Cheddar Bay Chicken Pot Pie

Comfort Food Made Easy: Cheddar Bay Chicken Pot Pie

Finding a recipe that is comforting and quick to prepare can be a challenge. That is why you need to try this Cheddar Bay Chicken Pot Pie. A delightful blend of creamy chicken filling topped with flaky, cheesy biscuits will have your family coming back for seconds. It is made with affordable ingredients that are likely already in your pantry. Not only is it delicious, but it is also incredibly easy to whip up. I love making dishes from scratch. But I also enjoy being able to put together easy meals that require little to no effort! It is all about balance! Here are some other great recipes that use a box of Red Lobster Cheddar Bay Biscuits!

Chicken Bacon Alfredo Pizza on Cheddar Bay Biscuit Crust

Cheddar Bay Biscuit Chicken and Dumplings

Cheddar Bay Biscuit

Ingredients Needed:

• 1 can of Cream of Chicken Soup: A staple in many households, this provides a creamy texture without the fuss of making a sauce from scratch.
• 1 cup of Sour Cream and 3/4 cup of Milk: These add richness and help to create a luscious filling.
• Seasonings: Garlic powder, onion powder, black pepper, and herbs de Provence (or poultry seasoning) are common pantry items that elevate the flavor profile without requiring any special ingredients.
• 4 cups of Cooked Chicken: A rotisserie chicken is a time-saving option, but if you don’t have one on hand, you can easily poach, bake, or sauté chicken breasts or thighs. Simply season them to taste and cook until fully done before shredding or cubing.
• 10 oz bag of frozen Mixed Vegetable: adds color and nutrition to your dish. Feel free to substitute with whatever veggies you have available, like peas, carrots, or corn.
• 11.36 oz Box of Red Lobster Cheddar Bay Biscuit Mix – for an irresistible, flaky buttery and cheesy crust
• 3/4 Cup Cold Water
• 1/2 Cup Shredded Sharp Cheddar Cheese
• 4 tbsp melted butter

This recipe is incredibly versatile. You can swap out the chicken for turkey or even use leftover meat from a holiday feast. If you prefer a vegetarian option, consider using a mix of hearty vegetables, like mushrooms and bell peppers, along with a creamy sauce made from vegetable broth and cream.

Instructions:

In Summary

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 Pot Pie

A delightful blend of creamy chicken filling topped with flaky, cheesy biscuits that will have your family coming back for seconds.

5 from 4 votes

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Course Dinner, Lunch

Cuisine American

Servings 8

Ingredients

  

• 1 Can Cream of Chicken Soup
• 1 Cup Sour Cream
• 3/4 Cup Milk
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Black Pepper
• 1 tsp Herbs De Provence or 1/2 tsp poultry seasoning
• 4 Cups Cooked, Shredded Chicken I used a rotisserie chicken, but any cooked chicken will work
• 1 10 oz Bag of Frozen Mixed Vegetables, thawed
• 11.36 oz Box of Red Lobster Cheddar Bay Biscuit Mix
• 3/4 Cup Cold Water
• 1/2 Cup Shredded Sharp Cheddar Cheese
• 4 tbsp Melted Butter

Instructions

 

• Preheat the oven to 425°F
• In a large bowl, combine the cream of chicken soup, sour cream, and milk. Mix in your seasonings and stir in the cooked chicken and thawed mixed veggies. 
• Spread the chicken mixture into a greased 9×13 baking dish and bake for 15 minutes. This initial baking helps to heat the filling and meld the flavors together.
• While the filling is baking, prepare a box of cheddar bay biscuits according to the package instructions. (The 3/4 cup water and 1/2 cup of cheese).
• Once the filling is ready, spread the biscuit dough on top and bake for an additional 15-18 minutes until the crust is golden brown and cooked through.
• Mix the melted butter with the seasoning packet that comes with the biscuits. Brush all over the top of the casserole. Sprinkle with dried parsley for a pop of color. Serve hot and enjoy!

Notes

Making Ahead: You can prepare the chicken filling (cream of chicken soup mixture combined with chicken and veggies) ahead of time. Store it in an airtight container in the refrigerator for up to 2 days. When you’re ready to bake, simply spread the filling into the greased baking dish, add the biscuit topping, and bake as directed.

Freezing:  You can assemble the entire dish (filling and biscuit topping) and freeze it before baking. Make sure to use a freezer-safe baking dish or transfer it to a suitable container. Cover the dish tightly with plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to 2-3 months. When you’re ready to bake from frozen, there’s no need to thaw. Preheat the oven to 425°F and bake for about 45-60 minutes, or until the filling is bubbling and the biscuits are golden brown. You may need to cover it with foil for the first half of baking to prevent over-browning.

 

Keyword Cheddar Bay Chicken Pot Pie, Chicken Pot Pie