Chicken Pot Pie with Cheddar Bay Biscuits

This chicken pot pie, crowned with homemade Cheddar Bay biscuits, is the ultimate comfort food upgrade. It’s a one-pan wonder (just like my One-Pan Orzo Tuscan Chicken Bake!) where a rich, herby filling loaded with tender chicken and veggies meets the cheesy, garlicky goodness of from-scratch Red Lobster-style biscuits. The creamy filling is savory and satisfying, while the biscuits on top are unbelievably tender and flaky, with just a hint of cayenne.

It’s an effortless yet impressive meal that brings together the best of two classic dishes (pot pie and biscuits) in one oven-safe skillet. Perfect for a family dinner, this recipe is designed for maximum flavor with minimum cleanup. Get ready to fall in love.

Why You’ll Love This Chicken Pot Pie with Cheddar Bay Biscuits

Your family will beg you to make this delicious pot pie again and again. Here’s why:

• The BEST biscuits you’ll ever taste. If you love Red Lobster’s iconic biscuits, this homemade version will have you swooning. Perfectly golden and unbelievably tender, they’re infused with sharp cheddar cheese, a dash of cayenne, and just a hint of sweetness.
• A creamy, flavor-packed filling. This pot pie defines comfort food—lusciously creamy, loaded with tender chicken and veggies, and perfectly seasoned. The rich, herby flavor will have everyone coming back for seconds.
• Effortless one-pan magic. This whole dish comes together in one oven-safe skillet. From sautéing the veggies to making the creamy filling, it’s all in there! You’ll even bake the biscuits right on top. This means fewer dishes and more time to enjoy your loved ones.

My Tips for Success

Have a read through these tips and tricks before you get started (you won’t be sorry):

• Rest the chicken. After boiling the chicken, let it rest under foil for about 10 minutes. This allows the juices to redistribute, ensuring the meat is tender and moist when you shred it.
• Cold buttermilk. The buttermilk for the biscuits must be very cold. This cold buttermilk helps solidify the butter into little chunks, which create steam pockets in the dough as it bakes. The result? Flaky, tender biscuits.
• Grate the cheese from a block. For the best melt and flavor, grate the cheddar cheese (for the biscuits) from a solid block. Pre-shredded cheese is often coated in anti-caking agents that can prevent it from melting smoothly.
• Don’t overwork the dough. Mix the biscuit dough just until it comes together. Over-mixing can cause the glutens in the flour to overdevelop, resulting in tough biscuits.
• Use an oven-safe skillet. To sauté the veggies, use an oven-safe skillet. This allows you to build the entire dish in one pan, making cleanup so much easier.
• Cook the flour. When you add the flour to the sautéed vegetables and butter, make sure to cook it for at least a minute. This step cooks out the raw flour taste and helps to thicken the sauce properly.
• Whisk gradually. To prevent a lumpy filling, add the chicken stock to the roux gradually and whisk constantly. Once the stock is incorporated, slowly whisk in the half-and-half for a silky-smooth sauce.

Key Ingredients

Time to load up the shopping cart! Here’s what you’ll need to make this easy cheddar bay biscuits chicken pot pie (see the recipe card below for precise measurements):

Chicken Pot Pie

• Chicken tenderloins – Or boneless breasts. Boneless chicken thighs would also work if you prefer dark meat. They will take a bit longer to cook through, though.
• Chicken stock – I prefer low-sodium stock to allow more control over the seasoning.
• Butter – Unsalted butter is best.
• Veggies – Diced onion, carrots, celery, and potatoes (optional), and minced garlic.
• Frozen peas – Fresh peas would work too, just blanch them first.
• Seasonings – Onion powder, dried thyme, dried rosemary, rubbed sage, and pepper.
• Chicken bouillon cube – Bouillon powder will also do the trick.
• Flour – All-purpose or gluten-free flour would work.
• Half & half – Milk is fine, but your filling will be a bit less hearty. Feeling indulgent? Use heavy cream.
• Low-sodium soy sauce – For a little extra umami flavor.

Cheddar Bay Biscuits

• All-purpose flour – Or gluten-free flour if needed.
• Leavening agents – Baking powder and baking soda for the perfect rise.
• Granulated sugar – These biscuits need just a smidge of sweetness. Trust me.
• Seasonings – Salt, garlic powder, and cayenne pepper.
• Sharp cheddar cheese – Grated fresh from the block for the best flavor and texture.
• Cold buttermilk – I mean it when I say cold. It helps make the biscuits nice and flaky.
• Butter – Melted and cooled for a few minutes. I prefer unsalted butter. If you use salted butter, use less salt in the seasoning.

Garlic Butter Biscuit Topping

• Melted butter – Salted or unsalted.
• Garlic powder – You can add a little onion powder and/or cayenne too, if you’d like.
• Fresh parsley – Minced. For a pop of freshness and color.

