Get ready to fall in love with a dish that perfectly blends creamy comfort and cheesy indulgence in one scrumptious meal. This Cheddar Bay Chicken Pot Pie Recipe takes the classic chicken pot pie to a whole new level by topping tender chunks of chicken and mixed vegetables with those iconic, fluffy Cheddar Bay biscuits. Every bite delivers a delightful mix of savory flavors and melty cheddar that will quickly become a family favorite. Whether you’re feeding a crowd or craving a cozy solo dinner, this recipe brings warmth and satisfaction in every forkful.
Ingredients You’ll Need
Simple, straightforward ingredients are the heart of this Cheddar Bay Chicken Pot Pie Recipe. Each addition plays a vital role in building layers of flavor, texture, and that irresistible golden crust you’ll adore.
- 4 cups cooked chopped chicken: The star protein that makes this pie hearty and satisfying.
- 1 (10-oz) package frozen mixed vegetables (thawed): Adds a colorful mix of veggies for freshness and bite.
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup: Provides a velvety, comforting base for the filling.
- 1 cup sour cream: Brings creaminess with a slight tang to balance the richness.
- ¾ cup milk: Loosens the filling, making it smooth and easy to scoop.
- ½ tsp onion powder: Elevates the savory depth of the filling.
- ½ tsp garlic powder: Offers a warm, flavorful punch.
- ½ tsp seasoned salt (or to taste): Brings a perfect blend of spices to enhance the dish.
- ¼ tsp black pepper (or to taste): Adds a subtle kick and balances the flavors.
- ¼ tsp paprika: Infuses a gentle smoky sweetness and lovely color.
- 1 (11.36-oz) package Red Lobster Cheddar Bay Biscuit mix: The secret to those famously tasty biscuit tops.
- ¾ cup water: Needed to prepare the biscuit dough just right.
- ½ cup shredded cheddar cheese: Mixed into the biscuit dough for extra cheesy goodness.
- ¼ cup butter (melted): For brushing over the biscuits, amplifying buttery flavor and shine.
How to Make Cheddar Bay Chicken Pot Pie Recipe
Step 1: Prepare the Filling
Start by preheating your oven to 425ºF and greasing a 9×13-inch baking dish with cooking spray. In a large bowl, whisk together the cream of chicken soup, sour cream, milk, onion powder, garlic powder, paprika, seasoned salt, and black pepper. This creates a rich, savory sauce that clings lovingly to every ingredient. Toss in the cooked chicken and thawed mixed vegetables, stirring well to combine all the flavors before pouring this hearty mixture into your dish.
Step 2: Bake the Filling
Pop the baking dish in the oven and let the filling bake uncovered for 15 minutes. This step allows the flavors to meld and the mixture to heat through, setting the stage for the biscuit topping.
Step 3: Prepare the Cheddar Bay Biscuit Dough
While the filling bakes, mix the Cheddar Bay Biscuit mix with water and shredded cheddar cheese in a medium bowl. These biscuits are going to add that signature cheesy crunch you’ve been dreaming of — so don’t skimp on the cheddar!
Step 4: Top with Biscuit Dough and Bake
Once the filling is ready, carefully remove the baking dish from the oven. Using a small cookie scoop or spoon, drop dollops of biscuit dough evenly across the surface. Then gently spread the dough with an offset spatula to cover as much of the filling as possible without mixing them together. Return the dish to the oven and bake for another 15 to 18 minutes until those biscuits turn golden brown and irresistibly fluffy.
Step 5: Brush with Garlic Butter
The finishing touch is a delicious garlic butter brush. Combine melted butter with the garlic seasoning packet from the biscuit mix and brush this heavenly glaze over the top of the warm biscuits. This will give your pot pie that extra shine and burst of flavor everyone will notice before the first bite.
How to Serve Cheddar Bay Chicken Pot Pie Recipe
Garnishes
Keep it simple with a sprinkle of fresh chopped parsley or chives to add a pop of green that looks beautiful and lends a hint of fresh aroma. A light drizzle of hot sauce or a dollop of sour cream can also add a nice contrast to the richness of the pie.
Side Dishes
This pot pie is a full meal on its own, but pairing it with a crisp green salad or roasted seasonal vegetables can add refreshing textures and flavors. A tangy coleslaw or steamed green beans also complement the creamy and cheesy nature of the dish beautifully.
Creative Ways to Present
For a crowd-pleaser, serve the Cheddar Bay Chicken Pot Pie Recipe in individual ramekins topped with mini Cheddar Bay biscuits. You could also turn leftovers into pot pie-inspired handheld turnovers by wrapping biscuit dough around the filling for a portable twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your pot pie tightly with plastic wrap or foil and refrigerate. It will keep deliciously for 3 to 4 days, making it perfect for fast, comforting meals later in the week.
