Cheddar Bay Biscuit Chicken Pot Pie Recipe
A comforting and delicious Cheddar Bay Biscuit Pot Pie featuring tender shredded chicken, peas and carrots, in a creamy chicken broth mixture, topped with irresistible Red Lobster-style Cheddar Bay biscuit dough and melted cheddar cheese. This hearty casserole combines the classic flavors of chicken pot pie with the buttery, garlicky biscuit topping everyone loves.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Pot Pie Filling
- 1/2 cup (1 stick) melted butter (divided)
- 4-5 cups pre-cooked, shredded chicken
- 10-12 ounces frozen peas and carrots
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp chili powder
- 1.5 cups chicken broth
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup whole milk
Cheddar Bay Biscuit Topping
- 1 box (11 ounces) Cheddar Bay Biscuits Mix (reserve seasoning packet)
- 1/4 - 1/2 cup freshly shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pot pie.
- Prepare Butter Base: Pour enough of the melted butter into the casserole dish to cover the bottom evenly; reserve about a quarter of the butter for later use.
- Layer Chicken: Add an even layer of the pre-cooked, shredded chicken on top of the butter in the casserole dish.
- Add Vegetables: Spread the frozen peas and carrots evenly over the chicken layer.
- Season Spices: In a small bowl, combine garlic powder, onion powder, black pepper, and chili powder. Sprinkle this spice mixture evenly over the vegetables without stirring.
- Mix Broth and Soup: In a separate bowl, whisk together the chicken broth and cream of chicken soup until smooth. Pour this mixture evenly over the chicken and vegetables.
- Prepare Biscuit Topping: In another bowl, combine the milk, biscuit mix, and half of the reserved biscuit seasoning. Stir until the batter is smooth with no lumps. Pour this biscuit batter evenly over the pot pie filling.
- Add Cheese: Sprinkle the shredded cheddar cheese on top of the biscuit batter to your preferred amount.
- Bake: Place the casserole dish in the oven and bake for 55 minutes. The biscuit topping should turn a golden brown color.
- Melt Remaining Butter: While baking finishes, melt the remaining butter and stir in the remaining reserved biscuit seasoning.
- Brush Butter Mixture: Remove the pot pie from the oven and brush the seasoned melted butter over the biscuit topping to enhance flavor and shine.
- Serve: Let cool slightly, then serve warm and enjoy this savory, cheesy Cheddar Bay Biscuit Pot Pie.
Notes
- Ensure the chicken is fully cooked before shredding and using—rotisserie chicken works great for convenience.
- You can adjust the cheese quantity on top to make it milder or cheesier according to your taste.
- Use whole milk as specified for richer biscuit topping, but 2% milk can be substituted for a lighter version.
- The biscuit mix seasoning is essential for the signature Cheddar Bay flavor—do not omit.
- Let the pot pie rest for 5-10 minutes after baking to allow the filling to set before serving.
