Nothing beats the comfort of a classic chicken pot pie on a chilly evening. We’ve taken this beloved dish up a notch by topping it with Cheddar Bay Biscuits instead of the usual pie crust. The result is a rich and creamy filling loaded with tender chicken and vegetables, crowned with cheesy, buttery biscuits that add an irresistible flavor and texture.
This recipe combines the hearty warmth of traditional pot pie with the savory punch of cheddar biscuits inspired by a popular seafood restaurant favorite. It’s perfect for family dinners or when you want a cozy meal that feels special without spending hours in the kitchen. Let’s dive into this delicious twist that’s sure to become a new comfort food favorite in our homes.
Ingredients
To prepare our delicious Chicken Pot Pie Recipe With Cheddar Bay Biscuits we’ll need fresh and flavorful ingredients for both the creamy filling and the cheesy biscuit topping. Here is the detailed list to ensure a perfect balance of taste and texture.
For the Chicken Pot Pie Filling
- 2 cups cooked chicken, shredded or diced (preferably rotisserie or poached)
- 1 cup carrots, peeled and diced
- 1 cup frozen peas
- 1/2 cup celery, diced
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth, low sodium
- 1 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 small onion, finely chopped
For the Cheddar Bay Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 cup cold unsalted butter, cubed
- 1 cup sharp cheddar cheese, shredded
- 3/4 cup whole milk
- 1 large egg
- 2 tablespoons unsalted butter, melted (for brushing)
- 1 teaspoon dried parsley (optional, for garnish)
| Component | Quantity | Prep Details |
|---|---|---|
| Cooked chicken | 2 cups | Shredded or diced |
| Carrots | 1 cup | Peeled and diced |
| Frozen peas | 1 cup | Thawed |
| Celery | 1/2 cup | Diced |
| Unsalted butter | 2/3 cup total | Split: 1/3 cup for filling & 2 tbsp melted for biscuit topping |
| All-purpose flour | 2 1/3 cups total | 1/3 cup for filling & 2 cups for biscuits |
| Chicken broth | 2 cups | Low sodium |
| Whole milk | 1 3/4 cups total | 1 cup for filling & 3/4 cup for biscuits |
| Seasonings (salt, pepper, thyme, garlic powder) | Various | Balanced to taste for filling & biscuits |
| Onion | 1 small | Finely chopped |
| Baking powder | 1 tablespoon | For biscuits |
| Sugar | 1 teaspoon | For biscuits |
| Cheddar cheese | 1 cup | Sharp, shredded |
| Egg | 1 large | For biscuits |
| Dried parsley (optional) | 1 teaspoon | For biscuit garnish |
This combination of ingredients ensures our Chicken Pot Pie has a rich, comforting filling perfectly paired with the savory, buttery Cheddar Bay Biscuits on top.
Equipment Needed
To make our Chicken Pot Pie Recipe With Cheddar Bay Biscuits a success, having the right equipment on hand streamlines the cooking process and ensures perfect results every time. Here is the essential toolkit we recommend for crafting this delicious comfort dish:
Baking Dish
- Use a 9-inch pie dish or a 2-quart casserole dish for the filling. This size holds the filling generously without overcrowding.
- Opt for glass or ceramic to allow even baking and beautiful presentation.
Mixing Bowls
- Have at least two medium-sized bowls ready: one for mixing the pot pie filling and one for preparing the Cheddar Bay Biscuit dough.
- Bowls with smooth interiors help mix ingredients thoroughly without sticking.
Measuring Tools
- Accurate measuring cups for both dry and liquid ingredients ensure balance in taste and texture.
- Measuring spoons aid in adding precise seasonings like garlic powder and salt.
Cooking Utensils
- A sturdy wooden spoon or heatproof spatula works well to stir the creamy filling over the stove.
- A whisk helps combine milk and flour for smooth thickening without lumps.
