Cheddar Bay Biscuit Chicken Pot Pie

Cheddar Bay biscuit chicken pot pie combines tender chicken and mixed vegetables in a creamy, seasoned filling topped with buttery, garlic-flavored cheddar biscuits. Using Red Lobster biscuit mix makes the topping easy to prepare, while the homemade chicken filling gives this casserole plenty of comforting flavor.

How to Make Cheddar Bay Biscuit Chicken Pot Pie

1. Preheat the oven. Set your oven to 375°F and have a 9×13-inch baking dish ready.
2. Cook the onions. Heat 2 tablespoons of cooking oil in a large pot over medium heat. Add the diced yellow onion and sauté until softened and beginning to brown.
3. Make the creamy filling. Add 3 tablespoons of butter to the onions and allow it to melt. Stir in the flour and cook for about 1 minute to remove the raw flour taste. Slowly whisk in the milk, followed by the chicken broth, stirring to prevent lumps. Continue cooking until the sauce begins to thicken.
4. Add the chicken and vegetables. Stir in the poultry seasoning, thawed mixed vegetables, and chopped cooked chicken. Mix everything into the creamy sauce, then remove the pot from the heat once the filling has thickened.
5. Prepare the Cheddar Bay biscuits. In a separate bowl, combine the Red Lobster Cheddar Bay biscuit mix with 2 teaspoons of garlic powder and 1 teaspoon of onion powder. Add the water and shredded cheese according to the package directions, mixing until the biscuit dough comes together.
6. Assemble the pot pie. Pour the creamy chicken filling into the 9×13-inch baking dish. Drop spoonfuls of biscuit dough across the top, spreading them out so the filling is covered with individual portions of biscuit dough.
7. Bake the pot pie. Place the dish in the oven and bake for approximately 20 minutes, until the biscuits are cooked through. If the tops need additional color, briefly turn on the broiler and watch closely until golden brown.
8. Finish with garlic butter. Prepare the melted butter and seasoning packet included with the biscuit mix according to the package directions. Brush the mixture over the warm biscuits before serving.

Tips for the Best Cheddar Bay Biscuit Chicken Pot Pie

• Use cooked chicken. Rotisserie chicken works great for this recipe, or you can cook and shred your own chicken. I like chopping the chicken into smaller pieces so there’s a little in every bite.
• Let the sauce thicken before baking. After adding the milk and chicken broth to the roux, give the sauce time to thicken before stirring in the chicken and vegetables. You want a creamy filling that coats the ingredients rather than a thin, watery sauce.
• Drain excess moisture from the vegetables. Frozen mixed vegetables are convenient, but make sure they’re thawed and drained before adding them to the filling. Extra water can thin out the sauce.
• Add extra seasoning to the biscuit dough. I add garlic powder and onion powder directly to the Red Lobster Cheddar Bay biscuit mix for more flavor. After baking, brush the biscuits with the butter and seasoning packet included in the box.
• Make sure the biscuits cook through. Drop the biscuit dough in portions across the filling rather than spreading it into one thick, solid layer. Check the centers before removing the casserole from the oven. The tops may look golden even when the dough underneath still needs more time. Use the broiler only for additional browning once the biscuits are fully cooked.

How to Store and Reheat Cheddar Bay Biscuit Chicken Pot Pie

Refrigerating: Allow the pot pie to cool slightly, then transfer leftovers to an airtight container and refrigerate within 2 hours. Store in the refrigerator for up to 3–4 days.

Reheating: Place the pot pie in an oven-safe dish and cover loosely with aluminum foil. Reheat at 350°F until the chicken filling is heated through and reaches 165°F. Remove the foil toward the end to help keep the biscuit topping from becoming too soft.

Microwave: Individual portions can also be reheated in the microwave until heated through, but the biscuits will be softer than when reheated in the oven.

