter texture, chicken broth or bone broth is a great add-in. ![]() Once the mixture has slightly thickened, remove from the heat. Allow the mixture to simmer and steam frozen vegetables while waiting. Gently pour in milk alittle at a time and whisk together until incorporated. Sprinkle with flour and cook for an additional 2-3 minutes. Season with thyme, poultry seasoning, & Emril’s Essence. Add diced onion and cook until translucent. In a large oven proof pan or dutch oven, heat 3 Tbsp.Preheat oven to 425* if choosing options 2 (see notes above).bag frozen mixed vegetables, steamed according to package directions I regret to inform you all that I may never go back! There are two cooking options for this dish: The biscuits can be made separate and served with the filling, or the biscuit batter can be gently placed on top and baked together. Alas, I did not think chicken pot pie could not made better until I experimented with adding cheddar bay biscuit dough on top. After learning this exceptionally disturbing piece of information, I had to find a way to modify one of my favorite comfort meals. This recipe is brought to you by one of Dayne’s very few picky preferences: his dislike for pie crust.
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