Name: Cheddar Bay Biscuit Chicken Pot Pie Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1/2 cup (1 stick) melted butter (divided); 4-5 cups pre-cooked, shredded chicken; 10-12 ounces frozen peas and carrots; 3/4 tsp garlic powder; 3/4 tsp onion powder; 1/2 tsp pepper; 1/2 tsp chili powder; 1.5 cups chicken broth; 1 can (10.5 ounces) cream of chicken soup; 1 cup whole milk; 1 box (11 ounces) Cheddar Bay Biscuits Mix (reserve the seasoning packet); 1/4-1/2 cup freshly shredded cheddar cheese

Jump to Recipe· 4.1 from 1 review

I absolutely love sharing this Cheddar Bay Biscuit Chicken Pot Pie Recipe because it brings together two of my favorite comfort foods in a way that’s both hearty and irresistibly cheesy. Imagine a creamy chicken pot pie base, loaded with tender chicken and veggies, all topped with those fluffy, buttery Cheddar Bay biscuits that remind me of a cozy Red Lobster dinner. Whenever I make this dish, it feels like a warm hug on a plate, perfect for feeding a crowd or savoring leftovers the next day.

Why You'll Love This Cheddar Bay Biscuit Chicken Pot Pie Recipe

What really gets me excited about this Cheddar Bay Biscuit Chicken Pot Pie Recipe is the incredible flavor combination. The savory and slightly tangy notes from the chicken broth and cream of chicken soup blend so well with the garlic and onion powder, while the chili powder gives a subtle kick that wakes up your palate just enough. But the real star, in my opinion, is the biscuit topping — those cheesy, garlicky biscuits add a crispy, buttery layer that contrasts perfectly with the creamy filling beneath. It’s that balance of textures and flavors that keeps me coming back for seconds.

Another reason I adore this recipe is how simple it is to pull together, especially when you have leftover shredded chicken ready. No fancy techniques or ingredients needed — just a handful of staples and some frozen veggies. It’s a one-dish wonder that goes from prep to oven in under 20 minutes, and hands-off baking lets you take a breather while it cooks. I love serving this up for casual family dinners, potlucks, or cozy weekend meals when I want something comforting but fuss-free. Plus, it stands out as a twist on the classic pot pie with that signature Cheddar Bay Biscuit flair.

Ingredients You'll Need

A collection of clear glass bowls and one open can are arranged on a white marbled surface. The largest bowl in the center holds shredded light brown cooked chicken. Surrounding it, starting at the top left, is a small bowl with three different spices: light beige, dark brown, and black powder. To the right is a glass measuring cup with a pale yellow liquid, and next to it another measuring cup filled with white milk. Below the spices, a bowl with melted yellow butter is visible. To its right, a bowl with white flour sits near a white bowl filled with bright orange shredded cheese on the bottom right. Below the chicken is a bowl with mixed frozen green peas and orange carrot cubes. Lastly, in the bottom right corner, an open can with smooth yellowish sauce or soup is present. All is placed neatly on a clean white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Gathering these ingredients is a breeze, and each one plays a crucial role in creating that rich, comforting flavor and perfect texture. The shredded chicken provides hearty protein, frozen peas and carrots add subtle sweetness and color, and the biscuit mix ensures a flaky, cheesy topping that’s truly unforgettable.

Melted butter: Using half for the base and the rest for brushing gives the top a beautiful golden finish and rich flavor.
Shredded chicken: Pre-cooked chicken makes this dish quick and ensures tender, juicy bites.
Frozen peas and carrots: These add vibrant color and a subtle sweetness to the filling.
Garlic powder, onion powder, pepper, chili powder: A simple but effective blend of spices that layers depth and warmth into the dish.
Chicken broth: Provides a savory liquid base that keeps everything moist and flavorful.
Cream of chicken soup: Adds luscious creaminess, making the filling silky and indulgent.
Whole milk: Balances the richness and helps blend the biscuit dough effortlessly.
Cheddar Bay Biscuit Mix: The secret ingredient for a cheesy, fluffy biscuit topping inspired by a beloved classic.
Seasoning packet from biscuit mix: Reserved to sprinkle over for extra flavor both inside and on top.
Freshly shredded cheddar cheese: Sprinkled on top to boost cheesiness and create a melty, golden crust.

