Cheddar Bay Biscuit Chicken Pot Pie (Easy One-Pan Recipe)

Cheddar bay biscuit chicken pot pie takes the cozy filling of a classic chicken pot pie and swaps the rolled pie crust for a topping of cheesy, garlicky Cheddar Bay biscuits. It’s a one-pan dinner built for busy weeknights, and it comes together in under an hour with a few smart shortcuts like rotisserie chicken and boxed biscuit mix.

If you’ve ever had the biscuits at Red Lobster and wondered what would happen if they crashed a pot pie, this recipe answers that question. The filling is thick, rich, and full of tender chicken and vegetables. The topping bakes up golden, cheesy, and slightly crisp on the edges, with that unmistakable garlic-butter finish. It’s the kind of dinner that gets requested again the following week.

Quick Answer: What Is Cheddar Bay Biscuit Chicken Pot Pie?

Cheddar bay biscuit chicken pot pie is a creamy chicken and vegetable filling baked in one dish and topped with Cheddar Bay biscuit dough instead of a traditional pastry crust. The filling usually starts with a butter-and-flour roux, chicken broth, and cream, then gets loaded with shredded chicken, carrots, celery, and onion. Spoonfuls of biscuit dough go on top, and the whole thing bakes until the filling bubbles and the biscuits turn golden brown, about 15 to 20 minutes.

Why This Recipe Works

A handful of ingredient choices make this dish faster and more forgiving than a traditional pot pie, without giving up flavor.

• Rotisserie chicken saves time. A store-bought rotisserie chicken gives you seasoned, tender meat without any extra cooking, and it’s an easy way to use up leftovers.
• No pie crust to roll out. Skipping the pastry means no chilling dough, no rolling pins, and no worrying about a soggy bottom crust.
• Boxed biscuit mix does double duty. Cheddar Bay biscuit mix already has cheese and seasoning built in, so the topping tastes like a from-scratch biscuit with almost none of the effort.
• One pan, minimal cleanup. If you have an oven-safe skillet or Dutch oven, you can build the filling and bake the whole pot pie in the same dish.

Ingredients You’ll Need

This chicken pot pie with cheddar bay biscuits uses pantry staples plus a box of biscuit mix. Exact measurements will vary by recipe, but here’s the general lineup:

For the filling:

• Cooked, shredded chicken (rotisserie chicken works great)
• Butter
• Diced onion, carrots, and celery (a classic mirepoix)
• All-purpose flour, to thicken the sauce
• Chicken broth
• Heavy cream or whole milk
• Salt, pepper, and a poultry seasoning blend (or dried thyme and sage)

For the biscuit topping:

• One box of Cheddar Bay biscuit mix, including the seasoning packet
• Milk
• Shredded sharp cheddar cheese
• Melted butter, for brushing on after baking

If you don’t have Cheddar Bay mix on hand, a plain Bisquick-style biscuit mix with extra shredded cheddar stirred in makes a solid substitute, though you’ll lose some of the garlic flavor from the seasoning packet.

How to Make Cheddar Bay Biscuit Chicken Pot Pie

1. Make the biscuit dough first. Combine the biscuit mix with milk and shredded cheddar cheese, stirring just until no dry spots remain. Set the seasoning packet aside for later. Mixing the dough early means it’s ready to drop on top the moment the filling is done.
2. Cook the vegetables. In a large oven-safe skillet, melt butter and sauté the onion, carrots, and celery over medium heat until they start to soften, about 5 minutes.
3. Build the roux. Sprinkle flour and your poultry seasoning over the vegetables and stir constantly for about a minute to cook off the raw flour taste.
4. Add the liquid. Pour in the chicken broth and cream, then simmer for a few minutes until the sauce thickens enough to coat the back of a spoon.
5. Stir in the chicken. Fold in the shredded chicken and let it warm through.
6. Top with biscuits. Drop heaping spoonfuls of the biscuit dough over the filling, leaving a little space between each mound so they can spread and puff.
7. Bake. Bake at 375°F for 15 to 20 minutes, until the filling is bubbling at the edges and the biscuits are cooked through and golden on top.
8. Finish with garlic butter. Melt butter and stir in the seasoning packet from the biscuit box, then brush it generously over the hot biscuits before serving.