Freezing
You can freeze this pot pie either assembled or just the filling and biscuit dough separately. Wrap your baking dish in heavy-duty foil and freeze for up to 2 months. When ready, thaw overnight in the fridge before baking as instructed.
Reheating
Reheat leftovers in a preheated oven at 350ºF for 15 to 20 minutes until warmed through and the biscuit topping regains some crispness. Avoid microwaving if you want to preserve that perfect biscuit texture.
FAQs
Can I use fresh vegetables instead of frozen mixed vegetables?
Absolutely! Fresh veggies like peas, carrots, and corn work wonderfully. Just be sure to cook them slightly before adding, so they’re tender and meld perfectly into the filling.
Is it possible to make this recipe gluten-free?
Since the Cheddar Bay Biscuit mix contains gluten, you’d need a gluten-free biscuit mix alternative. Some specialty mixes that mimic the flavor and texture of the original biscuits can work well for this recipe.
Can I use rotisserie chicken instead of cooking chicken myself?
Definitely! Rotisserie chicken is a fantastic shortcut. Just shred or chop the meat and use it as directed — it’s convenient and adds a bit of extra flavor.
How can I make the biscuit topping extra cheesy?
Feel free to add more shredded cheddar into the biscuit mixture or sprinkle some extra cheese on top of the biscuits before baking for an ultra-cheesy finish.
What if I don’t have Cheddar Bay Biscuit mix? Can I substitute it?
You can try making your own biscuit dough with cheddar cheese and garlic, but the signature flavor of the Red Lobster mix is tough to replicate perfectly. For the best experience, grab the mix or a similar cheddar garlic biscuit mix.
Final Thoughts
This Cheddar Bay Chicken Pot Pie Recipe is a warm hug on a plate and the perfect way to elevate a simple chicken pot pie into something truly magical. From the creamy filling to those golden cheddar biscuits, every bite is a celebration of comfort food at its finest. Give it a try soon, and watch it become an instant staple everyone will ask for again and again!
Print
Cheddar Bay Chicken Pot Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
Cheddar Bay Chicken Pot Pie is a comforting and flavorful casserole that combines tender cooked chicken and mixed vegetables in a creamy, seasoned sauce, topped with a golden, cheesy Cheddar Bay biscuit crust inspired by the famous Red Lobster biscuits. Perfect for a quick and crowd-pleasing dinner, this recipe bakes everything together for a warm, hearty meal.
Ingredients
Chicken Filling
- 4 cups cooked chopped chicken
- 1 (10-oz) package frozen mixed vegetables, thawed
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- 1 cup sour cream
- ¾ cup milk
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp seasoned salt (or to taste)
- ¼ tsp black pepper (or to taste)
- ¼ tsp paprika
Biscuit Topping
- 1 (11.36-oz) package Red Lobster Cheddar Bay Biscuit Mix
- ¾ cup water
- ½ cup shredded cheddar cheese
- ¼ cup butter (melted)
- Garlic seasoning packet from the biscuit mix
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 425ºF (218ºC). Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Mix Chicken Filling: In a large bowl, whisk together the cream of chicken soup, sour cream, milk, onion powder, garlic powder, and paprika. Season the mixture with seasoned salt and black pepper to taste. Stir in the cooked chopped chicken and thawed mixed vegetables until well combined.
- Assemble the Base Layer: Pour the prepared chicken and vegetable mixture into the sprayed baking dish and spread it evenly.
- Bake the Chicken Mixture: Place the baking dish in the preheated oven and bake for 15 minutes to heat through and slightly set the filling.
- Prepare Biscuit Dough: While the filling bakes, in a medium bowl combine the Red Lobster Cheddar Bay Biscuit Mix, water, and shredded cheddar cheese. Stir until a biscuit dough forms.
- Add Biscuit Topping: Remove the baking dish from the oven. Using a small cookie scoop or spoon, dollop biscuit dough over the hot chicken filling. Then use an offset spatula or back of a spoon to gently spread the dough over the entire casserole, covering the chicken mixture.
- Bake with Biscuit Crust: Return the dish to the oven and bake for another 15 to 18 minutes until the biscuit topping is golden brown and cooked through.
- Brush with Garlic Butter: In a small bowl, mix the melted butter with the garlic seasoning packet from the biscuit mix. Brush this garlic butter mixture generously over the hot biscuits right after removing the casserole from the oven to add flavor and shine.
- Serve and Enjoy: Allow the pot pie to cool slightly for ease of serving, then spoon into plates and enjoy warm.
Notes
- Use thawed frozen vegetables for best texture; avoid using fresh vegetables that may release excess water.
- The Cheddar Bay Biscuit Mix typically includes a garlic seasoning packet—be sure not to discard it as it adds essential flavor when brushed on the topping.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in a microwave or oven.
- To make this dish lighter, consider using reduced-fat sour cream and milk.
- You can swap the cooked chicken for leftover rotisserie chicken or any cooked poultry.