Related Recipes

• Chicken Cobbler – A creamy chicken and vegetable casserole with a buttery Red Lobster Cheddar Bay biscuit topping.
• Crustless Chicken Pot Pie – Tender chicken and mixed vegetables in a creamy, savory pot pie filling without the crust.
• Chicken Biscuit Casserole – A comforting chicken casserole with creamy filling, vegetables, and golden biscuits baked on top.
• Cheddar Bay Green Bean Casserole – A creamy green bean casserole topped with cheesy, garlic-seasoned Cheddar Bay biscuits.
• Cheddar Bay Butter Swim Biscuits – Buttery cheddar biscuits with crispy edges and classic garlic-herb seasoning.

Cheddar Bay Biscuit Chicken Pot Pie

This Cheddar Bay biscuit chicken pot pie combines tender chicken and mixed vegetables in a creamy, seasoned filling topped with golden, garlic-flavored cheddar biscuits. Red Lobster biscuit mix makes the topping easy while the homemade sauce brings everything together.

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Cheddar Bay Biscuit Chicken Pot Pie

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 9 serving

Calories: 372kcal

1x2x

Equipment

• 9×13 baking dish
• Large Pot

Ingredients

• 2 tablespoon cooking oil
• 1 medium yellow onion diced
• 3 tablespoon butter
• 1/4 cup all-purpose flour
• 2 cup chicken broth
• 1.5 cup milk
• 1 pound cooked chicken chopped
• 12-16 ounce frozen mixed vegetables thawed
• 2 teaspoon poultry seasoning

Topping

• 11.36 ounce biscuit mix Red Lobster biscuit mix, use measurements for water and cheese from box directions
• 2 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions

• Preheat the oven. Set the oven to 375°F and have a 9×13-inch baking dish ready.
• Cook the onions. Heat the cooking oil in a large pot over medium heat. Add the diced onion and sauté until softened and beginning to brown.
• Make the creamy sauce. Add the butter and let it melt. Stir in the flour and cook for approximately 1 minute. Slowly whisk in the milk, followed by the chicken broth, until incorporated. Continue cooking and stirring until the sauce begins to thicken.
• Add the chicken and vegetables. Stir in the poultry seasoning, thawed mixed vegetables, and chopped cooked chicken. Mix until everything is coated in the creamy sauce, then remove from the heat.
• Prepare the biscuit topping. Combine the Cheddar Bay biscuit mix with the garlic powder and onion powder. Add the water and shredded cheese according to the package directions, mixing until a biscuit dough forms.
• Assemble the pot pie. Transfer the creamy chicken mixture to the baking dish. Drop spoonfuls of biscuit dough evenly across the filling, leaving the biscuits in separate portions rather than spreading the dough into one solid layer.
• Bake. Bake for approximately 20 minutes, or until the biscuits are cooked through and the filling is hot. If the biscuits need additional browning, briefly broil the tops while watching closely.
• Add the finishing butter. Prepare the melted butter with the seasoning packet included in the biscuit mix according to its directions. Brush over the warm biscuits before serving.

Notes

• Chicken: Use cooked, chopped chicken breast, thigh meat, or rotisserie chicken. Smaller pieces help distribute the chicken throughout the filling.
• Vegetables: Thaw and drain the frozen mixed vegetables to prevent excess moisture from thinning the sauce.
• Biscuit seasoning: The additional garlic powder and onion powder go directly into the biscuit dough. The included seasoning packet is used with melted butter after baking.
• Sauce thickness: Allow the homemade sauce to thicken before adding it to the baking dish. It should coat the chicken and vegetables rather than remain watery.
• Biscuit doneness: Check the centers of the biscuits before removing the casserole from the oven. Browning the tops does not necessarily mean the dough underneath is fully cooked.

Nutrition

Calories: 372kcal | Carbohydrates: 35g | Protein: 19g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 753mg | Potassium: 360mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2137IU | Vitamin C: 5mg | Calcium: 142mg | Iron: 2mg

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