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cheddar bay biscuit chicken pot pie recipe
Ben Carraoli

Cheddar Bay Biscuit Chicken Pot Pie Recipe

When I first made this Cheddar Bay Biscuit Chicken Pot Pie, I had no idea it would become such a favorite in my kitchen. The golden, cheesy biscuits on top and the creamy chicken filling below make it irresistible. It feels like a hug in a bowl! I love making this after a long day – it’s cozy, warm, and satisfying.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6
Course: Dinner
Calories: 480
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken shredded – Use rotisserie chicken for convenience and extra flavor.
  • 1 cup frozen mixed vegetables – A mix of peas carrots, and corn adds texture and color.
  • 1 cup chicken broth – Adds depth to the creamy filling.
  • 1 cup heavy cream – Makes the pot pie rich and silky.
  • 1/4 cup onion diced – Brings a savory foundation.
  • 2 cloves garlic minced – Adds a beautiful aroma and bold taste.
  • 1 teaspoon dried thyme – Balances the creamy flavors with earthy notes.
  • Salt and pepper to taste – Season as you go for better control of flavor.
  • 1 box of Cheddar Bay Biscuit mix – This is the star topping!
  • 1/2 cup shredded cheddar cheese – Always grate it fresh for the best melt and taste.

Method
 

  1. Start by heating a little oil or butter in your skillet over medium heat. Toss in the diced onions and cook them for about 2–3 minutes until they turn translucent. Add the minced garlic and stir for another minute until fragrant. This combo sets the flavor base.
  2. Next, add your shredded chicken and frozen vegetables to the skillet. Stir everything together before pouring in the chicken broth and heavy cream. Sprinkle in the thyme, salt, and pepper. Let it simmer for about 5–7 minutes until the mixture thickens slightly.
  3. In a bowl, follow the Cheddar Bay Biscuit mix instructions. Mix in the shredded cheddar cheese and stir until a dough forms. I always recommend grating cheese fresh—pre-shredded just doesn’t melt the same way!
  4. Grease your baking dish lightly. Pour the creamy chicken mixture into the dish and spread it evenly. Using a spoon, drop biscuit dough mounds on top of the filling, spacing them evenly. The biscuits will expand while baking.
  5. Preheat your oven to 400°F (200°C). Bake your pot pie uncovered for 25–30 minutes, or until the biscuits are golden brown and the filling is bubbling up. Let it cool slightly before serving—it’ll be piping hot!