There’s something truly comforting about a classic pot pie, but when we combine it with the irresistible Cheddar Bay biscuits, it takes cozy dinners to a whole new level. This Cheddar Bay Biscuit Pot Pie Recipe brings together a creamy, savory filling topped with those famous cheesy, buttery biscuits we all love. It’s a perfect way to reinvent a family favorite with a twist that’s sure to impress.
Ingredients
To create our Cheddar Bay Biscuit Pot Pie, we need fresh and flavorful ingredients that deliver both creaminess and cheesy goodness. Below are the essentials categorized for clarity.
For the Pot Pie Filling
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1/3 cup all-purpose flour
- 2 cups chicken broth, preferably low sodium
- 1 cup whole milk or heavy cream
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup frozen peas, thawed
- 1 cup frozen corn, thawed
For the Cheddar Bay Biscuits
- 2 cups all-purpose flour, sifted
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon smoked paprika (optional for a subtle smoky kick)
- ½ cup unsalted butter, cold and cubed
- 1 cup sharp cheddar cheese, shredded
- ¾ cup whole milk or buttermilk
- 2 tablespoons fresh parsley, finely chopped (for garnish)
- 2 tablespoons unsalted butter, melted (for brushing)
| Ingredient Group | Key Elements | Purpose |
|---|---|---|
| Pot Pie Filling | Chicken, vegetables, butter, flour, liquid | Builds creamy, hearty base |
| Seasoning & Herbs | Thyme, garlic, salt, pepper | Adds depth and flavor |
| Cheddar Bay Biscuits | Flour, baking powder, garlic powder, cheddar | Creates cheesy biscuit topping |
| Liquids & Fats | Milk, butter | Moisture and richness |
This precise list ensures we craft the signature creamy filling and cheesy biscuit topping that make our Cheddar Bay Biscuit Pot Pie irresistible.
Equipment Needed
To make our Cheddar Bay Biscuit Pot Pie perfectly, we need the right tools for each step. Having the right equipment ensures smooth preparation and excellent results.
- Large Skillet or Sauté Pan
We use this to cook the savory filling and gently sauté vegetables, allowing flavors to meld.
- Mixing Bowls
Essential for combining biscuit ingredients evenly; one bowl for wet ingredients, one for dry for best mixing results.
- Whisk and Wooden Spoon
The whisk is perfect for blending wet ingredients smoothly, while the wooden spoon helps fold the biscuit dough without overworking it.
- Measuring Cups and Spoons
Accurate measuring is critical to balance the richness and seasoning in both the filling and biscuits.
- 9×13-Inch Baking Dish
This size holds the creamy chicken filling and biscuit topping beautifully, baking everything together into a golden, bubbling casserole.
- Pastry Brush
To brush melted butter or garlic butter over biscuits for that signature golden, buttery top.
- Cooling Rack
Used to cool the biscuits slightly before serving to maintain texture and flavor.
| Equipment | Purpose |
|---|---|
| Large Skillet | Cook filling and sauté vegetables |
| Mixing Bowls | Combine biscuit dough components |
| Whisk | Blend wet ingredients |
| Wooden Spoon | Fold biscuit dough gently |
| Measuring Cups/Spoons | Measure ingredients precisely |
| 9×13-Inch Baking Dish | Bake the pot pie and biscuit topping |
| Pastry Brush | Apply melted butter over biscuits |
| Cooling Rack | Cool biscuits before serving |
“Using the right equipment helps us achieve the perfect balance of creamy filling and flaky, cheesy biscuits in our Cheddar Bay Biscuit Pot Pie.“
Having these tools ready gives us confidence to prepare this comforting favorite with ease and precision.
Preparation
To create our Cheddar Bay Biscuit Pot Pie, we need to focus on two main components: the savory pot pie filling and the cheesy biscuit dough. Let’s break down each step clearly to ensure our dish turns out perfectly.
Preparing the Pot Pie Filling
- Heat the skillet over medium heat and add 2 tablespoons of olive oil.
- Sauté diced onions and minced garlic until fragrant and translucent, about 3 to 4 minutes.
- Add chopped carrots and celery, cooking until they start to soften, about 5 minutes.
- Stir in the cooked shredded chicken—this will be the hearty base of our filling.
- Pour in 2 cups of chicken broth and 1 cup of heavy cream.