Skillet or Saucepan
- Use a medium saucepan to cook the vegetables and make the roux base for the chicken filling.
- Nonstick or stainless steel pans with good heat distribution give consistent cooking.
Pastry Cutter or Fork
- To blend the cold butter into the biscuit dough efficiently, use a pastry cutter or two forks. This ensures the butter forms small flakes for flaky biscuits.
Oven and Baking Sheet
- Preheat your oven to 400°F (204°C), the ideal temperature to bake the Cheddar Bay Biscuits to golden perfection.
- Line a baking sheet with parchment paper to bake the biscuits separately if preferred or to catch any drips when baking them atop the pot pie.
Cooling Rack
- A wire cooling rack helps biscuits cool evenly and retain their crisp exterior once out of the oven.
Equipment Summary Table
| Equipment | Purpose | Notes |
|---|---|---|
| 9-inch Pie Dish | Holds chicken pot pie filling | Glass or ceramic recommended |
| Mixing Bowls | Mixing biscuit dough and filling | Minimum two medium-sized bowls |
| Measuring Cups | Measure dry and liquid ingredients | For accuracy in recipe |
| Measuring Spoons | Add seasonings precisely | Garlic powder, salt |
| Wooden Spoon/Spatula | Stir filling on stove | Heatproof for safety |
| Whisk | Combine milk and flour | Avoid lumps |
| Skillet or Saucepan | Cook vegetables and roux | Even heat distribution |
| Pastry Cutter/Forks | Cut cold butter into biscuit dough | Creates flaky biscuit texture |
| Oven | Bake biscuits and pot pie | Preheat to 400°F |
| Baking Sheet | Bake biscuits separately or catch drips | Line with parchment |
| Cooling Rack | Cool biscuits evenly | Maintain crisp texture |
Prep Work
Before diving into the cooking process, thorough prep work sets the foundation for our Chicken Pot Pie Recipe With Cheddar Bay Biscuits. We’ll ensure every element is perfectly ready for assembly.
Preparing the Chicken
To achieve tender shredded chicken that blends seamlessly into our creamy filling:
- Use 2 cups of cooked chicken, shredded or diced into bite-sized pieces.
- For best results, poach or roast boneless skinless chicken breasts or thighs.
- Let the chicken cool slightly before shredding to maintain moisture and texture.
- Reserve any cooking juices to enhance the filling’s flavor if desired.
Chopping the Vegetables
Fresh vegetables elevate the richness and texture of our pot pie filling. Here’s how we prep them:
- Carrots: Peel and dice 1 cup into small, uniform cubes for even cooking.
- Celery: Clean and finely chop 1 cup for balanced crunch.
- Onion (if used): Dice 1 medium onion finely to soften while cooking.
- Peas: Use 1 cup frozen peas, thawed before mixing.
| Vegetable | Preparation | Quantity |
|---|---|---|
| Carrots | Peeled and diced | 1 cup |
| Celery | Cleaned and chopped | 1 cup |
| Onion | Finely diced | 1 medium |
| Peas | Thawed (if frozen) | 1 cup |
Making the Biscuit Dough
Our Cheddar Bay Biscuits deserve precise preparation to achieve that signature flaky, cheesy crust topping:
- Combine dry ingredients: 2 cups flour, 1 tablespoon baking powder, 1 teaspoon garlic powder, 1 teaspoon sugar, and 1 teaspoon salt in a large bowl.
- Cut in 1/2 cup cold butter using a pastry cutter or two forks until mixture resembles coarse crumbs.
- Stir in 1 cup sharp cheddar cheese for bold flavor.
- Mix wet ingredients separately: whisk 1 cup milk and 1 beaten egg together.
- Gradually pour wet mixture into dry ingredients, folding gently until just combined—do not overmix.
- Chill biscuit dough briefly if needed for easier handling.
By meticulously preparing each component—chicken, vegetables, and biscuit dough—we lay the groundwork for an outstanding Chicken Pot Pie With Cheddar Bay Biscuits that’s bursting with comforting flavors.
