Creamy chicken, sautéed veggies, Cheddar Bay biscuits, and butter—simple, cozy comfort food with a twist.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
I wasn’t planning on making this Cheddar Bay Biscuit Chicken Pot Pie recipe. Not even a little. I was standing in the kitchen at 5:47 PM, trying to remember if I had fed the dog or if that was yesterday, while also explaining to my 6-year-old why socks don’t go in the fridge. (Don’t ask.)
And then—out of the chaos—I saw it. The box of Cheddar Bay Biscuit mix I bought two weeks ago during a minor grocery-store emotional breakdown. I think I grabbed it after walking past the cookie aisle three times trying to convince myself I didn’t need anything.
Anyway, it was there. Waiting. And I had leftover rotisserie chicken, a bag of sad-looking carrots, and a vague memory of making pot pie once… maybe in 2018?
So I threw it all together. I didn’t measure everything perfectly. I forgot to chop the onion evenly. The biscuits were kind of lopsided. But when I pulled it out of the oven? My house smelled like the kind of dinner that makes you exhale a little. My husband said, “Wow.” (Like, actual surprise in his voice.) And my daughter called it “biscuit chicken soup cake,” which… honestly isn’t wrong.
Why You’ll Love This Cheddar Bay Biscuit Chicken Pot Pie Recipe?
Well, first of all—if you’ve ever had Red Lobster’s Cheddar Bay biscuits, you already know they’re slightly addictive. That buttery, garlicky, cheesy goodness on top of warm, creamy chicken filling? It’s like the universe finally got one thing right.
But this isn’t just about flavor (although… it is amazing). This dish is about feel. It’s warm, it’s messy, it’s imperfect in the best way. It’s what you make when you want something cozy but don’t have the mental energy to roll out pie dough and be fancy.
Also, the Cheddar Bay Biscuit Chicken Pot Pie is forgiving. Forgot to soften the butter? No biggie. Tossed in frozen peas instead of carrots? Still amazing. You can’t really mess it up, and that kind of low-stress comfort is exactly what dinner should feel like sometimes.
Ingredient Notes:
I’m not a fan of recipes that ask you to source ancient spices or organic heirloom turnips. This one keeps it simple:
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Shredded chicken – About 4 cups. I used rotisserie because, well, have you ever tried shredding your own chicken on a weeknight? No thanks.
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Carrots, celery, and onion – The usual veggie crew. Honestly, if you only have two of the three, it’ll be fine. Don’t stress.
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Butter – Some for the filling, some for brushing on the biscuits. Yes, it’s a lot. No, we’re not cutting corners today.
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Flour – Just a bit to thicken the sauce. If you’ve ever made gravy, you know how this works.
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Poultry seasoning – It’s what gives it that classic pot pie flavor. Smells like Thanksgiving in a jar.
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Chicken broth + heavy cream – This combo makes the filling creamy without being too thick. I mean, unless you accidentally pour in too much cream, which I’ve totally done. Still tasted great.
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Cheddar Bay Biscuit Mix – The star of the show. If you’ve never baked these before, prepare to become emotionally attached.
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Milk + shredded sharp cheddar – Just what the mix needs to become actual biscuit dough and not, you know, salty sand.
How To Make Cheddar Bay Biscuit Chicken Pot Pie?
Step 1: Preheat the oven and mix up your biscuits.
Set the oven to 375°F. In a bowl, mix the biscuit mix with milk and cheese. Don’t overthink it—just mix until it looks like dough. It’ll be lumpy. That’s fine. Set it aside so it can hang out while you make the filling.
Step 2: Sauté your veggies like the boss you are.
Melt some butter in a big skillet. Toss in your chopped onions, carrots, and celery. Stir them around until they smell amazing and start to soften up. It should take 5 minutes or so, but honestly, I never set a timer. Just go by vibes.
Step 3: Make it saucy.
Sprinkle in your flour and poultry seasoning. Stir that around for a minute—just enough to cook off the raw flour taste (you’ll know what I mean when it happens). Slowly pour in the chicken broth and cream while stirring. Let it bubble gently until it thickens. Then stir in your shredded chicken. Give it a little taste. Add salt or pepper if it needs it. Or garlic. Or nothing. It’s your pot pie.
Step 4: Time to top it.
If your skillet can go in the oven, perfect. If not, pour the filling into a baking dish. Now, grab your biscuit dough and drop little spoonfuls right on top. You don’t need to cover every inch. These things spread.
