Cheddar Bay Biscuit Chicken Pot Pie

Chicken pot pie gets a serious upgrade when you trade the crust for garlicky cheddar bay biscuits. Creamy chicken and veggies on the bottom, golden buttery biscuits on top, all baked together in one casserole dish.

 

Why We Love Cheddar Bay Biscuit Chicken Pot Pie

Why We Love Cheddar Bay Biscuit Pot Pie

• Two favorites in one – It’s a mashup of my biscuit chicken pot pie and my cheddar bay sausage balls, two recipes we make again and again.
• Homemade creamy filling – Most versions online use a can of cream of chicken soup. I’ll grab a can now and then, but this sauce is super easy to make from scratch with just a few ingredients.
• Easy shortcuts – Boxed biscuit mix does a lot of the work here, and with frozen veggies there’s no chopping. It’s also a great way to use up a rotisserie chicken or leftover Thanksgiving turkey.

Ingredients For Cheddar Bay Biscuit Chicken Pot Pie

• butter – salted is fine
• flour – all-purpose flour
• chicken broth – I prefer using low-sodium
• heavy cream – you can also use half and half, but it will be a little less creamy
• garlic powder
• onion powder
• salt
• pepper
• chicken – cooked, can be rotisserie or whatever boneless cooked chicken you prefer
• mixed vegetables – frozen, I used a carrots, corn, peas and green bean mix
• Cheddar Bay Biscuit Mix With Seasoning Packet – like the Red Lobster mix, but you can also use a store brand or the garlic rosemary biscuit mix
• water
• cheddar cheese – shredded, I prefer an extra sharp cheddar but you can use what you prefer.

How To Make Cheddar Bay Biscuit Chicken Pot Pie

Making the Chicken Pot Pie Filling

1. Preheat the oven to 350°F. Lightly spray a 9×13 casserole dish with cooking spray and set aside.
2. In a large, high-sided pot over medium heat, melt the butter until it just starts to bubble. Whisk in the flour and cook for 1 to 2 minutes, until light and bubbly.

3. Slowly pour in the chicken broth a little at a time, then the heavy cream, whisking as you go. Bring to a gentle boil, then lower the heat to a simmer and cook for 5 to 6 minutes, until it starts to thicken. Stir in the garlic powder, onion powder, salt, and pepper.
4. Add the cooked chicken and frozen vegetables. Raise the heat to medium-high and bring back to a gentle boil. Carefully pour the filling into the prepared casserole dish.

Making the Biscuit Topping

1. In a medium bowl, stir the biscuit mix and water together until just combined. Don’t overmix or the biscuits can turn tough. Quickly fold in the shredded cheddar.
2. Drop about 15 spoonfuls of dough evenly over the filling, then fill in the gaps with the remaining dough. Use two spoons, or a spoon and your finger, to gently pull the dough out to cover as much of the filling as possible.

3. Stir the seasoning packet into the melted butter and drizzle it over the biscuit topping.

Baking The Casserole

1. Bake for 35 to 40 minutes, until the filling is bubbly and the biscuits are cooked through and lightly browned. Let the casserole rest for 8 to 10 minutes to thicken slightly before serving.

Cheddar Bay Biscuit Chicken Pot Pie Variation Ideas

Try Turkey – This is a great way to use up leftover turkey after Thanksgiving, or make a slow cooker turkey breast just to have extra on hand.

Swap The Vegetables – You can use other frozen vegetables, like a mix with peas. Smaller diced vegetables work best so they heat all the way through. For fresh vegetables like mushrooms, celery, onion, or bell pepper, dice them small and cook them in the butter for a few minutes before adding the flour.

Use A Different Flavor Biscuit Topping – Red Lobster also has a Rosemary Garlic biscuit mix that goes great in this recipe too. You can also use a plain biscuit dough like Bisquick, then add ½ teaspoon garlic powder, ½ teaspoon dried parsley and ¼ teaspoon salt into the melted butter and brush on top before baking.

How Long Will Cheddar Bay Biscuit Chicken Pot Pie Last?

This cheddar bay biscuit pot pie will last for about three days if stored covered in the refrigerator.

Leftovers can be reheated in the oven at 350 for 10-15 minutes or until warm all the way through. Leftovers can also be warmed in single portions in the microwave.

The chicken and vegetable filling thickens a little more in the fridge. When reheating, add a splash of chicken broth or water to loosen it back up if needed.