Cheddar Bay Chicken Pot Pie
If you love chicken pot pie, you'll love our Cheddar Bay Chicken pot pie. The creamy chicken and vegetable filling is topped with flaky, cheesy biscuits.
Cheddar Bay Chicken Pot Pie
Looking for comfort food that's easy to make but feels special?
This Cheddar Bay Chicken Pot Pie combines two favorites - creamy chicken pot pie and those famous Red Lobster biscuits everyone loves.
This pot pie is perfect for those nights when you want something hearty that'll make your kitchen smell amazing.
Ingredients
Unsalted Butter: Use unsalted butter. If you use salted butter, make sure to reduce the added salt accordingly.
Small Onion: A yellow onion works best for a sweeter, milder flavor, but a white onion will also do the job if that’s what you have on hand.
Carrots & Celery: Try and cut these in uniform sizes.
Garlic: Fresh garlic is always the way to go for the best flavor.
All-Purpose Flour: Regular all-purpose flour is perfect for thickening the sauce.
Chicken Broth: You can use homemade or store bought.
Whole Milk: Whole milk gives the filling a creamy texture.
Cooked, Shredded Chicken: You can use leftover chicken or rotisserie chicken if you want.
Frozen Peas
Seasonings: Salt, pepper, and dried thyme.
Red Lobster Cheddar Bay Biscuit Mix: Make sure to follow the directions on the box.
Shredded Cheddar Cheese: For the biscuit mix.
Melted Butter: Brushing the biscuits with melted butter after baking gives them a delicious, golden finish.
How to Make
Preheat the oven to 400°F (200°C).
In a large skillet, melt butter over medium heat.
Once the butter is melted, add the diced onion, carrots, and celery, cooking for about 5 minutes until they soften.
Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly to prevent clumping.
Gradually whisk in the chicken broth and milk, bringing the mixture to a simmer.
Continue stirring for about 3-5 minutes until the sauce thickens.
Once thickened, stir in the shredded chicken, frozen peas, salt, pepper, and dried thyme.
Remove the skillet from the heat and transfer the filling to a greased 9x13-inch baking dish.
In a medium bowl, prepare the Cheddar Bay Biscuit Mix according to the package instructions, which usually involves adding cold water and shredded cheddar cheese.
Once mixed, drop the biscuit dough by heaping spoonful over the chicken filling, leaving some space between each dollop to allow room for the biscuits to expand as they bake.
Place the dish in the oven and bake for 25-30 minutes, or until the biscuits are golden brown and cooked through.
Once finished, brush the warm biscuits with the melted butter provided in the biscuit mix package.
Let the pot pie cool for a few minutes before serving.
Tips & Tricks
Here are some tips for making this Cheddar Bay chicken pot pie:
Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken instead of cooking your own.
Extra cheese: Add a bit more shredded cheddar cheese to the biscuit mix for a cheesier topping.
Make the filling ahead: Prepare the filling a day ahead and refrigerate it; then, just add the biscuit topping and bake when you’re ready to eat.
Bake biscuits separately: For a crispier biscuit topping, bake the Cheddar Bay Biscuits separately on a baking sheet, then top the chicken filling with them once they're done.
Customize with veggies: Try adding mushrooms, corn, or potatoes if you want.
Leftovers/Storage
Store leftovers in an airtight container in the fridge for up to 4-5 days.
To reheat, microwave individual servings for 1-2 minutes or bake at 350°F for 10-15 minutes until heated through.
If you want to freeze it, cover tightly with plastic wrap and foil, then freeze for up to 3 months; to reheat, bake from frozen at 350°F for about 45 minutes.
What to Serve with Cheddar Bay Chicken Pot Pie
Here are some of our favorites to serve with Cheddar Bay Biscuit Chicken Pot Pie:
Side Salad: A light salad with vinaigrette or dressing is always quick and easy to make and goes well.
Steamed Veggies: Simple steamed broccoli or green beans add a healthy side.
Mashed Potatoes: If you want extra comfort food, mashed potatoes are always a win.
Crispy Roasted Potatoes: Roasted potatoes are a delicious side.
Corn: Either corn on the cob or steamed corn pairs really well.
Cheddar Bay Biscuit Chicken Pot Pie
Ingredients
For the Filling:
- 2 Tablespoons unsalted butter
- 1 small onion diced
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
For the Biscuit Topping:
- 1 package Red Lobster Cheddar Bay Biscuit Mix Ingredients listed on the package (usually cold water and shredded cheddar cheese for the biscuits, and melted butter for the topping)
Instructions
- Preheat your oven to 400°F (200°C).
- Melt butter in a large skillet over medium heat. Add onion, carrots, and celery, cooking until softened (about 5 minutes).2 Tablespoons unsalted butter, 1 small onion, 2 carrots, 2 celery stalks
- Stir in garlic and cook for 1 more minute.2 cloves garlic
- Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly.¼ cup all-purpose flour
- Gradually whisk in chicken broth and milk. Bring to a simmer, stirring, until the mixture thickens (about 3-5 minutes).2 cups chicken broth, 1 cup whole milk
- Stir in shredded chicken, peas, salt, pepper, and thyme. Remove from heat and transfer the mixture to a greased 9x13-inch baking dish.2 cups cooked, 1 cup frozen peas, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon dried thyme
- In a medium bowl, prepare the Cheddar Bay Biscuit Mix according to the package instructions for drop biscuits (typically involves stirring the mix with water and cheddar cheese).1 package Red Lobster Cheddar Bay Biscuit Mix
- Drop the biscuit dough in heaping spoonfuls over the chicken filling, leaving a little space between each dollop for expansion.
- Bake for 25-30 minutes, or until the biscuits are golden brown and cooked through.
- Prepare the butter topping according to the package instructions and brush it over the warm biscuits right after removing the dish from the oven.
- Let the pot pie cool for a few minutes before serving.
Notes
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
