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4.0 from 3 votes

Cheddar Bay Biscuits Chicken Pot Pie Recipe

Discover the ultimate comfort food fusion with our Cheddar Bay Biscuit Chicken Pot Pie recipe. Creamy chicken filling topped with cheesy, garlicky biscuits for an easy, delicious meal.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8
Calories: 4095 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 onion diced
  • 2 carrots diced
  • 2 celery diced
  • 2 potatoes diced
  • 3 tablespoons butter
  • ⅓ cup flour
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon pepper
  • 1 cup heavy cream
  • 2 cup chicken broth
  • 2 cups cooked chicken shredded or diced
  • 1 cup frozen peas optional
Topping
  • 2 cups cheddar bay biscuit mix
  • ¾ cup milk
  • ½ cup cheddar cheese shredded
  • ¼ cup butter melted

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees F.
  2. Dice the onion, celery, carrots, and potatoes into bite-size pieces.
  3. Melt the butter in a large oven-proof pan.
  4. Add the celery and onion and cook for 5 minutes.
  5. Add the flour, salt, garlic powder, pepper, chicken broth, and heavy cream. Cook until thickened, about 10 minutes.
  6. Add the chicken, carrots, potatoes, and peas. Remove from heat.
  7. Mix the biscuit topping with the cheese and milk. Put the seasoning packet aside for now.
  8. Drop the biscuits on top of the chicken.
  9. Put the pan in the oven and cook for 14-18 minutes.
  10. Melt the butter. Combine it with the biscuit seasoning packet. Brush it on biscuits.

Notes

  • Using a store-bought rotisserie chicken is a great shortcut. Just shred the meat, and you're good to go.
  • While the classic pot pie veggies are carrots, celery, onion, and peas, use whatever veggies you like.
  • Let the casserole rest for a few minutes before serving. This allows the filling to set up a bit and makes serving (and eating) much easier. 
  • If you don't have a Dutch oven or oven-proof skillet, you can easily transfer the filling to a baking dish before adding the biscuit topping. A 9x13-inch baking dish would work well. Just make sure to grease the dish well to prevent sticking.
  • Using a store-bought rotisserie chicken is a great shortcut. Just shred the meat, and you're good to go.
  • While the classic pot pie veggies are carrots, celery, onion, and peas, use whatever veggies you like.
  • Let the casserole rest for a few minutes before serving. This allows the filling to set up a bit and makes serving (and eating) much easier. 
  • If you don't have a Dutch oven or oven-proof skillet, you can easily transfer the filling to a baking dish before adding the biscuit topping. A 9x13-inch baking dish would work well. Just make sure to grease the dish well to prevent sticking.

Nutrition Information

Calories 4095kcal (205%) Carbohydrates 325g (108%) Protein 143g (286%) Fat 250g (385%) Saturated Fat 135g (675%) Polyunsaturated Fat 18g Monounsaturated Fat 76g Trans Fat 3g Cholesterol 784mg (261%) Sodium 8668mg (361%) Potassium 4685mg (134%) Fiber 31g (124%) Sugar 69g (138%) Vitamin A 28829IU (577%) Vitamin C 162mg (180%) Calcium 1487mg (149%) Iron 19mg (106%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 4095

% Daily Value*

Calories 4095kcal 205%
Carbohydrates 325g 108%
Protein 143g 286%
Fat 250g 385%
Saturated Fat 135g 675%
Polyunsaturated Fat 18g 106%
Monounsaturated Fat 76g 380%
Trans Fat 3g 150%
Cholesterol 784mg 261%
Sodium 8668mg 361%
Potassium 4685mg 100%
Fiber 31g 124%
Sugar 69g 138%
Vitamin A 28829IU 577%
Vitamin C 162mg 180%
Calcium 1487mg 149%
Iron 19mg 106%

* Percent Daily Values are based on a 2,000 calorie diet.