Cheddar Bay Chicken & Broccoli Pot Pie
Table of contents
f you love chicken pot pie and Red Lobster’s famous Cheddar Bay Biscuits, you’re going to fall in love with this comforting dinner! Tender bites of seasoned chicken, crisp broccoli, carrots, celery, and onions are coated in a rich homemade cheddar cheese sauce before being topped with fluffy Cheddar Bay biscuits and baked until golden brown. It’s creamy, cheesy, hearty, and pure comfort food in every bite.
Unlike traditional chicken pot pie, this version skips the pie crust and uses buttery Cheddar Bay biscuits instead. The biscuits soak up just enough of the creamy cheddar sauce while staying fluffy on top, making every bite absolutely irresistible.
Whether you’re feeding your family on a busy weeknight or looking for a cozy Sunday dinner, this easy casserole is guaranteed to become a new favorite.
Check out these other great recipes while you are here!
Sloppy Joe Casserole with Cheddar Bay Biscuit Topping
Easy Ground Beef Pot Pie Casserole with Cheddar Bay Biscuit Topping
Chicken Bacon Alfredo Pizza on Cheddar Bay Biscuit Crust
Hamburger Steaks with Onion Gravy
Why You’ll Love This Recipe
- Made completely from scratch with a rich homemade cheddar cheese sauce.
- Topped with buttery Cheddar Bay biscuits instead of pie crust.
- Loaded with tender chicken and broccoli.
- Easy enough for weeknights but comforting enough for Sunday dinner.
- Makes fantastic leftovers.
- Family-friendly and mild enough for everyone to enjoy.
Ingredients
For the Chicken
- 1½-2 pounds boneless skinless chicken breasts or thighs, thin cut – the hearty protein that makes this recipe filling.
- Kinder’s Roast Chicken Seasoning – adds delicious savory flavor.
- Garlic powder – enhances the chicken.
- Onion powder – adds depth.
- Paprika – gives warmth and beautiful color.
- Black pepper – balances the flavors.
- 1 tablespoon olive oil – for searing.
- 1 tablespoon butter – adds richness while cooking.
The Filling
- 4 tablespoons butter – creates the base for the roux.
- 2 ribs celery, diced – adds classic pot pie flavor.
- 2 carrots, diced – adds sweetness and color.
- ½ large yellow onion, diced – builds savory flavor.
- Salt and pepper, to taste.
- 2 teaspoons Herbs de Provence – gives the filling wonderful herbal flavor.
- ¼ teaspoon garlic powder.
- ¼ teaspoon onion powder.
- 5–6 cloves garlic, minced – fresh garlic makes a huge difference.
- ¼ cup all-purpose flour – thickens the sauce.
- 1½ cups chicken broth – creates the base of the sauce.
- ¾ cup heavy cream – makes the sauce rich and creamy.
- 2 cups freshly shredded sharp cheddar cheese – the star of the sauce.
- 4 cups chopped broccoli florets, steamed until crisp-tender – adds freshness and color.
For the Topping
- 1 box Red Lobster Cheddar Bay Biscuit Mix
- ¾ cup cold water
- ½ cup freshly shredded sharp cheddar cheese
- 1 tablespoon butter, melted
- Garlic herb seasoning packet (included with biscuit mix)
Instructions
Season both sides of the chicken with the Kinder’s Roast Chicken Seasoning, garlic powder, onion powder, paprika, and black pepper.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Cook the chicken until fully cooked through, then transfer it to a cutting board and allow it to rest before cutting it into bite-sized pieces.
In the same skillet, melt 4 tablespoons of butter. Add the diced celery, carrots, and onion. Season with salt, pepper, Herbs de Provence, garlic powder, and onion powder. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for about one minute.
Sprinkle the flour over the vegetables and stir continuously for about 4 minutes to cook out the raw flour taste.
Slowly whisk in the chicken broth followed by the heavy cream. Continue stirring over medium heat until the sauce becomes thick and smooth.
Reduce the heat to low and stir in the shredded cheddar cheese until completely melted.
Fold in the chopped chicken and steamed broccoli until everything is evenly coated in the cheese sauce.
Prepare the Cheddar Bay Biscuit Mix according to the package directions by combining the biscuit mix, cold water, and shredded cheddar cheese.
Lightly grease a deep 11-inch pie plate.
