Name: Cheddar Bay Biscuit Chicken Pot Pie Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 lb chicken breast, chopped into bite size chunks; 2 tablespoons olive oil; 1 lb frozen mixed vegetables; 2 cans cream of chicken soup with herbs; 1 teaspoon poultry seasoning; 1/2 teaspoon dried thyme; 1/2 teaspoon dried parsley; Salt and pepper to taste; 1 box Red Lobster Cheddar Bay Biscuit Mix or homemade biscuit mix; 1/2 cup shredded sharp cheddar cheese; 1/3 cup butter; 3/4 cup cold water; Sprinkle of dried parsley for topping; Additional cheddar cheese for biscuit tops

Jump to Recipe· 4.8 from 12 reviews

If you love comforting, rich meals with a twist, you’re going to absolutely adore this Cheddar Bay Biscuit Chicken Pot Pie Recipe. This dish takes the classic chicken pot pie and gives it a Southern-inspired makeover by crowning it with those famous, fluffy Cheddar Bay biscuits we all crave. Trust me, the cheesy, buttery biscuits on top of a creamy, veggie-studded chicken filling is the kind of dinner you’ll want on repeat. Stick around, and I’ll walk you through exactly how to make this fan-freaking-tastic recipe come together flawlessly in your kitchen.

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Why This Recipe Works

Comfort Food Upgrade: Combining creamy chicken pot pie filling with cheesy, flaky biscuits makes for an irresistible twist on a classic.
Easy and Time-Saving: Using store-bought biscuit mix and canned soup speeds up dinner prep without sacrificing flavor.
Versatile Ingredients: You can customize the veggies and protein to what’s in your fridge or pantry.
Crowd-Pleaser: With cheesy topping and hearty filling, this meal always gets rave reviews from family and friends.

Cheddar Bay Biscuit Chicken Pot Pie, cheesy chicken pot pie with biscuits, Southern-inspired chicken pie, easy comfort food dinner, flaky biscuit chicken casserole - This image shows a black cast iron skillet filled with a creamy vegetable mixture and topped with nine golden brown biscuit-like rounds. The biscuit rounds have a slightly rough texture with small green herb bits sprinkled on top. Below the biscuits, you can see a mix of colorful vegetables like orange carrots, green beans, and cream-colored sauce that looks thick and smooth. The skillet is placed on a wooden trivet with a striped cloth underneath, all against a white marbled background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Cheddar Bay Biscuit Chicken Pot Pie Recipe starts with simple, familiar ingredients that come together effortlessly. Each component plays a role in building rich flavor and cozy textures, with shortcuts like canned soup and biscuit mix making it possible to whip it up on a weeknight.

Chicken breast: Using bite-sized chunks cooks quickly and evenly, plus you can swap in leftover rotisserie chicken for an even faster meal.
Olive oil: A healthy fat that adds moisture and helps brown the chicken beautifully.
Frozen mixed vegetables: Convenient, frozen veggies soften perfectly in the skillet, adding color and nutrition.
Cream of chicken soup: Acts as a creamy base that binds the filling together; I love the subtle herb flavor in the ‘with herbs’ variety.
Poultry seasoning, thyme, and parsley: These dried herbs boost flavor with classic savory notes that make the filling taste homemade.
Red Lobster Cheddar Bay Biscuit Mix: This mix is a game-changer–packed with cheddar and garlic, it bakes up tender and flavorful every single time.
Shredded sharp cheddar: Added to the biscuit dough and sprinkled on top for melty, cheesy goodness.
Butter: Essential for rich biscuits and crisp, golden tops.
Cold water: Keeps the biscuit dough tender and light.
Dried parsley topping: A little sprinkle of color and flavor that finishes the biscuits perfectly.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love experimenting with this Cheddar Bay Biscuit Chicken Pot Pie Recipe to make it my own, and you’ll find making tweaks can be both fun and delicious. Whether it’s adding a little heat, swapping veggies, or switching up the cheese, there’s plenty of room to play around while still keeping it straightforward.

Veggie Choices: I sometimes swap frozen mixed veggies for fresh ones like carrots, peas, or corn for a brighter flavor and added crunch.
Protein Swap: Leftover turkey or even cooked sausage can replace chicken to keep things exciting.
Cheesy Upgrade: Mixing in mozzarella or pepper jack cheese with the cheddar adds creaminess and a little kick.
Make it Gluten-Free: Try a gluten-free biscuit mix and a gluten-free cream of chicken soup to cater to dietary needs without compromising taste.

Step-by-Step: How I Make Cheddar Bay Biscuit Chicken Pot Pie Recipe

Step 1: Prep your Biscuits First

I always start by preheating the oven to 425°F, then baking the biscuits according to the package directions. This helps ensure they’re perfectly golden and ready to top the pot pie later. When I mix in the shredded cheddar cheese into the biscuit dough, it feels like a little secret that makes those biscuits extra indulgent—try not to eat all the dough before baking!

