There’s nothing quite like a hearty chicken pot pie with cheddar bay biscuits to satisfy your cravings. This dish brings together creamy chicken filling with fluffy, cheesy biscuits on top. It’s comfort food that feels like home. Every bite delivers rich flavor and nostalgic warmth.
Whether you’re feeding a family or just treating yourself, this recipe checks every box. The flaky, golden biscuit topping pairs perfectly with the savory pie filling. If you love Red Lobster’s famous biscuits, this twist will win you over.
What Makes Chicken Pot Pie with Cheddar Bay Biscuits So Special?
This dish blends two favorites into one. Traditional pot pie meets garlicky, cheesy biscuit goodness. It’s not just a meal—it’s an experience.
The biscuit topping is light but rich with flavor. Garlic butter and cheddar melt into every crumb. Underneath, the pot pie filling is creamy and packed with veggies and chicken. Together, they form a warm, layered comfort meal.
This isn’t your average pot pie. The cheddar bay biscuit topping adds a new texture. It also makes the meal more filling and flavorful. You get a mix of softness, crunch, and melt-in-your-mouth bites.
Ingredients for Chicken Pot Pie with Cheddar Bay Biscuits
Chicken Pot Pie with Cheddar Bay Biscuits Filling Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 2 garlic cloves, minced
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup corn
- 1/4 cup flour
- 2 cups chicken broth
- 1 cup milk or cream
- Salt and pepper to taste
- Fresh thyme (optional)
Biscuit Topping for Chicken Pot Pie with Cheddar Bay Biscuits
- 2 cups biscuit mix (like Bisquick)
- 1 cup sharp cheddar cheese, shredded
- 2/3 cup milk
- 1/4 teaspoon garlic powder
- 2 tablespoons butter, melted
- 1/2 teaspoon dried parsley
All ingredients are easy to find. Many are probably already in your kitchen. That’s what makes this dish perfect for busy nights or lazy weekends.
How to Make Chicken Pot Pie with Cheddar Bay Biscuits
This recipe comes together quickly. Follow these steps for a perfect result every time.
Step-by-Step Instructions for
- Preheat your oven to 400°F (200°C).
- In a skillet, melt butter over medium heat. Add onions and garlic. Cook until soft.
- Stir in flour. Cook for one minute, stirring constantly.
- Slowly add chicken broth and milk. Stir well to avoid lumps.
- Let it simmer until thickened.
- Add chicken, peas, carrots, and corn. Season with salt and pepper.
- Pour mixture into a baking dish.
- In a bowl, mix biscuit mix, cheese, milk, and garlic powder.
- Drop spoonfuls of biscuit dough over the filling.
- Bake for 25–30 minutes or until biscuits are golden brown.
- Brush melted butter and parsley over the top while warm.
That’s it! You’ve made a homemade dinner that feels like a hug in a bowl.
Why Chicken Pot Pie with Cheddar Bay Biscuits Is a Crowd Favorite
Chicken pot pie with cheddar bay biscuits is loved by many—and for good reason. It takes a familiar comfort food and adds a flavorful twist that feels both nostalgic and new.
The creamy filling is packed with tender chicken, peas, carrots, and corn. It’s warm, savory, and satisfying. But what really sets this dish apart is the topping. Instead of a basic crust, it’s finished with cheddar bay biscuits—fluffy, cheesy, and seasoned with garlic. They bake to a golden brown and soak up the creamy filling beneath them.
This dish is also versatile. You can use rotisserie chicken, frozen vegetables, or even make it ahead. It fits into busy schedules while still tasting homemade.
The flavor combination of creamy filling and cheesy biscuit topping is irresistible. Kids love cheesy biscuits. Adults enjoy the rich, comforting layers. It’s perfect for potlucks, weeknights, or holiday meals.
When it comes out of the oven, the smell alone draws everyone in. That’s why this isn’t just a meal—it’s an experience that brings people together.
Nutrition Breakdown of Chicken Pot Pie with Cheddar Bay Biscuits
While indulgent, this meal has balance. You get protein from the chicken. Vegetables add fiber and nutrients. The biscuit topping offers carbs and flavor.
