There’s nothing quite like breaking through a layer of flaky, cheesy biscuits to reveal a creamy, steaming filling of tender chicken and vegetables! This cheddar bay biscuit chicken pot pie combines two comfort food favorites into one incredible weeknight dinner that’s surprisingly simple to make.
What makes this recipe special is swapping the traditional pastry crust for buttery, garlicky cheddar bay biscuits. You know – those famous, cheesy, garlicky biscuits just like you get at Red Lobster.
The tasty biscuits soak up the rich filling as they bake, creating a fantastic, crispy texture on top and tender underneath. Unlike regular pot pie, which requires carefully rolling out pie crust, these drop biscuits come together in minutes.
If you’ve been intimidated by making pot pie from scratch, this version removes all the fussy parts. Shortcuts like biscuit mix, rotisserie chicken, and frozen vegetables save time and make the recipe effortless. In under an hour, you’ll have a completely homemade comfort food dinner that tastes like it took all day.
Let me walk you through how to make this cozy one-pan meal, perfect for busy weeknights or Sunday suppers. I’ll share all my tips for getting that perfectly thick filling and fluffy biscuits. This is the perfect recipe to make when you are craving serious comfort food!
Looking for more easy comfort food dinners? Try copycat honey-baked ham, slow-cooker tater tot casserole, or turkey tetrazzini!
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🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Cooked chicken: You can use any cooked chicken you like – rotisserie, leftover roasted chicken, or even canned chicken. Just make sure it’s shredded or diced into bite-sized pieces so it distributes evenly throughout the filling.
- Cheddar Bay biscuit mix: You can buy Red Lobster biscuit mix at most grocery stores or buy it online.
- Heavy cream
- Chicken broth
- Frozen peas
- Milk
- Shredded cheddar cheese
- Onion
- Carrots
- Celery
- Potatoes: I like to use Yukon Gold potatoes for their buttery texture and subtle sweetness.
- Butter
- Flour
- Salt
- Garlic powder
- Pepper
🥣How to Make Cheddar Bay Biscuits Chicken Pot Pie
- Preheat your oven to 425 degrees F. This high temperature will help the biscuits get golden brown on top while the filling bubbles away underneath.
- Melt the butter in a large, oven-proof skillet over medium heat. I like to use my large Dutch oven for this recipe.
- Add the diced onion and celery to the skillet and cook for 5 minutes, stirring occasionally, until the veggies are soft and translucent.
- Stir in the flour, salt, garlic powder, and pepper until the veggies are evenly coated. Then, slowly pour in the chicken broth and heavy cream, whisking constantly to prevent any lumps from forming.
- Bring the mixture to a simmer and cook until it thickens about 5-7 minutes. You want the sauce to be thick enough to coat the back of a spoon but not so thick that it’s gloopy.
- Add the shredded chicken, diced carrots and potatoes, and frozen peas (if using) to the skillet. Stir to combine, then remove the Dutch oven from the heat.
- Mix the Cheddar Bay biscuit mix, milk, and shredded cheddar cheese in a separate bowl until a soft dough forms. Don’t overmix – a few lumps are totally fine.
- Drop spoonfuls of the biscuit dough on top of the chicken pot pie filling, spacing them out evenly.
- Bake the pot pie in the oven for 14-18 minutes or until the biscuits are golden brown and the filling is bubbly around the edges.
- While the pot pie bakes, melt the butter for the garlic herb topping in a small bowl or saucepan. Stir in the seasoning packet that comes with the biscuit mix.
- Take the baked dish out of the oven and brush the garlic butter mixture over the biscuits.
🍴Serving Ideas
This Cheddar Bay biscuit pot pie is the perfect dish to serve family-style. Just place the Dutch oven on the table and let everyone scoop out their own portion. It’s the perfect way to serve a comforting meal.
Serve the pot pie with a simple side salad to balance out its richness. I like to mix baby greens, cherry tomatoes, and sliced cucumbers with a tangy balsamic vinaigrette.
It’s the kind of dish that just feels like a warm hug on a plate. Gather your loved ones around the table and dig in—there’s plenty of cozy goodness to go around.
