Easy Cheddar Bay Biscuit Chicken Pot Pie Recipe

 

Introduction

Tired of the same old dinner routine? Looking for a comforting meal that combines two beloved classics? This Easy Cheddar Bay Biscuit Chicken Pot Pie is about to become your new favorite weeknight dinner solution. The flaky, cheesy biscuit topping—inspired by those famous restaurant biscuits we all love—pairs perfectly with the creamy, savory chicken filling beneath.

As a recipe developer who's specialized in comfort food makeovers for over a decade, I've perfected this cheddar bay biscuit chicken pot pie to deliver maximum flavor with minimum fuss. This recipe transforms traditional chicken pot pie into something extraordinary by replacing the standard crust with buttery, garlicky cheddar biscuits that bake to golden perfection.

In this guide, I'll walk you through everything from selecting the right chicken to creating that signature cheddar bay biscuit topping. You'll also find helpful tips, variations, and serving suggestions to make this dish your own. Let's dive in and create the ultimate comfort food mash-up!

Why This Chicken Pot Pie Recipe Works

• Uses rotisserie chicken for convenience and maximum flavor
• Features a quick, no-roll biscuit topping that tastes just like your favorite restaurant biscuits
• Creates the perfect balance of creamy filling and flaky, cheesy topping
• Can be assembled ahead and baked when needed
• Transforms boring leftover chicken into an exciting meal
• Delivers restaurant-quality results with pantry staples
• Provides a complete one-dish meal for busy weeknights

Choosing the Right Chicken

Best Chicken Options for This Recipe

Rotisserie chicken is the ultimate time-saver for this cheddar bay biscuit chicken pot pie. The pre-seasoned meat adds depth to your filling while cutting prep time significantly. One standard-sized rotisserie chicken yields about 3-4 cups of shredded meat—perfect for this recipe.

Alternatively, poached chicken breasts provide a lean, tender option that shreds beautifully. Simply simmer 1½ pounds of boneless, skinless chicken breasts in chicken broth for about 15 minutes until cooked through, then shred with two forks.

Buying Tips

When selecting rotisserie chicken, look for one that feels heavy for its size and has crisp, golden skin (indicating it's fresh). For raw chicken, choose pieces with pink flesh and no gray spots. Organic, free-range chicken often provides better flavor for your pot pie.

Substitutions

No chicken on hand? Turkey works beautifully in this recipe—use leftover holiday turkey or deli-roasted turkey breast. For a richer flavor profile, try using a combination of dark and white meat. Vegetarians can substitute chickpeas or plant-based chicken alternatives for an equally delicious variation.

Ingredients & Prep

Chicken Filling Essentials

• 3-4 cups shredded cooked chicken (from rotisserie chicken or poached breasts)
• 2 tablespoons butter
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• ¼ cup all-purpose flour
• 2 cups chicken broth
• ½ cup heavy cream
• 1 cup frozen peas
• Salt and pepper to taste

Cheddar Bay Biscuit Topping

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon garlic powder
• ½ teaspoon salt
• 6 tablespoons cold butter, cubed
• 1 cup sharp cheddar cheese, shredded
• ¾ cup cold buttermilk

For Brushing Biscuits

• 2 tablespoons melted butter
• ¼ teaspoon garlic powder
• ½ teaspoon dried parsley

Step-by-Step Cooking Instructions

Preparing the Filling

1. Preheat your oven to 400°F (200°C).
2. In a large skillet or Dutch oven, melt butter over medium heat.
3. Add onions, carrots, and celery, cooking until vegetables begin to soften, about 5-7 minutes.
4. Stir in dried thyme and cook for 30 seconds until fragrant.
5. Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
6. Gradually pour in chicken broth while whisking to prevent lumps.
7. Add heavy cream and bring mixture to a simmer until thickened about 3-4 minutes.
8. Fold in shredded chicken and frozen peas, then season with salt and pepper to taste.
9. Transfer the filling to a 9x13-inch baking dish or deep pie plate.

