If you’re anything like me, comfort food is your love language—especially when it’s chilly outside or you’ve had one of those weeks. That’s when I reach for this Cheddar Bay Biscuit Chicken Pot Pie recipe. It takes everything you love about a traditional pot pie—tender chicken, creamy gravy, and hearty veggies—and kicks it up a notch with a golden, cheesy biscuit topping inspired by those iconic Red Lobster Cheddar Bay Biscuits. Yes, really.
Whether you’re feeding a family or just want leftovers that reheat like a dream, this dish is always a hit. And I promise, if this is your first time making a chicken pot pie from scratch, don’t worry—I’ll walk you through every step.
In this post, I’ll cover everything: the ingredients you’ll need, substitution tips, how to make it, expert tricks, serving ideas, and more. Let’s get baking!
Why You’ll Love This Recipe
- Shortcut-friendly: Using rotisserie chicken and frozen veggies saves tons of time.
- Creamy and cheesy: The savory filling is perfectly balanced by the buttery biscuit topping.
- Crowd-pleasing: Great for picky eaters, potlucks, or cozy weeknight dinners.
- One-dish meal: Protein, veggies, carbs—check!
- Customizable: Toss in whatever veggies or cheese you love most.
Ingredients You’ll Need
For the Filling:
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 bag (12 oz) frozen mixed vegetables (carrots, peas, corn, green beans)
- 2 cups shredded rotisserie chicken
- 1/4 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup whole milk or half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
For the Cheddar Bay Biscuit Topping:
- 1 package (11.36 oz) Cheddar Bay Biscuit Mix (like Red Lobster brand)
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup cold water (or as directed)
- 1/4 cup unsalted butter, melted (for garlic herb topping)
Tip: You can also use homemade biscuit dough if you have the time!
Ingredient Substitutions
- Chicken: No rotisserie? Use leftover baked chicken, turkey, or even canned chicken in a pinch.
- Milk: Substitute with almond milk or oat milk for dairy-free.
- Frozen vegetables: Swap with fresh or leftover roasted veggies for added texture.
- Biscuit mix: Out of Cheddar Bay? Use any biscuit mix and add garlic powder and cheddar.
- Butter: Vegan butter works if you want to make it dairy-free.
How to Make Cheddar Bay Biscuit Chicken Pot Pie
1. Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or a deep pie dish.
2. Make the Creamy Chicken Filling (10–12 minutes)
In a large skillet or saucepan, melt 2 tablespoons butter over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for another 30 seconds.
Add the frozen veggies and cook for another 3 minutes. Stir in the flour and cook, stirring constantly, for 1–2 minutes until flour is fully absorbed.
Slowly add in the chicken broth while whisking. Add milk, salt, pepper, and thyme. Simmer until thickened—about 5 minutes. Stir in the shredded chicken and turn off the heat.
3. Pour Filling Into the Dish
Pour the creamy chicken mixture into your prepared baking dish and spread it evenly.
4. Make the Biscuit Dough (5 minutes)
In a mixing bowl, combine the Cheddar Bay Biscuit Mix with shredded cheddar cheese and cold water. Stir until a dough forms—don’t overmix!
Drop spoonfuls of the dough over the chicken mixture, spreading them out like biscuit clouds. Leave a little space between them for spreading.
5. Bake It! (25–30 minutes)
Place the dish in the oven and bake for 25–30 minutes, or until the biscuits are golden brown and cooked through.
6. Add the Garlic Butter Topping
While it’s baking, melt 1/4 cup butter and mix with the seasoning packet from the biscuit mix. Brush over the hot biscuits right after baking.
Let it rest for 5 minutes before serving—then dig in!
Expert Tips And Common Mistakes to Avoid
- Don’t skip thickening: If the filling isn’t thick before baking, the pot pie will turn out soupy.
- Use cold water in your biscuit mix to get those fluffy, flaky layers.
- Spread biscuits evenly so they cook at the same rate.
- Use a baking sheet under your dish to catch any bubbly overflow.
- Avoid overmixing the dough—you want tender, not tough, biscuits!
Variations & Add-Ons
- Gluten-free: Use gluten-free biscuit mix and a gluten-free flour blend for the roux.
- Dairy-free: Use plant-based butter, milk, and dairy-free cheese.
- Spicy kick: Add a few dashes of hot sauce or red pepper flakes to the filling.
- Cheese lovers: Sprinkle extra cheddar or mozzarella on top before baking.
- Tex-Mex twist: Add taco seasoning, black beans, and corn—so good!
