Cheddar Bay Chicken Pot Pie

Why You’ll Love This Recipe

You’ll love Cheddar Bay Chicken Pot Pie because it’s the ultimate comfort food with a cheesy, flavorful twist. The filling is creamy, savory, and packed with juicy chicken and tender vegetables, while the biscuit topping adds a warm, buttery crunch in every bite. It’s easy to make with simple ingredients, and it brings together the best of two comfort classics—pot pie and cheesy biscuits—in one amazing dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs, cooked and shredded
• Frozen mixed vegetables (peas, carrots, corn, green beans)
• Butter
• Onion, diced
• Garlic, minced
• All-purpose flour
• Chicken broth
• Heavy cream or milk
• Salt
• Black pepper
• Dried thyme
• Cheddar Bay biscuit mix (such as Red Lobster brand)
• Shredded sharp cheddar cheese
• Water or milk (as directed on biscuit mix)
• Garlic butter topping (from the biscuit mix packet or homemade: melted butter + garlic powder + parsley)

Directions

1. Preheat the oven: Set to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
2. Prepare the filling: In a large skillet, melt the butter over medium heat. Add the diced onion and cook until translucent, about 3–4 minutes. Add garlic and cook for another 30 seconds.
3. Make the sauce: Sprinkle in the flour and whisk for 1 minute. Gradually add chicken broth and then cream, whisking until smooth and thickened. Season with salt, pepper, and thyme.
4. Add the chicken and vegetables: Stir in the shredded chicken and frozen mixed vegetables. Simmer for 5 minutes until heated through.
5. Assemble the pot pie: Pour the chicken mixture into the prepared baking dish, spreading it evenly.
6. Prepare the biscuit topping: In a bowl, mix the Cheddar Bay biscuit mix with shredded cheddar and the required amount of milk or water until just combined. Drop spoonfuls of the dough evenly over the top of the filling.
7. Bake: Bake uncovered for 25–30 minutes, until the biscuits are golden brown and cooked through.
8. Brush with garlic butter: Immediately brush the hot biscuits with melted garlic butter for that signature flavor.
9. Serve: Let cool slightly, then serve warm.

Servings and timing

This recipe serves 6 people and takes about 45 minutes total—15 minutes for prep and 30 minutes for baking.

Variations

• Turkey Version: Swap chicken for leftover turkey—perfect for post-holiday meals.
• Extra Cheesy: Mix extra cheddar into the biscuit dough or sprinkle more on top before baking.
• Vegetable Lovers: Add mushrooms, broccoli, or spinach for extra texture and nutrition.
• Creamy Herb Version: Stir fresh parsley, thyme, or rosemary into the filling for added depth.
• Individual Pies: Bake in ramekins for personal servings—great for entertaining.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions. To freeze, assemble the casserole before baking, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed.

FAQs

Can I use rotisserie chicken?

Yes, rotisserie chicken works perfectly and saves time.

Can I make the filling ahead of time?

Absolutely—prepare the filling up to 2 days ahead and refrigerate. Add the biscuit topping just before baking.

Can I use canned vegetables instead of frozen?

Yes, but drain them well before adding to prevent extra liquid.

Do I have to use Cheddar Bay biscuit mix?

No, you can use homemade biscuit dough mixed with cheddar and garlic powder.

Can I make it without cream?

Yes, substitute milk or half-and-half for a lighter version.

How do I make homemade garlic butter topping?

Mix 2 tablespoons melted butter with ½ teaspoon garlic powder and a pinch of parsley.

Can I use gluten-free biscuit mix?

Yes, gluten-free biscuit mix works great—just follow the same steps.

What can I serve with this dish?

It pairs beautifully with a simple green salad or roasted vegetables.

How can I make it spicier?

Add a pinch of cayenne pepper or a few dashes of hot sauce to the filling.

Can I use puff pastry instead of biscuits?

Yes, puff pastry makes a delicious alternative topping—bake until golden and flaky.

Conclusion

Cheddar Bay Chicken Pot Pie is the perfect fusion of two comfort food favorites: creamy chicken pot pie and cheesy garlic biscuits. It’s hearty, rich, and full of irresistible flavor, making it a family favorite for any night of the week. With its buttery biscuit topping and creamy, savory filling, this dish brings warmth, satisfaction, and pure comfort to every bite.

Cheddar Bay Chicken Pot Pie

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Cheddar Bay Chicken Pot Pie is a creamy, savory comfort dish that blends classic chicken pot pie with cheesy Red Lobster–style Cheddar Bay biscuits. The rich chicken and vegetable filling is topped with buttery, golden biscuits brushed in garlic butter for a cozy, flavorful meal everyone will love.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Baked
• Cuisine: American Comfort Food
• Diet: Halal

Ingredients

• 2 cups cooked, shredded chicken (breasts or thighs)
• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
• 4 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream or milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 package Cheddar Bay biscuit mix (such as Red Lobster brand)
• 1 cup shredded sharp cheddar cheese
• Water or milk (as directed on biscuit mix)
• 2 tbsp melted butter
• 1/2 tsp garlic powder
• 1 tsp chopped parsley (optional, for topping)

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Instructions

1. Preheat oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
2. In a large skillet, melt butter over medium heat. Add diced onion and cook until translucent, about 3–4 minutes. Add minced garlic and cook for 30 seconds more.
3. Sprinkle in flour and whisk for 1 minute. Gradually pour in chicken broth, then cream or milk, whisking constantly until smooth and thickened. Season with salt, pepper, and thyme.
4. Stir in shredded chicken and frozen vegetables. Simmer for 5 minutes until heated through, then pour the mixture into the prepared baking dish.
5. In a mixing bowl, combine Cheddar Bay biscuit mix, shredded cheddar cheese, and the required liquid (water or milk). Stir until just combined.
6. Drop spoonfuls of biscuit dough evenly over the chicken filling.
7. Bake uncovered for 25–30 minutes, until biscuits are golden brown and cooked through.
8. In a small bowl, mix melted butter, garlic powder, and parsley. Brush the garlic butter over the hot biscuits immediately after baking.
9. Let cool slightly before serving. Enjoy warm.

Notes

• Rotisserie chicken is a great time-saving substitute.
• For a lighter version, use milk instead of cream.
• To make it ahead, prepare the filling up to 2 days in advance and refrigerate until ready to top and bake.
• Cheddar Bay biscuit mix can be replaced with homemade biscuit dough seasoned with garlic powder and cheddar.
• Freeze before baking for up to 2 months; thaw overnight before cooking.

Nutrition

• Serving Size: 1 serving
• Calories: 520
• Sugar: 5g
• Sodium: 980mg
• Fat: 32g
• Saturated Fat: 16g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 125mg