Cheddar Bay Biscuit Chicken Pot Pie

There’s nothing quite as comforting as a homemade chicken pot pie but when you add a golden, cheesy, garlicky Cheddar Bay Biscuit topping, it’s a whole new level of cozy! This Cheddar Bay Biscuit Chicken Pot Pie blends the rich flavors of a classic creamy chicken and vegetable filling with the buttery, flaky magic of those famous biscuits from Red Lobster. It’s the perfect dish for chilly evenings, family dinners, or impressing guests with minimal effort but maximum flavor.

Whether you’re a fan of classic pot pies or you’re just in love with cheesy biscuits, this combination brings the best of both worlds. Plus, it’s a great way to use leftover rotisserie chicken or to stretch a few ingredients into a hearty, satisfying meal.

Get ready to discover your new favorite comfort food!

💖 Why You’ll Love This Recipe?

• Comfort Food Heaven: Warm, creamy chicken and veggies meet garlicky, cheesy biscuits.
• Quick & Easy: Uses shortcut ingredients like rotisserie chicken and biscuit mix.
• One Dish Wonder: All your protein, carbs, and veggies baked into one pan.
• Family Favorite: Kids and adults alike rave about the cheesy biscuit topping.
• Make-Ahead Friendly: Prep it earlier and bake when you’re ready.

🛒 What You’ll Need to Make Cheddar Bay Biscuit Chicken Pot Pie ?

For the filling:

• 2 tablespoons unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups cooked chicken, shredded or cubed (rotisserie chicken works great)
• 1 cup frozen peas and carrots mix
• 1 cup corn kernels (frozen or canned)
• 1/4 cup all-purpose flour
• 1 3/4 cups chicken broth
• 1/2 cup heavy cream or milk
• Salt and black pepper, to taste
• 1/2 teaspoon dried thyme
• 1/2 teaspoon parsley (optional)

For the Cheddar Bay Biscuit topping:

• 1 package (11 oz) Red Lobster Cheddar Bay Biscuit mix
• 3/4 cup cold water
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup melted butter
• 1/2 teaspoon garlic powder (optional for extra flavor)
• Chopped parsley for garnish (optional)

🍽️ How to Make Cheddar Bay Biscuit Chicken Pot Pie Step-by-Step ?

Step 1: Sauté the Aromatics

In a large skillet or saucepan, melt butter over medium heat. Add diced onion and cook until translucent, about 4-5 minutes. Stir in minced garlic and sauté for another 30 seconds.

Step 2: Add Chicken and Vegetables

Add the shredded or cubed cooked chicken, frozen peas and carrots, and corn. Stir well to combine and heat through for 2–3 minutes.

Step 3: Make the Creamy Base

Sprinkle the flour over the mixture and stir constantly for 1 minute to remove the raw flour taste. Slowly whisk in chicken broth and heavy cream, allowing the mixture to thicken, about 5 minutes. Season with salt, pepper, thyme, and parsley.

Step 4: Transfer to Baking Dish

Pour the hot filling into a greased 9×13-inch baking dish or deep pie dish. Smooth out the surface with a spoon or spatula.

Step 5: Mix and Top with Biscuit Dough

In a bowl, combine the Cheddar Bay Biscuit mix with water and shredded cheese. Stir just until combined—do not overmix. Drop spoonfuls of biscuit dough evenly over the filling.

Step 6: Bake to Golden Perfection

Preheat your oven to 400°F (200°C). Bake for 20–25 minutes, or until biscuits are golden brown and cooked through. Optional: Brush the biscuit tops with melted butter mixed with garlic powder right after baking.

Step 7: Rest and Serve

Let the dish sit for 5 minutes before serving. Garnish with chopped parsley if desired. Serve hot and enjoy!

🔄 Variations

There are several ways to put your own spin on this Cheddar Bay Biscuit Chicken Pot Pie. Want to make it vegetarian? Swap out the chicken for canned chickpeas or sautéed mushrooms for a hearty texture. You can also use turkey instead of chicken perfect for Thanksgiving leftovers. Craving a bit more richness? Stir in a few tablespoons of cream cheese into the filling for extra creaminess.

To add more flavor, consider using sautéed leeks or adding diced red bell peppers for color and sweetness. If you’re spice-inclined, a pinch of cayenne pepper or a few dashes of hot sauce can elevate the flavor profile. And if you’re looking for a shortcut, canned cream of chicken soup (mixed with a bit of milk) can stand in for the homemade filling in a pinch.

For a lower-carb version, use fewer biscuits or make mini biscuit drops across the surface. Gluten-free? Use a gluten-free biscuit mix and a gluten-free flour substitute for the roux.

