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Cheddar Bay Biscuit Chicken Pot Pie
Cheddar Bay Biscuit Chicken Pot Pie is the ultimate comfort food fusion! This easy, hearty recipe combines a creamy, savory chicken pot pie filling with the buttery, cheesy goodness of Cheddar Bay Biscuits baked to golden perfection. Loaded with tender chicken, fresh veggies, and a rich, flavorful sauce, this dish is topped with flaky, cheesy biscuits that add the perfect crunch. It’s an easy dinner that’s cozy, delicious, and perfect for busy weeknights or family gatherings.Looking for a homemade chicken pot pie with a flavorful twist? This recipe will be your new favorite!
Prep 30 minCook 30 minTotal 1hCuisine American
Ingredients
- 2-3 lbsChicken ((Breast or Thighs can work))
- 1 bagFrozen peas and carrots ((If you cannot find a bag of frozen peas and carrots together, you can but them separately and use ½ bag each))
- ½Onion (diced)
- 1Stick Celery (diced)
- 1 tablespoonGarlic paste or minced garlic
- ½ stickButter
- 3 cupsChicken Broth
- 1 cupHeavy Cream
- 1 tablespoonChicken Bouillon ((optional))
- All Purpose seasoning ((use a low or no sodium seasoning))
- Cajun Seasoning ((to taste))
- 1 boxRed Lobster Cheddar Bay Biscuit mix
- Shredded Cheddar Cheese
Instructions
Prepare Chicken
- 1Preaheat oven to 400 deg
- 2Season your chicken with all purpose seasoning and cajun seasoning on both sides
- 3Sear your chicken on each side for 2-3 minutes and then put it in the oven to finish (typically around 25 minutes but could take longer for thicker chicken breast). Use a thermometer to make sure your chicken is done(165 internal temp) and remove.
- 4Let cool for 5 minutes and dice or shred your chicken into bite sized pieces
Chicken Pot Pie filling
- 1Pre-heat oven to 425 deg
- 2In a pot, add around 1-2 tbsp of oil and cook your onion, celery, and garlic on medium heat for a few minutes until softened.
- 3Add in 1/2 stick butter and 2 tbsp flour and stir for around 1-2 minutes with the veggies
- 4Add in around 3 cups of chicken broth
- 5Add in 1 cup of heavy cream
- 6Add in 1 tbsp of chicken bouillon
- 7Add in the frozen peas and carrots
- 8Add your chicken into the mixture
- 9Let your mixture simmer on medium low for around 7-10 minutes or so to thicken. If the mixture gets too thick, add more chicken broth. If the mixture is too soupy, continue to let it reduce for another 5 minutes.
- 10While your pot pie mixture simmers, make your cheddar bay biscuit mixture using the directions on the box.
- 11Add your pot pie mixture to large cast iron or baking dish
- 12Top with your cheddar bay biscuit mix and spread evently
- 13Bake at 425 for 15-20 minutes
- 14Brush with melted garlic butter on top (the packet comes with cheddar bay biscuit mix)