Name: cheddar bay biscuit chicken pot pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: For the Filling:; 2 cups cooked shredded or diced chicken; 2 tablespoons butter; 1 small onion (diced); 2 cloves garlic (minced); 1 ½ cups frozen peas and carrots; ⅓ cup all-purpose flour; 2 cups chicken broth; ¾ cup milk or half-and-half; Salt and pepper (to taste); ½ teaspoon dried thyme (optional); For the Biscuit Topping:; 1 ½ cups all-purpose flour; 1 tablespoon baking powder; ½ teaspoon garlic powder; ¼ teaspoon salt; 1 ½ cups shredded cheddar cheese; ⅓ cup cold unsalted butter (cut into small pieces); ¾ cup milk; Garlic Butter Topping:; 2 tablespoons melted butter; ¼ teaspoon garlic powder; 1 teaspoon chopped parsley

Cheddar Bay Biscuit Chicken Pot Pie is a cozy, crowd-pleasing meal that combines the creamy, savory filling of traditional chicken pot pie with the irresistible flavor of cheddar bay biscuits on top. Instead of a pie crust, this dish is topped with fluffy, cheesy biscuits brushed with garlic butter, making it a delicious twist on a classic comfort food favorite. Perfect for chilly nights, family dinners, or whenever you’re craving something warm and hearty.

What Makes This Dish Special?

What sets this pot pie apart is the biscuit topping. Inspired by the famous Red Lobster Cheddar Bay Biscuits, these cheesy, buttery biscuits soak up just enough of the creamy filling without getting soggy. The inside is packed with tender chicken, vegetables, and a rich, homemade sauce that brings it all together. It’s a one-pan dinner that feels like something you’d get at a restaurant—only better, because it’s homemade.

Cooking Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

For the Filling:

2 cups cooked shredded or diced chicken
2 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
1 ½ cups frozen peas and carrots
⅓ cup all-purpose flour
2 cups chicken broth
¾ cup milk or half-and-half
Salt and pepper, to taste
½ teaspoon dried thyme (optional)

For the Biscuit Topping:

1 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon garlic powder
¼ teaspoon salt
1 ½ cups shredded cheddar cheese
⅓ cup cold unsalted butter, cut into small pieces
¾ cup milk

Garlic Butter Topping:

2 tablespoons melted butter
¼ teaspoon garlic powder
1 teaspoon chopped parsley

Instructions

1. Preheat Oven

Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or deep skillet.

2. Make the Filling

In a large skillet or saucepan, melt butter over medium heat. Add diced onion and sauté for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds.
Add flour and cook for 1 minute, stirring constantly. Slowly whisk in chicken broth and milk until smooth. Let it simmer until thickened, about 3–5 minutes.
Stir in chicken, peas and carrots, thyme (if using), and season with salt and pepper to taste. Transfer the filling to the prepared baking dish.

3. Make the Biscuit Dough

In a large bowl, whisk together flour, baking powder, garlic powder, and salt. Cut in the cold butter with a pastry cutter or fork until mixture resembles coarse crumbs. Stir in shredded cheese and milk until just combined (do not overmix).

4. Drop the Biscuits

Drop spoonfuls of the biscuit dough evenly over the top of the chicken filling.

5. Bake

Bake for 25–30 minutes, or until the biscuits are golden brown and cooked through.

6. Brush with Garlic Butter

Mix melted butter, garlic powder, and chopped parsley. Brush over the tops of the hot biscuits right after baking.

7. Serve

Let cool slightly before serving. Scoop and enjoy each bite of creamy filling with cheesy biscuit topping.

Variations

Add Bacon: Mix cooked, chopped bacon into the filling or the biscuit dough for a smoky touch.
Use Rotisserie Chicken: Save time by using shredded rotisserie chicken.
Vegetarian Option: Replace chicken with canned white beans and use vegetable broth.
Spicy Kick: Add a pinch of cayenne or hot sauce to the filling for heat.

Equipment You’ll Need

Skillet or saucepan
Mixing bowls
Whisk
9×13-inch baking dish or oven-safe skillet
Pastry cutter or fork

Nutritional Information (Approx. Per Serving)

Calories: 460
Protein: 23g
Carbohydrates: 32g
Fat: 28g
Fiber: 2g
Sugar: 4g

Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Reheat: Reheat in the oven at 350°F for 15–20 minutes to maintain biscuit texture.
Freezing: Freeze fully baked and cooled pot pie for up to 2 months. Reheat from frozen or thaw overnight before reheating.

My Cooking Experience

This is one of those meals that feels like a hug in a dish. I’ve made it on countless busy nights, and every time it’s met with happy faces and second servings. The cheddar bay biscuits are a game changer—they’re buttery, fluffy, and the garlic butter brushed on top adds the perfect finish. It’s always a hit, and I often double the recipe to ensure there are leftovers.

Conclusion

Cheddar Bay Biscuit Chicken Pot Pie is everything you love about classic comfort food—with a biscuit twist that takes it over the top. It’s hearty, cheesy, creamy, and easy to make from scratch. Whether you’re cooking for your family or feeding a crowd, this dish brings warmth and satisfaction to the table with every bite.

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