Cheddar Bay Biscuit Chicken Pot Pie
Okay, so let me tell you: Cheddar Bay Biscuit Chicken Pot Pie is pure comfort wrapped up in buttery cheesy goodness. The first time I tried it, I figured I’d just be combining two of my favorite “guilty pleasure” foods, but—I kid you not—it turned out even better than expected. My brother still teases me about dropping a whole tray the first time (he’s still mad he lost out on leftovers, honestly). Anyway, if you ever wished Red Lobster and grandma’s chicken pot pie had a baby, this is it; except you don’t need a special occasion—just a chilly night and maybe a glass of something strong for backup.
Why You’ll Love This (Even If You’re Skeptical)
I make this when I want the kitchen to smell like someone knows what they’re doing (spoiler: I usually don’t). My family goes a little nuts for this—especially my kid, who thinks any meal is improved by biscuits on top. (Can’t argue with that logic.) It’s great if you have leftover chicken, or you’ve just had one of those days where chopping veg feels like too much effort; frozen works fine. Actually, that’s my big secret: sometimes I just grab a rotisserie chicken from the store when I’m too tired to cook. No shame!
What You’ll Need (With My Cheats & Swaps)
- 2 cups cooked chicken (roast chicken, rotisserie, or, when desperate, canned—yeah, I said it)
- 2 cups frozen veggie mix (peas, carrots, corn—use whatever you’ve got; fresh is nice but hey, who has time?)
- 1 can cream of chicken soup (though my granny would only ever use homemade roux, any canned version works fine. I sometimes mix half chicken broth for a lighter sauce.)
- 1/2 cup milk or half-and-half (or oat milk if that’s your vibe)
- 1 teaspoon garlic powder (or skip—up to you. I love the kick)
- Salt and pepper (I always eyeball it; you know your taste)
- 1 package Cheddar Bay Biscuit mix (Red Lobster brand or a generic—really, it doesn’t matter. Or you can make your own biscuit dough if you’re feeling fancy)
- 1/2 cup shredded sharp cheddar (sometimes I go overboard and toss in more—it’s cheese, why not?)
- 4 tablespoons melted butter (for the topping – you can substitute olive oil but, honestly, that’s cheating yourself)
Let’s Cook—Directions (Winging It Encouraged)
- First, preheat your oven to 400°F. If you forget and have to do it halfway through—same, I’ve done it, just tack on a few extra mins at the end.
- In a big bowl, toss together your chicken (shred it up with your hands, it’s oddly satisfying), frozen veggies, soup, milk, garlic powder, salt, and pepper. Stir until it looks creamy and, honestly, a bit gloppy. It’s fine—even appetizing, eventually. Pour this into a 9×13 baking dish (or whatever oven-safe thing you can find that fits—pie plate, Dutch oven, no one cares).
- This is where I usually sneak a taste, just to make sure the seasoning isn’t weird. Highly recommended.
- Now, mix up your Cheddar Bay Biscuit mix according to the box, but—here’s my trick—stir in the extra cheddar before adding the butter/water. Get it shaggy and sticky, but not soupy. If you drop a lump on your sock, you’re doing it right.
- Scoop heaps of dough all over the top of your chicken mixture. I use a heaping spoon—no need to flatten it, it’ll rise and fill in where it wants. The biscuits kind of fuse together (in a good way) as they bake.
- Bake, uncovered, 25-30 mins, or until the biscuits are golden brown and the sauce underneath is bubbling up around the edges. Cover loosely with foil if the tops brown too fast. (Pro move: In my oven, the back right corner always gets a little crispy first. Something to watch for.)
- Melt the butter and brush it all over the hot biscuits when you pull it out. This is the part that makes the house smell, well, almost dangerous.
- Let it sit 10 mins before serving. Or don’t—I’ve burned my mouth more times than I’ll admit. It’s worth it.
Notes from My Kitchen (Or, Things I’ve Messed Up Before)
- If the biscuit mix feels too dry, just add a splash more milk. Last time, I overdid it and everything was fine, if a bit biscuit-heavy.
- In a pinch, you can totally microwave the veggies to thaw them first—it speeds up the baking and doesn’t change the taste, if you ask me.
- Forgot to grease your baking dish? Me too. Just let it soak a bit when cleaning up—it’s not a deal breaker.