Making the Cheddar Bay Biscuit Topping

1. In a large bowl, whisk together flour, baking powder, garlic powder, and salt.
2. Using a pastry cutter or your fingertips, cut in cold butter until the mixture resembles coarse crumbs.
3. Stir in shredded cheddar cheese.
4. Pour in cold buttermilk and stir just until combined—don't overmix!
5. Drop biscuit dough by large spoonfuls over the chicken filling, covering most of the surface but allowing some space for steam to escape.

Baking Your Pot Pie

1. In a small bowl, combine melted butter, garlic powder, and dried parsley.
2. Brush the biscuit topping with this butter mixture.
3. Bake for 25-30 minutes, until biscuits are golden brown and the filling is bubbling.
4. Allow to cool for 5-10 minutes before serving to let the filling set slightly.

Pro Tips for Perfect Cheddar Bay Biscuit Chicken Pot Pie

Avoiding Common Pitfalls

• Don't overwork the biscuit dough—mix just until combined for the flakiest texture.
• Ensure all ingredients for the biscuits are cold for maximum rise and flakiness.
• If the edges of your biscuits brown too quickly, loosely cover them with foil for the remainder of the baking time.
• For a thicker filling, let the sauce simmer longer before adding chicken and peas.

Tool Recommendations

• Cast iron skillet: Can go from stovetop to oven for a one-pot meal approach
• Deep pie dish: Traditional presentation with plenty of room for filling
• Box grater: For quickly shredding cold butter and fresh cheese
• Cookie scoop: Creates uniform biscuit portions for even baking

Make-Ahead & Storage Tips

• Prepare the filling up to 2 days ahead and refrigerate separately from biscuit ingredients.
• Assemble the entire pot pie up to 4 hours before baking, keeping it refrigerated.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat individual portions in the microwave for 2-3 minutes or in a 350°F oven until heated through.

Flavor Variations

Herby Garden Version

Add 1 tablespoon of fresh chopped herbs (rosemary, thyme, parsley) to both the filling and biscuit mix for a garden-fresh twist. Include ½ cup sautéed mushrooms for an earthy flavor boost.

Spicy Southwest Kick

Incorporate 1 diced jalapeño, 1 teaspoon cumin, and ½ teaspoon chili powder into the filling. Add ½ cup corn kernels and substitute pepper jack for cheddar in the biscuit topping.

Creamy Bacon Edition

Mix ½ cup crumbled cooked bacon into the biscuit dough and sprinkle extra on top before baking. Add a dash of smoked paprika to the filling for complementary smoky notes.

Serving Suggestions

This cheddar bay biscuit chicken pot pie is essentially a complete meal, but pairing it with a simple side takes it to the next level:

• Serve alongside a crisp green salad with vinaigrette dressing for a refreshing contrast to the rich pot pie.
• A glass of buttery Chardonnay or crisp Sauvignon Blanc complements the creamy filling beautifully.
• For beer lovers, try a wheat beer or light amber ale that won't overpower the delicate flavors.
• Finish the meal with a light dessert like fresh berries with whipped cream.

FAQs

Can I make this cheddar bay biscuit chicken pot pie ahead of time? Yes! Prepare the filling and store it in the refrigerator for up to 2 days. Make the biscuit topping just before baking for best results.

Can I freeze this chicken pot pie? Absolutely. Freeze the unbaked pot pie without the biscuit topping. When ready to use, thaw overnight in the refrigerator, add freshly made biscuit topping, and bake as directed.

What if I don't have buttermilk for the biscuits? Make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let stand for 5 minutes before using.

Can I use a store-bought biscuit mix? Yes, you can use a boxed biscuit mix as a shortcut. Simply add 1 cup of shredded cheddar cheese and 1 teaspoon of garlic powder to the prepared mix.

How do I know when the pot pie is done? The biscuits should be golden brown on top and the filling should be bubbling around the edges.

Conclusion

This Easy Cheddar Bay Biscuit Chicken Pot Pie recipe transforms ordinary ingredients into an extraordinary comfort food experience. The combination of flaky, cheesy biscuits and creamy chicken filling creates the perfect balance of textures and flavors that will have everyone requesting seconds.

Give this recipe a try tonight and join thousands of home cooks who've already discovered this winning dinner solution! The beauty of this dish is its adaptability—once you master the basic technique, you can customize it.