There’s something incredibly comforting about a classic pot pie, but when you add a cheesy twist, it takes the dish to a whole new level. Our Cheddar Bay Pot Pie recipe combines the rich, savory flavors of cheddar cheese with a flaky, buttery crust inspired by the famous Cheddar Bay Biscuits. It’s a perfect blend of creamy filling and cheesy goodness that’s sure to become a family favorite.
Ingredients
To make our Cheddar Bay Pot Pie truly irresistible, we carefully select ingredients that build flavor and texture in every bite. Below is the list for the two essential components: the Cheddar Bay Biscuit Topping and the Pot Pie Filling.
For the Cheddar Bay Biscuit Topping
We start with a blend of ingredients that capture the classic Cheddar Bay Biscuit flavor with a flaky, buttery crust.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 stick (1/2 cup) cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup whole milk
- 1 large egg, beaten
For the Pot Pie Filling
Our filling is rich, creamy, and brimming with hearty vegetables and tender chicken to complement the cheesy biscuit topping.
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, diced
- 1/2 cup onion, finely chopped
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon garlic powder
| Ingredient | Amount | Preparation Notes |
|---|---|---|
| All-purpose flour | 2 cups + 1/3 cup | For topping and filling thickener |
| Baking powder | 1 tablespoon | |
| Garlic powder | 1 teaspoon + 1/4 tsp | For topping and filling |
| Dried parsley flakes | 1 teaspoon | Topping seasoning |
| Salt | 1/2 tsp + 1/2 tsp | For topping and filling |
| Black pepper | 1/4 tsp + 1/4 tsp | For topping and filling |
| Unsalted butter | 1 stick (1/2 cup) + 1/4 cup | Cubed and melted phases |
| Shredded sharp cheddar | 1 cup | For biscuit topping |
| Whole milk | 3/4 cup + 1 cup | For topping and filling |
| Large egg | 1 | Beaten, for topping |
| Cooked chicken | 2 cups | Shredded or diced |
| Carrots | 1 cup | Diced |
| Frozen peas | 1 cup | |
| Celery | 1/2 cup | Diced |
| Onion | 1/2 cup | Finely chopped |
| Chicken broth | 2 cups | For filling sauce |
| Dried thyme | 1/4 teaspoon | Filling seasoning |
This combination of Ingredients ensures that every aspect of our Cheddar Bay Pot Pie delivers creamy, cheesy, and savory satisfaction from filling to crust.
Equipment Needed
To create our Cheddar Bay Pot Pie with its signature flaky crust and creamy filling, we need the right equipment to ensure every step goes smoothly. Below is the essential list of tools that will help us achieve the perfect balance of texture and flavor:
- Oven – preheated to cook the pot pie evenly with a golden, bubbly crust.
- 9-inch deep-dish pie dish or baking dish – to hold the filling and biscuit topping with enough room for expansion.
- Mixing bowls – at least two: one for the biscuit dough and one for the creamy filling.
- Whisk – for combining liquids and seasoning smoothly.
- Wooden spoon or spatula – ideal for stirring the pot pie filling during cooking without scratching the pan.
- Pastry cutter or fork – to cut cold butter into the biscuit dough for that flaky texture.
- Measuring cups and spoons – precise measurements are critical for both the filling and the Cheddar Bay Biscuit topping.
- Knife and cutting board – to chop vegetables and cooked chicken uniformly.
- Grater – to shred sharp cheddar cheese freshly for optimal melt and flavor.
- Stovetop saucepan – to prepare the creamy filling before assembling.
- Basting brush – to apply melted butter on biscuit tops for a glossy finish.
- Cooling rack – to allow the pot pie to rest and cool slightly before serving.
| Equipment | Purpose |
|---|---|
| Oven | Bake the pot pie to golden perfection |
| Pie dish (9-inch deep) | Hold filling and biscuit topping |
| Mixing bowls | Prepare biscuit dough and filling |
| Whisk | Combine liquids and seasoning |
| Wooden spoon/spatula | Stir filling without damaging cookware |
| Pastry cutter/fork | Cut in cold butter for flaky biscuit texture |
| Measuring cups/spoons | Measure ingredients accurately |
| Knife & cutting board | Chop vegetables and chicken uniformly |
| Grater | Shred cheddar cheese freshly |
| Saucepan | Cook creamy pot pie filling |
| Basting brush | Brush melted butter on biscuit tops |
| Cooling rack | Cool pot pie just before serving |
Having these tools ready and organized will help us craft our Cheddar Bay Pot Pie recipe effortlessly and with consistent delicious results.