🔥 Cooking Notes

This dish bakes best when the filling is already hot before it goes into the oven. That’s because the biscuits begin cooking right away, and a hot filling ensures they bake evenly on top. If the filling is cold, you risk having undercooked biscuit bottoms. For best results, don’t skip the step of cooking the filling on the stovetop first.

Be cautious not to overmix the biscuit dough, as overworking can lead to tough biscuits. Stir until just combined to keep the biscuits tender and fluffy. Also, make sure the biscuit topping is spread in small mounds rather than one big layer, so steam can escape and the biscuits cook evenly.

If you notice the biscuit tops browning too fast before the filling bubbles, tent the dish loosely with foil during the last 10 minutes of baking. Leftovers reheat wonderfully in the oven to maintain biscuit texture—microwaving may soften the biscuits too much.

For added depth of flavor, consider using a splash of white wine while deglazing the pan after sautéing the onions and garlic. It brings a little gourmet flair without complicating the dish.

🍽️ Serving Suggestions

This Cheddar Bay Biscuit Chicken Pot Pie is hearty enough to stand alone as a full meal, but it also pairs well with light and fresh sides. Try serving it with a crisp green salad dressed in lemon vinaigrette to balance the richness. Steamed green beans, roasted Brussels sprouts, or sautéed spinach also make wonderful companions.

For an indulgent touch, serve with a side of garlic butter or ranch dressing to drizzle over the biscuit topping. Want to go full comfort mode? A side of creamy mashed potatoes or mac and cheese will do the trick, especially if you’re serving a crowd with big appetites.

To drink, a glass of cold white wine (like Chardonnay) or even a sparkling cider works beautifully. And for dessert, keep it simple a warm apple crisp or vanilla ice cream will round out the meal perfectly.

🧠 Helpful Tips

1. Use pre-cooked chicken: Rotisserie chicken is a major time saver and adds rich, seasoned flavor to the filling.
2. Thicken properly: Allow the flour-broth-cream mixture to bubble and thicken before transferring to the baking dish, so it isn’t watery.
3. Avoid soggy biscuits: Preheat your oven thoroughly and ensure your filling is hot before adding biscuit dough.
4. Customize the veggie mix: Don’t be afraid to clean out the freezer—green beans, broccoli, or even diced sweet potatoes work.
5. Biscuit perfection: Drop biscuit dough in small, even mounds rather than spreading. This helps them cook more evenly and prevents gumminess.
6. Add extra cheese: For ultimate indulgence, sprinkle a handful of cheese on top of the biscuits before baking.
7. Storage tip: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep biscuits crispy.

🌟 Tips for the Best Cheddar Bay Biscuit Chicken Pot Pie

• Use quality cheese: Grate your own sharp cheddar for the best melt and flavor—pre-shredded cheese can be dry.
• Don’t skip seasoning: Add enough salt and pepper to your filling so it’s flavorful beneath the biscuit crust.
• Brush with butter: After baking, brushing biscuits with melted butter and garlic powder boosts flavor and gives a beautiful finish.
• Use the right pan: A 9×13-inch casserole dish gives enough room for even biscuit distribution and helps everything cook evenly.
• Bake until bubbly: Make sure the filling bubbles around the edges so you know it’s hot all the way through.

⏱️ Timing Overview

• Prep Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes

🧾 Nutritional Information (Estimated per serving)

• Calories: 430
• Protein: 23g
• Sodium: 980mg

❓ FAQs

Can I make this recipe ahead of time?
Yes! Prepare the filling and store it in the fridge for up to 2 days. Add the biscuit topping and bake when ready.

Can I freeze it?
Freeze the cooked pot pie in an airtight container for up to 2 months. Reheat in the oven at 350°F until heated through.

What if I don’t have the Cheddar Bay Biscuit mix?
You can use any biscuit mix and add cheddar cheese and garlic powder to mimic the flavor.

Is it gluten-free?
Not as written, but you can make it gluten-free by using a GF biscuit mix and thickening the filling with gluten-free flour.

🏁 Conclusion

Cheddar Bay Biscuit Chicken Pot Pie is the kind of dinner that wins hearts and brings everyone to the table. It’s creamy, savory, cheesy, and baked to golden perfection making it the ultimate comfort food mashup. Whether you’re feeding a hungry family or craving a cozy one-pan dish, this recipe delivers flavor and ease in every bite.

The garlicky cheddar biscuit topping adds an irresistible twist to the classic pot pie, making it a must-try for anyone who loves homestyle cooking with a gourmet flair.

Print