Variations: My (Mostly) Successful Experiments
- Tried it with leftover turkey after Thanksgiving—pretty tasty. Ham was…eh, not my favorite. Little too salty, but that might just be me?
- One time I added sautéed mushrooms and leek—honestly, delicious. Not traditional, but worth it if you’ve got some rolling around the fridge.
- I once tried swapping the cream soup for plain broth and flour; ended up sad and bland. Lesson learned!
If You Don’t Have All the Equipment (Been There!)
No 9×13 pan? Grab two 8-inch square pans or a big Dutch oven. Heck, I once used a disposable foil tray since my pans were “resting” form the last potluck. If you don’t have a pastry brush for buttering at the end, a spoon or even a paper towel works in a pinch.
What About Leftovers? (If You Get That Far)
Store leftovers in the fridge, tightly covered. It’ll last 2-3 days—or so they say. Honestly, in my house, it rarely lasts more than a single night. If you do somehow resist, I think it tastes even better the next day as the biscuits soak up the creamy sauce. Reheat in the oven if you want to avoid the biscuits going soggy, but microwave works fine for impatient souls.
How I Like to Serve It (And How My Family Doesn’t Listen)
I like scooping mine into bowls with a sprinkle of fresh parsley—fancy, right? My husband insists on hot sauce, every single time. For special occasions, we’ll serve it with a bright green salad and maybe—if I’m feeling extra—some homemade applesauce (applesauce might sound odd but trust me, it works). Also, you could totally have it for brunch—who’s stopping you?
Lessons Learned the Hard Way (My Pro-ish Tips)
- Don’t rush the biscuit mixing; I once over-stirred and got weird, bready lumps. Leave it a bit lumpy for the best texture, trust me.
- If you pull it out when the biscuits are still pale, they’ll taste doughy—just pop it back for another few minutes.
- I used skim milk one time, and it was just…fine; not as rich. Go for at least 2% or half-and-half if you can swing it.
FAQ (Because People Actually Ask Me This!)
- Can I make this ahead of time?
- Yep! Just prep the filling and keep it in the fridge; assemble the biscuit topping right before baking. Or you can bake, cool, and reheat, but the biscuits aren’t quite as fluffy that way.
- Is it okay to use other biscuit mixes?
- Of course. I’ve even used drop biscuits from scratch—here’s a drop biscuit recipe I like. The Cheddar Bay kind is just, you know, extra cheddar-forward.
- Can I make this gluten-free?
- Actually, yes! There’s gluten-free biscuit mix, or you can use gluten-free flour blends (Bob’s Red Mill makes a good one). Don’t forget to check your soup label, though—some sneaky gluten in those.
- What’s the best side dish with this?
- I think you can’t go wrong with a simple salad—here’s one I crib from Budget Bytes sometimes. But honestly, even just a pile of roasted broccoli is great.
- Help! My biscuits are soggy. What gives?
- Could be underbaking, or maybe you used too much liquid (I’ve done this). Just bake a bit longer, and next time check your filling’s not watery.
Oh—and if you stumble, just eat it anyway. Ugly pot pies taste just as good. For more biscuit inspiration, check out Red Lobster’s own recipe (though I prefer mine, but that’s just me).
So, there you go—Cheddar Bay Biscuit Chicken Pot Pie. Good luck not eating half the pan yourself! If you do, well, you’re in good company.
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup diced onion
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (8.5 oz) box Cheddar Bay biscuit mix
- 1/2 cup shredded sharp cheddar cheese
- 4 tablespoons unsalted butter, melted (for biscuits)
Instructions
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1Preheat oven to 400°F (200°C). Lightly grease a 9-inch pie dish or a 2-quart baking dish.
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2In a large skillet over medium heat, melt 3 tablespoons butter. Add diced onion and cook until translucent, about 3 minutes.
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3Stir in flour, salt, and black pepper; cook for 1 minute. Gradually whisk in chicken broth and milk. Cook, stirring, until mixture thickens, about 3-4 minutes.
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4Add cooked chicken and frozen vegetables to the skillet. Stir to combine. Pour filling into prepared baking dish.
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5Prepare Cheddar Bay biscuit mix according to package instructions. Fold in shredded cheddar cheese. Drop spoonfuls of biscuit dough over the chicken mixture.
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6Brush the biscuits with melted butter. Bake for 30-35 minutes or until biscuits are golden brown and filling is bubbling. Let cool for 10 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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