Serving Suggestions
This dish is basically a complete meal, but you can elevate it with:
- A side salad with a tangy vinaigrette
- Roasted green beans or asparagus
- A drizzle of hot sauce or ranch on top
- Fresh herbs (parsley or chives) for garnish
Presentation tip: Serve in wide bowls so you get a perfect scoop of filling and biscuit in every bite.
Storage & Reheating
Storage:
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze individual portions for up to 3 months.
Reheating:
- Oven: Bake at 350°F for 15–20 minutes until warmed through.
- Microwave: Reheat individual servings for 2–3 minutes on medium.
- Air Fryer: Perfect for getting the biscuit top crispy again!
Nutrition Information (Per Serving)
- Calories: 420
- Protein: 25g
- Carbohydrates: 35g
- Fat: 22g
- Saturated Fat: 9g
- Fiber: 3g
- Sugar: 4g
- Sodium: 680mg
Prep, Cook, and Total Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
Frequently Asked Questions
Can I make Cheddar Bay Biscuit Chicken Pot Pie ahead of time?
Yes! Prepare the filling and biscuit dough separately, store in the fridge, and assemble just before baking.
Can I use canned chicken?
Absolutely. Just make sure to drain it well and shred before adding to the filling.
Can I make this with homemade biscuit dough?
Yes, just mix in cheddar and garlic powder to mimic that classic Cheddar Bay flavor.
What’s the best way to reheat it?
The oven works best to keep the biscuits crispy. Reheat at 350°F until warm.
Can I make this vegetarian?
Yes! Skip the chicken and double the veggies or add mushrooms and white beans for protein.
Conclusion
This Cheddar Bay Biscuit Chicken Pot Pie brings together everything I love about comfort food: a creamy, flavorful filling and fluffy, golden biscuits bursting with cheesy goodness. It’s cozy, nostalgic, and easy enough for a weeknight dinner—but impressive enough to serve guests. If you’re craving something that warms you from the inside out, this is it.
Give it a try, and don’t forget to come back and let me know how it turned out. Did you add a twist of your own? I’d love to hear it!
Cheddar Bay Biscuit Chicken Pot Pie
Ingredients
- For the Filling:
- 2 tablespoons unsalted butter
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 bag 12 oz frozen mixed vegetables (carrots, peas, corn, green beans)
- 2 cups shredded rotisserie chicken
- 1/4 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup whole milk or half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- For the Cheddar Bay Biscuit Topping:
- 1 package 11.36 oz Cheddar Bay Biscuit Mix (like Red Lobster brand)
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup cold water or as directed
- 1/4 cup unsalted butter melted (for garlic herb topping)
Instructions
- Preheat the Oven
- Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or a deep pie dish.
- Make the Creamy Chicken Filling (10–12 minutes)
- In a large skillet or saucepan, melt 2 tablespoons butter over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for another 30 seconds.
- Add the frozen veggies and cook for another 3 minutes. Stir in the flour and cook, stirring constantly, for 1–2 minutes until flour is fully absorbed.
- Slowly add in the chicken broth while whisking. Add milk, salt, pepper, and thyme. Simmer until thickened—about 5 minutes. Stir in the shredded chicken and turn off the heat.
- Pour Filling Into the Dish
- Pour the creamy chicken mixture into your prepared baking dish and spread it evenly.
- Make the Biscuit Dough (5 minutes)
- In a mixing bowl, combine the Cheddar Bay Biscuit Mix with shredded cheddar cheese and cold water. Stir until a dough forms—don’t overmix!
- Drop spoonfuls of the dough over the chicken mixture, spreading them out like biscuit clouds. Leave a little space between them for spreading.
- Bake It! (25–30 minutes)
- Place the dish in the oven and bake for 25–30 minutes, or until the biscuits are golden brown and cooked through.
- Add the Garlic Butter Topping
- While it’s baking, melt 1/4 cup butter and mix with the seasoning packet from the biscuit mix. Brush over the hot biscuits right after baking.
- Let it rest for 5 minutes before serving—then dig in!
Notes
- Don’t skip thickening: If the filling isn’t thick before baking, the pot pie will turn out soupy.
- Use cold water in your biscuit mix to get those fluffy, flaky layers.
- Spread biscuits evenly so they cook at the same rate.
- Use a baking sheet under your dish to catch any bubbly overflow.
- Avoid overmixing the dough—you want tender, not tough, biscuits!
Hi, I’m Daniel Brian – a passionate food blogger and cooking expert with a love for turning simple ingredients into unforgettable meals. With years of experience in the kitchen and a deep appreciation for global flavors, I share tested recipes, cooking tips, and flavor-packed dishes to inspire home cooks of all levels. Whether it’s comfort food, quick weeknight dinners, or impressive dishes for guests, I’m here to help you cook with confidence and creativity. Let’s make every meal something to look forward to!
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