Cheddar Bay Biscuits Chicken Pot Pie
This Cheddar Bay Biscuits Chicken Pot Pie begins with the beloved flavour of Cheddar Bay biscuits and transforms it into a comforting, hearty dinner. The biscuits top a creamy chicken and vegetable filling for a dish that brings together cheesy warmth and savoury satisfaction. Perfect for weeknight meals or a relaxing weekend dinner, this recipe offers the ease of a one-pan casserole with the flavour of a restaurant favourite.
Why You’ll Love This Recipe
You’ll love this recipe because it merges two comforting classics into one dish: the rich creamy filling of chicken pot pie and the crisp cheesy topping of Cheddar Bay biscuits. The biscuit topping brings texture and that signature garlic-cheddar herb flavour, while the filling is loaded with tender chicken, hearty veggies, and a creamy sauce. It’s indulgent but approachable, and uses simple pantry staples with a fresh twist. Whether you’re cooking for family or entertaining friends, it’s sure to become a favourite.
Ingredients
Filling:
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1 onion, diced
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2 carrots, diced
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2 celery stalks, diced
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2 potatoes, diced
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3 tablespoons butter
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⅓ cup flour
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1 teaspoon salt
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1 teaspoon garlic powder
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½ teaspoon pepper
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1 cup heavy cream
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2 cups chicken broth
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2 cups cooked chicken, shredded or diced
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1 cup frozen peas (optional)
Topping:
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2 cups Cheddar Bay biscuit mix (store-bought)
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¾ cup milk
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½ cup shredded cheddar cheese
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¼ cup butter, melted
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(Plus contents of the seasoning packet from the biscuit mix, to be used later)
Step-by-Step: How to Make the Pot Pie
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Preheat the oven to 425°F (≈ 220°C).
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Dice the onion, celery, carrots, and potatoes into bite-size pieces.
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In a large oven-proof pan (or Dutch oven or skillet that can go into the oven), melt the 3 tablespoons of butter.
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Add the diced celery and onion to the butter and cook for about 5 minutes until beginning to soften.
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Sprinkle the flour (⅓ cup), the salt (1 tsp), garlic powder (1 tsp), and pepper (½ tsp) over the cooked veggies and stir to combine.
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Pour in the chicken broth (2 cups) and heavy cream (1 cup). Cook and stir until the sauce thickens (about 10 minutes).
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Add the diced potatoes, carrots, shredded/diced cooked chicken (2 cups), and frozen peas (1 cup, if using). Remove the pan from heat.
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Meanwhile prepare the biscuit topping: in a separate bowl, mix the biscuit mix (2 cups) with the milk (¾ cup) and shredded cheddar cheese (½ cup). You’re setting aside the seasoning packet from the biscuit mix for later.
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Drop portions of the biscuit topping over the chicken-vegetable filling in the pan—covering evenly.
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Place the pan in the preheated oven and bake for 14–18 minutes (until the biscuit topping is golden and cooked through).
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While the biscuits bake, melt the remaining ¼ cup butter and combine it with the seasoning packet from the biscuit mix. After the pies come out of the oven, brush this seasoned butter over the biscuit topping for that extra flavour finish.
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Let the assembled pot pie rest for a few minutes before serving—this helps the filling set and makes serving easier.
Helpful Tips
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Use a store-bought rotisserie chicken as an easy shortcut—just shred the meat and you’re ready.
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You can swap or add vegetables: if you prefer peas, corn, green beans or mushrooms, they’ll all work well.
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If you don’t have an oven-proof skillet or pan, transfer the filling to a greased 9×13-inch baking dish, then top with the biscuit mixture and bake as directed.
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For even cooking, ensure the diced veggies (potatoes, carrots, celery) are cut to similar sizes.
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Don’t overmix the biscuit topping—drop it gently to keep a nice texture and slightly craggy edges.
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Letting the dish rest for 5–10 minutes after baking will help avoid a runny filling and makes serving cleaner.
Substitutions And Variations
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Dairy: If you don’t have heavy cream, you can use whole milk + a tablespoon of butter, although the sauce will be a bit lighter.
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Biscuit mix substitute: If you can’t find the specific biscuit mix, you can make a simple cheddar-garlic drop biscuit topping (flour + baking powder + shredded cheddar + garlic powder + milk).
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Vegetarian version: Omit the chicken and use additional vegetables (e.g., mushrooms, zucchini, butternut squash) and vegetable broth instead of chicken broth.
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Spice it up: Add a pinch of cayenne or smoked paprika to the sauce or the biscuit topping for a touch of heat.
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Cheese change-up: Use a sharp cheddar for more bite, or try smoked gouda or Gruyère for a more gourmet twist.
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Healthy version: Reduce the butter slightly, use a lighter cream or milk, and increase the veggies ratio for a more veggie-packed version.
Storage Instructions
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Leftovers: Cover the pan (or transfer to a container) and store in the fridge for up to 2–3 days. Reheat in the oven (~350°F) for best texture so the biscuit topping maintains some crispness.
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Freezing: While the composed dish can be frozen, the biscuit topping may lose texture. For best results, you can freeze the filling (uncooked) in a baking dish, and when ready, thaw and add fresh biscuit topping and bake.
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Reheat wisely: If reheating from fridge, cover loosely with foil in the oven to avoid over-browning the topping; remove foil near end if you want it crisp again.
Nutritional Information
(Approximate – will vary based on exact brands, chicken, biscuit mix used)
Per serving (assuming ~6 servings):
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Calories: ~450–550 kcal
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Protein: ~25–30 g (from chicken + cheese)
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Carbohydrates: ~35–45 g (from potatoes, biscuit topping)
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Fat: ~25–30 g (from butter, cream, cheese)
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Fibre: ~3–5 g (from vegetables)
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Sodium: moderate to high—due to biscuit mix, broth, cheese—so taste before adding extra salt.