💭How to Store
Transfer any leftovers to an airtight container. Store in the fridge for up to 3-4 days. The freezer is your best bet if you want to store your pot pie for longer.
Transfer the cooled leftovers to a freezer-safe container or freezer bag, removing as much air as possible. Store in the freezer for up to 2-3 months.
While the pot pie filling will reheat beautifully, the biscuits on top may lose some of their crispness over time. To help revive them, uncover the dish for the last few minutes of reheating to allow the biscuits to crisp up again.
⭐Tips
Be sure to check out the step by step instructions
- Using a store-bought rotisserie chicken is a great shortcut. Just shred the meat, and you’re good to go.
- While the classic pot pie veggies are carrots, celery, onion, and peas, you can mix things up and use what you have. Mushrooms, green beans, or sweet potatoes would all be delicious additions.
- It’s tempting to dive right in as soon as the pot pie comes out of the oven, but let it rest for a few minutes before serving. This allows the filling to set up a bit and makes serving (and eating) much easier.
📝Reader Questions
Of course! You can assemble the pot pie up to the point of adding the biscuit topping, then cover and refrigerate for up to 24 hours. When you’re ready to bake, just add the biscuit topping and pop it in the oven. You should add a few extra minutes to the baking time to account for the cold filling.
Cheddar is in the name! But you can certainly try other types of cheese. Pepperjack, Gouda, or even Parmesan would all be delicious options.
If you don’t have an oven-proof skillet or Dutch oven, you can easily transfer the filling to a baking dish before adding the biscuit topping. A 9×13-inch baking dish would work well. Just make sure to grease the dish well to prevent sticking.
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Cheddar Bay Biscuits Chicken Pot Pie Recipe
Ingredients
- 1 onion diced
- 2 carrots diced
- 2 celery diced
- 2 potatoes diced
- 3 tablespoons butter
- ⅓ cup flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- 1 cup heavy cream
- 2 cup chicken broth
- 2 cups cooked chicken shredded or diced
- 1 cup frozen peas optional
Topping
- 2 cups Cheddar Bay biscuit mix
- ¾ cup milk
- ½ cup cheddar cheese shredded
- ¼ cup butter melted
Instructions
- Preheat the oven to 425 degrees F.
- Dice the onion, celery, carrots, and potatoes into bite-size pieces.1 onion, 2 carrots, 2 celery, 2 potatoes
- Melt the butter in a large oven-proof pan.3 tablespoons butter
- Add the celery and onion and cook for 5 minutes.
- Add the flour, salt, garlic powder, pepper, chicken broth, and heavy cream. Cook until thickened, about 10 minutes.⅓ cup flour, 1 teaspoon salt, 1 teaspoon garlic powder, ½ teaspoon pepper, 2 cup chicken broth, 1 cup heavy cream
- Add the chicken, carrots, potatoes, and peas. Remove from heat.2 cups cooked chicken, 1 cup frozen peas
- Mix the biscuit topping with the cheese and milk. Put the seasoning packet aside for now.¾ cup milk, ½ cup cheddar cheese, 2 cups Cheddar Bay biscuit mix
- Drop the biscuits on top of the chicken.
- Put the pan in the oven and cook for 14-18 minutes.
- Melt the butter. Combine it with the biscuit seasoning packet. Brush it on biscuits.¼ cup butter
Notes
- Using a store-bought rotisserie chicken is a great shortcut. Just shred the meat, and you’re good to go.
- While the classic pot pie veggies are carrots, celery, onion, and peas, use whatever veggies you like.
- Let the casserole rest for a few minutes before serving. This allows the filling to set up a bit and makes serving (and eating) much easier.
- If you don’t have a Dutch oven or oven-proof skillet, you can easily transfer the filling to a baking dish before adding the biscuit topping. A 9×13-inch baking dish would work well. Just make sure to grease the dish well to prevent sticking.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
The recipe itself is very good! The issue i had was it didn’t mention to cook the potatoes and carrots beforehand so they were still rock hard after the 20 minutes in the oven. We had to take off the biscuits and cook the pot pie filling for another hour so the vegetables were cooked all the way through.
I hope all the nutritional info numbers need to be divided by 8 (servings) to be per serving…?