Everybody loves this Cheddar Bay Biscuit Chicken Pot Pie! With creamy chicken and tender veggies topped with golden cheesy biscuits, this cheddar bay chicken pot pie is so easy to make and tastes amazing. It’s everything you want in a chicken pot pie!
Cheddar bay biscuit chicken pot pie is truly the ultimate comfort food dinner! The creamy chicken filling paired with garlicky cheddar bay biscuits is the BEST flavor combination.
Not only is this chicken pot pie with cheddar bay biscuits the most delicious and comforting meal, it’s super easy to make, too! With a couple of shortcuts–to make it extra fast–this pot pie recipe is simple enough for even the busiest weeknights.
If you love Red Lobster Cheddar Bay Biscuits, make sure to check out our copycat Cheddar Bay Biscuit recipe too!
Why I LOVE this recipe!
- So creamy and delicious – Every single person who tries this cheddar bay chicken pot pie has gone crazy for it. The combination of flavors is so good!
- Family-friendly comfort food – The whole family will love cozying up with this comforting chicken pot pie.
- No pie crust – No need to mix, chill, and roll out a homemade pie crust for this chicken pot pie. Instead, we embrace the shortcut of making biscuits from biscuit mix. Drop the biscuits right on top of the creamy chicken filling, bake until golden, and enjoy your fast, easy, and tasty chicken pot pie!
- Easy rotisserie chicken recipe – Use a store-bought or homemade rotisserie chicken for the easiest cheddar bay chicken pot pie! Perfect for chicken leftovers too.
This Cheddar Bay Chicken Pot Pie recipe is as simple as promised! Just 20 minutes of prep and 20 minutes in the oven for a family friendly meal.
In this section I am going to go through a few tips and tricks I use for how to make cheddar bay biscuit chicken pot pie to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Chicken – I use cooked rotisserie chicken for this recipe, which is such a time-saver! You can find rotisserie chicken easily at most grocery stores. This pot pie recipe calls for four cups of cooked chicken, which equates to about one rotisserie chicken worth of meat.
- Celery, carrots, and onion – The classic mix of veggies is called a mirepoix and provides so much flavor–and a boost of nutrients, too.
- Butter – To sauté the veggies, as a component of the roux, and for brushing on the golden biscuits for a buttery touch after the pot pie has baked.
- Flour – Flour and butter make a roux, which help create a thick, rich, and creamy pot pie filling.
- Poultry seasoning – This is a fast way to add loads of flavor to this recipe! Swap in equal amounts of dried sage and thyme if you don’t have poultry seasoning on hand.
- Chicken broth – Adds an extra note of chicken flavor and contributes to the creamy filling.
- Heavy cream – Makes an irresistibly thick and rich creamy pot pie filling. Substitute whole milk or half and half in a pinch.
- Cheddar bay biscuit mix – Another shortcut for this semi-homemade pot pie, Red Lobster cheddar bay biscuits are so good in this recipe! You can also use Bisquick to keep it simple.
- Milk – For mixing up the biscuit dough. Whole, 2%, or 1% all work!
- Cheddar cheese – The deep flavor of sharp shredded cheddar is so good in this biscuit topping. Feel free to substitute medium cheddar, white cheddar, or even some parmesan.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Try turkey – Cooked and shredded turkey is also terrific in this pot pie. Perfect for holiday leftovers!
- Try a different flavor of biscuits – Try rosemary garlic parmesan biscuit mix, cheese garlic flavor, or even plain biscuits with or without shredded cheddar mixed in. Our homemade Bisquick mix is perfect for this pot pie recipe!
- Amp up the veggies – An easy way to add more veggies to this chicken pot pie with cheddar bay biscuits is to stir in a couple of handfuls of spinach and/or a cup of frozen peas along with the chicken. A half a bag of frozen mixed vegetables is great, too!
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make cheddar bay biscuit chicken pot pie.
Make the filling by first sauteeing the celery, carrots, and onion in butter.
Add the flour and poultry seasoning. Stir constantly and cook for a minute or so.
Stir in the broth and cream and simmer until thickened. Stir in the shredded chicken.
Prepare the biscuit dough by combining the packaged mix with milk and cheese. Set aside the seasoning packet.
Drop heaping spoonfuls of the biscuit mix over the top of the filling.
Bake until the filling is bubbling and the biscuits are golden. Mix the seasoning packet with melted butter and brush it over the top.
- Use an oven-safe skillet for a one-pot meal – If you have one, use a small Dutch oven or large oven-proof skillet so that you can drop the biscuits directly on the top of the filling after cooking it, and pop it in the oven. Otherwise, you can pour the cooked filling into a baking dish before topping with biscuits and baking.