Step 2: Cook the Chicken & Veggies

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, then season your chopped chicken with salt, pepper, and poultry seasoning. Cook just until it starts getting tender—it’s tempting to overcook, but you want juicy chicken for the filling. Next, toss in the frozen mixed veggies, reduce heat to medium, and let them soften for a few minutes. Stir often to avoid sticking and ensure even cooking.

Step 3: Build the Filling

Now stir in the cream of chicken soup, about ¾ cup water, thyme, and parsley. Let the mixture heat through for a couple of minutes until everything is bubbly and well combined. This step is where the filling thickens and develops those irresistible flavors that will hug every biscuit topping.

Step 4: Assemble and Bake

Spray a 9×13 baking dish with non-stick cooking spray and pour the entire chicken filling mixture in, spreading it out evenly. Once your biscuits are baked (but still warm), pop them on top of the filling, sprinkle a little extra shredded cheddar and some dried parsley over the biscuits for that signature look. Bake everything together at 425°F for 10-15 minutes until the filling bubbles up and the biscuits golden up even more.

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Pro Tips for Making Cheddar Bay Biscuit Chicken Pot Pie Recipe

Don’t Overcook The Chicken: Cooking chicken just until tender keeps the texture juicy inside the creamy filling.
Warm The Biscuits Slightly: Topping the filling with warm biscuits instead of cold dough helps them bake up soft inside and crisp on top.
Use Fresh Herbs if Possible: While dried herbs work well, fresh thyme and parsley add a pop of brightness I can’t resist.
Don’t Skip Spraying The Dish: Prevents sticking and makes cleanup way easier, which means more time to enjoy your meal.

How to Serve Cheddar Bay Biscuit Chicken Pot Pie Recipe

Garnishes

I like to garnish the finished dish with a little extra sprinkle of fresh parsley or chopped chives. It adds such a nice pop of color and a fresh herbal note to cut through the richness. A dash of cracked black pepper on top is always my finishing touch, too.

Side Dishes

This pot pie is hearty on its own, but I enjoy pairing it with a crisp green salad tossed with a zesty vinaigrette or some roasted Brussels sprouts for added texture and earthiness. Sometimes, I add a side of coleslaw to bring a refreshing crunch contrast to the creamy pot pie.

Creative Ways to Present

If I’m making this for guests or a special occasion, I sometimes prepare individual servings in ramekins or small oven-safe bowls, topping each with its own cheddar bay biscuit. It’s fun, elegant, and lets everyone have their own perfectly portioned pot pie, which always gets compliments!

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I let the pot pie cool to room temperature, then tightly cover it with foil or plastic wrap before popping it in the fridge. It usually lasts me up to 3 days without losing its flavor or texture, though I admit it rarely sticks around that long!

Freezing

I’ve frozen the filling separately without the biscuits, then baked fresh biscuits to top after thawing and reheating the filling. This method keeps the biscuits nice and flaky, avoiding sogginess after freezing, and it works great for meal prepping.

Reheating

Reheat leftovers in the oven at 350°F for about 15-20 minutes to bring back that fresh-baked texture in the biscuits and warm up the filling evenly. Microwaving is faster but can make biscuits a little soggy, so I save that for quick lunches.

FAQs

Can I use rotisserie chicken for this Cheddar Bay Biscuit Chicken Pot Pie Recipe?

Absolutely! Rotisserie chicken is a fantastic shortcut that adds tender, flavorful meat without extra cooking time. Just shred or chop it to bite-sized pieces and add it when you’re combining the soup and veggies.
Is it possible to make the biscuits from scratch instead of using a mix?

Definitely. If you have a favorite cheddar bay biscuit recipe or homemade biscuit dough, feel free to use that. The mix just saves time, but making them from scratch can make this dish feel more special.
Can I freeze the fully assembled pot pie?

Freezing the fully assembled pot pie with biscuits on top tends to make the biscuits soggy after thawing. It’s better to freeze the filling separately and bake the biscuits fresh when you’re ready to eat.
What sides go best with Cheddar Bay Biscuit Chicken Pot Pie Recipe?

Simple, fresh sides like a green salad with lemon vinaigrette, roasted vegetables, or steamed green beans complement the richness of the pot pie perfectly without overpowering it.

Final Thoughts

This Cheddar Bay Biscuit Chicken Pot Pie Recipe holds a little place in my heart because it combines two beloved comfort food favorites into one cozy dish. It’s perfect for cold nights when you want something familiar yet extra special. I love sharing it with friends and family, watching them bite into those cheesy, buttery biscuits and come back for seconds. I hope you’ll try it soon and find it as comforting and delicious as I do—consider me your biggest cheerleader in the kitchen!