Easy Cheddar Bay Biscuit Chicken Pot Pie Recipe
Hear me out. What could possibly be better than this: The perfect combination of your favorite restaurant bread with a classic, delicious comfort food, that is cooked in one baking dish with minimal clean up? I’ll help you with that answer… NOTHING! This Easy Cheddar Bay Biscuit Chicken Pot Pie Recipe is all of those things and more. It’s perfect for those busy weeknights when you are rushing to get a decent meal on the table and it’s also nice enough to serve for company at Sunday dinner.
Sharing is caring!
Chicken Pot Pie is a favorite with my crew. It’s creamy, hearty, full of chicken and vegetables and made with simple ingredients! It’s a go-to for me during basketball season when I have 3 kids playing and very little prep time to get a main dish on the table. (Eating dinner around the table is a priority in our home, even if it turns out to be super late after sporting events.) This one-pot wonder is an easy recipe to assemble beforehand and pop in the oven to bake when you get home.
Another thing that I like about Chicken Pot Pie in general is that the crust can be customized. What do I mean by that? Well, you have so many options for the bread portion of the dish that you can put your own spin on it depending on what speaks to your family the most.
Here are some of the options I’ve used in the past and they have all worked out great.
- Store-bought pie crust (2) – This is great when you are pressed for time or want to take a shortcut.
- Home-made pie crust (2) – This is the tastier option for the shortcut mentioned above. It takes a little more time but saves money instead. (Grab the crust recipe here… it’s part of one of my tasty pies.)
- Easy drop biscuits – This is for people whole like the texture of flakey biscuits as their crust instead of tender pie dough. It’s denser and heartier for sure. The only thing that you have to watch out for in this scenario is the pot pie turning out too dry. You really have to add a good amount of liquid because the biscuit dough soaks up all of the juices. But the flavor is spot on!
Not to mention, there are several options available to you for the chicken as well.
- Cooked Rotisserie chicken from the store – A great time saver with excellent flavor and texture.
- Boiling your own chicken – The advantage here is to have the broth available for the filling of your dish.
- Canned chicken – This option is the least desirable, but totally doable. I would just rinse the chicken before incorporating it into the dish.
Be Sure To Pin It For Later!
Alright, let’s get back to THIS VERSION of chicken pot pie that I’m bringing you today. So, I happened upon this tasty little recipe on TikTok. (That app is super handy for all kinds of recipes and once you find something that you have never heard of before, then it’s time to get creative and start adding your own little touches here and there.)
Honestly, I’m not sure why this variation hadn’t occurred to me yet. I love chicken pot pie, and I adore cheddar bay biscuits. To put them together would be a no-brainer. The best part is that the Red Lobster biscuit mix has its own garlic and seasoning packet plus all of the dry ingredients pre-measured to make this process incredibly easy. (Practically anyone can throw this together, even if you don’t consider yourself a cook. It’s a great recipe that won’t fail you!)
Tips for this Easy Cheddar Bay Biscuit Chicken Pot Pie Recipe:
- If you are concerned about the pot pie bubbling over in your oven, place a baking sheet in a lower rack in the oven to prevent that.
- Use a large fork to shred your chicken. It’s so much easier than with your hands, especially if the chicken is still hot.
Make this Easy Cheddar Bay Biscuit Chicken Pot Pie Recipe with me on YouTube!
Easy Cheddar Bay Biscuit Chicken Pot Pie Recipe Ingredients:
- 1 Box Red Lobster Cheddar Bay Biscuit Mix
- 1 can cream of chicken soup
- 4-5 cups shredded cooked chicken
- 1 stick of salted butter
- 1 bag of frozen mixed vegetables
- 2 cups chicken broth/stock
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon of salt
- 2 cups whole milk
- 1 teaspoon of pepper
- 1 teaspoon poultry seasoning
Easy Cheddar Bay Biscuit Chicken Pot Pie Recipe Instructions:
- First, preheat the oven to 350 degrees.
- Second, place the entire stick of butter in the baking dish (casserole dish) and place into the oven while it’s preheating in order to melt the butter.
- Third, mix the milk, Cheddar Bay Biscuit baking mix, salt, pepper, and the garlic seasoning packet in a large bowl.
- Next, take the cooked, shredded chicken and layer it on top of the melted butter in the baking dish.
- Then, layer the mixed vegetables right on top of the chicken layer.
- The next layer will be 1/2 of the milk and biscuit mixture. Pour this on top of the mixed vegetables.
- Next, sprinkle 1 cup of shredded cheddar cheese on top of the milk and biscuit layer.