Recipe Tips for the Best Results

A few small adjustments can make a big difference in how this pot pie turns out.

• Use an oven-safe pan if you can. Building the filling and baking the biscuits in the same skillet or Dutch oven cuts down on dishes and keeps the filling piping hot when the biscuits go in.
• Don’t skip the seasoning packet. That little foil packet is where most of the garlicky Cheddar Bay flavor comes from. Brushing it over the biscuits after baking, rather than mixing it into the dough, keeps the flavor bright.
• Warm your broth before adding it. Room-temperature or warm liquid is less likely to make the roux go lumpy than liquid straight from the fridge.
• Let it rest a few minutes before serving. The filling firms up slightly as it cools, which makes for a cleaner scoop.

Recipe Variations

This chicken pot pie recipe is easy to customize based on what’s in your kitchen.

• Swap the protein. Shredded turkey works especially well here, making this a smart way to use up holiday leftovers.
• Change up the biscuit flavor. Garlic parmesan or rosemary biscuit mixes are a fun twist if you want something other than classic Cheddar Bay.
• Add more vegetables. Stir in frozen peas, corn, or a handful of spinach along with the chicken for extra color and nutrition.
• Make it dairy-light. Swap the heavy cream for whole milk if you want a slightly lighter filling; the sauce will be a bit thinner but still creamy.

What to Serve With Cheddar Bay Chicken Pot Pie

Because the filling is rich and the biscuits are cheesy, this dish pairs best with something simple and green. A side salad with a light vinaigrette, roasted broccoli, or sautéed green beans all balance out the richness without competing with the flavors already going on in the pot pie.

How to Store and Reheat Leftovers

Leftover cheddar bay chicken pot pie keeps well in the refrigerator for 3 to 4 days when stored in an airtight container. Reheat individual portions in the microwave, or warm larger portions in a 350°F oven, loosely covered with foil, until heated through. The biscuits soften a bit as they sit, but the flavor holds up well the next day.

If you want to prep ahead, you can make the filling up to three days in advance and refrigerate it separately. Mix and add the biscuit topping right before baking so it bakes up fresh instead of getting soggy.

Is Cheddar Bay Biscuit Chicken Pot Pie Kid-Friendly?

This recipe tends to be a hit with kids, mostly because of the biscuit topping. The filling is mild, creamy, and familiar, and the cheesy biscuits give picky eaters something they’ll usually go for without much convincing. If your kids are sensitive to strong seasoning, you can hold back a portion of the seasoning packet and add it only to the adult servings.

For a family of four to six, one batch is usually enough for dinner with maybe a small portion left over, depending on appetites. It also reheats well enough to send as leftovers for lunch the next day, which makes it a practical choice for meal planning during busy weeks.

Frequently Asked Questions

Can I make cheddar bay biscuit chicken pot pie ahead of time?

Yes. Make the filling, cool it, and refrigerate it in your baking dish for up to three days. When you’re ready to eat, mix the biscuit dough, top the filling, and bake as directed. This is one of the easiest ways to get a head start on a weeknight dinner.

What can I use instead of Cheddar Bay biscuit mix?

A plain biscuit mix like Bisquick with extra shredded cheddar stirred in works well as a substitute. You’ll want to add a pinch of garlic powder to the dough to get closer to that signature Cheddar Bay flavor, since you won’t have the seasoning packet.

Why is my pot pie filling too thin?

A filling that hasn’t thickened enough usually needs a bit more time simmering on the stove before the biscuits go on top. If it’s still thin after simmering, whisk a couple of teaspoons of cornstarch into a little cold water and stir it into the sauce, then cook for another minute or two until it thickens.

Can I freeze cheddar bay chicken pot pie?

You can freeze the filling on its own for up to a few months. Cool it completely, transfer it to a freezer-safe container, and thaw it in the refrigerator overnight before topping with fresh biscuit dough and baking. Freezing the dish after the biscuits are baked isn’t recommended, since the texture suffers once thawed.

Once you’ve made this cheddar bay biscuit chicken pot pie, it tends to become a regular on the dinner rotation. It’s fast enough for a weeknight but comforting enough to serve when you have company over, and the leftovers hold up better than most casseroles. Give it a try this week and see why so many home cooks keep coming back to it.