Making the Chicken Pot Pie Filling
Let’s create the rich and creamy base that makes this Chicken Pot Pie Recipe With Cheddar Bay Biscuits truly irresistible. We’ll start by cooking the chicken and vegetables, then prepare the luscious sauce, and finally combine everything for the perfect filling.
Cooking the Chicken and Vegetables
We begin by heating 2 tablespoons of butter in a large skillet over medium heat. Once melted, we add:
- 1 cup diced carrots
- 1 cup chopped celery
- ½ cup diced onion
Sauté for about 5-7 minutes until the vegetables soften and the onions turn translucent. Next, we add:
- 2 cups cooked, shredded chicken
Stir to combine and cook for an additional 2-3 minutes to warm the chicken through. Finally, stir in ½ cup frozen peas and cook for another minute. The vegetables should be tender yet retain a slight bite, contributing to the filling’s texture.
Preparing the Sauce
The sauce acts as the creamy binder for our filling. In a separate saucepan, melt 4 tablespoons of butter over medium heat. Once melted, whisk in:
- ⅓ cup all-purpose flour
Cook the flour and butter mixture for 2 minutes, whisking constantly. This forms the roux, which thickens the sauce while eliminating the raw flour taste.
Slowly pour in while whisking vigorously:
- 2 cups chicken broth
- 1 cup whole milk
Continue cooking and whisking until the sauce thickens and is smooth, approximately 5-7 minutes. Season with:
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
These seasonings infuse the sauce with balanced flavor, complementing the chicken and vegetables perfectly.
Combining Ingredients
Now let’s bring everything together for that classic comforting chicken pot pie filling. Gradually stir the creamy sauce into the skillet with the chicken and vegetable mixture until fully incorporated. Cook on low heat for another 2-3 minutes, stirring gently. This allows the flavors to meld and the filling to thicken further, achieving a luscious consistency that will hold beautifully beneath the Cheddar Bay Biscuits topping.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Butter | 6 tablespoons | Sauté veggies and roux base |
| Diced carrots | 1 cup | Adds sweetness and texture |
| Chopped celery | 1 cup | Adds crunch and freshness |
| Diced onion | ½ cup | Aromatics and flavor |
| Cooked shredded chicken | 2 cups | Protein base |
| Frozen peas | ½ cup | Color and sweet pop |
| All-purpose flour | ⅓ cup | Thickens sauce (roux) |
| Chicken broth | 2 cups | Adds depth to the sauce |
| Whole milk | 1 cup | Creamy richness |
| Salt | 1 teaspoon | Seasoning |
| Black pepper | ½ teaspoon | Seasoning |
| Dried thyme | ½ teaspoon | Herbaceous flavor |
Preparing the Cheddar Bay Biscuits
To top our Chicken Pot Pie with a delicious twist, we craft Cheddar Bay Biscuits that are flaky, cheesy, and bursting with savory garlic flavor. Here’s how we prepare the biscuit dough to achieve that perfect golden crust.
Mixing the Biscuit Dough
We start by combining the dry ingredients to create a light and tender base for our biscuits. Using precise measurements ensures the right texture every time.
Dry ingredients to combine:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Steps:
- In a large mixing bowl, whisk together the flour, baking powder, sugar, garlic powder, and salt until well blended.
- Cut in 1/4 cup cold unsalted butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
- Add 1 cup shredded sharp cheddar cheese and gently stir to distribute evenly.
| Ingredient | Measurement | Preparation |
|---|---|---|
| All-purpose flour | 2 cups | Sifted |
| Baking powder | 1 tbsp | Dry |
| Sugar | 1 tsp | Dry |
| Garlic powder | 1/2 tsp | Dry |
| Salt | 1/2 tsp | Dry |
| Unsalted cold butter | 1/4 cup | Cut into small cubes |
| Sharp cheddar cheese | 1 cup | Shredded |
Adding Cheddar and Seasonings
Next, we bring the dough together using cool liquids to maintain flakiness and enhance flavor.
