The Best Cheddar Bay Chicken Pot Pie You’ll Ever Try (Comfort Food Done Right!)
Let me be real with you—I didn’t plan on creating this Cheddar Bay Chicken Pot Pie.
It just sort of happened one cozy night when I was craving two things at once: a creamy chicken pot pie and those famous Cheddar Bay Biscuits from Red Lobster.
Instead of choosing between them, I thought—why not bring the two together?
That’s how this comfort food mashup was born. Imagine the rich, creamy filling of a classic chicken pot pie, but topped with a golden, cheesy, buttery Cheddar Bay biscuit crust. One bite, and you’ll understand why I had to share this recipe.
If you’re looking for the kind of meal that warms your soul and makes everyone at the table happy, this is it.
What Makes This Dish Special
Chicken pot pie is already one of the best comfort foods. But when you add that cheddar, garlic, and buttery topping? It takes things to a whole new level. The crust isn’t just a boring pie shell—it’s fluffy, cheesy, garlicky, and melts in your mouth.
Here’s why you’ll love it:
- Two favorites in one dish – chicken pot pie + Cheddar Bay biscuits.
- Easy to make – no need for complicated pie crust rolling.
- Crowd pleaser – perfect for family dinners, holidays, or potlucks.
- Customizable – swap veggies, change proteins, or spice it up.
Ingredients You’ll Need
I like to keep my recipes simple. Everything here is easy to find, but together, they create magic.
For the Filling:
- 2 cups cooked chicken (rotisserie chicken works perfectly)
- 2 cups mixed vegetables (peas, carrots, corn, green beans – frozen is fine)
- 1/2 cup diced onion
- 1/3 cup butter
- 1/3 cup flour
- 2 cups chicken broth
- 1 cup milk or heavy cream
- Salt & pepper to taste
- 1/2 tsp garlic powder
For the Cheddar Bay Biscuit Topping:
- 2 cups Bisquick or all-purpose baking mix
- 1 cup shredded sharp cheddar cheese
- 2/3 cup milk
- 1/2 tsp garlic powder
- 1/4 cup butter (melted)
- 1 tsp dried parsley
Step-by-Step Instructions
Step 1: Cook the Filling
Start by melting butter in a skillet or saucepan. Add the onions and sauté until soft. Then whisk in the flour to create a roux (this thickens the sauce). Slowly pour in the chicken broth and milk, whisking until smooth. The sauce should thicken nicely.
Once thick, stir in your cooked chicken, mixed vegetables, garlic powder, salt, and pepper. Simmer for a couple of minutes so all the flavors blend.
Step 2: Make the Cheddar Bay Biscuit Dough
In a mixing bowl, combine the Bisquick mix, shredded cheddar, milk, and garlic powder. Stir until a soft dough forms. It doesn’t need to be perfect—lumps are okay.
Step 3: Assemble the Pot Pie
Pour your creamy chicken filling into a greased baking dish. Drop spoonfuls of biscuit dough over the top until the filling is mostly covered. Don’t worry if it doesn’t cover every inch—biscuit topping will spread as it bakes.
Step 4: Bake to Golden Perfection
Bake at 375°F (190°C) for about 25–30 minutes or until the biscuits are golden brown.
Step 5: Garlic Butter Glaze
Melt the butter, mix in parsley and a little garlic powder, and brush it over the hot biscuit topping right after it comes out of the oven. This step makes it taste just like the Red Lobster biscuits we all love.
Tips for Making It Even Better
- Rotisserie Chicken Hack: Save time by using pre-cooked rotisserie chicken.
- Veggie Variety: Add mushrooms, broccoli, or even spinach for extra flavor.
- Creamier Filling: Use heavy cream instead of milk if you want extra richness.
- Make it Spicy: A pinch of cayenne pepper in the biscuit dough gives a subtle kick.
- Individual Pot Pies: Bake in ramekins for cute single servings.
Why This Recipe Works Every Time
The reason I love this dish is that it’s forgiving. You don’t have to stress about perfect crusts or exact measurements. The biscuit topping always bakes fluffy and golden. The filling is rich but simple. It’s one of those recipes you can make even after a long day, and it’ll still taste like something special.
When to Serve Cheddar Bay Chicken Pot Pie
This dish fits into so many occasions. Here are my favorites:
- Weeknight dinner when you need something hearty.
- Family gatherings – it’s big enough to feed a crowd.
- Holiday comfort food – a cozy alternative to turkey or ham.
- Potluck favorite – people will ask for the recipe, trust me.
Variations to Try
- Turkey Version: Perfect for Thanksgiving leftovers.
- Seafood Twist: Use shrimp or crab for a seafood-style pot pie.
- Vegetarian Option: Skip the chicken and load up on mushrooms, potatoes, and extra veggies.
- Mini Biscuit Style: Use pre-made biscuit dough and cut into small rounds for a cleaner look.
Storing and Reheating
If you somehow have leftovers, here’s how to handle them:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze portions for up to 2 months.
- Reheating: Warm in the oven at 350°F until heated through. The biscuit topping stays crispier this way compared to microwaving.
Why You’ll Keep Coming Back to This Recipe
Here’s the truth: once you make this, you’ll crave it again. It’s not just food—it’s the kind of meal that feels like a hug. I’ve made it on cold rainy nights, during family get-togethers, and even just because I wanted comfort food that tasted a little extra special.
This recipe isn’t fancy, but it’s the kind of dish that makes people gather around the table and smile. And honestly, isn’t that what good food is all about?
FAQs About Cheddar Bay Chicken Pot Pie
1. Can I use canned biscuits instead of making the topping?
Yes! Canned biscuits work great if you’re short on time. Just place them on top of the filling and bake until golden.
2. What can I use instead of Bisquick?
You can use self-rising flour, or make your own with flour, baking powder, and salt.
3. Can I make this ahead of time?
Yes, assemble the filling and biscuit dough separately. Store the filling in the fridge, then top with dough and bake when ready to serve.
4. How do I make it gluten-free?
Use a gluten-free baking mix for the topping and gluten-free flour for thickening the filling.
5. Can I add more cheese to the topping?
Absolutely. More cheese = more flavor. I sometimes sprinkle extra cheddar on top before baking.
6. What size dish should I use?
A 9×13 baking dish works well. For a thicker pie, use a smaller, deeper dish.
7. Can I use leftover turkey instead of chicken?
Yes, leftover turkey is a perfect substitute and tastes just as good.
8. How do I keep the biscuits from getting soggy?
Make sure the filling isn’t too watery and bake until the biscuits are golden and fully cooked through.
9. Can I freeze the unbaked pot pie?
I don’t recommend freezing with the biscuit topping on. Freeze the filling alone, then add fresh biscuit dough before baking.
10. What side dishes go best with this?
A simple side salad or roasted veggies pair well since the pot pie itself is rich and filling.
Final Thoughts
Cheddar Bay Chicken Pot Pie is comfort food at its best. It’s creamy, cheesy, buttery, and totally satisfying. Once you try it, I promise it’ll earn a permanent spot in your dinner rotation. Whether you’re making it for your family, friends, or just yourself on a cozy night in, this recipe never disappoints.
