Looking for the ultimate cozy, comforting dinner? This Cheddar Bay Biscuits Chicken Pot Pie combines a creamy, hearty chicken and veggie filling with fluffy, buttery Cheddar Bay biscuits on top. It's the best of both worlds, savory chicken pot pie meets everyone's favorite cheesy biscuits!
As a busy mom and dietitian, I'm all about meals that are easy to make but still taste like home. And let's be real, nothing says Southern comfort food like a warm, creamy chicken pot pie topped with buttery, cheesy biscuits!
Plus, it comes together in about 30 minutes, making it perfect for busy weeknights when you need something delicious without a ton of effort.
If you've ever been to Red Lobster, you know their Cheddar Bay Biscuits are impossible to resist. So why not take that same garlicky, cheesy goodness and turn it into the topping for a rich, creamy chicken pot pie? It's the perfect combination of your favorite restaurant bread and cozy dish!
Love easy, flavorful dinners? Try my high-protein chicken enchiladas for tons of Tex-Mex flavor, or dig into crispy greek loaded fries on busy nights!
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Why You'll Love This Recipe
- Comfort food upgrade : This recipe takes the classic chicken pot pie to the next level with flaky Cheddar Bay biscuits instead of a traditional pie crust.
- Quick & easy: Ready in about 30 minutes, thanks to pantry staples and canned veggies.
- Family favorite: This is a comfort food through and through, so it's perfect for busy weeknights or special get-togethers that the whole family will love!
Love chicken pot pie but want an easier option? Try my mini chicken pot pie muffins for a quick, handheld version.
Ingredients
This Cheddar Bay Chicken Pot Pie recipe is made with simple ingredients that come together in no time.
- Rotisserie chicken breast: A great shortcut for tender chicken! Feel free to use leftover chicken if you have any on hand.
- Diced onion: A key ingredient for adding depth of flavor! I prefer to use Vidalia or yellow onions.
- Flour: This works as a thickener to give the filling that classic creamy texture.
- Milk: Whole milk makes it extra creamy, but you can use low-fat milk if preferred.
- Canned peas and carrots: A pantry-friendly shortcut that saves time and effort. Just drain them before adding. You can also use frozen vegetables or fresh if you prefer.
- Red Lobster Cheddar Bay biscuits mix: The secret ingredient that makes this pot pie extra special with its buttery, garlicky goodness!
- Sharp cheddar cheese: Because extra cheesy biscuits make everything better, trust me!
See the recipe card for the full list of ingredients and measurements.
Substitutions & Variations
Want to customize this easy recipe? Here are some easy swaps and fun variations to add your own spin!
- Add a dash of cayenne pepper, red pepper flakes, or chopped jalapeños to the filling for a kick of heat.
- Swap canned peas and carrots for fresh or frozen ones!
- Feel free to add additional produce such as green beans, mixed vegetables, or mushrooms!
- If you're looking for a filling shortcut, swap in homemade cream of chicken soup for the same creamy flavor!
- If you don't have biscuit mix, make homemade cheddar biscuits with all-purpose flour, baking powder, butter, and shredded cheddar.
- Swap milk for unsweetened almond milk and use a dairy-free butter alternative to make this pot pie dairy free!
How to Make Cheddar Bay Biscuits Chicken Pot Pie
Follow these simple steps to make a fun version of chicken pot pie!
Step 1: Preheat oven to 400°F. Spray a pie or casserole dish with nonstick cooking spray.
Step 1: In a skillet, melt butter and sauté onions until soft. Stir in flour to create a roux, then slowly whisk in the milk. Let simmer until thickened.
Step 2: Stir in canned peas, carrots, shredded chicken, Italian seasoning, garlic powder, salt, and black pepper. Let cook for a few minutes to thicken, then transfer to a greased baking dish.
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Step 3: In a large bowl, mix the Cheddar Bay biscuit mix according to package instructions, then stir in shredded cheddar cheese. Drop spoonfuls of dough over the top of the filling.
Step 4: Bake 20-25 minutes, until the biscuits are golden brown and the filling is bubbling. Combine butter with biscuit seasoning packet. Brush biscuit topping with melted butter mixture, then dig in!
Tips for Best Results
For the best chicken pot pie, follow these pro tips!
- Don't overmix the biscuits. A light and fluffy dough gives you the best texture, so mix until just combined.
- To save time, use rotisserie chicken to get this pot pie in the oven quickly!
- If the sauce is too thin before baking, the biscuits may get soggy. Let it simmer to thicken properly.
- Add smoked paprika, Italian seasoning, or a hint of hot sauce for an extra flavor boost.
- Giving the pot pie a few minutes to cool helps the sauce thicken up even more and prevents burning your tongue!
- Don't stress about perfect biscuits. Drop biscuits right on top and embrace the rustic look!
Storage & Make-Ahead Tips
This dish stores well, making it perfect for leftovers!
- Storage: Cool completely, then refrigerate in an airtight container for up to 3 days.
- Reheat: Warm in a 350°F oven 10-15 minutes. You can tent with foil to heat through without burning the top, then uncover for a few minutes to re-crisp the biscuits. The microwave works, but the biscuits will be softer.
- Freezer: If you want to prep ahead, freeze the filling separately and add fresh biscuits before baking for the best texture.
FAQ
They're buttery, cheesy, loaded with garlic flavor, crispy on the edges, soft in the middle, and totally addictive! Need I say more?
A simple green salad with a light vinaigrette balances the rich, creamy filling. Or try a kale salad with cranberries and pecans for a sweet, tangy crunch.
Make sure your pot pie filling is thick before adding the biscuit dough!
Did you try this recipe?
Let us know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest!
Thank you!
Jessie
More Dinners You'll Love!
Looking to get dinner on the table fast? Try these:
Cheddar Bay Biscuits Chicken Pot Pie
Ingredients
- 2 tablespoons butter
- 1 yellow onion chopped
- ¼ cup flour
- 3 cup whole milk
- 14.5 oz canned carrots and peas drained
- 3 cups shredded chicken
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- Salt and black pepper to taste
For the Cheddar Bay Biscuit Topping
- 1 box Cheddar Bay Biscuit Mix 11.36 oz
- ¾ cup water
- ½ cup shredded sharp cheddar cheese
- ¼ cup butter melted
Instructions
- Preheat oven to 400°F. Spray a pie or casserole dish with nonstick cooking spray.
- In a skillet, melt butter and sauté onions until soft. Stir in flour to create a roux, then slowly whisk in the milk. Let simmer until thickened.
- Stir in canned peas, carrots, shredded chicken, Italian seasoning, garlic powder, and black pepper. Let cook for a few minutes to thicken, then transfer to baking dish.
- In a large bowl, mix the Cheddar Bay biscuit mix according to package instructions, then stir in shredded cheddar cheese. Drop spoonfuls of dough over the top of the filling.
- Bake 20-25 minutes, until the biscuits are golden brown and the filling is bubbling. Combine butter with biscuit seasoning packet. Brush biscuit topping with melted butter mixture, then dig in!
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