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cheddar bay biscuit chicken pot pie
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cheddar bay biscuit chicken pot pie

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: dinner
Calories: 460
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or deep skillet.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. Drop spoonfuls of the biscuit dough evenly over the top of the chicken filling.
  7. Bake for 25–30 minutes, or until the biscuits are golden brown and cooked through.
  8. Mix melted butter, garlic powder, and chopped parsley. Brush over the tops of the hot biscuits right after baking.
  9. Let cool slightly before serving. Scoop and enjoy each bite of creamy filling with cheesy biscuit topping.

Notes

  • 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.