Cheddar Bay Biscuit Chicken Pot Pie
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.
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 9x13-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!