Cheddar Bay Biscuit Chicken Pot Pie Recipe
A comforting and delicious Cheddar Bay Biscuit Pot Pie featuring tender shredded chicken, mixed vegetables, and a creamy sauce, all topped with Red Lobster-style cheddar bay biscuits. Perfect for a family-friendly dinner with a golden, cheesy crust that bakes to perfection in the oven.
- 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 Base
- 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 pepper
- 1/2 tsp chili powder
- 1.5 cups chicken broth
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup whole milk
Biscuit Topping
- 1 box (11 ounces) Cheddar Bay Biscuits Mix (reserve seasoning packet)
- 1/4-1/2 cup freshly shredded cheddar cheese
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the pot pie.
- Prepare the baking dish: Pour enough melted butter into the bottom of a casserole dish to evenly coat it. Reserve about one-quarter of the melted butter for later use.
- Add shredded chicken: Spread an even layer of pre-cooked, shredded chicken over the butter in the casserole dish.
- Add vegetables: Evenly layer the frozen peas and carrots on top of the chicken.
- Season the filling: In a small bowl, combine garlic powder, onion powder, pepper, and chili powder. Sprinkle this spice mixture evenly over the vegetables. Do not stir.
- Mix and pour sauce: In a separate bowl, whisk together 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 milk, biscuit mix, and half of the reserved biscuit seasoning packet. Stir well until the mixture is lump-free. Pour this biscuit batter evenly over the sauce layer.
- Add cheese: Sprinkle your desired amount of freshly shredded cheddar cheese over the biscuit topping.
- Bake the pot pie: Place the casserole dish in the oven and bake for 55 minutes, or until the biscuit topping is golden brown and cooked through.
- Prepare finishing butter: While baking, melt the remaining reserved butter and stir in the remaining biscuit seasoning packet.
- Finish the top: Once the pot pie is done baking, remove it from the oven and brush the seasoned melted butter over the top of the biscuits for added flavor and shine.
- Serve and enjoy: Allow to cool slightly before serving this hearty chicken pot pie with cheddar bay biscuits.
Notes
- You can adjust the amount of cheddar cheese on top based on your preference for cheesiness.
- For a crispier biscuit topping, broil for 1-2 minutes at the end of baking, watching closely to avoid burning.
- Use pre-cooked chicken from a rotisserie or leftovers to save time.
- If you prefer, substitute frozen mixed vegetables with fresh ones; just ensure they are chopped finely and par-cooked.
- To make this dish lower in fat, use low-fat milk and reduce the butter amount slightly.