- In a small bowl, whisk 3/4 cup cold milk with 1 large egg until combined.
- Pour the milk and egg mixture over the dry ingredients and gently fold with a spatula until the dough just comes together. Avoid overmixing to keep the biscuits tender and flaky.
- Turn the dough out onto a lightly floured surface and knead gently 3 to 4 times to bring the dough together evenly.
- Pat the dough into a 1/2-inch thick rectangle, ready for cutting and topping our savory chicken filling.
By carefully blending sharp cheddar and savory garlic powder with cold butter and milk, we create biscuits that not only enhance our chicken pot pie but also add a layer of rich, buttery flavor and delightful texture.
Assembling the Chicken Pot Pie
Now that we have prepared both the luscious chicken pot pie filling and the flavorful Cheddar Bay Biscuits dough, it’s time to bring these elements together to create our irresistible dish. Follow these steps carefully for a flawless assembly.
Filling the Baking Dish
We begin by transferring the creamy, savory filling into our chosen baking dish. Use a 9-inch pie dish or a 2-quart casserole dish to accommodate the filling while allowing space for the biscuit topping to expand.
- Step 1: Pour the warm chicken pot pie filling into the dish. Ensure the mixture is evenly spread to create a uniform base for the biscuits.
- Step 2: Use a spatula to smooth the surface gently without compressing the filling too much. This prevents the going dense under the biscuits.
- Step 3: Check that the filling is thick and cohesive. If it appears too loose, let it rest for 5 minutes; the sauce will thicken as it cools, providing better support for the biscuit topping.
Topping with Cheddar Bay Biscuits
Topping the filling with our signature Cheddar Bay Biscuits is where the magic happens, melding buttery, garlicky, cheesy biscuits with the rich filling beneath.
- Step 1: Roll out the biscuit dough on a lightly floured surface to about 1/2 inch thickness.
- Step 2: Cut the dough into squares or rounds large enough to cover the surface but small enough to avoid overlapping excessively.
- Step 3: Arrange the biscuits evenly over the filling. Leave a little space between each biscuit to allow them to expand and bake evenly.
- Step 4: For that classic golden brown finish, brush the tops lightly with melted butter mixed with a pinch of garlic powder.
- Step 5: Place the assembled chicken pot pie on a parchment-lined baking sheet to catch any drips during baking.
| Ingredient | Amount | Purpose |
|---|---|---|
| Chicken pot pie filling | All prepared filling | Base layer rich with flavor |
| Biscuit dough | Rolled and cut | Cheesy, garlicky topping |
| Melted butter + garlic powder | About 2 tbsp mixed | For brushing biscuit tops |
“The key to a perfect Chicken Pot Pie With Cheddar Bay Biscuits lies in even layering and allowing enough space for biscuit expansion.”
Following these assembling steps ensures ours bakes to a golden, bubbling finish with a harmonious blend of textures and flavors.
Baking Instructions
To achieve the perfect Chicken Pot Pie Recipe With Cheddar Bay Biscuits, we must follow precise baking guidelines. These steps guarantee the biscuits rise golden and the filling simmers to creamy perfection.
Oven Temperature and Timing
Set your oven to a steady 400°F (204°C). This temperature allows the Cheddar Bay Biscuits to develop a buttery crust while ensuring the chicken pot pie filling heats evenly without drying out.
- Place the assembled pot pie on the middle rack for balanced airflow.
- Bake for 20 to 25 minutes uncovered to let the biscuits brown nicely.
