Go Back

Easy Cheddar Bay Biscuit Chicken Pot Pie Recipe

Jessie Thompson
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 6
Calories 670 kcal

Equipment

  • 1 9x13 Baking Dish
  • 2 Mixing Bowls

Ingredients
  

  • 1 Box Red Lobster Cheddar Bay Biscuit Mix
  • 1 can cream of chicken soup 10.5 oz.
  • 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

Notes

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
Keyword Baked, Casseroles, Chicken, comfort food, One pot, Pot Pie