Name: Cheddar Bay Biscuit Chicken Pot Pie Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 lb chicken breast, chopped into bite-size chunks (or leftover rotisserie chicken); 2 tablespoons olive oil; 1 lb frozen mixed vegetables; 2 cans cream of chicken soup (Cream of Chicken with Herbs preferred); 1 teaspoon poultry seasoning; 1/2 teaspoon dried thyme; 1/2 teaspoon dried parsley; Salt and pepper to taste; 1 box Red Lobster Cheddar Bay Biscuit Mix (or homemade equivalent); 1/2 cup shredded sharp cheddar cheese; 1/3 cup butter; 3/4 cup cold water; Additional cheddar cheese for topping; Sprinkle of dried parsley for garnish

I’m so excited to share my Cheddar Bay Biscuit Chicken Pot Pie Recipe with you because it combines the cozy, creamy goodness of classic chicken pot pie with the irresistible flavor of Red Lobster’s famous cheddar bay biscuits. This dish quickly became one of my go-to comfort foods since it’s easy to prepare, packed with savory herbs, tender chicken, and a cheesy biscuit topping that’s nothing short of addictive. Whether you’re craving a warm meal after a long day or feeding a family, this recipe always hits the spot for me.

Why You'll Love This Cheddar Bay Biscuit Chicken Pot Pie Recipe

What makes this recipe really stand out for me is the incredible flavor combo. The creamy chicken and vegetable filling is gently seasoned with poultry seasoning, thyme, and parsley, which adds depth without overwhelming the natural savoriness. Then topping it all off with those iconic cheddar bay biscuits? Pure magic. The cheesy, buttery biscuits soak up some of that creamy filling but stay delightfully crisp on top. Honestly, it feels like a special dinner but comes together without fuss.

Beyond taste, I love how straightforward and quick this recipe is. If I have leftover rotisserie chicken, I just chop it up and save time, but cooking fresh chicken works just as well. Using a frozen veggie mix keeps prep minimal and adds a pop of color and nutrients. The fact that you bake the creamy filling and biscuits together creates a cozy, golden casserole perfect for everything from weeknight dinners to casual holiday gatherings. It’s one of those dishes I happily serve for guests because it’s both familiar and a bit indulgent.

Ingredients You'll Need

The image shows a black cast iron pan filled with a creamy mixture of vegetables with ten round, golden-brown biscuit tops arranged neatly in two rows on top. The biscuits have a rough, crumbly texture with green herbs sprinkled on them. The creamy base underneath is pale yellow with visible pieces of green beans and small red bell pepper chunks mixed in. The pan sits on a metal trivet over a white marbled surface, next to a white and blue striped cloth. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are refreshingly simple but each plays a vital role in delivering that crave-worthy flavor and texture. From tender chicken to herbs and that famous biscuit mix, every component adds something special to the final dish.

Chicken breast: I use bite-sized chunks for perfect tenderness and quick cooking, but leftover rotisserie chicken works beautifully too.
Olive oil: Adds just enough richness and helps brown the chicken slightly.
Frozen mixed vegetables: A colorful medley that softens nicely and adds balance to the rich filling.
Cream of chicken soup: The base of the creamy sauce; using one with herbs boosts flavor effortlessly.
Poultry seasoning: Gives the filling that classic, home-cooked warmth.
Dried thyme and parsley: These herbs brighten and freshen the dish, giving it a lovely aromatic touch.
Red Lobster Cheddar Bay Biscuit Mix: The secret star that creates the legendary topping.
Sharp cheddar cheese: Folded into the biscuit dough and sprinkled on top for extra gooey, flavorful bites.
Butter: Moistens the biscuit mix and adds richness.
Cold water: Needed to bring the biscuit dough together perfectly.
Dried parsley on top: A simple garnish that makes the biscuits look festive and fresh.

Directions

Step 1: Preheat your oven to 425 degrees Fahrenheit. This high heat helps create a beautiful, golden crust on your biscuits and gets your filling bubbling nicely.

Step 2: Bake the biscuits according to the package instructions. While they’re baking, you can start preparing the filling so everything comes together smoothly.

Step 3: In a large skillet, heat the olive oil over medium-high heat. Season it with salt, pepper, and poultry seasoning, then add the chopped chicken. Cook the chicken until it just starts to brown and become tender, which usually takes about 5-7 minutes. This step locks in flavor and makes each bite juicy.

Step 4: Add the frozen mixed vegetables to the skillet, then reduce the heat to medium. Cook the veggies until they’re tender—about 3-5 minutes—stirring occasionally so everything heats evenly.

Step 5: Stir in the cream of chicken soup, cold water, dried thyme, and parsley. Mix until fully combined and heated through, just a couple more minutes. You’ll see the filling turn creamy and luscious—the heart of this pot pie.

Step 6: Pour the entire chicken and veggie mixture into a 9 x 13-inch baking dish that you’ve sprayed lightly with non-stick cooking spray. Spread it out evenly, then bake uncovered in the 425-degree oven for 10-15 minutes until bubbly and hot throughout.

Step 7: Remove the casserole from the oven and arrange your freshly baked cheddar bay biscuits on top. Sprinkle each biscuit generously with extra cheddar cheese and a bit of dried parsley for that perfect finishing touch.

Step 8: Place the dish back in the oven for an additional 5 minutes or so, just until the cheese melts and the biscuits have a gorgeous golden-brown color.

Servings and Timing

This Cheddar Bay Biscuit Chicken Pot Pie Recipe serves 4 hearty portions, perfect for a small family dinner or a casual get-together with friends. You’ll spend about 15 minutes preparing ingredients and contacting the filling, 12 minutes baking the biscuits first, then around 20 minutes baking the filling and final assembly. In total, this recipe takes about 55 minutes from start to finish, balancing quick prep with that comforting, fresh-from-the-oven appeal. No extra resting or cooling time is necessary because it’s best enjoyed piping hot!