How to Make Cheddar Bay Biscuits Chicken Pot Pie

Ready to whip up your new favorite one-pot meal? Here’s a quick look at how it’s done. You’ll find more detailed instructions in the recipe card below.

1. Prep. Preheat oven to 450°F.
2. Make the biscuit dough. Whisk together the flour, leavening agents, sugar, and seasonings. In a separate bowl, whisk together the butter and buttermilk. Toss together the butter mixture and the flour mixture.
3. Rest. Cover with plastic wrap and set aside.
4. Boil the chicken. Combine the chicken and stock in a pot and cook at a low boil for 15 minutes. Remove the chicken from the stock (reserve the stock), tent with foil for ~10 minutes, then shred.
5. Sauté. In a 12″ cast-iron skillet, melt the butter over medium heat. Add the veggies, and sauté until softened.
6. Season. Stir in the garlic, seasonings, and bouillon.
7. Make it saucy. Stir in the flour and cook for a few minutes. Slowly whisk in 3 cups of the chicken stock, then whisk in the half-and-half and soy sauce.
8. Finishing touches. Turn off the heat and stir in the chicken and the peas.
9. Assemble. Use a lightly oiled 1/4 cup scoop to portion the dough into 1/2-inch patties, and arrange the biscuits on top of the pot pie filling, with ~4 inches between them. Alternatively, drop large spoonfuls of biscuit dough all across the filling.
10. Bake. Bake for 12-15 minutes.
11. Add the buttery topping. Whisk together the butter, garlic powder, and parsley, and brush the mixture over the biscuits.
12. Bake again. Bake for 3 minutes.

Variation Ideas

In the mood to mix things up a little? Here are a few creative ideas to get you started:

• Use store-bought biscuits. To make things easier, use a store-bought mix like Red Lobster Cheddar Bay Biscuit mix. You can also use your favorite biscuit recipe or pre-made canned biscuits, such as Pillsbury Grands.
• Cheese swap. Instead of sharp cheddar, consider adding freshly grated pepper jack or Parmesan cheese to your biscuit dough.
• Make it vegetarian. Skip the chicken and opt for sautéed mushrooms and some extra veggies instead. You’ll also want to use veggie broth instead of chicken stock.
• Seafood pot pie. Replace the chicken with a pound of shrimp and some lump crab meat. Add the raw seafood in the last few minutes of cooking the filling to prevent overcooking.

What to Serve with Chicken Pot Pie

Whether you want to balance this hearty meal with a refreshing salad or you’re looking to double down on the comfort food with buttery mashed potatoes, this pot pie loves the company of a good side or two. Here are some of my favorites:

• A fresh salad. A simple green salad with a zesty vinaigrette or a classic Caesar salad is perfect for cutting through the richness of the pie.
• Steamed or roasted vegetables. Steamed or roasted veggies like green beans, broccoli, or asparagus add a nice dose of color to the plate. My Creamed Spinach would also be delicious.
• More potatoes. You can’t go wrong with potatoes! Serve this pot pie with Cheesy Boursin Mashed Potatoes, Scalloped Potatoes Au Gratin, or my simple Parmesan Roasted Potatoes.
• A hunk o’ bread. Sop up any leftover gravy with some crusty bread. My Easy Garlic Bread would be great. So would a slice of Honey Butter Cornbread.

How to Store and Reheat Extras

Chicken pot pie keeps well in the fridge (or freezer) and reheats beautifully. I love making a double batch and saving it for a lazy day. Here’s how it’s done:

• Refrigerator. Let the pot pie cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 4 days.
• Freezer. Once cool, transfer your leftovers to an airtight, freezer-safe container. It’ll keep in the freezer for up to 3 months. You can let it thaw in the fridge before reheating or reheat straight from frozen.
• To reheat. Transfer the leftovers to a baking dish along with a few tablespoons of chicken broth. Cover with aluminum foil and bake at 350°F for 15-25 minutes (25-35 minutes from frozen), or until heated through. You can also microwave individual portions in 30-second intervals until warm.

Frozen homemade pot pie serves as a wonderful gift for expecting moms, new neighbors, and/or sick loved ones. Grab some single-portion metal containers and pack this cozy meal in for the perfect freeze-and-reheat dinner.

More Cozy Chicken Dinner Ideas

It’s comfort food season, and I’ve got some fabulous recipes to keep the cozy vibes coming. Here they are:

• The Easiest Creamy Tomato Pasta
• Slow Cooker Smothered Chicken
• Marry Me Chicken Stuffed Shells
• Salmon Grilled Cheese
• Green Chile Chicken Enchiladas

I hope you enjoyed this recipe for Chicken Pot Pie with Cheddar Bay Biscuits. I look forward to your questions and feedback below.

Please be sure to tag me @BadBatchBaking using the hashtag #badbatchbaking if you made this recipe, and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.