Cheddar Bay Biscuit Chicken Pot Pie is the comfort food mashup you didn’t know you needed. Imagine tender chicken, creamy veggies, and that rich, buttery Red Lobster-style biscuit topping. Yep, it’s as dreamy as it sounds. This is the dish that makes Mondays feel like Fridays. Even your picky eater or “not another casserole” partner will be asking for seconds. It’s the kind of meal that brings everyone to the table—without complaints.
The best part? It’s ready in about 40 minutes and uses simple ingredients, including a rotisserie chicken hack that saves serious time. Whether you’re cooking for a busy weeknight or planning a cozy Sunday supper, this Cheddar Bay Biscuit Chicken Pot Pie delivers that “made-from-scratch” taste—without the actual from-scratch effort. Cheesy, creamy, savory… it checks all the boxes.
Table of Contents
What is Cheddar Bay Biscuit Chicken Pot Pie?
Cheddar Bay Biscuit Chicken Pot Pie takes your classic chicken pot pie and gives it a cheesy, Southern-style upgrade. Instead of a traditional pastry crust, this version swaps in spoonfuls of Cheddar Bay biscuit mix (you know, the kind that tastes like it was kissed by the garlic-butter gods). The filling is what you’d expect from a cozy pot pie: shredded chicken, carrots, celery, onion, and a rich, creamy sauce that hugs every ingredient.
But the biscuit topping? That’s where the real magic happens. As it bakes, those cheesy biscuit dollops rise and turn golden, forming a fluffy, buttery crust that soaks up just enough of the filling to become ultra-satisfying. It’s casserole meets biscuit bake—easy to assemble, big on flavor, and a guaranteed family favorite. If chicken pot pie and cheesy biscuits had a baby, this would be it.
Reasons to Try Cheddar Bay Biscuit Chicken Pot Pie
Let’s be honest—regular chicken pot pie is great, but Cheddar Bay Biscuit Chicken Pot Pie? It’s a whole new level of comfort. First, it’s ridiculously easy. You’re using a rotisserie chicken and a biscuit mix, which means dinner is done in under an hour with minimal fuss. Second, it’s incredibly satisfying. The creamy filling warms you from the inside out, while the cheesy, garlicky biscuits on top add a bold and buttery punch.
Plus, this meal is super adaptable. Feeding a crowd? Double it. Going gluten-free? Swap the flour and biscuit mix. It’s also a smart way to sneak in veggies without complaints—your kids won’t even notice they’re eating carrots and celery when they’re buried under cheesy biscuit goodness. Bottom line: it’s comfort food made easy, and sometimes, that’s exactly what we need.
Ingredients Needed to Make Cheddar Bay Biscuit Chicken Pot Pie
- 4 cups shredded chicken (about 1 rotisserie chicken, pulled)
- 2 cups chopped celery
- 2 cups chopped carrots
- 1 yellow onion, chopped
- 3 tbsp butter
- 1/4 cup flour (use gluten-free if needed)
- 2 tsp poultry seasoning
- 2 cups chicken broth
- 1 cup heavy cream
For the Cheddar Bay Biscuit Topping:
- 1 box Cheddar Bay Biscuit Mix (11.36 oz or ~2 1/4 cups mix)
- 3/4 cup milk
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup butter, melted
Instructions to Make Cheddar Bay Biscuit Chicken Pot Pie
Let’s walk through this step by step, so you can feel confident (and maybe even a little excited) about whipping up this comforting Cheddar Bay Biscuit Chicken Pot Pie. Whether you’re a kitchen pro or just starting out, this guide breaks it all down in simple, doable parts—with some tasty pro tips sprinkled in along the way.
Step 1: Preheat the Oven and Prep the Biscuit Topping
Start by preheating your oven to 375°F (190°C). This gives your oven enough time to reach the right temperature while you handle the rest.
In a medium-sized mixing bowl, combine the Cheddar Bay Biscuit Mix, milk, and shredded cheddar cheese. Stir gently until the mixture is just combined. Don’t overmix—it’s okay if it looks a little lumpy. Overworking biscuit dough can make them dense instead of light and fluffy.
Optional Tip: If you’re curious about healthier swaps, you can read about how to make high-protein, gluten-free baking substitutions that still deliver on flavor.
Once your biscuit mix is ready, set it aside while you prep the filling.