- Fit the chicken into your meal plan – Because this easy chicken pot pie with cheddar bay biscuits calls for cooked chicken, you have the option of cooking the chicken at home, and you can plan to have it cooked and ready. For instance, if homemade rotisserie chicken is in your meal plan for earlier in the week, make two! Or if you’re baking chicken breasts, plan to cook an extra pound and save it for this chicken pot pie.
- Meal prep it – Make the filling beforehand, transfer it to your baking dish, cover it tightly, and refrigerate for up to three days before baking. When it’s time to cook your cheddar bay chicken pot pie, move the dish to your countertop so it can start to come to room temperature, and preheat your oven. Mix together the biscuit mix, top the pot pie, and bake! So easy.
Recipe Short Cuts
We’ve already worked several shortcuts into this semi-homemade cheddar bay biscuit pot pie recipe, but if you need to make this recipe and are extra short on time, here’s an idea that can help make this recipe even faster!
- Use pre-chopped veggies – You can find already-diced mirepoix (a mix of carrots, celery, and onions) in the produce section of some grocery stores. That makes filling prep so much easier!
Freezer Meal Instructions
Making this cheddar bay biscuit chicken pot pie recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Make the filling beforehand, cool to room temperature, and transfer it to an airtight container or freezer bag. Place in the freezer.
- To thaw the filling, move it to the refrigerator and let thaw overnight.
- Pour the thawed filling into your baking dish. Then mix up the biscuits, drop onto your pot pie filling, and bake.
What to Serve with Cheddar Bay Biscuit Chicken Pot Pie
Since this cozy dinner has the delicious flavors of chicken and cheddar, it will pair well with many of your favorite vegetable side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
Cheddar Bay Chicken Pot Pie Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
What do cheddar bay biscuits taste like?
Cheddar bay biscuits are buttery, cheesy, and garlicky.
Can you substitute water for milk in biscuits?
When using biscuit mix like Red Lobster or Bisquick, generally, it will work to substitute water for the milk. But the result will be less rich, possibly thinner biscuits.
How do you thicken a pot pie filling?
If your pot pie filling seems too thin, you do a quick save by adding a couple of teaspoons of corn starch to a little cold water, stirring it until smooth, then adding it to your filling. Continue cooking the filling, stirring occasionally, until thickened.
Why are they called “cheddar bay” biscuits?
Before Red Lobster first created their famous biscuits, they were simply called garlic and cheese biscuits! But a little marketing genius came into play when the company decided to name them “Cheddar Bay”–a nod to the seaside.
More EASY Rotisserie Chicken Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy rotisserie chicken recipes here, or see a few of our readers favorite recipes below.
- Rotisserie Chicken Noodle Soup
- Caprese Chicken Ravioli Bake
- 15 Minutes Chicken Fried Rice
- Rotisserie Chicken Salad
- Shake and Bake Chicken
- Creamy Chicken Piccata
- 4 cups shredded chicken, (about 1 rotisserie chicken pulled)
- 2 cups celery, chopped
- 2 cups carrots, chopped
- 1 yellow onion, chopped
- 3 tablespoons butter
- ¼ cup flour
- 2 teaspoons poultry seasoning
- 2 cups chicken broth
- 1 cup heavy cream
For the Cheddar Bay Biscuit Topping
- 1 box Cheddar Bay Biscuit Mix, (11.36 ounce) about 2¼ cup mix
- 3/4 cup milk
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup butter, melted
- Preheat oven to 375˚F.
- Prepare the biscuit topping by combining the cheddar bay biscuit mix with milk and cheese. Stir just until there are no more dry spots. Set the seasoning packet aside.
- To make the chicken pot pie filling, heat a large skillet over medium heat. Add the celery, carrots, onion, and 3 tablespoons of butter. Cook, stirring occasionally, for 4-5 minutes or until the vegetables start to soften.
- Sprinkle flour and poultry seasoning over the vegetables and stir, cooking for about 60-90 seconds.
- Stir in the chicken broth and heavy cream and bring to a simmer. Simmer for 2-3 minutes, or until the mixture thickens enough to coat the back of a spoon. Then stir in the shredded chicken.If your skillet is oven-safe, you can continue to the next step. If your skillet is not, transfer the chicken pot pie filling to a casserole dish.
- Drop the biscuit mix in heaping spoon fulls over the top of the chicken pot pie. Bake for 14-18 minutes or until the edges are bubbling and the biscuits are cooked through.
- Melt the 1/4 cup butter in the microwave or on the stovetop. Stir in the seasoning packet from the biscuits. Brush the top of the pot pie with the seasoned butter.