Directions

Step 1: Preheat your oven to 350 degrees Fahrenheit. This ensures the pot pie cooks evenly and the biscuit topping gets just the right golden brown crust.

Step 2: Pour enough melted butter into the bottom of your casserole dish to form an even layer—this keeps the filling from sticking and adds buttery flavor to each bite. Make sure to reserve about one-quarter of the butter for later.

Step 3: Spread your shredded chicken evenly over the butter layer. I like to gently pat it down so there aren’t any clumps, allowing the filling to hold together nicely.

Step 4: Add a layer of frozen peas and carrots right on top of the chicken. There’s no need to thaw them first; they’ll cook perfectly inside the pot pie.

Step 5: In a small bowl, mix together garlic powder, onion powder, pepper, and chili powder, then sprinkle this seasoning blend evenly over the veggies and chicken without stirring. This step adds a wonderful depth of flavor to every bite.

Step 6: In a separate bowl, whisk the chicken broth and cream of chicken soup together until smooth. Pour this hearty mixture gently over the filling to create a creamy base that will soak into the biscuits.

Step 7: In another bowl, combine the milk, biscuit mix, and half of the reserved biscuit seasoning packet. Mix thoroughly until you have a smooth batter free of lumps. Pour this batter evenly over the top of the filling; you’ll see the mixture spread out and cover everything beautifully.

Step 8: Sprinkle freshly shredded cheddar cheese on top as much or as little as you like. I never skimp on cheese—it makes the top irresistibly gooey and savory when baked.

Step 9: Place the casserole dish in your preheated oven and bake for 55 minutes. Keep an eye out for a golden brown top and bubbling edges to know it’s done.

Step 10: While the pot pie is baking, melt the remaining butter and mix in the rest of the biscuit seasoning packet. Once the timer goes off, carefully remove the dish from the oven and brush this mixture over the biscuit topping for a final burst of buttery flavor and gorgeous shine.

Step 11: Let it cool for a few minutes if needed, then serve and enjoy the comforting flavors of this homemade Cheddar Bay Biscuit Chicken Pot Pie.

Servings and Timing

This recipe generously serves 10 people, which makes it fantastic for families or gatherings. The prep time is roughly 15 to 20 minutes since most ingredients are straightforward and pre-prepared. Bake time is 55 minutes, resulting in a total of about 1 hour 15 minutes from start to finish. I recommend allowing the pot pie to rest for at least 5 minutes after baking so the filling can set slightly, making it easier to serve and savor.

How to Serve This Cheddar Bay Biscuit Chicken Pot Pie Recipe

The image shows two white rectangular dishes placed side by side on a white marbled surface with a striped cloth below them. The dish on the left is filled with a bottom layer of shredded light brown cooked chicken covering the entire surface evenly. The dish on the right has the same shredded chicken as the bottom layer but is topped with an even layer of bright orange cubed carrots and green peas scattered evenly across the surface. Photo taken with an iphone --ar 4:5 --v 7

When I serve this Cheddar Bay Biscuit Chicken Pot Pie Recipe, I like to keep the sides simple and complementary. A fresh green salad dressed lightly with lemon vinaigrette or a side of roasted Brussels sprouts brings a nice contrast to the rich, cheesy pot pie. Steamed green beans or a crisp cucumber salad also work beautifully as refreshing palate cleansers.

Presentation-wise, I love spooning generous portions onto warm plates and garnishing with a sprinkle of fresh chopped parsley or thyme—it adds just the right touch of color and brightness. You can serve this pot pie hot straight from the oven, which is when the biscuits are at their crispiest and the filling is steaming and rich. It’s the kind of dish perfect for cozy weeknight dinners or even holiday meals when you want to deliver comfort and crowd-pleasing flavors.