- Sprinkle 1/4 cup flour gradually while stirring to thicken the mixture without lumps.
- Season with salt, black pepper, thyme, and parsley to taste.
- Simmer on low heat, stirring frequently, until the filling becomes creamy and thick, about 7 to 10 minutes.
- Remove from heat and set aside while we prepare the biscuit dough.
Preparing the Biscuit Dough
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1 teaspoon garlic powder.
- Gently fold in 1 cup shredded sharp cheddar cheese, making sure the cheese is evenly distributed.
- Cut in 1/2 cup chilled unsalted butter using a pastry blender or fork until the mixture resembles coarse crumbs.
- Pour in 1 cup buttermilk and gently mix just until the dough comes together—avoid overmixing to keep biscuits tender.
- Turn dough out onto a floured surface and pat into a 1-inch thick rectangle.
- Use a biscuit cutter to cut out rounds and place them on a baking sheet.
- Brush the tops with melted butter and sprinkle with additional cheddar cheese if desired for an extra cheesy crust.
| Component | Key Ingredients | Cooking Notes |
|---|---|---|
| Pot Pie Filling | Chicken, vegetables, broth, cream, flour, seasonings | Simmer until thick and creamy |
| Biscuit Dough | Flour, baking powder, cheddar cheese, butter, buttermilk | Handle dough gently, brush with butter |
Following these steps ensures that our Cheddar Bay Biscuit Pot Pie achieves the perfect balance of savory, creamy filling paired with warm, cheesy biscuits that are golden and flaky on top.
Directions
Let’s bring together the creamy filling and the iconic Cheddar Bay Biscuits to create the ultimate Cheddar Bay Biscuit Pot Pie. Follow these steps closely to ensure every bite is bursting with flavor and comfort.
Cooking the Pot Pie Filling
- Heat a large skillet over medium heat and add 2 tablespoons of butter until melted.
- Sauté 1 cup chopped onion and 2 cloves minced garlic, stirring occasionally, until softened and fragrant—about 3-4 minutes.
- Add 1 cup diced carrots and 1 cup diced celery. Cook for another 5 minutes to slightly tenderize the vegetables.
- Stir in 3 cups cooked shredded chicken and 1 cup frozen peas, mixing well.
- Sprinkle ¼ cup all-purpose flour evenly over the mixture. Stir constantly for 2 minutes to cook the flour and prevent lumps.
- Gradually whisk in 2 cups chicken broth followed by 1 cup heavy cream. Simmer and stir until the filling thickens, approximately 5 minutes.
- Season the filling with 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon dried thyme for a well-rounded savory flavor.
Baking the Cheddar Bay Biscuits
- Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the following dry ingredients:
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Shredded sharp cheddar cheese | 1 cup |
- Using a pastry cutter or two forks, cut in ½ cup cold unsalted butter until the mixture resembles coarse crumbs.
- Pour in ¾ cup cold buttermilk and stir gently until just combined. Avoid overmixing to keep biscuits tender.
- Drop biscuit dough by heaping spoonfuls onto the prepared baking sheet, forming 10-12 biscuits.
- Bake for 12-15 minutes until golden brown on top.
- While the biscuits bake, melt 2 tablespoons unsalted butter mixed with 1 teaspoon garlic powder for brushing after baking.
Assembling the Pot Pie with Biscuits
- Lightly grease a 9×13-inch baking dish.
- Spoon the warm chicken and vegetable filling evenly into the dish, spreading it to fill.
- Remove the biscuits from the oven and immediately brush the tops with the garlic butter mixture.
- Place the biscuits on top of the filling, spacing them out to cover the surface completely but leaving room for biscuit expansion.
Final Baking and Serving
- Reduce oven temperature to 400°F (204°C).
- Bake the assembled pot pie for 20-25 minutes, or until the filling bubbles around the edges and biscuits are fully cooked through with a crisp exterior.
- Remove the pot pie from the oven and allow it to rest for 5-10 minutes to set.
- Serve warm for maximum comfort and flavor delight.
Tips and Variations
To make our Cheddar Bay Biscuit Pot Pie Recipe even more spectacular and tailored to your taste, consider these expert tips and creative variations.
Tips for Perfecting the Pot Pie
- Use cold butter when making the biscuit dough. This helps create a flaky, tender texture in the biscuits that contrasts beautifully with the creamy filling.