Pour the chicken and broccoli mixture into the prepared baking dish. Using a cookie scoop, evenly scoop the biscuit dough over the filling.
Bake at 400°F for approximately 20 minutes, or until the biscuits are golden brown and cooked through.
Mix the melted butter with the garlic herb seasoning packet and brush it generously over the warm biscuits.
Allow the casserole to rest for 15 minutes before serving so the sauce has time to thicken.
Tips
- Steam the broccoli just until crisp-tender so it doesn’t become mushy while baking.
- Freshly shredded cheese melts much smoother than pre-shredded cheese.
- Letting the casserole rest is important. The sauce thickens considerably as it cools slightly.
- A cookie scoop creates evenly sized biscuits that bake all the way through.
- Don’t overcook the chicken during the first step since it will continue cooking in the oven.
Variations
- Add cooked bacon for even more flavor.
- Swap the chicken breasts for boneless skinless chicken thighs.
- Stir in frozen peas and corn if you’d like even more vegetables.
- Use parmesan cheese for a deeper cheese flavor.
Serving Suggestions
This casserole is hearty enough to serve on its own, but it’s also delicious with:
- Garden salad
- Roasted green beans
- Fresh fruit
- Applesauce
- Cranberry sauce
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Cheddar Bay Chicken & Broccoli Pot Pie
Ingredients
For the Chicken
- 1½-2 lbs Boneless, Skinless Chicken Breasts or Thighs
- 1-2 tsp Chicken Seasoning use your favorite kind
- 1/2-1 tsp each Garlic Powder, Onion Powder, Paprika and Black Pepper
- 1 tbsp Olive Oil
- 1 tbsp Salted Butter divided
For the Filling
- 4 tbsp Salted Butter
- 2 Celery Ribs, diced
- 2-3 Carrots, diced
- 1 Medium Yellow Onion, diced
- 1/4-1/2 tsp each Salt and Pepper
- 5-6 Garlic Cloves, minced
- 2 tsp Herbs De Provence
- 1/2 tsp each Garlic Powder and Onion Powder
- 1/3 Cup All Purpose Flour
- 1 1/2 Cups Chicken Broth
- 3/4 Cup Heavy Cream
- 2 Cups Shredded Cheddar
- 4 Cups Steamed Broccoli Florets, chopped
For the Topping
- 1 Box Cheddar Bay Biscuit Mix
- 3/4 Cup Cold Water
- 1/2 Cup Shredded Cheddar
- 1 tbsp Melted Butter
- Garlic Herb Seasoning Packet included with the biscuit mix
Instructions
- Season and cook the chicken in the oil and 1 tablespoon butter. Remove it and chop it into bite-sized pieces.
- Cook the celery, carrots, and onion in the remaining butter until softened. Add garlic and cook one minute.
- Stir in the flour and cook for about 4 minutes.
- Whisk in the broth and cream until thickened.
- Stir in the chicken and broccoli.
- Transfer filling to a greased deep 11-inch pie plate or a 9×13 baking dish.
- Scoop biscuit dough over the top.
- Bake at 400°F for about 20 minutes until the biscuits are golden brown and cooked through.
- Mix the melted butter with the seasoning packet and brush over the top.
- Rest 15 minutes before serving.
Notes
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until hot.Can You Freeze It?
I don’t recommend freezing the fully baked casserole because the biscuits won’t have the same texture after thawing. If you’d like to prepare it ahead of time, make the filling, allow it to cool completely, and freeze it without the biscuit topping. When you’re ready to bake, thaw the filling overnight in the refrigerator, top with freshly prepared Cheddar Bay biscuit dough, and bake as directed.Frequently Asked Questions
Can I use frozen broccoli?
Yes. Just thaw it and pat it dry before adding it to the filling.
Can I use chicken thighs?
Absolutely! Boneless skinless chicken thighs work wonderfully in this recipe.
Can I make this ahead of time?
Yes. Prepare the filling a day ahead, refrigerate it, then top with fresh biscuit dough before baking.
Why should I shred my own cheese?
Freshly shredded cheese melts smoother because it doesn’t contain the anti-caking agents found in pre-shredded cheese.
Can I use a regular casserole dish?
Yes. A 9×13-inch baking dish works well if you don’t have an 11-inch deep pie plate.
