If you’re looking for a meal that wraps you in comfort and warmth, your search ends here. Cheddar Bay Biscuit Chicken Pot Pie is the perfect dish for those chilly evenings when you want something hearty, cheesy, and satisfying. With tender chunks of chicken, a creamy vegetable filling, and golden Cheddar Bay biscuits crowning the top, this recipe promises a combination of flavors that feels like home in every bite.
Why We Love This Cheddar Bay Biscuit Chicken Pot Pie Recipe
There’s a reason this dish is a favorite among comfort food lovers. First, the chicken and vegetable filling is creamy and flavorful, perfectly complemented by the cheddar-topped biscuits. Each bite combines textures that satisfy both your craving for richness and the desire for a soft, buttery crust. This recipe is not only tasty but also versatile—you can use fresh or leftover chicken, mix and match vegetables, and adjust the seasoning to your preference. On top of that, it’s a crowd-pleaser that can turn an ordinary weeknight dinner into something special. Preparing this pot pie gives you a sense of accomplishment while delivering a dish that everyone will request again and again. It’s filling, warm, and perfectly cheesy, making it ideal for family gatherings, holiday dinners, or just treating yourself to a comforting home-cooked meal.
Ingredients for Cheddar Bay Biscuit Chicken Pot Pie
- 1 lb chicken breast, chopped into bite-size chunks (or leftover rotisserie chicken)
- 2 tablespoons olive oil
- 1 lb bag frozen mixed vegetables
- 2 cans cream of chicken soup (preferably with herbs)
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 box Red Lobster Cheddar Bay Biscuit Mix or homemade biscuit mix
- 1/2 cup shredded sharp cheddar cheese, plus extra for topping
- 1/3 cup butter
- 3/4 cup cold water
- Sprinkle of dried parsley for garnish
How to Make Cheddar Bay Biscuit Chicken Pot Pie
Start by preheating your oven to 425°F to ensure it’s ready when your pot pie mixture is complete. While the oven heats, prepare your Cheddar Bay biscuits according to the instructions on the package. Baking them first allows them to develop a golden crust while you finish the filling.
In a large skillet, heat the olive oil over medium-high heat. Add the chopped chicken and season it with a pinch of salt, pepper, and the poultry seasoning. Cook for a few minutes until the chicken begins to turn tender and slightly golden on the edges. This step is crucial for infusing the chicken with flavor before it’s combined with the creamy filling.
Next, add your frozen mixed vegetables to the skillet. Reduce the heat to medium and cook until the vegetables are tender, stirring occasionally. This ensures they retain their texture without becoming mushy. Once your chicken and vegetables are ready, stir in the cream of chicken soup, cold water, thyme, and parsley. Allow the mixture to heat for a couple of minutes, ensuring the soup is well combined with the chicken and vegetables.
Spray a 9 x 13-inch baking dish with non-stick cooking spray, then pour the chicken and vegetable mixture evenly into the dish. Make sure the filling spreads uniformly to create a consistent layer under your biscuits. Arrange the baked Cheddar Bay biscuits on top, sprinkling extra shredded cheddar cheese and dried parsley over them for added flavor and a visually appealing finish.
Place the dish in the preheated oven and bake for 10 to 15 minutes, or until the filling is bubbly and the biscuits are golden and slightly crisp on top. This final baking step melds the flavors together while giving the biscuits a perfect golden-brown finish that contrasts beautifully with the creamy filling beneath.
How to Serve Cheddar Bay Biscuit Chicken Pot Pie
Serving this dish is simple but can be elevated with a few thoughtful touches. Dish out generous portions while the pot pie is hot, ensuring each serving has both filling and a biscuit topping. The golden biscuits should sit atop a creamy layer of chicken and vegetables, providing a satisfying combination of textures in every bite.
You can pair the pot pie with a light green salad to add freshness to your meal, or serve it alongside roasted vegetables for a complete comfort-food experience. Drizzle a small amount of melted butter or a sprinkle of extra cheese on top of each serving if you want to enhance the richness further. For casual family meals, it works well as a standalone dish that fills the table with warmth and delicious aromas, making it perfect for weeknight dinners or special occasions.
Expert Tips for Cheddar Bay Biscuit Chicken Pot Pie
There are a few key tips to make your pot pie turn out perfectly every time. First, make sure not to overcook the chicken in the skillet—it will continue cooking in the oven, so just sear it until it’s slightly golden and tender. Using fresh or leftover rotisserie chicken can save time without compromising flavor.
