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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.

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)

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

Find it online: https://thefamilycooking.com/cheddar-bay-chicken-pot-pie/