How to Serve This Cheddar Bay Biscuit Chicken Pot Pie Recipe

The image shows a white plate with three main layers of food. The bottom layer is creamy mixed vegetables including green peas, corn, orange carrot pieces, and sliced mushrooms, all covered in a light beige sauce. On top of this creamy mix, there are two golden-brown biscuits with a slightly rough texture and herbs sprinkled on top. The biscuits look soft and flaky. Behind this plate, there is a black cast iron pan filled with more golden biscuits, sitting on a wooden board placed over a white marbled surface with a blue and white striped cloth nearby. photo taken with an iphone --ar 4:5 --v 7

I love serving this dish warm and fresh out of the oven when the biscuits are still soft inside but crispy on top, and the filling is bubbling creamy and fragrant. It’s hearty enough to be a stand-alone meal, but pairing it with a simple green salad or steamed asparagus brightens the plate and adds a crisp, refreshing contrast to the richness.

If you want to step up the presentation, sprinkle a touch of finely chopped fresh parsley or chives on top just before serving—that little pop of green makes it look so inviting. I also like serving it in individual ramekins for smaller portions when entertaining, which makes the meal feel special and keeps the biscuits nicely crisp around the edges.

For drinks, this dish pairs beautifully with a a sparkling lemon water or homemade iced tea balances the richness perfectly. I find this recipe works equally well for cozy weeknight dinners, Sunday family meals, or informal holiday gatherings where everyone wants comforting, satisfying food.

Variations

If you want to switch things up, I like to experiment by swapping the frozen vegetable blend for fresh mushrooms, peas, or green beans, which add different textures and flavors. You can also swap chicken breast for dark meat for a little more juiciness or try leftover turkey to make a post-holiday twist on this pot pie.

For those who require gluten-free options, I’ve had great results using a gluten-free biscuit mix in place of the cheddar bay mix, and a gluten-free cream of chicken soup. Making the dish vegan is trickier but doable by using plant-based chicken substitutes, a dairy-free biscuit mix with vegan cheese, and a creamy mushroom sauce in place of chicken soup. It takes some balancing but still delivers comfort and flavor.

Lastly, I’ve tried cooking this recipe in individual small cast iron skillets which is fantastic for a rustic look and helps create extra crispy biscuit edges. You can also experiment with adding extra cheeses like Monterey Jack or Parmesan into the biscuit topping for flavor variations.

Storage and Reheating

Storing Leftovers

If you have leftovers, I recommend transferring the pot pie to an airtight glass or plastic container and refrigerating it promptly. I like to use containers with tight-fitting lids to keep the biscuits from drying out too much. Leftovers will stay good for about 3 to 4 days. When storing, try to keep the biscuit topping separate if possible, or reheat carefully to avoid sogginess.

Freezing

This Cheddar Bay Biscuit Chicken Pot Pie Recipe freezes well if you want to prepare ahead. Freeze the filling and biscuits separately in freezer-safe containers or bags for up to 2 months. When you’re ready to cook, thaw overnight in the fridge before assembling and baking. This approach keeps the biscuits fresh and prevents them from becoming gummy after freezing.

Reheating

To reheat leftovers, I find the oven is best for preserving texture and flavor. Place your portions on a baking sheet and cover loosely with foil to prevent over-browning, then heat at 350 degrees Fahrenheit for 15-20 minutes or until warmed through. Avoid microwaving if you can since it tends to make the biscuit topping soggy and the filling unevenly heated. If microwaving is your only option, heat in short bursts and follow up with a quick toast under the broiler to crisp the biscuits again.

FAQs

Can I use rotisserie chicken instead of raw chicken breast?

Absolutely! Using leftover rotisserie chicken is one of my favorite shortcuts. Just chop it into bite-sized pieces and add it along with the vegetables when you’re ready to combine everything. It’s a great time saver and adds extra flavor from the seasoning on the chicken.

Is Red Lobster Cheddar Bay Biscuit Mix essential for this recipe?

While the Cheddar Bay Biscuit Mix gives this pot pie its signature flavor and texture, you can substitute a good-quality cheddar biscuit or drop biscuit mix if needed. For the authentic taste, though, it really is worth tracking down the right mix—it’s part of what makes this dish so special!

Can I make this recipe ahead of time?

Yes! You can prepare the filling a day ahead and keep it refrigerated. Bake the biscuits separately just before serving and assemble everything to finish baking just before mealtime. This keeps the biscuits fresh and the filling flavorful with minimal last-minute work.

What other herbs work well in this recipe?

I like thyme and parsley for their mild aromatic qualities, but you can also experiment with rosemary, sage, or a pinch of tarragon for different herbal twists. Just start with small amounts because these herbs have stronger flavors that may overpower the dish.

Can I make this in a slow cooker?

I haven’t tried the biscuits in the slow cooker because they might lose their crispiness, but you can make the chicken and vegetable filling in a slow cooker on low for 4-5 hours. Then transfer the filling to a baking dish, top with biscuits, and bake in the oven for the final step. This hybrid approach gives you the best of both worlds.

Conclusion

If you’re ready for a comforting, crave-worthy dish that delivers on flavor, ease, and that memorable cheddar bay biscuit topping, you’ve got to try this Cheddar Bay Biscuit Chicken Pot Pie Recipe. I promise it’s one of those meals that instantly feels like a warm hug, perfect any time you want to share a bit of cozy joy around the table. I can’t wait to hear how it becomes a staple in your kitchen, just like it did in mine!