Cheddar Bay Biscuit Chicken Pot Pie
Cheddar Bay Biscuit Chicken Pot Pie is a cozy comfort food twist, featuring creamy chicken and veggies under a golden topping of Red Lobster-style Cheddar Bay Biscuits. A one-dish weeknight wonder that’s both easy and indulgent.
Equipment
- Skillet
- 9x13-inch Baking Dish
- Oven
Ingredients
Pot Pie Filling
- 2 cups cooked chicken shredded or cubed
- 1 tbsp butter
- 1 small onion diced
- 2 cups mixed vegetables peas, carrots, corn
- 1 can cream of chicken soup 10.5 oz
- 1/2 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- salt and pepper to taste
Cheddar Bay Biscuit Topping
- 1 package Red Lobster Cheddar Bay Biscuit mix
- 1/2 cup shredded cheddar cheese
- 1/4 cup butter for biscuit topping glaze
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
- In a large skillet, melt 1 tablespoon butter over medium heat. Add diced onion and sauté until soft, about 3 minutes.
- Stir in the vegetables, cooked chicken, cream of chicken soup, milk, garlic powder, thyme, salt, and pepper. Simmer for 5 minutes until warmed through.
- Pour the mixture into the prepared baking dish and spread evenly.
- In a separate bowl, prepare the Cheddar Bay Biscuit mix according to the package instructions, adding the shredded cheddar.
- Drop spoonfuls of the biscuit dough over the chicken mixture, covering the top evenly.
- Bake for 25–30 minutes or until biscuits are golden brown and cooked through.
- Melt the remaining ¼ cup butter and brush it over the biscuits for that signature Cheddar Bay flavor.
- Let cool slightly before serving.
Notes
Use leftover turkey for a post-holiday twist. Add spinach or mushrooms for extra depth. Don’t overmix the biscuit dough for best texture.
Nutrition
Calories: 420kcalCarbohydrates: 28gProtein: 23gFat: 24gSaturated Fat: 12gCholesterol: 75mgSodium: 890mgPotassium: 390mgFiber: 3gSugar: 5gVitamin A: 2900IUVitamin C: 7mgCalcium: 180mgIron: 2.4mg
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