If you prefer to lighten it, use lower-sodium broth, reduce butter slightly, or increase veggie volume to dilute calories.
Serving Suggestions
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Serve this pot pie straight from the oven with a side salad (e.g., a crisp green salad with vinaigrette) to lighten the meal.
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It pairs beautifully with steamed green beans, roasted Brussels sprouts, or a simple garlic-herb broccoli.
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A crusty piece of bread or a simple baguette on the side works too, especially if you want to mop up the creamy sauce.
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For a finishing touch, sprinkle fresh chopped parsley or chives over the top before serving to add colour and freshness.
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For a cozy evening, pair with a chilled white wine (if you drink alcohol) or a sparkling water with lemon on the side to balance the richness.
Frequently Asked Questions About Cheddar Bay Biscuits Chicken Pot Pie
Q: Can I use frozen mixed vegetables instead of the fresh carrots, celery, potatoes?
A: Yes — you can swap in frozen mixed vegetables to save prep time. However, potatoes may need a little longer to cook through, so ensure they are fully tender before adding the biscuit topping. If the frozen mix lacks potatoes, you might want to dice fresh potatoes and cook them in the sauce.
Q: My biscuit topping didn’t get golden on top — what went wrong?
A: A few things can affect the browning: your oven temperature might be slightly low, or the topping might be too thick. Ensure your oven really is at 425°F. Also make sure the biscuit mixture is spread so the tops can receive heat evenly. You can switch to oven broil for 1–2 minutes at the very end — watching closely — to get a golden finish.
Q: Can I make this ahead and bake later?
A: Yes — you can prepare the filling up to the point just before adding the biscuit topping, refrigerate it, and when ready, bring it to baking temperature, add topping and bake. The biscuit topping will stay fresher if added just before baking rather than sitting too long.
Q: How can I reduce the fat/calories without losing flavour?
A: Use a lighter cream or half-and-half instead of heavy cream, reduce butter slightly, use a leaner chicken or remove skin if used, and increase the veggie ratio (more potatoes/peas/carrots, fewer biscuits per serving). Also consider using part-skim cheddar.
Q: Can I make this gluten-free?
A: Yes, with adjustments. Use a gluten-free flour blend in the sauce instead of wheat flour, ensure your biscuit mix is gluten-free (or make your own drop biscuit topping using gluten-free flour, baking powder, shredded cheddar, etc). Ensure thickeners and seasoning packets are gluten-free. The texture might differ a bit, but the delicious flavor will still come through beautifully.
Conclusion
Thank you for reading! I hope you enjoy making this Cheddar Bay Biscuits Chicken Pot Pie as much as I enjoyed creating and sharing it. It’s a dish rooted in comfort, flavour, and simplicity—melding cheesy, garlicky biscuit topping with a creamy, veggie-filled chicken pot pie base. Easy enough for a weeknight, indulgent enough for guests, and always a crowd-pleaser. I’m thrilled to share it with you and hope it becomes one of your favourites too. Happy cooking, may your kitchen smell amazing, and thanks for being part of the food-loving community!
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Cheddar Bay Biscuits Chicken Pot Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Dish
Description
A cozy casserole combining creamy chicken pot pie filling with fluffy Cheddar Bay biscuit topping. Perfect for weeknight comfort.
Ingredients
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 potatoes, diced
3 tbsp butter
⅓ cup flour
1 tsp salt
1 tsp garlic powder
½ tsp pepper
1 cup heavy cream
2 cups chicken broth
2 cups cooked chicken, shredded
1 cup frozen peas (optional)
2 cups Cheddar Bay biscuit mix
¾ cup milk
½ cup shredded cheddar cheese
¼ cup butter, melted
Instructions
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Preheat the oven to 425°F (≈ 220°C).
-
Dice the onion, celery, carrots, and potatoes into bite-size pieces.
-
In a large oven-proof pan (or Dutch oven or skillet that can go into the oven), melt the 3 tablespoons of butter.
-
Add the diced celery and onion to the butter and cook for about 5 minutes until beginning to soften.
-
Sprinkle the flour (⅓ cup), the salt (1 tsp), garlic powder (1 tsp), and pepper (½ tsp) over the cooked veggies and stir to combine.
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Pour in the chicken broth (2 cups) and heavy cream (1 cup). Cook and stir until the sauce thickens (about 10 minutes).
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Add the diced potatoes, carrots, shredded/diced cooked chicken (2 cups), and frozen peas (1 cup, if using). Remove the pan from heat.
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Meanwhile prepare the biscuit topping: in a separate bowl, mix the biscuit mix (2 cups) with the milk (¾ cup) and shredded cheddar cheese (½ cup). You’re setting aside the seasoning packet from the biscuit mix for later.
-
Drop portions of the biscuit topping over the chicken-vegetable filling in the pan—covering evenly.
-
Place the pan in the preheated oven and bake for 14–18 minutes (until the biscuit topping is golden and cooked through).
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While the biscuits bake, melt the remaining ¼ cup butter and combine it with the seasoning packet from the biscuit mix. After the pies come out of the oven, brush this seasoned butter over the biscuit topping for that extra flavour finish.
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Let the assembled pot pie rest for a few minutes before serving—this helps the filling set and makes serving easier.
Notes
Use rotisserie chicken for a shortcut.
Sub in your favorite veggies.
No oven-proof skillet? Use a greased 9×13 baking dish.
Let rest before serving for easier scooping.
Nutrition
- Serving Size: 1 portion
- Calories: ~500 kcal
- Sugar: ~6 g
- Carbohydrates: ~40 g
- Protein: ~28 g
