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
Scale
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.