- Don’t overmix the biscuit dough. Mix just until combined to avoid tough biscuits.
- Sauté vegetables until just tender. Overcooked veggies can turn mushy after baking.
- Thicken the filling properly by allowing the broth and cream mixture to reduce slightly on medium heat before adding to the chicken and veggies.
- Season generously but taste as you go. The seasoning in both filling and biscuit dough can make or break the flavor.
- Preheat the oven fully to ensure biscuits rise evenly and develop a golden crust.
Variations to Customize Your Pot Pie
| Variation Type | Description | Tips |
|---|---|---|
| Protein | Substitute chicken with turkey, ham, shrimp, or tofu for a different twist. | Adjust cooking times slightly for seafood or tofu. |
| Vegetables | Add mushrooms, corn, peas, or green beans for extra color and nutrition. | Use fresh or frozen vegetables; thaw frozen veggies first. |
| Cheese | Experiment with different cheeses like pepper jack, mozzarella, or Gruyere. | Blend cheeses for more complex flavor profiles. |
| Biscuit Toppings | Sprinkle garlic powder, paprika, or chopped fresh herbs on biscuits before baking. | Adds an extra burst of aroma and flavor. |
| Dairy Alternatives | Use coconut cream or cashew cream in place of heavy cream for a dairy-free option. | This changes texture slightly but still yields creamy filling. |
| Crust Option | Swap biscuits for puff pastry or pie crust for a classic pot pie variation. | Reduce baking time if using pre-baked crusts. |
Pro Tips for Serving and Storage
- Serve hot from the oven with a side salad or steamed green vegetables for a complete meal.
- Leftovers store well covered in the refrigerator for up to 3 days.
- Reheat covered in the oven at 350°F for 15–20 minutes to keep biscuits soft and filling bubbly.
Conclusion
This Cheddar Bay Biscuit Pot Pie recipe brings together the best of both worlds—creamy, savory filling and cheesy, buttery biscuits that make every bite unforgettable. With the right ingredients and tools, it’s easy to create a dish that feels both comforting and special.
Whether you stick to the classic version or try one of the variations, this pot pie is sure to become a family favorite. We’re confident that once you try it, you’ll keep coming back for more of this delicious, cozy meal.
Frequently Asked Questions
What makes Cheddar Bay Biscuit Pot Pie different from regular pot pie?
This recipe combines a creamy, savory chicken pot pie filling with cheesy, buttery Cheddar Bay biscuits on top instead of a traditional crust, adding a unique flavor and texture twist.
What are the key ingredients for the pot pie filling?
The filling includes cooked shredded chicken, onions, garlic, vegetables (like carrots and peas), chicken broth, heavy cream, flour, and seasonings for a rich, hearty base.
What ingredients are needed for the Cheddar Bay biscuits?
The biscuits are made with flour, baking powder, sharp cheddar cheese, cold butter, buttermilk, and seasonings like garlic powder for that signature cheesy and flaky texture.
What equipment do I need to make this dish?
You’ll need a large skillet, mixing bowls, a whisk, wooden spoon, measuring cups and spoons, a 9×13-inch baking dish, a pastry brush, and a cooling rack.
How do I prepare the pot pie filling?
Sauté onions and garlic, add vegetables and chicken, then thicken the mixture with flour, chicken broth, and cream. Season to taste and cook until creamy and well combined.
How do I make the biscuit dough for the topping?
Combine dry ingredients, fold in cheese, cut in cold butter, then stir in buttermilk gently to form dough. Avoid overmixing to keep biscuits tender.
Any tips to bake perfect Cheddar Bay biscuits?
Use cold butter, handle dough gently, and bake until golden. Avoid overmixing the dough to ensure flaky, tender biscuits with a cheesy crust.
Can I customize the pot pie filling?
Yes! You can swap chicken for turkey or beef, use different veggies, change cheeses, or adapt the biscuit topping to your preference, including dairy-free alternatives.
How should I serve and store Cheddar Bay Biscuit Pot Pie?
Serve warm with a fresh side salad. Store leftovers in an airtight container in the fridge and reheat gently in the oven to maintain biscuit texture.
What’s the best way to ensure the biscuits stay crispy?
Bake biscuits until golden and cool them on a rack to avoid soggy bottoms. Brushing with melted butter after baking helps keep them moist but crisp on top.