Second, thawing your vegetables slightly before adding them to the skillet can help prevent the filling from becoming too watery. This ensures a creamy consistency that’s not runny. When it comes to the biscuits, don’t skimp on the butter or cheese—they give the biscuits that signature Cheddar Bay flavor. For an extra touch, sprinkle a little dried parsley on top for a pop of color and aroma.
Finally, always bake the pot pie in a preheated oven. This step is important for creating a bubbly, golden finish and ensuring the filling is hot and evenly cooked. Taking these small steps can make a big difference in the flavor, texture, and overall presentation of your dish.
How to Store Cheddar Bay Biscuit Chicken Pot Pie
If you have leftovers, storing your pot pie properly is key to maintaining its taste and texture. Allow the dish to cool to room temperature, then cover it tightly with aluminum foil or transfer it to an airtight container. Refrigerate for up to three days.
For longer storage, you can freeze the entire pot pie before baking, though you may want to slightly underbake the biscuits before freezing. When ready to eat, thaw in the refrigerator overnight and then bake until heated through and the biscuits are golden. Reheating individual portions in the microwave works as well, but the oven method helps retain the biscuits’ crispiness. Proper storage ensures that your comforting dish remains delicious even a few days after preparation.
Variations of Cheddar Bay Biscuit Chicken Pot Pie
This pot pie is incredibly versatile, allowing you to make several variations depending on your taste and available ingredients. You can swap the mixed vegetables for fresh seasonal produce such as carrots, peas, or corn to give it a fresher texture. For a richer flavor, consider using a homemade cream sauce instead of canned soup, which gives you more control over seasoning and thickness.
If you prefer a slightly lighter version, substitute half-and-half or milk for part of the butter in the biscuit dough. For added crunch, sprinkle breadcrumbs or extra shredded cheese over the biscuits before baking. You can also experiment with different herbs such as rosemary or sage for an aromatic twist. These small changes allow you to customize the dish while keeping the core comfort-food essence intact.
Frequently Asked Questions About Cheddar Bay Biscuit Chicken Pot Pie
What makes this pot pie different from a regular chicken pot pie?
This recipe uses Cheddar Bay biscuits on top instead of a traditional pie crust, adding a buttery, cheesy layer that enhances flavor and texture.
Can I use leftover chicken for this recipe?
Yes, leftover rotisserie chicken works perfectly, saving time without compromising taste.
How do I prevent the filling from becoming watery?
Slightly thaw frozen vegetables and avoid overcooking them in the skillet. This helps maintain a creamy consistency without excess liquid.
Can I make this pot pie ahead of time?
Absolutely. You can prepare the filling and biscuits separately, refrigerate, and assemble just before baking. This makes it convenient for meal prep.
Can I freeze this pot pie?
Yes. Assemble the dish, slightly underbake the biscuits, and freeze. Thaw overnight in the fridge and bake until bubbly and golden before serving.
What other vegetables can I use in this recipe?
You can swap in fresh or frozen carrots, peas, corn, or even green beans for a seasonal variation.
Cheddar Bay Biscuit Chicken Pot Pie
Equipment
- Large Skillet
- 9 x 13 inch Baking Dish
Ingredients
- 1 lb chicken breast chopped into bite-size chunks (or leftover rotisserie chicken)
- 2 tbsp olive oil
- 1 lb frozen mixed vegetables
- 2 cans cream of chicken soup preferably with herbs
- 1 tsp poultry seasoning
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1 box Red Lobster Cheddar Bay Biscuit Mix or homemade biscuit mix
- 1/2 cup shredded sharp cheddar cheese plus extra for topping
- 1/3 cup butter
- 3/4 cup cold water
- sprinkle of dried parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare Cheddar Bay biscuits according to package instructions.
- In a large skillet, heat olive oil over medium-high heat. Add chopped chicken and season with salt, pepper, and poultry seasoning. Cook until tender and slightly golden.
- Add frozen mixed vegetables to the skillet and cook until tender. Stir in cream of chicken soup, cold water, thyme, and parsley.
- Pour the chicken and vegetable mixture into a greased 9 x 13-inch baking dish.
- Arrange the baked Cheddar Bay biscuits on top and sprinkle with extra cheddar cheese and dried parsley.
- Bake for 10 to 15 minutes, or until the filling is bubbly and the biscuits are golden.
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