Prep Work
Before assembling our Cheddar Bay Pot Pie, let’s focus on getting the biscuit dough and pot pie filling ready. Precise preparation ensures every bite bursts with creamy, cheesy, and savory goodness.
Preparing the Biscuit Dough
- Combine Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, baking powder, garlic powder, dried parsley, salt, and black pepper until evenly blended. These seasonings create the signature flavor base for our cheddar bay biscuit crust.
- Cut in Butter: Add cold unsalted butter, cut into small cubes, to the flour mixture. Use a pastry cutter or fork to mix until the texture resembles coarse crumbs. This step is crucial for a flaky, buttery crust.
- Add Cheese: Stir in the shredded sharp cheddar cheese, folding it evenly through the mixture to distribute cheesy flavor throughout the biscuit dough.
- Incorporate Wet Ingredients: Beat together whole milk and a beaten egg. Pour this mixture into the dry ingredients. Gently stir just until combined — avoid overmixing to keep the dough tender.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 15 minutes. This helps the butter solidify again and prevents spreading during baking.
Preparing the Pot Pie Filling
- Sauté Vegetables: In a medium saucepan, melt unsalted butter over medium heat. Add diced onion, carrots, celery, and cook until softened, about 5–7 minutes. This builds the rich flavor foundation for our filling.
- Make the Roux: Sprinkle all-purpose flour over the softened vegetables. Stir constantly for 2 minutes to create a roux; this thickens our creamy filling.
- Gradually Add Liquids: Slowly whisk in chicken broth followed by whole milk or heavy cream. Continue stirring until the sauce thickens and becomes smooth.
- Season: Add salt, black pepper, thyme, and garlic powder. Adjust seasonings to taste to balance the savory profile.
- Combine with Chicken and Peas: Add cooked chicken pieces and frozen peas to the sauce. Stir gently until all components are well coated and heated through.
| Ingredient | Preparation | Purpose |
|---|---|---|
| Unsalted Butter | Melt in pan | Sauté vegetables, roux base |
| Onion, Carrots, Celery | Diced and softened | Flavor base |
| All-Purpose Flour | Sprinkled over vegetables | Thickens the filling |
| Chicken Broth | Gradually whisked in | Adds moisture and flavor |
| Whole Milk/Heavy Cream | Whisked in for creaminess | Rich texture |
| Cooked Chicken | Added last | Protein |
| Frozen Peas | Folded in last | Color and sweetness |
| Seasonings | Salt, pepper, thyme, garlic powder | Enhance flavor |
This prep work perfectly sets the stage for crafting the unforgettable Cheddar Bay Pot Pie that combines rich filling with a cheesy, flaky biscuit crust.
Directions
Follow these detailed steps to create a perfectly balanced Cheddar Bay Pot Pie with a rich, creamy filling and a golden, cheesy biscuit topping.
Making the Biscuit Topping
- In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 2 teaspoons of garlic powder, 1 teaspoon of dried parsley, 1 teaspoon of salt, and ½ teaspoon of black pepper until evenly combined.
- Use a pastry cutter or fork to cut in ½ cup (1 stick) of cold unsalted butter, working it into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in 1 cup of shredded sharp cheddar cheese evenly throughout the mixture.
- In a separate bowl, whisk together ¾ cup of whole milk and 1 beaten egg.
- Pour the wet ingredients into the dry mix and stir gently just until combined—do not overmix.
- Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes to firm up before assembling.
Cooking the Pot Pie Filling
- In a large saucepan over medium heat, melt 3 tablespoons of unsalted butter.
- Add 1 cup diced onions, 1 cup diced celery, and 1 cup diced carrots. Sauté for 5–7 minutes until vegetables are tender.