- If needed, cover loosely with foil after 20 minutes to prevent excessive browning while continuing to bake the filling.
| Baking Step | Temperature | Time | Tips |
|---|---|---|---|
| Preheat Oven | 400°F (204°C) | N/A | Ensure oven is fully heated |
| Baking Chicken Pot Pie | 400°F (204°C) | 20–25 minutes | Middle rack position |
| Optional Foil Cover | 400°F (204°C) | After 20 mins | Prevents biscuit burning |
Checking for Doneness
To confirm your Chicken Pot Pie with Cheddar Bay Biscuits is perfectly baked:
- The biscuits should be a deep golden brown on top with a lightly crisp exterior.
- Insert a toothpick or skewer into the biscuit center; it should come out clean or with moist crumbs, not raw dough.
- The filling needs to be hot and bubbly around the edges, signaling that the creamy sauce is fully cooked.
- Gently shake the dish to check if the filling is thick and slightly jiggly but not runny.
“Proper doneness is the secret to a perfect pot pie — the biscuits must be fluffy and golden, and the filling luxuriously creamy and piping hot.“
If the filling is not bubbling or the biscuits seem underdone:
- Bake for an additional 5 minutes.
- Cover loosely with foil to avoid over-browning.
Following these steps ensures every bite of our Chicken Pot Pie Recipe With Cheddar Bay Biscuits delivers that irresistible balance of melted cheese, tender chicken, and flaky biscuit topping.
Serving Suggestions
To elevate our Chicken Pot Pie Recipe With Cheddar Bay Biscuits, consider these delicious serving ideas that complement the rich, creamy filling and the buttery, cheesy biscuit topping perfectly.
Pair with Fresh, Crisp Salads
A fresh salad cuts through the richness of the pot pie and adds a refreshing contrast. We recommend:
- Mixed Greens Salad with a simple lemon vinaigrette
- Crispy Romaine Caesar Salad topped with shaved Parmesan
- Arugula and Pear Salad with toasted walnuts and balsamic glaze
These salads provide a light, vibrant texture that balances the creamy chicken filling.
Add Roasted or Steamed Vegetables
Vegetables add fiber, color, and flavor variety. Roasted asparagus, steamed green beans, or glazed carrots are excellent, subtly sweet options that complement the savory flavors of the pie.
Serve with a Tangy Side
For an added pop of flavor, serve with sides that bring a zesty or slightly acidic note such as:
- Cranberry relish
- Pickled vegetables
- A tangy coleslaw
These options enhance the overall meal by cutting the buttery richness.
Wine & Beverage Pairings
For beverages that enhance the flavors of our Chicken Pot Pie with Cheddar Bay Biscuits, try the following:
| Beverage Type | Suggestions | Notes |
|---|---|---|
| White Wine | Chardonnay, Sauvignon Blanc | Buttery and crisp works well |
| Red Wine | Pinot Noir, Merlot | Light red enhances the chicken flavor |
| Non-Alcoholic | Sparkling water with lemon, Iced tea | Refreshing and palate-cleansing |
“Balancing the richness with acidity or crispness is key,” as we experienced pairing these drinks.
Presentation Tips
For best results when serving, spoon the chicken pot pie filling onto individual plates before adding a biscuit topping or serve directly from the casserole dish family-style. Garnish with fresh parsley or thyme for a burst of green and an herbal aroma.
Pairing Chicken Pot Pie with Cheddar Bay Biscuits with fresh greens, roasted vegetables, tangy sides, and crisp beverages amplifies the meal’s warmth and comfort without weighing it down.
Storage and Make-Ahead Tips
Proper storage and make-ahead planning ensure our Chicken Pot Pie Recipe With Cheddar Bay Biscuits stays fresh and delicious for later enjoyment. Follow these expert tips for best results.
Refrigerating Leftovers
- Allow the pot pie to cool completely, about 1 hour at room temperature.
- Cover the casserole dish tightly with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 3 to 4 days.
- To reheat, bake uncovered at 350°F for 20–25 minutes until warmed through and the biscuit topping is crispy.
Freezing for Long-Term Storage
- For freezing, cool pie completely and wrap tightly with two layers of plastic wrap and a layer of foil, or transfer to an airtight freezer-safe container.
