Make this hearty chicken pot pie recipe with Cheddar Bay biscuits—savory chicken, veggies, creamy sauce, topped with cheesy garlic biscuits. Easy and family friendly.
Why This Chicken Pot Pie Recipe with Cheddar Bay Biscuits Works
If you love classic comfort food, this chicken pot pie recipe with Cheddar Bay biscuits hits all the right notes. It combines juicy chicken, tender vegetables, and a creamy sauce with a golden topping of garlicky, cheesy biscuits.
Unlike a traditional pastry crust, these Cheddar Bay biscuits bake up light and fluffy while soaking in the rich flavors of the filling. It’s the perfect weeknight dinner that feels like a restaurant-style indulgence, yet comes together in one dish with simple ingredients.
Whether you’re feeding a crowd or making a cozy family meal, this recipe delivers comfort and flavor in every bite.
Ingredients: Filling + Cheddar Bay Biscuit Topping
Here’s what you’ll need to make this hearty casserole-style dish.
| Category | Ingredients |
|---|---|
| Chicken & Veggies | 2 cups cooked shredded chicken (rotisserie works great), 1 cup frozen peas, 1 cup carrots (diced), 1 cup corn kernels, 1 small onion (diced) |
| Creamy Sauce Base | 3 tbsp butter, 3 tbsp flour, 2 cups chicken broth, 1 cup heavy cream (or half-and-half), 1 tsp garlic powder, 1 tsp onion powder, ½ tsp thyme, salt & black pepper to taste |
| Cheddar Bay Biscuit Topping | 1 package Red Lobster Cheddar Bay Biscuit Mix (or homemade substitute), 1 cup sharp cheddar cheese (shredded), ½ cup milk, ⅓ cup butter (melted), seasoning packet from mix |
Note: If you don’t have the biscuit mix, you can make your own by combining flour, baking powder, garlic powder, cheddar cheese, and butter.
Step-by-Step: Chicken Pot Pie with Cheddar Bay Biscuits
Making this recipe is easier than you think. Here’s a simple breakdown:
- Preheat Oven
Heat your oven to 375°F (190°C) and lightly grease a 9×13 casserole dish. - Prepare the Filling
- In a skillet, melt butter and sauté onions and carrots until softened.
- Stir in flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in chicken broth and cream until thickened.
- Add peas, corn, shredded chicken, and seasonings. Simmer 5 minutes.
- Assemble the Pot Pie
Pour the chicken filling into the casserole dish and spread evenly. - Make the Cheddar Bay Biscuit Dough
- In a mixing bowl, combine the biscuit mix, shredded cheddar, milk, and melted butter.
- Stir until just combined (do not over-mix).
- Top the Filling
Drop spoonfuls of biscuit dough over the chicken mixture. Spread slightly but leave some gaps for steam. - Bake Until Golden
Bake uncovered for 25–30 minutes, or until the biscuits are golden brown and cooked through. - Serve Warm
Give it a short 5-minute rest to allow the filling to firm up for easier serving.
Tips & Variations for Cheddar Biscuit Chicken Pot Pie
- Use Rotisserie Chicken: Saves time and adds flavor.
- Vegetarian Option: Swap chicken for mushrooms, chickpeas, or extra veggies.
- Make Ahead: Prepare the filling up to a day in advance, refrigerate, and add biscuits before baking.
- Homemade Biscuit Swap: Don’t have Cheddar Bay mix? Use drop biscuit dough with garlic, parsley, and sharp cheddar.
- Extra Cheesy: Add an extra handful of cheddar to the biscuit topping for a gooey finish.
What to Serve with Chicken Pot Pie & Biscuits
This dish is hearty enough to stand on its own, but pairing it with light sides makes a balanced meal:
| Fresh & Light | Veggie Sides | Sweet Balance |
|---|---|---|
| Crisp green salad | Steamed green beans | Apple cranberry salad |
| Garden side salad | Roasted asparagus | Honey-glazed carrots |
| Cucumber tomato salad | Sautéed spinach | Fresh fruit medley |
Storing & Reheating Your Cheddar Bay Chicken Pot Pie
Leftovers from this chicken pot pie recipe with Cheddar Bay biscuits are easy to store and enjoy later. Simply refrigerate cooled portions in an airtight container for up to four days.
If you’d like to keep it longer, you can freeze either the baked leftovers or just the filling, which will last for about two to three months. When you’re ready to enjoy it again, the best way to reheat is in the oven at 325°F, covered with foil, for 15–20 minutes until warmed through.
This method helps keep the biscuits from drying out while ensuring the creamy filling stays rich and flavorful.
Frequently Asked Questions
1. Can I use homemade biscuit dough instead of Cheddar Bay mix?
Yes! Use a basic drop biscuit recipe flavored with garlic, parsley, and cheddar.
2. Will the biscuits get soggy?
Not if you bake uncovered. The tops stay golden and crisp, while the bottoms soak up flavor without becoming mushy.
3. Can I use leftover or rotisserie chicken?
Absolutely—it’s a great time-saver. Just shred and add to the filling.
4. Can I freeze the assembled pot pie before baking?
Yes. Assemble filling, freeze, and add fresh biscuit dough right before baking for best results.
5. What vegetables work best in the filling?
Carrots, peas, corn, and onions are classics, but green beans, celery, or mushrooms also work beautifully.
Why You’ll Make This Recipe Again
This chicken pot pie recipe with Cheddar Bay biscuits combines everything you crave in comfort food—a creamy filling, tender chicken, savory veggies, and golden cheesy biscuits. It’s hearty, budget-friendly, and endlessly customizable. Once you try it, it may just replace the traditional pie crust version at your table.
Hi, I’m Sidra Asif, the heart behind Chicken Bites. Cooking has been my lifelong passion, sparked by the magical meals I watched my mother create in our family kitchen. Over the years, I’ve explored diverse cuisines, earned a diploma in Culinary Arts, and refined my skills in professional kitchens—learning the art of flavor pairing, presentation, and creativity.
Through Chicken Bites, I share my favorite recipes, cooking tips, and culinary adventures to inspire home cooks to turn everyday ingredients into extraordinary meals. Join me on this flavorful journey where tradition meets innovation, and every dish is made with love! 🍗✨