Estimated per serving (serves 6):
- Calories: 420
- Protein: 28g
- Carbs: 35g
- Fat: 20g
- Fiber: 4g
- Calcium: 15% DV
- Iron: 10% DV
To reduce calories, you can use low-fat milk and cheese. You can also increase the vegetables to bulk up the filling.
Variations
This dish is easy to customize. You can swap out ingredients or add your favorites.
Vegetarian Chicken Pot Pie with Cheddar Bay Biscuits
Skip the chicken. Use mushrooms, chickpeas, or tofu for protein. Add extra vegetables like zucchini or bell peppers. The cheddar bay biscuit topping still brings a big flavor.
Spicy Chicken Pot Pie with Cheddar Bay Biscuits
Add chopped jalapeños to the biscuit mix. Use pepper jack cheese instead of cheddar. Toss in red pepper flakes or hot sauce for a kick.
Gluten-Free
Use a gluten-free biscuit mix. Thicken your filling with cornstarch or a gluten-free flour blend. The taste and texture remain satisfying.
Tips for Perfect Chicken Pot Pie with Cheddar Bay Biscuits
A few tips can take your dish from good to great.
- Use rotisserie chicken for quick prep.
- Let the filling cool slightly before topping. This prevents soggy biscuits.
- Don’t overmix the biscuit dough. That keeps them fluffy.
- Bake on the middle rack for even browning.
- Let it rest 5–10 minutes before serving.
These small steps make a big difference. They help the textures and flavors shine.
Make-Ahead and Freezer Tips
This dish can be made ahead or frozen.
To make ahead:
Prepare the filling and refrigerate it. Make the biscuit dough fresh before baking.
To freeze:
Cool the pot pie completely. Wrap tightly and freeze. Reheat in a 375°F oven until warm.
You can also freeze individual portions. That’s perfect for meal prepping or single servings.
Serving Ideas for Chicken Pot Pie with Cheddar Bay Biscuits
Pair it with a simple salad or roasted vegetables. A side of cranberry sauce adds brightness. Sweet iced tea or sparkling water complements the richness.
If you want dessert, go with something light. Think fresh fruit, lemon bars, or vanilla pudding.
How to Store Leftover Chicken Pot Pie with Cheddar Bay Biscuits
Let leftovers cool to room temperature. Store them in airtight containers. Refrigerate for up to four days.
To reheat, use the oven or air fryer for crispy biscuits. Microwave works too, but the topping may soften.
Final Thoughts
This is a dish that delivers every time. This blends cozy flavors with rich texture. It’s perfect for family dinners, potlucks, or Sunday meals.
You can make it your own with small changes. Add heat, make it vegetarian, or adjust the filling to your taste. No matter how you serve it, this dish always satisfies.
Try it once, and it will become a regular on your table. Cheesy biscuits, creamy filling, and homemade goodness—it doesn’t get better than that.
FAQs
1. What is chicken pot pie with cheddar bay biscuits?
It’s a comforting twist on the classic chicken pot pie. Instead of a traditional crust, it’s topped with fluffy, cheesy cheddar bay biscuits inspired by the Red Lobster favorite. The filling includes chicken, vegetables, and creamy gravy.
2. Can I use canned biscuits instead of homemade cheddar bay biscuits?
Yes, but homemade cheddar bay biscuits offer better flavor and texture. If you’re in a rush, canned biscuit dough will still work.
3. How do I keep the biscuits from getting soggy?
Let the filling cool slightly before adding the biscuit dough. Also, make sure the oven is preheated so the biscuits cook quickly and form a crisp bottom layer.
4. Can I make this ahead of time?
Yes. Prepare the filling ahead and refrigerate it. Add fresh biscuit dough right before baking for best results.
5. Is this recipe freezer-friendly?
Absolutely. Freeze after baking or before adding the biscuit topping. Thaw in the fridge and bake until hot and bubbly.
7. Can I make it vegetarian?
Yes. Swap the chicken for mushrooms or a meat alternative. Use vegetable broth for the sauce.
8. How long does it take to bake?
It usually takes 25–30 minutes in a 400°F oven, or until the biscuits are golden brown.