Cheddar Bay Biscuit Chicken Pot Pie Recipe
This Cheddar Bay Biscuit Pot Pie is a comforting twist on classic chicken pot pie, featuring tender shredded chicken, peas and carrots, and a creamy chicken soup base topped with Red Lobster-style Cheddar Bay biscuits. Baked to golden perfection with a buttery, cheesy crust, this hearty dish makes a delicious family favorite perfect for cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
For the Pot Pie Filling
- 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
For the Biscuit Topping
- 1 box (11 ounces) Cheddar Bay Biscuits Mix (reserve the seasoning packet)
- 1/4-1/2 cup freshly shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) ensuring it reaches the desired temperature before baking the pot pie.
- Prepare Casserole Dish: Pour enough melted butter into the bottom of your casserole dish to coat it evenly. Reserve about one-quarter of the melted butter for later use.
- Layer Chicken: Spread an even layer of the pre-cooked shredded chicken over the butter in the casserole dish.
- Add Vegetables: Evenly distribute the frozen peas and carrots over the chicken layer without thawing them.
- Season Spices: In a small bowl, combine garlic powder, onion powder, pepper, and chili powder. Sprinkle this spice blend evenly over the peas and carrots layer. Do not stir.
- Mix and Pour Broth Mixture: In a separate bowl, whisk together the chicken broth and cream of chicken soup until smooth. Pour this mixture evenly over the seasoned chicken and vegetables.
- Prepare Biscuit Topping: In another bowl, combine the milk, biscuit mix, and half of the reserved biscuit seasoning packet. Stir until smooth with no lumps, then pour this batter evenly over the entire casserole.
- Add Cheese: Sprinkle shredded cheddar cheese on top of the biscuit layer as desired.
- Bake: Place the casserole dish in the preheated oven and bake for 55 minutes or until the biscuit topping is golden brown and cooked through.
- Butter Glaze: While baking, melt the remaining reserved butter and stir in the rest of the biscuit mix seasoning.
- Brush Butter on Top: Remove the pot pie from the oven and immediately brush the seasoned melted butter over the biscuit topping to enhance flavor and moisture.
- Serve: Let the pot pie cool slightly, then serve warm and enjoy this delicious, comforting meal.
Notes
- Using pre-cooked shredded chicken speeds up preparation; rotisserie chicken works great.
- Do not stir the layers once assembled to keep distinct texture layers.
- Adjust cheese quantity based on preference for cheesiness.
- Ensure casserole dish is adequately buttered to prevent sticking and add flavor.
- Allow the pot pie to rest for 5-10 minutes after baking for easier slicing and serving.