Step 5: Bake and butter.
Slide the dish into the oven and bake for 15–18 minutes, until the biscuits are golden and everything is bubbly. Meanwhile, melt some more butter (I know, we’re really doing it today) and stir in the little seasoning packet from the biscuit box. When it’s out of the oven, brush that garlicky butter over the top like you’re painting a masterpiece.
Want To Save This Recipe?
Then… breathe. Because you just made dinner magic.
Storage Options:
Listen, this Cheddar Bay Biscuit Chicken Pot Pie recipe doesn’t usually leave leftovers, but on the rare occasion someone in your house shows restraint—just pop what’s left into a container and refrigerate. It reheats beautifully in the oven at 350°F, or if you’re in a hurry, the microwave works too (though the biscuits might get a little soft).
And yes, you can freeze it. I’ve done it once or twice when I accidentally doubled the recipe. Just freeze it before baking, and then when you’re ready, pop it in the oven for 35–40 minutes and pretend you’ve been cooking all day.
Variations and Substitutions:
Not every day is the same, and neither is every pot pie. You’ve got options.
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No Cheddar Bay mix? Use regular biscuit mix, then add garlic powder, dried parsley, and a handful of cheese. It’s not exactly the same, but it’s pretty darn close.
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Going meatless? Use mushrooms, white beans, or even sweet potatoes. The filling’s flexible.
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Add-ins? Peas, corn, green beans… whatever’s hanging out in your freezer. Just toss ’em in.
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No cream? Use more broth and a splash of milk. I’ve done this when I forgot to buy cream, and no one noticed.
What to Serve with Cheddar Bay Biscuit Chicken Pot Pie?
This dish doesn’t need sides—but sometimes I like to play it up. Here’s what works well:
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Simple green salad – Something light and fresh to balance out the richness.
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Roasted veggies – Brussels sprouts, broccoli, or whatever you’ve got on hand.
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Apple slices or cranberry relish – I know, it sounds weird, but the sweet-and-savory combo? So good.
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Glass of white wine or sweet tea – Either makes you feel like you’ve got your life together. Even if you don’t.
Frequently Asked Questions:
Can I prep it ahead of time?
Yep! Just assemble everything and pop it in the fridge. Bake when you’re ready. You might need a few extra minutes in the oven, but it’s an easy win.
What if I overbake the biscuits?
Happens to the best of us. Brush them with a little extra melted butter and they’ll soften right up.
Can I use turkey instead of chicken?
Absolutely. I’ve even used leftover Thanksgiving turkey, and it made the whole dish feel like a holiday encore.
This Cheddar Bay Biscuit Chicken Pot Pie recipe isn’t fussy. It doesn’t care if you chop your carrots unevenly or forget to preheat the oven until halfway through (done it). It’s forgiving, it’s flavorful, and most importantly—it feeds your people in that warm, heart-hug kind of way.
So… what do you think? Will you give it a try this week? And if you do—promise me you’ll sneak a bite while it’s still bubbling. It’s the best part.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cheddar Bay Biscuit Chicken Pot Pie Recipe
Ingredients
- 4 c shredded chicken about 1 rotisserie chicken pulled
- 2 c celery chopped
- 2 c carrots chopped
- 1 yellow onion chopped
- 3 tbsp butter
- 1/4 c flour
- 2 tsp poultry seasoning
- 2 c chicken broth
- 1 c heavy cream
For the Cheddar Bay Biscuit Topping:
- 1 box Cheddar Bay Biscuit Mix 11.36 oz, about 2 1/4 c mix
- 3/4 c milk
- 1/2 c shredded sharp cheddar cheese
- 1/4 c butter melted
Instructions
- Preheat & Prepare Biscuit Mix: Preheat oven to 375˚F. Mix Cheddar Bay biscuit mix with milk. And cheese until combined. Set aside.
- Cook Veggies: In a large skillet, melt butter over medium heat. Add celery, carrots, and onion. Cook until soft. About 4-5 minutes.
- Make Sauce: Sprinkle flour and poultry seasoning over veggies. Stir for 1-2 minutes. Add chicken broth and cream. Simmer until thickened. Then add shredded chicken.
- Assemble: If the skillet is oven-safe, leave the filling in the skillet. If not, transfer to a casserole dish. Drop biscuit mix in spoonfuls over-filling.
- Bake & Finish: Bake for 14-18 minutes. Until biscuits are golden. Melt butter, and mix in seasoning packet. And brush over biscuits. Serve hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
