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Cheddar Bay Biscuit Chicken Pot Pie
Emily Hart

Cheesy Cheddar Bay Biscuit Chicken Pot Pie Recipe!

This Cheddar Bay Biscuit Chicken Pot Pie is the perfect blend of creamy, savory, and cheesy flavors. With a rich, hearty chicken and vegetable filling topped with fluffy, buttery Cheddar Bay Biscuits, this dish is a crowd-pleaser for any occasion!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Pot Pie Filling:
  • 2 cups cooked shredded chicken rotisserie works great
  • 2 tablespoons butter
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 1 cup frozen peas
  • 1 cup corn kernels fresh or frozen
  • 2 tablespoons all-purpose flour
  • 1 ½ cups chicken broth
  • 1 cup heavy cream or whole milk
  • 1 teaspoon thyme dried or fresh
  • ½ teaspoon salt
  • ½ teaspoon black pepper
For the Cheddar Bay Biscuits:
  •  
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 1 cup shredded sharp cheddar cheese
  • ½ cup cold butter cubed
  • ¾ cup milk or buttermilk

Method
 

  1. Preheat the Oven: Set to 400°F (200°C).
  2. Prepare the Filling: In a large oven-safe skillet, melt butter over medium heat. Sauté onions, garlic, and carrots until softened (about 5 minutes).
  3. Thicken the Sauce: Stir in flour and cook for 1 minute. Gradually add chicken broth while stirring. Pour in heavy cream, add peas, corn, shredded chicken, thyme, salt, and pepper. Let simmer for 3-5 minutes until thickened. Remove from heat.
  4. Make the Biscuits: In a bowl, whisk flour, baking powder, garlic powder, salt, and sugar. Cut in cold butter until crumbly. Stir in cheese and milk until just combined.
  5. Assemble & Bake: Drop spoonfuls of biscuit dough on top of the filling. Bake for 25-30 minutes, or until biscuits are golden brown.
  6.  
  7. Brush & Serve: Mix melted butter with garlic powder and parsley, then brush over the biscuits. Serve hot!

Nutrition

Calories: 450kcalCarbohydrates: 42gProtein: 23gFat: 22gSaturated Fat: 12gSodium: 780mgFiber: 3gSugar: 3g

Notes

  • Make Ahead Tip: The filling can be prepared up to 24 hours in advance and refrigerated. Add biscuits and bake when ready.
  • Storage: Keep leftovers in an airtight container for up to 4 days in the fridge. Freeze for up to 3 months.
 
  • Reheating: Best reheated in the oven at 350°F (175°C) for 15-20 minutes. Avoid microwaving to keep biscuits from getting soggy.
  • Substitutions: Swap heavy cream for milk for a lighter version. Use gluten-free flour for a GF-friendly dish.

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