- In a separate mixing bowl add 1 can of cream of chicken soup, 2 cups of chicken broth, and the poultry seasoning and mix well.
- Then, pour this chicken soup mixture on top of the shredded cheese layer.
- Finally, pour the other half of the milk and biscuit mixture on top.
- Bake the chicken pot pie for 45 minutes or until the tops of the biscuits are golden brown. When you pull it out of the oven it is going to have a little “jiggle” to it. Don’t be alarmed. It is finished cooking. You just need to let it sit for 8-10 minutes before you serve.
- Enjoy with your favorite sides! (Look below for some good ideas)
What would go well with the Easy Cheddar Bay Biscuit Chicken Pot Pie Recipe?
Brussel Sprouts with goat cheese and raspberry vinaigrette
Storage for the Easy Cheddar Bay Biscuit Chicken Pot Pie Recipe:
- Leftover pot pie can be stored in an airtight container in the fridge for up to 4 days.
What are the Macros for the Easy Cheddar Bay Biscuit Chicken Pot Pie Recipe?
Makes 6 servings (Nutritional information below is for 1 serving)
- Calories – 670
- Protein – 42 grams
- Carbs – 46 grams (net)
- Fat – 40 grams
Check out some of my other One-Pot Wonders:
The Best Cajun Cornbread Recipe
Cajun-French Style Roast Chicken
One Pan, Hawaiian Roll, Ham, and Provolone Sliders
If you try this recipe and love it, please consider giving it 5 STARS.
Also, tag me on:
- Instagram – @jessie.w.thompson
- Facebook – @Jessie’s Food, Faith, and Family
- TikTok – @jessiesfoodfaithandfam
Easy Cheddar Bay Biscuit Chicken Pot Pie Recipe
Equipment
- 1 Baking Dish
- 2 Mixing Bowls
Ingredients
- 1 Box Red Lobster Cheddar Bay Biscuit Mix
- 1 can cream of chicken soup
- 4-5 cups shredded cooked chicken
- 1 stick of salted butter
- 1 bag of frozen mixed vegetables
- 2 cups chicken broth/stock
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon of salt
- 2 cups whole milk
- 1 teaspoon of pepper
- 1 teaspoon poultry seasoning
Instructions
- First, preheat the oven to 350 degrees.
- Second, place the entire stick of butter in the baking dish (casserole dish) and place into the oven while it’s preheating in order to melt the butter.
- Third, mix the milk, Cheddar Bay Biscuit baking mix, salt, pepper, and the garlic seasoning packet in a large bowl.
- Next, take the cooked, shredded chicken and layer it on top of the melted butter in the baking dish.
- Then, layer the mixed vegetables right on top of the chicken layer.
- The next layer will be 1/2 of the milk and biscuit mixture. Pour this on top of the mixed vegetables.
- Sprinkle 1 cup of shredded cheddar cheese on top of the milk and biscuit layer.
- In a separate mixing bowl add 1 can of cream of chicken soup, 2 cups of chicken broth, and the poultry seasoning and mix well.
- Pour this chicken soup mixture on top of the shredded cheese layer.
- Lastly, pour the other half of the milk and biscuit mixture on top.
- Bake the chicken pot pie for 45 minutes or until the tops of the biscuits are golden brown. When you pull it out of the oven it is going to have a little “jiggle” to it. Don’t be alarmed. It is finished cooking. You just need to let it sit for 8-10 minutes before you serve.
- Enjoy with your favorite sides! (Look below for some good ideas)
Video
This recipe is excellent. The only alteration I made was minus one cup of broth because I was running out of room in the casserole dish. My daughters loved it and it was easy enough that I could probably do it off the top of my head next time. It’s a simple recipe with tons of flavor. I also used a rotisserie chicken. Thanks!
Awesome! I’m so glad that you and your family enjoyed it! And it’s always nice to make it your own.
I made this once! Loved it!! Do you think that I could use 2 boxes of biscuits? I would like more? lol 😂
I think you can do whatever you want! (LOL) If you do happen to use extra biscuit mix, you might want to add extra liquid? I just wouldn’t want the recipe to come out dry. Now, if you found that there was extra liquid and you’re needing to soak that up, then the extra biscuit mix would make total sense.
Did I miss where to add poultry seasoning??? Made one similar, but want to try this one.
I am so sorry. I left that out. I’m adding it to the steps right now. I like to add it to the cream of chicken soup and chicken broth and mix well. Thanks for your comment, so that I can fix my mistake.