Cheddar Bay Biscuit Chicken Pot Pie Recipe

If you’re on the hunt for a comforting, crowd-pleasing dinner that’s both hearty and full of cheesy goodness, you’re going to love this Cheddar Bay Biscuit Chicken Pot Pie Recipe. It’s a clever twist on the classic chicken pot pie, swapping out the usual carb toppings for Red Lobster-inspired cheddar bay biscuits that get perfectly golden and fluffy every time. I remember the first time I made this recipe—my family went crazy for how cheesy and satisfying it was, and I’m sure you’ll feel the same once you dive in!

this Recipe

Ingredients You’ll Need

These ingredients combine to create a rich, creamy, and cheesy chicken pot pie that’s elevated by the unique cheddar bay biscuit topping. I always suggest using good-quality chicken broth and fresh shredded chicken for the best flavor.

• Red Lobster Cheddar Bay Biscuit Mix: This is the magic ingredient for that signature biscuit flavor and texture.
• Cream of Chicken Soup: Adds creaminess and depth to the filling; classic comfort food base.
• Shredded Cooked Chicken: Use leftover rotisserie chicken or cooked chicken breasts for ease and flavor.
• Salted Butter: Melted in the baking dish to add richness and help create a buttery biscuit crust.
• Frozen Mixed Vegetables: A convenient medley that adds color, texture, and nutrition.
• Chicken Broth/Stock: Helps create a savory, creamy base to the pot pie filling.
• Shredded Sharp Cheddar Cheese: Adds extra cheesiness inside the layers beyond the biscuit topping.
• Salt and Pepper: Essential for seasoning and bringing out all the flavors.
• Whole Milk: Keeps the biscuit batter tender and moist.
• Poultry Seasoning: A blend of herbs that deepen the cozy, savory flavor.

Variations

One thing I love about the Cheddar Bay Biscuit Chicken Pot Pie Recipe is how easy it is to personalize depending on what you have or your dietary needs. Don’t hesitate to make it your own!

• Vegetable Swap: I’ve swapped the frozen mixed vegetables for fresh green beans and diced carrots for a fresher crunch when in season — both are delicious.
• Chicken Alternatives: Rotisserie chicken works perfectly if you’re short on time. You can also use turkey meat for a twist.
• Dairy-Free Version: Use a dairy-free milk and vegan cheddar cheese along with dairy-free butter to make this vegan friendly.
• Spice It Up: Adding a pinch of cayenne or smoked paprika gives it a lovely warmth that my spouse loves.

How to Make Cheddar Bay Biscuit Chicken Pot Pie Recipe

Step 1: Preheat and Melt the Butter in Your Baking Dish

Start by preheating your oven to 350°F. As it heats, pop the entire stick of salted butter right into your casserole dish to melt. This trick gives the biscuits a beautiful buttery base and helps them brown up just right. I love how the melted butter soaks into the bottom layers for extra flavor.

Step 2: Mix the Biscuit Batter

In a large bowl, combine the milk, Cheddar Bay Biscuit mix, the seasoning packet, salt, and pepper. Give it a good stir until everything is just combined, but don’t overmix — you want a thick batter that will bake into tender biscuits.

Step 3: Assemble the Layers

First, layer the shredded cooked chicken over the melted butter in the casserole dish. Next, sprinkle on the frozen mixed vegetables. Pour half of the biscuit mixture evenly over the veggies, then sprinkle the shredded sharp cheddar cheese over that layer. In a separate bowl, whisk together the cream of chicken soup, chicken broth, and poultry seasoning, then pour this mixture on top of the cheese. Finish by pouring the remaining biscuit batter evenly across the top.

Step 4: Bake and Rest

Bake for about 45 minutes, until the biscuit topping is a gorgeous golden brown. When you pull it from the oven, you may notice it still jiggles a bit — that’s totally normal. Letting it rest for 8 to 10 minutes helps it set and makes it easier to serve without falling apart.

How to Serve Cheddar Bay Biscuit Chicken Pot Pie Recipe

Garnishes

I typically sprinkle chopped fresh parsley on top before serving for a pop of color and freshness. A little cracked black pepper is also great if you prefer a mild kick. These simple garnishes elevate the dish visually and flavor-wise without overpowering the cheesy comfort vibe.

Side Dishes

Since this dish is rich and filling, I like to keep sides light but complementary. A crisp green salad with vinaigrette, roasted Brussels sprouts, or steamed green beans balance the creamy richness really well. And if it’s a chilly evening, a bowl of tomato soup alongside makes the whole meal feel extra cozy.

Creative Ways to Present

For special occasions, I’ve served this pot pie in individual ramekins for a personalized touch. It’s also lovely topped with extra biscuit mix sprinkled on top halfway through baking to get an extra thick, golden crust. Adding some crispy fried onions on top before serving adds a nice contrasting texture that impresses guests every time.

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly covered in the fridge and find they keep well for up to 3 days. To avoid soggy biscuits, cool completely before covering to prevent steam buildup.

Freezing

You can freeze this pot pie before baking—cover it snugly with plastic wrap and foil. When ready, bake from frozen, adding about 10-15 minutes to the cooking time. This makes it perfect for meal prep or busy nights.

Reheating

Reheat leftovers in the oven at 350°F to keep the biscuit topping crisp. Microwaving tends to make the biscuits soggy, so a quick oven reheat is your best bet. Cover with foil if reheating longer to avoid over-browning.

FAQs

Final Thoughts

This Cheddar Bay Biscuit Chicken Pot Pie Recipe has become one of those tried-and-true dishes I return to whenever I want comfort food that feels like a hug. It’s easy enough for a weeknight, but show-stopping enough for company. I love sharing this with friends, watching their faces light up with each bite, and I’m excited for you to experience that same joy. Give it a try—you might just find your new favorite family meal!

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