- Freeze for up to 3 months without losing quality.
- Thaw overnight in the refrigerator before reheating.
- Reheat in a preheated oven at 350°F for 30–35 minutes or until bubbly and heated through.
Preparing the Filling and Biscuits Ahead
| Step | Storage Option | Time Frame | Tips |
|---|---|---|---|
| Make the pot pie filling only | Refrigerate in airtight container | Up to 2 days | Cool completely before storing |
| Prepare the biscuit dough only | Wrap dough tightly in plastic wrap | Up to 24 hours | Keep refrigerated; bake on the same day for best texture |
| Assemble fully and bake later | Refrigerate assembled dish | Up to 24 hours | Cover well before baking; may need extra baking time |
“For best texture, we recommend baking the biscuits fresh whenever possible. However, pre-made filling and dough can streamline your mealtime without sacrificing flavor.”
Tips for Best Results
- Avoid microwaving leftovers. Reheat in the oven to maintain the crispy, golden biscuit topping and creamy filling.
- If biscuits brown too quickly during reheating, cover loosely with foil.
- When freezing, label with the date to keep track of storage time.
Following these Storage and Make-Ahead Tips saves us time while preserving the rich, comforting flavors of our Chicken Pot Pie Recipe With Cheddar Bay Biscuits.
Conclusion
This Chicken Pot Pie with Cheddar Bay Biscuits offers a delicious twist on a classic comfort dish. The combination of creamy filling and cheesy biscuit topping creates a satisfying meal that’s both hearty and flavorful.
Whether you’re cooking for family or friends, this recipe brings warmth and a touch of indulgence to the table without requiring hours in the kitchen. It’s a perfect way to elevate weeknight dinners or cozy weekend gatherings.
Give this recipe a try and enjoy the rich flavors and comforting textures that make it a standout in any home-cooked meal rotation.
Frequently Asked Questions
What makes Cheddar Bay Biscuits a good topping for chicken pot pie?
Cheddar Bay Biscuits add a rich, cheesy, and buttery flavor with a flaky texture that perfectly complements the creamy chicken and vegetable filling, enhancing the overall taste and experience.
Can I use store-bought cooked chicken for this recipe?
Yes, you can use store-bought cooked chicken like rotisserie or pre-cooked shredded chicken to save time and still enjoy the dish’s flavor and texture.
What vegetables are used in the filling?
The filling typically includes carrots, peas, celery, and onions, which add sweetness, color, and texture to the creamy chicken mixture.
How do I make the creamy filling?
Sauté vegetables in butter, add cooked chicken and peas, then make a roux with butter and flour. Whisk in chicken broth and milk, season, and combine with the chicken mixture until thick and creamy.
What are the key ingredients for Cheddar Bay Biscuits?
Key ingredients include flour, baking powder, sugar, salt, garlic powder, cold butter, sharp cheddar cheese, milk, and an egg for a savory, flaky biscuit topping.
What oven temperature and bake time are recommended?
Bake the assembled pot pie at 400°F for 20 to 25 minutes, until the biscuits are golden brown and the filling is hot and bubbly.
Can I prepare parts of the recipe in advance?
Yes, you can prepare the filling and biscuit dough ahead of time. Keep the biscuit dough refrigerated and bake the biscuits fresh for best results.
How should leftovers be stored?
Refrigerate leftovers in an airtight container for 3 to 4 days, or freeze for up to 3 months. Reheat in the oven to maintain crispiness and creamy texture.
What sides pair well with Chicken Pot Pie with Cheddar Bay Biscuits?
Fresh salads, roasted or steamed vegetables, and tangy sides like coleslaw or cranberry sauce complement the rich pot pie nicely.
Are there recommended beverages to serve with this dish?
A crisp Chardonnay or sparkling water pairs well, balancing the richness of the pot pie and cleansing the palate.