Biscuit Chicken Pot Pie
Hola, friend! You know those nights when you crave something creamy, comforting, and just a little indulgent? That’s exactly what this Cheddar Bay Biscuit Chicken Pot Pie is made for. It’s my cozy twist on the classic pot pie, swapping the usual crust for warm, flaky Cheddar Bay biscuits that bubble up golden and buttery in the oven.
The filling is rich and creamy, packed with tender chicken, sweet peas, and carrots -the kind of simple ingredients that feel like home.
I first made this dish after a long day when I wanted something warm and satisfying but still easy to pull together. The smell alone , buttery biscuits, creamy sauce, and herbs , makes it worth every minute.
Quick Recipe Overview
| Prep Time: | 15 minutes |
|---|---|
| Cook Time: | 30 minutes |
| Total Time: | 45 minutes |
| Servings: | 6 |
| Serving Size: | 1 cup (250 g) |
| Difficulty: | Easy |
| Cuisine Type: | American |
| Best Season to Serve: | Fall, Winter, or whenever comfort calls |
Why You’ll Love This Recipe
- All-in-one comfort: Creamy chicken filling meets buttery, cheesy biscuits for a meal that’s hearty and satisfying.
- Simple ingredients: You only need a handful of pantry staples and one box of Cheddar Bay Biscuit Mix.
- Quick and easy: From skillet to oven in less than an hour, it’s weeknight comfort made simple.
- Customizable: Swap veggies, add herbs, or make it spicier to suit your family’s tastes.
- Family favorite: Warm, cheesy, and loaded with flavor, it’s the kind of dinner everyone comes running for.
Cheddar Bay Biscuit Chicken Pot Pie
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Cheddar Bay Biscuit Chicken Pot Pie is creamy, cheesy, and comforting. Juicy chicken, tender vegetables, and a rich sauce are baked under golden Cheddar Bay biscuits for the ultimate family dinner.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 medium carrots, diced
- 1 cup frozen peas
- 2 sprigs fresh thyme
- 1 package (7.5 oz) Cheddar Bay Biscuit Mix
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 2 tablespoons butter
- Salt and pepper, to taste
Instructions
1. Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish and set aside.
2. Season chicken with salt and pepper. In a large skillet, melt butter over medium heat and cook chicken 6 to 7 minutes per side until golden and cooked through. Let rest, then cut into bite-sized pieces.
3. In the same skillet, sauté diced carrots for 3 to 4 minutes until slightly tender. Add peas in the last minute.
4. Add cooked chicken, thyme, chicken broth, and heavy cream. Stir and simmer for 2 to 3 minutes to thicken.
5. Prepare Cheddar Bay Biscuit Mix according to package directions.
6. Pour chicken mixture into the baking dish and spread biscuit dough evenly over the top.
7. Bake 20 to 25 minutes until the top is golden and bubbly.
8. Let rest for 10 minutes before serving.
Notes
Do not overmix the biscuit dough to keep it light and fluffy.
Add shredded cheese to the filling or biscuit topping for extra flavor.
Use leftover rotisserie chicken to save time.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Comfort Food
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250 g)
- Calories: 480
- Sugar: 3
- Sodium: 800
- Fat: 26
- Saturated Fat: 12
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 3
- Protein: 23
- Cholesterol: 85
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 medium carrots, diced
- 1 cup frozen peas
- 2 sprigs fresh thyme
- 1 package (7.5 oz) Cheddar Bay Biscuit Mix
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 2 tablespoons butter
- Salt and pepper, to taste
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Chicken breasts | Cook until golden before cutting for the best texture and flavor. |
| Carrots | Dice evenly for quick and even cooking. |
| Peas | Add frozen peas near the end to keep their color and texture. |
| Thyme | Use fresh thyme for a fragrant herbal touch that brightens the creamy sauce. |
| Cheddar Bay Biscuit Mix | Follow the package instructions and spread evenly for the perfect topping. |
| Chicken broth | Low-sodium broth gives you more control over seasoning. |
| Heavy cream | Adds richness and makes the filling silky smooth. |
| Butter | Use real butter for depth of flavor in both the filling and biscuit topping. |
| Salt and pepper | Season at each step to layer flavor throughout the dish. |
Step-by-Step Instructions
- Preheat the oven: Set your oven to 400°F (200°C). Grease a 9×13-inch baking dish and set aside.
- Cook the chicken: Season the chicken with salt and pepper. In a large skillet, melt butter over medium heat and cook chicken breasts for about 6–7 minutes per side until golden brown and fully cooked. Transfer to a plate to rest, then cut into bite-sized pieces.
- Sauté the vegetables: In the same skillet, add the diced carrots and sauté for 3–4 minutes until slightly tender. Add the frozen peas in the last minute of cooking.
