Name: Cheddar Bay Biscuit Chicken Pot Pie Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 lb chicken breast, chopped into bite size chunks; 2 tablespoons olive oil; 1 lb bag frozen mixed vegetables; 2 cans cream of chicken soup (with herbs); 1 teaspoon poultry seasoning; 1/2 teaspoon dried thyme; 1/2 teaspoon dried parsley; Salt and pepper to taste; 1 box Red Lobster Cheddar Bay Biscuit Mix or homemade biscuit mix; 1/2 cup shredded sharp cheddar cheese, plus extra for tops; 1/3 cup butter; 3/4 cup cold water; Sprinkle of dried parsley for the top

Jump to Recipe· 4.5 from 10 reviews

If you’re craving a cozy, soul-satisfying dinner that combines creamy comfort and cheesy, buttery biscuits, you’ve *got* to try this Cheddar Bay Biscuit Chicken Pot Pie Recipe. It’s honestly one of my favorite go-to meals when I want something hearty but fuss-free. Imagine tender chunks of chicken simmered with veggies and creamy soup, all bubbling away beneath a golden cheesy biscuit crust. Ready for an easy weeknight winner? Let’s dive in!

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Why This Recipe Works

Effortless Comfort Food: The combination of creamy chicken filling topped with cheddar bay biscuits creates a satisfying, homey dish that’s easy to throw together.
Cheddar Bay Biscuits: Using the iconic biscuit mix (or homemade) brings that perfect buttery, cheesy crust that elevates this pot pie beyond the usual.
Flexible & Customizable: You can swap veggies or use leftover rotisserie chicken, making it super adaptable to whatever you have in the fridge.
Fast Weeknight Dinner: The whole recipe comes together in under an hour, perfect when you want comfort food but don’t want to spend all day cooking.

Cheddar Bay Biscuit Chicken Pot Pie, easy chicken pot pie with cheddar bay biscuits, cheesy chicken pot pie recipe, comforting chicken and biscuit casserole, savory chicken pie with cheddar biscuits - This image shows a black cast iron skillet filled with a creamy vegetable mixture and topped with nine golden brown biscuit-like rounds. The biscuit rounds have a slightly rough texture with small green herb bits sprinkled on top. Below the biscuits, you can see a mix of colorful vegetables like orange carrots, green beans, and cream-colored sauce that looks thick and smooth. The skillet is placed on a wooden trivet with a striped cloth underneath, all against a white marbled background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a part in creating a pot pie that’s bursting with flavor but still incredibly easy. I always make sure to use quality frozen veggies for convenience and the Red Lobster biscuit mix because, let’s be honest, the cheddar bay flavor is unmatched.

Chicken breast: Tender, bite-sized pieces are perfect for even cooking and soak up all those cozy seasonings.
Olive oil: Helps brown the chicken and adds a little richness without overpowering.
Frozen mixed vegetables: A quick, no-fuss way to add color, texture, and nutrition—choose your favorites!
Canned cream of chicken soup: Creates the creamy, savory base that binds everything together without the hassle of making a roux.
Poultry seasoning: Brings warmth and depth with a subtle herbal touch typical in chicken dishes.
Dried thyme & parsley: These little herby bursts freshen up the filling and complement the biscuits perfectly.
Red Lobster Cheddar Bay Biscuit Mix: The superstar biscuit mix; adding sharp cheddar cheese inside and on top only intensifies that crave-worthy flavor.
Butter and cold water: For moist, tender biscuits with that melt-in-your-mouth crumb.
Extra cheddar cheese (shredded): Mixing cheese into the biscuit dough and sprinkling on top gives that luscious golden crust you’ll love.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Cheddar Bay Biscuit Chicken Pot Pie Recipe is how easy it is to tweak. I like to switch up the veggies based on the season or what’s on sale, and sometimes I sneak in some extra cheese for an indulgent touch.

Variation: I once tried using leftover rotisserie chicken instead of fresh breast, and it saved me so much time while still tasting fantastic.
Dairy-Free Option: Swap the butter in the biscuits with a plant-based alternative and use a dairy-free soup to accommodate allergies.
Make It Spicier: Add a dash of cayenne or hot sauce to the filling if you like a little heat—it works surprisingly well with the cheddar flavor!
Vegetarian Twist: Use your favorite meatless chicken substitute and vegetable broth to create a satisfying meat-free version.

Step-by-Step: How I Make Cheddar Bay Biscuit Chicken Pot Pie Recipe

Step 1: Bake the Cheddar Bay Biscuits

Start by preheating your oven to 425°F. Follow the biscuit mix directions but with a twist: I mix in half a cup of shredded sharp cheddar right into the dough, then top each biscuit with a little extra cheese and a sprinkle of dried parsley before baking. This little hack gives the biscuits that signature cheddar bay flare that everyone raves about. Bake them until golden and set them aside to cool slightly while you work on the filling.

