Cheddar Bay Biscuits Chicken Pot Pie is the kind of comfort food that warms you from the inside out. With tender chicken, hearty vegetables, and a creamy sauce, all topped with cheesy, garlicky Cheddar Bay–style biscuits, this dish delivers on flavor and ease. Whether you’re cooking for your family or just treating yourself, this recipe is approachable, satisfying, and perfect for the cooler evenings when you want something cozy. In this post, I’ll walk you through every step, share helpful tweaks, answer FAQs, and make sure your pot pie turns out beautifully every time.
Why You’ll Love This Cheddar Bay Biscuits Chicken Pot Pie Recipe
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No traditional crust fuss: You don’t need to roll out a pie crust. Instead, you’ll drop cheesy biscuits on top for a rustic, flaky finish.
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Speedy and flexible: Use a rotisserie chicken or leftover cooked chicken to cut down prep time dramatically.
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Flavor boost: The Cheddar Bay–style biscuits bring garlic, butter, and cheddar flavor right to the top of the dish, elevating a classic pot pie into something special.
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One-dish comfort: Everything cooks together (or nearly), making cleanup easier and the meal more satisfying.
Ingredients
For the Filling
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1 onion, diced
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2 carrots, diced
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2 celery stalks, diced
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2 potatoes, diced
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3 tablespoons butter
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⅓ cup all-purpose flour
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1 teaspoon salt
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1 teaspoon garlic powder
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½ teaspoon ground black pepper
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1 cup heavy cream
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2 cups chicken broth
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2 cups cooked chicken, shredded or diced
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1 cup frozen peas (optional)
For the Biscuit Topping
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2 cups Cheddar Bay biscuit mix
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¾ cup milk
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½ cup shredded cheddar cheese
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¼ cup butter, melted (for brushing)
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Biscuit seasoning packet (from the biscuit mix), reserved
Step‑by‑Step: How to Make Cheddar Bay Biscuits Chicken Pot Pie
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Preheat the oven to 425 °F (or 220 °C).
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Prepare the vegetables: Dice onion, carrots, celery, and potatoes into bite-sized pieces.
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Cook base: In a large oven-proof skillet or Dutch oven, melt 3 tablespoons of butter over medium heat. Add the onion and celery; sauté about 5 minutes until softened.
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Make the roux: Stir in the flour, salt, garlic powder, and pepper. Cook 1–2 minutes, stirring constantly, to cook off the raw flour taste.
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Create the sauce: Slowly whisk in the chicken broth and heavy cream. Keep stirring until the mixture thickens, which should take around 10 minutes.
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Add the protein and vegetables: Stir in cooked chicken, carrots, potatoes, and peas (if using). Remove from heat.
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Mix biscuit topping: In a separate bowl, combine biscuit mix, milk, and cheddar cheese. (Set aside the seasoning packet.)
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Top and bake: Drop spoonfuls of the biscuit mixture over the filling in the skillet. Place in the oven and bake 14–18 minutes (or until biscuits are golden and cooked through).
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Finish with butter: While the biscuits bake, melt ¼ cup butter and mix in the reserved biscuit seasoning packet. When biscuits are done, brush the seasoned butter over the tops.
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Rest & serve: Let the casserole rest a few minutes so the filling sets slightly before serving.
Tip: If you don’t have an oven-proof skillet, transfer the filling to a greased 9×13-inch baking dish, then drop the biscuit topping and bake as instructed.
Helpful Tips
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Even-size vegetables: Cut all vegetables to roughly the same size so they cook uniformly.
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Don’t overfill: Leave a little space at the top of your pan or dish so it doesn’t bubble over in the oven.
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Check for doneness: Insert a toothpick into the center biscuit—if it comes out clean, the biscuits are done.
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Use softened butter: For brushing, melted butter blends better with the biscuit seasoning.
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Let it rest: Waiting 5 minutes before serving helps the filling thicken so it’s easier to spoon out.
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Avoid sogginess: If your filling is too thin, whisk together a bit of cornstarch and cold water, then stir into the mixture before baking to thicken.
Substitutions And Variations
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Chicken substitute: Use leftover turkey or rotisserie chicken—both work beautifully.
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Non‑dairy milk: Try almond milk or oat milk in the biscuit topping if you need dairy-free (though the texture may vary).
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Cream substitute: Use half-and-half or a mix of milk + cream cheese in a pinch (but it won’t be quite as rich).
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Vegetable swaps: Instead of potatoes or peas, you can add broccoli florets, green beans, corn, or mushrooms.
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Biscuits alternative: If you can’t find Cheddar Bay biscuit mix, use a plain biscuit mix and fold in garlic powder and shredded cheese.
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Spicy twist: Add a pinch of cayenne pepper or smoked paprika to the filling for a little heat.
Storage Instructions
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Refrigerator: After cooling, store leftovers in an airtight container for up to 3–4 days.