- Make the creamy filling: Add the cooked chicken back to the skillet along with thyme, chicken broth, and heavy cream. Stir everything together until well combined. Simmer for 2–3 minutes to let the flavors meld and the sauce slightly thicken.
- Prepare the biscuit topping: In a mixing bowl, prepare the Cheddar Bay Biscuit Mix according to the package instructions. Stir until you get a soft, spoonable dough.
- Assemble the pot pie: Pour the creamy chicken mixture into the prepared baking dish. Spread the biscuit dough evenly on top, leaving a few small gaps for steam to escape.
- Bake until golden: Bake uncovered for 20–25 minutes until the top is bubbly and golden brown.
- Cool and serve: Let the pot pie rest for 10 minutes before serving so the sauce can thicken slightly underneath that flaky biscuit topping.
Helpful Tips
- Cut the chicken into even pieces so it cooks evenly.
- Avoid overmixing the biscuit dough; gentle stirring keeps it fluffy.
- Let the pot pie rest after baking for cleaner slices and a creamier texture.
- Add a pinch of garlic powder or shredded cheese to the biscuit mix for extra flavor.
Expert Tips for the Best Results
- Pre-cook the filling: Simmering the chicken, veggies, and sauce before baking helps develop deeper flavor.
- Add cheese on top: Sprinkle a bit of shredded cheddar before baking for a golden, cheesy crust.
- Check the biscuits: Bake until they’re deeply golden for the best texture and flavor.
- Season in layers: Taste your sauce before baking and adjust salt and pepper to your liking.
Recipe Variations
- Cheesy Chicken Pot Pie: Mix ½ cup shredded cheddar or Monterey Jack into the filling.
- Turkey version: Substitute turkey for chicken – perfect for using up leftovers.
- Vegetable pot pie: Skip the chicken and double the veggies for a hearty meat-free version.
- Mini pot pies: Divide the filling into ramekins and top each with biscuit dough for individual servings.
Make Ahead & Freezer Tips
You can make the filling a day ahead and store it in the fridge. When ready to bake, top with the biscuit dough and bake as directed. To freeze, let the baked pot pie cool completely, then wrap tightly in foil and freeze for up to 3 months. Reheat covered at 350°F until warm throughout.
Serving Suggestions
Serve this creamy Cheddar Bay Biscuit Chicken Pot Pie with a crisp green salad, roasted asparagus, or garlic butter corn. It’s also delicious with a bowl of soup for the ultimate comfort meal.
Pairing Ideas
Pair with a glass of Chardonnay or a refreshing iced tea to balance the creamy, rich filling. If you prefer non-alcoholic options, lemonade or sparkling water with lemon slices pairs perfectly.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions for 1–2 minutes, covering with a damp paper towel to keep the biscuits soft.
If you’re as obsessed with creamy, cozy casseroles as I am, you’ll love my Chicken Pot Pie Casserole. It’s everything you adore about classic pot pie, baked into one bubbly, golden dish that’s easy enough for weeknights but special enough for family dinners.
Frequently Asked Questions (FAQs)
Can I use rotisserie chicken instead of cooking fresh?
Yes, it’s a great time-saver. Just dice it and mix it into the sauce and vegetables.
Can I use milk instead of heavy cream?
Yes, but your filling will be slightly thinner. You can add a teaspoon of cornstarch to help thicken it.
Can I add more vegetables?
Absolutely! Try corn, green beans, or diced potatoes for more texture and flavor.
How do I know when the biscuits are done?
They should be golden on top and firm to the touch. If they’re pale, bake for a few more minutes.
Can I make it gluten-free?
Use a gluten-free Cheddar Bay Biscuit Mix and double-check that your broth and cream are gluten-free.
Why is my sauce too thin?
Simmer it for a few more minutes before baking or add a little cornstarch mixed with cold broth to thicken.
Can I prepare it in advance?
Yes, you can make the filling ahead, refrigerate it, and add the biscuits just before baking.
Nutrition Info
| Serving Size: | 1 cup (250 g) |
|---|---|
| Calories: | 480 kcal |
| Protein: | 23 g |
| Carbohydrates: | 37 g |
| Fat: | 26 g |
| Saturated Fat: | 12 g |
| Fiber: | 3 g |
| Sugar: | 3 g |
| Sodium: | 800 mg |
| Cholesterol: | 85 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Cheddar Bay Biscuit Chicken Pot Pie takes a classic comfort dish and gives it a delicious upgrade. It’s creamy, cheesy, and full of homestyle goodness that brings everyone to the table. Perfect for cozy weeknights or family dinners, this pot pie is proof that comfort food doesn’t have to be complicated – just warm, hearty, and made with love.