Step 2: Cook the Chicken & Vegetables

Grab a large skillet and heat 2 tablespoons of olive oil over medium-high heat. Season your bite-sized chicken chunks generously with salt, pepper, and a teaspoon of poultry seasoning. Toss them into the skillet and cook for about 4-5 minutes until they start to brown and look tender but not fully cooked through. Then add your frozen mixed veggies—no need to thaw them—and reduce the heat to medium. Stir and let everything cook until the veggies just begin to soften, around 5-7 minutes. The aroma here is the kind that makes the kitchen feel like home instantly.

Step 3: Simmer the Creamy Filling

Pour in both cans of cream of chicken soup (I love using the herb-infused kind to add an extra layer of flavor), then add about 1/2 cup of cold water along with 1/2 teaspoon dried thyme and 1/2 teaspoon dried parsley. Stir everything gently and let it simmer just until the mixture is warmed through and bubbling slightly—about 3-4 minutes. This is the cozy, creamy base that will make this pot pie so comforting.

Step 4: Assemble & Bake Your Pot Pie

Spray a 9×13-inch baking dish with nonstick spray and pour your chicken and veggie mixture in, spreading it evenly. Pop it into the oven set at 425°F and bake uncovered for 10-15 minutes or until bubbly all around the edges. Then gently place those gorgeous cheddar bay biscuits on top of the filling, and bake for another 12-15 minutes until the biscuits are hot and perfectly golden. The biscuits soak up a bit of the filling’s steam, making every bite tender, flaky, and insanely delicious.

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Tips from My Kitchen

Cheese Boost: Don’t skimp on extra cheddar in the biscuit dough—it makes a huge flavor difference and gives that perfect savory crust.
Don’t Overcook the Chicken: Chicken will continue to cook in the oven, so pull it off the stove just once it’s browned and starting to soften.
Frozen Veggies Are Your Friend: Using frozen mixed veggies speeds up prep and holds up well in the creamy filling without getting mushy.
Baking Dish Size Matters: Using a 9×13 dish ensures the filling cooks evenly and the biscuits get that classic crispy edge.

How to Serve Cheddar Bay Biscuit Chicken Pot Pie Recipe

Garnishes

I love topping the pot pie with a little fresh chopped parsley or even some thinly sliced green onions right before serving to add a pop of color and freshness. Sometimes, I toss a few red pepper flakes on the biscuits for those who like a tiny kick.

Side Dishes

This recipe stands beautifully on its own, but I often serve it alongside a crisp green salad dressed with tangy vinaigrette to cut through the richness. Roasted Brussels sprouts or a simple lemon-garlic steamed broccoli also pair wonderfully.

Creative Ways to Present

For special occasions, I’ve baked individual servings in small ramekins, topping each with mini cheddar bay biscuits. It makes the meal feel extra special and perfect for guests. You could even add a drizzle of honey or a sprinkle of smoked paprika on top of the biscuits for a unique twist.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers to an airtight container and refrigerate. It keeps well for up to 3 days. When I reheat, I cover the pot pie with foil to prevent the biscuits from drying out.

Freezing

I’ve frozen the filling separately before baking—just cool it completely, then freeze in a sealed container. When ready to eat, thaw overnight, reheat gently on the stove, spoon into your baking dish, add fresh biscuits on top, and bake. The biscuits always taste better from fresh, so I recommend making them just before baking.

Reheating

To reheat leftovers, I pop the pot pie in a 350°F oven covered with foil for 15-20 minutes until warmed through. This helps keep the filling creamy and the biscuit topping soft but not soggy. Microwave works too in a pinch, but I prefer the oven method for texture.

FAQs

Can I use homemade biscuits instead of the Red Lobster mix?

Absolutely! Homemade biscuits work wonderfully in this recipe. Just be sure to add some sharp cheddar cheese to the dough and sprinkle a little on top before baking to keep that classic cheddar bay flavor.
What vegetables work best in the Cheddar Bay Biscuit Chicken Pot Pie Recipe?

Frozen mixed vegetables are great for convenience, but feel free to use fresh peas, carrots, corn, green beans, or anything you love. Just adjust cooking times if using fresh veggies to make sure they’re tender but not mushy.
Can I make this recipe ahead of time?

You can make the filling ahead and refrigerate or freeze it. It’s best to add and bake the biscuits right before serving to maintain their fluffy texture and cheddar flavor. This way, your pot pie tastes fresh and irresistible.
How can I make this recipe dairy-free?

Swap the butter in the biscuit recipe with dairy-free margarine and use a dairy-free biscuit mix or homemade dairy-free biscuits. For the filling, use a dairy-free cream of chicken soup alternative or make your own sauce base with vegetable broth and coconut milk.
Is this recipe suitable for freezing fully assembled pot pie?

It’s best to freeze the filling and biscuits separately, as freezing the fully assembled pot pie can affect the biscuit texture. Bake with fresh biscuits for optimal results after thawing and reheating the filling.

Final Thoughts

This Cheddar Bay Biscuit Chicken Pot Pie Recipe has a special place in my heart—it’s like a warm hug in food form. Whether you’re feeding family on a busy weeknight or surprising guests with something comforting and delicious, this dish delivers every time. I hope you enjoy making it as much as I do, and trust me, once you try those cheesy biscuits on top, you’ll be hooked. Give it a go—you won’t regret it!