- Stir in ¼ cup all-purpose flour and cook for 2 minutes, stirring constantly, to create a roux.
- Gradually whisk in 2 cups chicken broth and 1 cup whole milk or heavy cream. Continue whisking until the mixture thickens.
- Season the filling with 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon dried thyme, and ¼ teaspoon garlic powder.
- Fold in 3 cups cooked, shredded chicken and 1 cup frozen peas.
- Remove from heat and keep warm until ready to assemble.
Assembling the Cheddar Bay Pot Pie
- Preheat the oven to 400°F (200°C).
- Pour the prepared filling into a greased 9-inch deep-dish pie dish.
- Remove biscuit dough from the refrigerator. Drop biscuit dough by spoonfuls evenly over the filling, covering the surface but allowing some filling to peek through.
- Optional: Brush the biscuit topping lightly with melted butter and sprinkle with additional cheddar cheese and dried parsley for extra flavor and color.
Baking Instructions
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Bake the pie | 400°F | 25–30 minutes | Bake until biscuits are golden brown |
| Let cool after baking | – | 5–10 minutes | Rest before serving for filling to set |
- Place the pie on the center rack and bake for 25 to 30 minutes or until the biscuit topping is golden brown and cooked through.
- Remove from the oven and allow the pot pie to cool for 5 to 10 minutes to let the filling set.
- Serve warm and enjoy the harmonious blend of creamy chicken filling and the iconic Cheddar Bay biscuit crust.
Serving Suggestions
To fully enjoy our Cheddar Bay Pot Pie, we recommend pairing it with light and complementary sides that balance the rich, creamy flavors. Here are some thoughtfully curated serving ideas:
Fresh Green Salad
A crisp mixed greens salad with a tangy vinaigrette cuts through the richness of the pot pie filling and enhances the buttery, cheesy biscuit crust. Try baby spinach, arugula, or romaine with cherry tomatoes, cucumber slices, and a lemon Dijon dressing.
Steamed or Roasted Vegetables
Lightly seasoned steamed asparagus, green beans, or roasted Brussels sprouts provide a fresh, earthy contrast. The mild bitterness and crunch amplify the pot pie’s creamy texture.
Classic Mashed Potatoes
For extra comfort food appeal, serve creamy mashed potatoes on the side. Use Yukon Gold potatoes whipped with butter, cream, and a pinch of garlic powder for a harmonious flavor profile.
Bread Accompaniments
Even though the crust is satisfying, offering a warm crusty bread or garlic rolls widens the meal’s appeal, especially for dipping in the pot pie’s savory filling.
| Side Dish | Flavor Profile | Serving Tip |
|---|---|---|
| Mixed Green Salad | Light, tangy, fresh | Add nuts or cheese for texture |
| Steamed/Roasted Veg | Earthy, crisp | Season with lemon or herbs |
| Mashed Potatoes | Creamy, buttery | Use roasted garlic for depth |
| Crusty Bread Rolls | Buttery, crunchy | Serve warm with herb butter |
“Tip: Allow your Cheddar Bay Pot Pie to rest for 5–10 minutes after baking to let the filling set. This resting time also warms the sides for the ultimate meal experience.”
Beverage Pairings
Pair the dish with a chilled white wine like Chardonnay or Sauvignon Blanc for a bright contrast. For a non-alcoholic option, a sparkling lemonade or iced tea complements the savory, cheesy notes perfectly.
Garnishes
Add a sprinkle of fresh chopped parsley or a light dusting of shredded sharp cheddar on top before serving to enhance the pot pie’s vibrant, savory appeal.
By thoughtfully selecting these sides and pairings, we make sure every bite of our Cheddar Bay Pot Pie shines and satisfies.
Storage and Make-Ahead Tips
Proper storage and preparation ahead of time will help us enjoy the Cheddar Bay Pot Pie at its best with minimal effort. Here are our top tips to keep the leftovers fresh and to streamline meal prep.
Refrigerating Leftovers
- Allow the pot pie to cool completely at room temperature for about 30 minutes.
- Cover the pie tightly with plastic wrap or aluminum foil to prevent drying out.
- Store in the refrigerator for up to 3 to 4 days.
