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Cheddar Bay Biscuit Chicken Pot Pie

This Cheddar Bay Biscuit Chicken Pot Pie combines comfort food with the beloved flavor of Red Lobster biscuits. The crispy, cheesy biscuit topping perfectly complements a rich and creamy chicken filling loaded with tender vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
  • 1 cup mixed vegetables (peas, carrots, corn) Frozen mixed vegetables work well.
  • 1 cup chicken broth Skim chicken broth can be used for a lighter version.
  • 1/2 cup heavy cream Substitute with almond milk for a lighter or dairy-free option.
  • 1 packet Cheddar Bay Biscuit mix For a gluten-free option, use gluten-free biscuit mix.
  • 1/2 cup water
  • 2 tablespoons butter Melt before mixing with biscuit dough.
  • 1 teaspoon garlic powder
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, mix the shredded chicken, mixed vegetables, chicken broth, heavy cream, garlic powder, salt, and pepper until well combined.
  3. Pour the chicken mixture into a pie dish, spreading it into an even layer.
Making the Biscuit Topping
  1. In another bowl, prepare the Cheddar Bay Biscuit mix according to package instructions, incorporating the water and melted butter.
  2. Drop spoonfuls of the biscuit mixture over the chicken filling, leaving gaps.
Baking
  1. Place the pie dish in the preheated oven and bake for 25-30 minutes or until biscuits are golden brown.
  2. Allow to cool for a few minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the microwave or oven until heated through.