Cheddar Bay Biscuit Chicken Pot Pie

Cheddar Bay Biscuit Chicken Pot Pie is the ultimate comfort food mash-up you didn’t know you needed. Imagine tender chicken and veggies in a creamy, savory sauce, all topped with warm, buttery Red Lobster Cheddar Bay Biscuits baked to golden perfection. This easy chicken pot pie casserole with biscuits takes everything you love about a homemade pot pie and makes it weeknight simple. Whether you’re craving easy chicken pot pie with biscuits, a hearty biscuit-topped chicken pot pie, or a twist on Red Lobster dinners, this recipe brings cozy flavor and effortless comfort straight to your table.

Serving Versatility

This pot pie casserole can be served in so many ways. Enjoy it straight from the baking dish for a rustic family meal, spoon it over fluffy mashed potatoes for an extra indulgent touch, or serve it with a side salad for a lighter dinner. You can even use leftover turkey instead of chicken for a delicious post-holiday variation.

Full Recipe Section

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: Approximately 420 per serving

Ingredients:

• 2 cups cooked chicken, shredded or cubed
• 1 tablespoon butter
• 1 small onion, diced
• 2 cups mixed vegetables (peas, carrots, corn)
• 1 can (10.5 oz) cream of chicken soup
• ½ cup milk
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme
• Salt and pepper to taste
• 1 package Red Lobster Cheddar Bay Biscuit mix
• ½ cup shredded cheddar cheese
• ¼ cup butter (for biscuit topping glaze)

Directions:

1. Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
2. In a large skillet, melt 1 tablespoon butter over medium heat. Add diced onion and sauté until soft, about 3 minutes.
3. Stir in the vegetables, cooked chicken, cream of chicken soup, milk, garlic powder, thyme, salt, and pepper. Simmer for 5 minutes until warmed through.
4. Pour the mixture into the prepared baking dish and spread evenly.
5. In a separate bowl, prepare the Cheddar Bay Biscuit mix according to the package instructions, adding the shredded cheddar.
6. Drop spoonfuls of the biscuit dough over the chicken mixture, covering the top evenly.
7. Bake for 25–30 minutes or until biscuits are golden brown and cooked through.
8. Melt the remaining ¼ cup butter and brush it over the biscuits for that signature Cheddar Bay flavor.
9. Let cool slightly before serving.

Why You’ll Love This Recipe

• Quick preparation: Ready in under an hour with simple, pantry-friendly ingredients.
• Budget-friendly ingredients: Uses staples like frozen veggies and biscuit mix.
• Big, cozy flavor: Each bite has that creamy filling paired with cheesy, buttery biscuits.
• Nutritional value: Packed with protein, fiber, and veggies.
• Customizability: Swap chicken for turkey, or add mushrooms and spinach for variety.

Cultural or Cooking Technique Note

This recipe takes inspiration from the beloved American comfort dish—chicken pot pie—but gives it a modern twist with Red Lobster’s famous Cheddar Bay Biscuits. Instead of a traditional pastry crust, the fluffy biscuit topping creates a rich, savory crust that soaks up all the creamy goodness beneath.

Serving Suggestions

1. Serve with a crisp green salad tossed in lemon vinaigrette for freshness.
2. Pair with roasted Brussels sprouts or green beans for a balanced meal.
3. Try serving it in individual ramekins for a charming dinner-party presentation.
4. For a heartier twist, spoon it over garlic mashed potatoes.

Pro Tips for Success

• Don’t overmix the biscuit dough—it should stay slightly lumpy for that fluffy texture.
• Use leftover chicken or turkey to save time.
• Adjust thickness: If you prefer a creamier filling, add a splash more milk.
• Brush with butter immediately after baking to enhance that signature Red Lobster flavor.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, cool completely and store in a freezer-safe dish for up to 2 months. Reheat in the oven at 350°F until warmed through, or microwave individual portions for a quick meal—just know the biscuit topping will stay crispier when reheated in the oven.

5 Common Mistakes to Avoid

1. Overmixing the biscuit dough: This can make the biscuits tough instead of light and fluffy. Gently stir until just combined.
2. Using cold filling: Always warm the chicken mixture before baking to ensure even cooking and proper biscuit rise.
3. Skipping the butter glaze: That buttery, garlicky finish gives the biscuits their signature Red Lobster flavor—don’t skip it!
4. Overbaking the top: Keep an eye on the biscuits; golden brown is perfect. Overbaking can dry them out.
5. Crowding the biscuit topping: Leave a little space between biscuit scoops so steam can escape and the biscuits bake evenly.

4 Frequently Asked Questions

1. Can I use leftover turkey instead of chicken?
Absolutely! This recipe works beautifully with turkey—perfect for holiday leftovers.

2. Can I make this ahead of time?
Yes, you can assemble the filling up to a day ahead and refrigerate. Add the biscuit topping just before baking.

3. Can I use frozen vegetables?
Definitely. Frozen peas, carrots, and corn work great—no need to thaw; just stir them in.

4. How do I make it creamier?
For an extra creamy filling, stir in a splash of heavy cream or a spoonful of cream cheese before baking.

Closing Paragraph

This Cheddar Bay Biscuit Chicken Pot Pie brings comfort food to your table with minimal fuss and maximum flavor. It’s creamy, cheesy, and deeply satisfying—the perfect weeknight dinner to bring everyone together. Try it once, and it’s bound to become a family favorite. Don’t forget to share how you made it your own by leaving a comment or rating below!

🎀 Final Thoughts

There’s something magical about pulling this golden, bubbling pot pie out of the oven on a cool evening. The scent of buttery biscuits and savory chicken feels like home. I hope this recipe brings you the same joy it brings my kitchen every time I make it.