Step 2: Sauté the Vegetables for the Filling
In a large, deep oven-safe skillet (like cast iron), melt 3 tablespoons of butter over medium heat. Once melted and lightly bubbling, toss in the chopped onion, carrots, and celery.
Cook for about 4 to 5 minutes, stirring occasionally. The goal here is to soften the veggies and coax out their natural sweetness. Your kitchen should start smelling pretty amazing around now.
Make it Yours: Feel free to toss in other veggies like frozen peas or diced mushrooms if you’ve got them on hand. Just make sure to sauté them long enough to release their moisture.
Step 3: Make the Creamy Sauce (The Soul of the Dish)
Now comes the heart of the pot pie—the creamy, savory sauce that pulls everything together. This part is crucial, so let’s take it slow, step by step.
Sprinkle 1/4 cup of flour and 2 teaspoons of poultry seasoning evenly over the sautéed veggies. Stir continuously for about 1 to 2 minutes. You’re creating a roux, which thickens the sauce and gives it that velvety texture.
Next, slowly pour in 2 cups of chicken broth, stirring as you go to avoid lumps. Then, add in 1 cup of heavy cream. Keep stirring until everything is combined, then let it simmer for 3 to 5 minutes, or until it’s thick enough to coat the back of a spoon.
Note: If you’re looking for dairy-free or lighter alternatives, you can try using coconut milk or a low-fat half-and-half. Learn more in our healthy comfort food swap guide.
Step 4: Stir in the Shredded Chicken
Once your sauce has thickened up nicely, it’s time to fold in the 4 cups of shredded rotisserie chicken. Stir until every bite is covered in that creamy goodness.
Using rotisserie chicken saves major time, but if you have leftover cooked chicken or turkey, this is a great way to use it up. This step also makes the dish ultra-filling and perfect for next-day lunches (if there’s anything left!).
Step 5: Assemble the Pot Pie Base
If your skillet is oven-safe, you’re golden—no need to dirty another dish. If it’s not, carefully transfer the chicken and veggie filling to a 9×13-inch casserole dish.
Now, using a large spoon or ice cream scoop, drop the prepared biscuit dough in evenly spaced mounds over the top of the filling. Don’t worry about spreading it out—the biscuits will rise and spread slightly as they bake.
Pro Tip: Leave some gaps between the biscuits to let steam escape and the sauce bubble up in all the right places.
Step 6: Bake to Golden Perfection
Place your skillet or casserole dish into the preheated oven. Bake for 14 to 18 minutes, or until the biscuits are puffed and golden brown on top.
While the pot pie is baking, melt 1/4 cup of butter and stir in the seasoning packet from the Cheddar Bay Biscuit mix. This buttery topping is what takes those biscuits from great to completely irresistible.
As soon as your pot pie is out of the oven, brush the hot biscuits generously with the seasoned melted butter. You’ll hear the satisfying sizzle, and you’ll know you’re in for something delicious.
Step 7: Let It Rest and Serve
Give the pot pie about 5 minutes to cool before serving. This helps everything set a bit, making it easier to scoop and serve.
Ladle into bowls or plates and dig in! Each bite delivers creamy chicken filling with a cheesy, buttery biscuit topping—and it’s pure comfort in a dish.
What to Serve with Cheddar Bay Biscuit Chicken Pot Pie
Honestly, this dish is hearty enough to stand alone—but if you want a little something on the side, here are some easy pairings. A crisp green salad with a light vinaigrette balances the richness. Steamed green beans or roasted broccoli also work great and add color to the plate. Want to stretch it for a crowd? Add a side of Healthy Roasted Butternut Squash with Ground Turkey or a fresh fruit salad for something light and sweet. If you’re feeling cozy (or carb-happy), pair it with some flourless banana muffins for dessert. But honestly, once you take that first biscuit-topped bite, you’ll forget side dishes exist.
Key Tips for Making Cheddar Bay Biscuit Chicken Pot Pie
Want to knock this recipe out of the park? Here’s how. First, don’t overmix the biscuit dough—gentle stirring keeps it light and fluffy. Use a good-quality rotisserie chicken or cook your own ahead of time. When thickening the sauce, take your time—if it’s too runny, your biscuits might get soggy. Use a large oven-safe skillet to avoid extra dishes.
And don’t skip that final butter-brush with the seasoning packet—it’s what takes those biscuits from good to restaurant-worthy. If you need a gluten-free version, swap the flour and biscuit mix for GF options (see notes below). Oh, and if you’re a meal-prepper? This pot pie holds up surprisingly well for leftovers. Just don’t expect any to survive—this dish vanishes fast.
