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Chicken pot pie is a cozy staple meal for the fall and winter season. In this recipe, we’ll be making homemade Red Lobster cheddar bay biscuits. They are baked right on top of our creamy, tender chicken pot pie filling. You will adore this remix on the nostalgic comfort meal that warms the soul.
Table of Contents
- Chicken Pot Pie with Cheddar Bay Biscuits
- Why You’ll Love This Recipe
- What are Cheddar Bay Biscuits?
- Can you use Store-Bought Biscuits?
- Ingredients Needed
- How to Make Chicken Pot Pie with Biscuits
- Drop Biscuits vs. Round Biscuits
- How to Freeze and Reheat Chicken Pot Pie
- Check out these Comfort Food recipes
- Chicken Pot Pie with Cheddar Bay Biscuits Recipe
Chicken Pot Pie with Cheddar Bay Biscuits
Few things compare to cozy homemade warm chicken pot pie and although I love a classic flaky pie crust, chicken pot pie with Red Lobster cheddar bay biscuits is my new favorite way to make this dish!
Not only do the cheddar biscuits provide the perfect carby goodness to filling ratio, but it’s super convenient to scoop and serve.
Why You’ll Love This Recipe
Melt-In-Your-Mouth Biscuits – These biscuits are delicately tender, made with buttermilk, melted butter, sharp cheddar cheese, plus a little sugar and cayenne. If you adore the addictive biscuits from Red Lobster, you will absolutely fall in love with this homemade version. (Of course, in a pinch, you can purchase the premade Red Lobster Biscuits Mix).
Perfect Filling – Have you ever had a bland pot pie filling or one that is goopy with too much flour? That’s one of my biggest turn offs in some recipes. This pot pie is lusciously creamy, with the perfect amount of seasoning for a strong herby-chicken flavor. This is guaranteed to be a new family favorite!
One-Pan Meal – from sautéing the veggies to making the filling and baking the biscuits. It’s all done in the same oven-safe skillet, making this an easy one-pan meal.
What are Cheddar Bay Biscuits?
Arguably one of the most iconic items on the menu at Red Lobster, the Cheddar Bay Biscuits are buttery tender, soft, and cheesy. These biscuits are so popular, you can buy the biscuit mix at the grocery store or grab them on amazon here.
But they are super easy to make from scratch and they don’t even need to do any kneading or rolling out of the dough. You just drop them into the pot pie filling and bake for 15 minutes!
Can you use Store-Bought Biscuits?
Absolutely! Not only could you use the store-bought mix of Red Lobster Cheddar Bay Biscuit mix, you can also use your favorite biscuit recipe, or use pre-made biscuits like Pillsbury Grands biscuits.
Ingredients Needed
Here are the ingredients you’ll need to make this easy chicken pot pie recipe:
Veggies: celery, onion, carrots, peas, garlic, and optionally potatoes
Dry Seasonings: garlic powder, onion powder, thyme, rosemary, sage, chicken bullion, and flour
Chicken – I used chicken tenders
Liquids – chicken stock, half & half, soy sauce
Biscuits – flour, baking powder and baking soda, salt, cayenne, garlic powder, cheddar cheese, buttermilk, butter (or, store-bought biscuits)
How to Make Chicken Pot Pie with Biscuits
In this easy chicken pot pie recipe, we will be making this delicious comfort meal all in one pan. This recipe is already easy to throw together, but if you want to save a little more time, you can use rotisserie chicken and premade chicken stock.
Boil Chicken (or skip this step if using rotisserie)
Start with cooking the chicken in a pot of chicken stock, bring to a boil, and simmer on low for 15 minutes. Remove chicken, tent with foil and set aside. Reserve the chicken stock.
Make Pot Pie Filling
Prep all the veggies, dicing the carrots, onion, celery and mincing the garlic.
Use a 12″ cast iron skillet (or use a large saute pan and later transfer to an oven safe casserole dish). Add the butter and saute all the veggies except the garlic and peas. Cook until softened, about 5 minutes.
Add the garlic, dry seasonings, salt and pepper. Then add the flour, mix well and cook for a few minutes. Then slowly drizzle in the chicken stock, whisking until smooth, followed by the half and half and the soy sauce.
Prepare Biscuits
Put the biscuit mix together by whisking the dry ingredients, in a separate bowl whisk together the melted butter and cold buttermilk until small lumps form. Then pour the buttermilk mixture into the dry ingredients. Add in the cheese and toss together until just barely mixed, being careful not to over-mix the batter.
Bake Chicken Pot Pie
You can drop the biscuits dough to cover the top for a rustic look, or shape them into round biscuits.
If shaping into biscuits: Use a 1/4 cup scoop (like an ice cream/cookie scoop), lightly oil, and scoop out portions of the biscuit dough, form into even 1/2 inch patties and place on top of the pot pie filling, leaving about 4″ of space in between in between each biscuit.