Freezing the Pot Pie
- Cool the pot pie entirely before freezing.
- Wrap the whole pie securely in plastic wrap and then in aluminum foil to protect against freezer burn.
- Alternatively, freeze individual portions in airtight containers for convenience.
- Label with date for reference.
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigeration | 3 to 4 days | Keep tightly covered |
| Freezing (whole) | Up to 2 months | Wrap well, thaw completely before baking |
| Freezing (portions) | Up to 2 months | Reheat directly from frozen or thaw overnight |
Reheating Instructions
- For refrigerated pot pie: Preheat oven to 350°F. Bake covered with foil for 20 minutes, then uncover for 5-10 minutes until heated through and crust is crisp.
- For frozen pot pie: Thaw overnight in refrigerator. Reheat as above. To reheat from frozen, bake covered at 375°F for 50-60 minutes.
Make-Ahead Assembly Tips
- Prepare filling and biscuit dough separately ahead of time.
- Store filling in an airtight container refrigerated for up to 24 hours before baking.
- Keep biscuit dough chilled and wrapped in plastic wrap or in a sealed container.
- Assemble just before baking for best texture and flavor.
- Alternatively, assemble completely and freeze unbaked for a ready-to-bake meal.
“Make-ahead planning not only saves us time but allows flavors a chance to meld beautifully for a richer taste.“
Quick Reference Make-Ahead Guide
| Step | Advance Prep Time | Storage | Notes |
|---|---|---|---|
| Filling | Up to 24 hours | Airtight container, refrigerator | Reheat filling slightly before use |
| Biscuit dough | Up to 24 hours | Wrapped tightly, refrigerator | Let sit at room temp 15 min before assembling |
| Fully assembled pot pie | Up to 2 months | Wrapped, frozen | Bake from frozen adding 10-15 minutes |
By following these Storage and Make-Ahead Tips, we can easily keep our Cheddar Bay Pot Pie fresh, flavorful, and ready for any meal occasion.
Conclusion
This Cheddar Bay Pot Pie brings together the best of comfort food with a cheesy, flaky twist that’s sure to satisfy. It’s a dish that’s as rewarding to make as it is to eat, perfect for family dinners or special occasions.
With straightforward steps and accessible ingredients, we can easily create a meal that feels both indulgent and homey. Whether served fresh or enjoyed as leftovers, this pot pie will quickly become a favorite in our recipe collection.
Frequently Asked Questions
What makes the Cheddar Bay Pot Pie different from traditional pot pies?
This pot pie uses a Cheddar Bay Biscuit-style topping instead of a regular crust. The biscuit topping is flaky, buttery, and cheesy, giving it extra flavor and texture alongside a creamy chicken filling.
What are the main ingredients needed for the biscuit topping?
The biscuit topping includes all-purpose flour, baking powder, garlic powder, dried parsley, salt, pepper, cold unsalted butter, shredded sharp cheddar cheese, whole milk, and a beaten egg.
Can I use leftover cooked chicken for the filling?
Yes, leftover cooked chicken works perfectly. Just dice or shred the chicken and add it to the creamy veggie filling.
What vegetables are included in the pot pie filling?
The filling features carrots, frozen peas, celery, and onion, all sautéed to build flavor before mixing with the creamy sauce and chicken.
How long should I bake the Cheddar Bay Pot Pie?
Bake the pot pie at 400°F for 25 to 30 minutes or until the biscuit topping turns golden brown and the filling is bubbly.
Can I prepare the pot pie in advance?
Absolutely. You can make the filling and biscuit dough ahead of time, then assemble and bake when ready. It also freezes well for up to 2 months.
How do I store leftovers?
Store leftovers covered in the refrigerator for 3 to 4 days. Reheat in the oven to keep the biscuit topping crisp. For longer storage, freeze portions in airtight containers.
What side dishes pair well with this pot pie?
Light sides like fresh green salad, steamed or roasted vegetables, creamy mashed potatoes, or warm crusty bread complement the rich pot pie nicely.
Should I add any garnish before serving?
Garnishing with fresh parsley or an extra sprinkle of shredded cheddar cheese enhances the presentation and adds a fresh, cheesy touch.