Storage and Reheating Tips for Cheddar Bay Biscuit Chicken Pot Pie
Have leftovers? Lucky you. Store your Cheddar Bay Biscuit Chicken Pot Pie in an airtight container in the fridge for up to 3 days. To reheat, scoop a portion into a microwave-safe bowl and warm in 45-second bursts, stirring in between, until hot. The biscuits will soften a bit but still taste amazing. For oven reheating, cover with foil and bake at 350°F for 15–20 minutes. Want to freeze it? You can, but do it before baking. Assemble everything, drop the biscuits on top, cover tightly, and freeze. When ready to eat, thaw overnight and bake as directed. Just expect the biscuits to rise a little less—still tasty, though!
FAQs
Can I use homemade biscuit dough instead of the mix?
Totally! Just make sure it’s a drop-style dough, not rolled biscuits.
Is there a dairy-free version?
Use plant-based milk and butter alternatives, and skip the cheese or use dairy-free cheese shreds.
Can I use frozen veggies?
Absolutely. Just thaw and drain them first so they don’t water down the filling.
What if I don’t have poultry seasoning?
No worries—use a mix of thyme, sage, rosemary, and a pinch of pepper.
Can I make this ahead?
Yes! Assemble the filling and biscuit mix separately, then combine and bake when ready.
Final Thoughts
There’s something ridiculously comforting about digging into a warm, cheesy, biscuit-topped casserole—and Cheddar Bay Biscuit Chicken Pot Pie is proof that simple ingredients can deliver serious joy. It’s quick, flexible, and full of flavor, making it a go-to for busy weeknights or lazy Sundays. This dish brings people together and makes dinner feel a little more special, even if your table’s covered in homework, laundry, or Legos. Looking for more cozy recipes? Don’t miss our creamy chicken broccoli rice cheese casserole or the reader-favorite cozy crockpot chicken gnocchi soup. Now grab a spoon and enjoy every savory, cheesy bite.
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Cheddar Bay Biscuit Chicken Pot Pie Recipe for Easy Family Dinners
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Cheddar Bay Biscuit Chicken Pot Pie is the ultimate comfort food, combining tender shredded chicken, fresh veggies, and a creamy sauce all topped with buttery, cheesy biscuits. It’s quick, easy, and perfect for a cozy family dinner.
Ingredients
- 4 c shredded chicken (about 1 rotisserie chicken, pulled)
- 2 c celery, chopped
- 2 c carrots, chopped
- 1 yellow onion, chopped
- 3 tbsp butter
- 1/4 c flour
- 2 tsp poultry seasoning
- 2 c chicken broth
- 1 c heavy cream
- For the Cheddar Bay Biscuit Topping:
- 1 box Cheddar Bay Biscuit Mix (11.36 oz, about 2 1/4 c mix)
- 3/4 c milk
- 1/2 c shredded sharp cheddar cheese
- 1/4 c butter, melted
Instructions
1. Preheat & Prepare Biscuit Mix: Preheat oven to 375˚F. Mix Cheddar Bay biscuit mix with milk and cheese until combined. Set aside.
2. Cook Veggies: In a large skillet, melt butter over medium heat. Add celery, carrots, and onion. Cook until soft, about 4-5 minutes.
3. Make Sauce: Sprinkle flour and poultry seasoning over veggies. Stir for 1-2 minutes. Add chicken broth and cream. Simmer until thickened. Then add shredded chicken.
4. Assemble: If the skillet is oven-safe, leave the filling in the skillet. If not, transfer to a casserole dish. Drop biscuit mix in spoonfuls over filling.
5. Bake & Finish: Bake for 14-18 minutes, until biscuits are golden. Melt butter, mix in seasoning packet, and brush over biscuits. Serve hot.
Notes
To make this recipe gluten-free, use gluten-free flour instead of regular flour for the roux, and ensure your chicken broth is gluten-free. For the Cheddar Bay biscuits, there are gluten-free biscuit mixes available that can be used as a substitute. You can also create your own biscuit mix using gluten-free all-purpose flour, baking powder, salt, garlic powder, and shredded cheese. Ensure all other ingredients, including seasonings and shredded chicken, are gluten-free. With these adjustments, you can enjoy a delicious and gluten-free version of this comforting Cheddar Bay Biscuit Chicken Pot Pie!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 5g
- Sodium: 970mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 115mg