If doing drop biscuits: drop large spoonfuls of biscuit dough covering the top surface of the pot pie.
Cook in a preheated oven at 450 degrees for 12 minutes.
Remove from the oven, and spread the tops of the biscuits with a mixture of melted butter, garlic powder, and minced parsley. Bake for an additional 3 minutes then serve warm and bubbly from the oven.
Drop Biscuits vs. Round Biscuits
There are two ways to place the cheddar bay biscuits on top of the pot pie filling. As you’ll see in most of these photos, I formed them into standard 4″ round biscuits and placed them a few inches apart.
Alternately, you can drop large spoonfuls side by side on top the filling to fully encase the pot pie with a biscuit topping. This will give more of a rustic crust look.
How to Freeze and Reheat Chicken Pot Pie
If there was ever a recipe literally made for freezing, it would be chicken pot pie. It reheats beautifully and provides a quick and easy comforting homemade dinner without any cooking.
Frozen homemade pot pie also serves as a wonderful gift for expecting moms, new neighbors, or sick loved ones. I love grabbing these single portion sized metal containers to pack the chicken pot pie in and freeze.
To reheat, add a few tablespoons of chicken broth into the oven-safe aluminum container, cover with foil and bake in a preheated oven at 350 degrees for 20 minutes or until warmed through.
Check out these Comfort Food recipes
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I hope you enjoyed this recipe for Chicken Pot Pie with Biscuits. I look forward to your questions and feedback below.
Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.
Chicken Pot Pie with Cheddar Bay Biscuits
Ingredients
Chicken Pot Pie
- 1.5 lbs chicken tenderloins or breasts
- 4 cups chicken stock
- 4 tablespoons butter
- ½ large onion, diced
- ¾ cup carrots, diced
- ¾ cup celery, diced
- 4 small potatoes, yukon gold or red potatoes, peeled and diced optional
- 3 cloves garlic, minced or grated
- 1 cup frozen peas
- ½ teaspoon each: onion powder, dried thyme, dried rosemary
- ¼ teaspoon rubbed sage
- 3 tablespoons flour
- ½ cup half & half
- 1 chicken bouillon cube
- 2 teaspoons low sodium soy sauce
- pepper as needed don't add salt as the soy sauce will replace it
Cheddar Bay Biscuits
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon granulated sugar
- ¾ teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 ¼ cup sharp cheddar cheese,
- 1 cup cold buttermilk
- ½ cup butter, melted and cooled for a few minutes
Garlic Butter Biscuit Topping
- 3 tablespoons butter
- 1/2 tsp garlic powder
- 1 tsp minced parsley
Instructions
- Preheat oven to 450 degrees
Prep Cheddar Bay Biscuits
- In a large bowl, combine the dry ingredients and whisk to combine. In a separate bowl whisk together the melted butter and cold buttermilk until small lumps form. Pour the buttermilk mixture into the dry ingredients. Toss together until just barely mixed, being careful not to overmix the batter.
- Use a 1/4 cup scoop (like an ice cream/cookie scoop), lightly oil, and scoop out portions of the biscuit dough, form into even 1/2 inch patties. Cover with plastic wrap while preparing the pot pie filling.
Pot Pie Filling
- Start by adding the chicken to a pot of the chicken stock, bring to a low boil, and cook for 15 minutes. Remove cooked chicken, tent with foil and set aside, then shred. Reserve the chicken stock.
- Prep all the veggies by dicing them and mincing the garlic.
- Use a 12″ cast iron skillet (or use a large saute pan and later transfer to an oven-safe casserole dish). Over medium heat, add the butter and saute all the veggies except the garlic and peas. Cook until softened, about 6-7 minutes.
- Add the garlic, dry seasonings (including bouillon), and pepper. Then add the flour, mix well and cook for a few minutes. Then slowly drizzle in the chicken stock – 3 cups in total – whisking until smooth. Then add the half and half and the soy sauce. Turn off the heat and add in the chicken and the peas stirring to combine. Keep warm.
Bake Pot Pie
- If shaping into biscuits: Use a 1/4 cup scoop (like an ice cream/cookie scoop), lightly oil, and scoop out portions of the biscuit dough, form into even 1/2 inch patties and place on top of the pot pie filling, leaving about 4" of space in between in between each biscuit. If doing drop biscuits: drop large spoonfuls of biscuit dough covering the top surface of the pot pie.
- Cook in a preheated oven for 12-15 minutes, or until biscuits get golden brown around the edges.
- Remove from the oven, and spread the tops of the biscuits with a mixture of melted butter, garlic powder, and minced parsley. Bake for an additional 3 minutes then serve warm and bubbly from the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Flavor was good, but very disappointed how thin the filling turned out. More like soup and not very creamy. Next time I will increase the flour and decrease the chicken stock.