For portions, I usually aim for one piece of biscuit-topped pot pie per person alongside a light side, but leftovers reheat wonderfully so don’t be afraid to go big! This dish always sparks cozy, happy smiles around the table, no matter the occasion.

Variations

I love getting creative with the Cheddar Bay Biscuit Chicken Pot Pie Recipe, and there are so many ways to customize it to your tastes or dietary needs. For example, you can swap out the frozen peas and carrots for a mix of mushrooms, corn, or green beans—whatever veggies you have on hand adds a nice twist and makes it your own.

If you’re looking for a gluten-free option, using a gluten-free biscuit mix instead of the standard Cheddar Bay mix works well, and just double-check that your cream of chicken soup and broth are gluten-free too. To make it vegan, you could replace the chicken with a plant-based protein like shredded jackfruit or chickpeas, switch the cream soup with a dairy-free equivalent, and use a vegan biscuit mix made with plant-based butter and milk alternatives.

For an extra flavor dimension, I sometimes stir in fresh herbs like thyme or rosemary into the biscuit batter or top the pot pie with crumbled cooked bacon or sautéed onions (if you’re not avoiding pork). Alternatively, for a quicker version, make individual pot pies in ramekins rather than a large casserole to reduce cooking time and create adorable personal servings.

Storage and Reheating

Storing Leftovers

I always store leftover Cheddar Bay Biscuit Chicken Pot Pie in airtight containers, and it keeps wonderfully in the refrigerator for up to 3 to 4 days. Using glass or BPA-free plastic containers helps preserve freshness, and transferring leftovers into smaller portions makes reheating easier and faster.

Freezing

This pot pie freezes well if you want to save some for later. I recommend letting it cool completely, then wrapping the entire casserole or individual portions tightly with plastic wrap and aluminum foil before placing it in the freezer. It will keep for up to 2 months without losing too much flavor or texture. When you’re ready to enjoy it, thaw it overnight in the fridge before reheating.

Reheating

The best way to reheat is in the oven at 350 degrees Fahrenheit to help the biscuit topping stay crisp and the filling heat evenly. Cover the pot pie with foil and reheat for about 20 minutes, then remove the foil for the last 5 to 10 minutes to revive that lovely golden crust. Avoid microwaving if possible, as it tends to soggy the biscuit and make the filling unevenly warm.

FAQs

Can I use fresh vegetables instead of frozen peas and carrots?

Absolutely! Fresh peas and carrots will work beautifully, though you’ll want to blanch or lightly steam the carrots first since they take longer to cook. This helps ensure that all the veggies finish cooking evenly inside the pot pie.

What can I substitute for the cream of chicken soup?

If you prefer homemade or need a gluten-free option, you can make a simple white sauce using butter, flour, milk, and chicken broth seasoned with salt, pepper, and herbs. This will provide the creamy texture and flavor you want in the filling without relying on canned soup.

Is it okay to use store-bought rotisserie chicken?

Definitely! Using shredded rotisserie chicken is a fantastic shortcut and adds great flavor. Just make sure to remove skin and bones before shredding, and it’ll save you a lot of prep time while keeping the dish delicious.

Can I make this pot pie ahead of time?

Yes, you can assemble the pot pie a few hours in advance and keep it covered in the fridge until ready to bake. Just add a few extra minutes to the baking time if it’s cold from the fridge going into the oven.

How do I get the biscuit topping extra crispy?

For a crispier topping, brushing the biscuit layer with the melted butter and seasoning mixture right after baking really makes a difference. Also, finishing with a few extra minutes under the broiler (watch carefully!) can add a delightful crunch and golden color.

Conclusion

I truly hope you’ll try this Cheddar Bay Biscuit Chicken Pot Pie Recipe soon—it’s one of those dishes that brings instant joy to the table. It’s simple, comforting, and loaded with flavor in every bite, plus that biscuit topping is just pure magic. Whether you’re feeding a hungry family or indulging in some cozy weekend comfort food, this recipe is a winner you won’t regret. Happy cooking!