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Freezing: You can freeze the filling (before baking) or the fully baked dish. For the latter, wrap tightly and freeze up to 2 months. Reheat in a 350 °F oven until warmed through; you may need to tent with foil if top browns too fast.
Nutritional Information
(Estimate per serving—6 servings)
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Calories: ~ 550–650 kcal
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Protein: ~ 30–35 g
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Carbohydrates: ~ 45–55 g
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Fat: ~ 25–35 g
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Fiber: ~ 4–6 g
Serving Suggestions
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A crisp green salad (mixed greens with vinaigrette) provides a fresh contrast.
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Steamed or roasted green beans or broccoli pair nicely.
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A side of crusty bread or garlic bread (if you really love carbs).
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For dessert, finish with something light like fruit cobbler, sorbet, or a slice of lemon tart.
Frequently Asked Questions About Cheddar Bay Biscuits Chicken Pot Pie
What exactly are Cheddar Bay biscuits?
Cheddar Bay biscuits originated from Red Lobster—they’re buttery, cheesy, and garlicky. The biscuit mix version lets you replicate that flavor at home, giving your pot pie topping an extra boost of savory character.
Can I make this pot pie ahead of time?
Yes—prepare the filling, cool it, store in the fridge (up to 2 days), then when you’re ready, top with the biscuit mixture and bake. You can also assemble the entire dish and freeze, then bake from frozen (just add extra bake time).
Why is my filling too runny / thin?
If it’s too thin, the roux didn’t fully cook, or there wasn’t enough thickener. You can salvage it by mixing a little cornstarch with cold water and stirring it into the mixture before baking. Let it bubble until thickened.
Can I skip the potatoes or peas?
Yes. Potatoes add body, but if you prefer a lighter version, omit or reduce them. Adjust cooking times so your vegetables are done to your liking.
My biscuits in the middle weren’t fully baked—what went wrong?
Your oven may have hotspots, or the biscuits were too large. Try smaller biscuit drops and rotate the pan halfway through baking. Also ensure your oven truly reaches the set temperature.
Conclusion
Thank you for trying this Cheddar Bay Biscuits Chicken Pot Pie recipe! I absolutely adore how it gives the best of both worlds: that cozy, creamy chicken pot pie comfort, plus the bold, cheesy garlic flavor of Cheddar Bay biscuits. It’s truly one of my favorite go-to dishes when I want something warm, satisfying, and easy to make. I hope you enjoy every bite of it—and that it becomes a regular in your recipe rotation. Happy cooking, and here’s to many delicious meals ahead!
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Cheddar Bay Biscuits Chicken Pot Pie
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This Cheddar Bay Biscuits Chicken Pot Pie combines creamy chicken and vegetables with a golden, cheesy biscuit topping—easy comfort food perfect for family dinners.
Ingredients
For the Filling
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 potatoes, diced
3 tablespoons butter
⅓ cup all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon ground black pepper
1 cup heavy cream
2 cups chicken broth
2 cups cooked chicken, shredded or diced
1 cup frozen peas (optional)
For the Biscuit Topping
2 cups Cheddar Bay biscuit mix
¾ cup milk
½ cup shredded cheddar cheese
¼ cup butter, melted (for brushing)
Biscuit seasoning packet (from the biscuit mix), reserved
Instructions
Preheat the oven to 425 °F (or 220 °C).
Prepare the vegetables: Dice onion, carrots, celery, and potatoes into bite-sized pieces.
Cook base: In a large oven-proof skillet or Dutch oven, melt 3 tablespoons of butter over medium heat. Add the onion and celery; sauté about 5 minutes until softened.
Make the roux: Stir in the flour, salt, garlic powder, and pepper. Cook 1–2 minutes, stirring constantly, to cook off the raw flour taste.
Create the sauce: Slowly whisk in the chicken broth and heavy cream. Keep stirring until the mixture thickens, which should take around 10 minutes.
Add the protein and vegetables: Stir in cooked chicken, carrots, potatoes, and peas (if using). Remove from heat.
Mix biscuit topping: In a separate bowl, combine biscuit mix, milk, and cheddar cheese. (Set aside the seasoning packet.)
Top and bake: Drop spoonfuls of the biscuit mixture over the filling in the skillet. Place in the oven and bake 14–18 minutes (or until biscuits are golden and cooked through).
Finish with butter: While the biscuits bake, melt ¼ cup butter and mix in the reserved biscuit seasoning packet. When biscuits are done, brush the seasoned butter over the tops.
Rest & serve: Let the casserole rest a few minutes so the filling sets slightly before serving.
Tip: If you don’t have an oven-proof skillet, transfer the filling to a greased 9×13-inch baking dish, then drop the biscuit topping and bake as instructed.
Notes
Rotisserie chicken is a great time-saving shortcut.
Feel free to customize veggies with what’s on hand.
Let the pot pie rest before serving for easier scooping.
If you don’t have an oven-proof pan, transfer to a greased 9×13″ dish before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 slice (approx. 1/6 of dish)
- Calories: 580
- Carbohydrates: 48 g
- Protein: 32 g