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Cheddar Bay Biscuit Chicken Pot Pie

Cheddar Bay Biscuit Chicken Pot Pie

Creamy chicken and vegetables simmer under a blanket of garlicky cheddar drop biscuits for a cozy, crowd-pleasing bake. All the nostalgic pot pie comfort with those craveable Cheddar Bay flavors.
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Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Ingredients
 

Chicken Filling

  • 1 tbsp olive oil
  • 3 tbsp unsalted butter
  • 1 cup yellow onion, diced
  • 1 cup carrots, diced
  • 0.75 cup celery, diced
  • 1 tsp minced garlic
  • 0.4 cup all-purpose flour
  • 2.25 cup low-sodium chicken broth
  • 0.95 cup whole milk
  • 1.5 lb cooked chicken, chopped rotisserie works great
  • 0.75 cup frozen peas
  • 0.5 tsp dried thyme
  • 0.5 tsp dried parsley
  • 1 tsp kosher salt adjust to taste
  • 0.5 tsp black pepper
  • 0.25 tsp paprika
  • 1 tsp Worcestershire sauce optional, for depth

Cheddar Biscuit Topping

  • 2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1.5 tsp garlic powder
  • 0.75 tsp fine salt
  • 1 tsp granulated sugar
  • 0.5 cup cold unsalted butter, grated
  • 1.25 cup sharp cheddar, shredded
  • 0.9 cup cold buttermilk plus a splash if needed
  • 1.5 tsp dried parsley

Garlic Butter Finish

  • 2 tbsp unsalted butter, melted
  • 0.25 tsp garlic powder
  • 0.5 tsp dried parsley

Instructions

Preparation Steps

  • Preheat oven to 400°F. Position a rack in the center.
  • Warm olive oil in a large oven-safe skillet over medium heat. Soften onion, carrots, and celery for 6–8 minutes.
  • Stir in butter until melted, then add garlic. Cook 30 seconds until fragrant.
  • Sprinkle in flour and cook, stirring, for 2 minutes to form a blond roux.
  • Gradually whisk in chicken broth, then milk. Simmer, stirring often, until thick and creamy, 4–6 minutes.
  • Season with thyme, parsley, salt, pepper, paprika, and Worcestershire. Fold in chicken and peas. Heat 2 minutes.
  • If not using an oven-safe skillet, transfer filling to a 9×13-inch baking dish and spread evenly.
  • Whisk flour, baking powder, garlic powder, salt, and sugar in a bowl. Cut in cold butter until the mixture looks like coarse crumbs.
  • Fold in cheddar and parsley. Pour in buttermilk and stir just until a thick, sticky dough forms.
  • Drop heaping spoonfuls of dough over the hot filling, spacing evenly to cover most of the surface.
  • Bake 22–26 minutes, until biscuits are puffed and golden and the filling bubbles around the edges.
  • Stir together melted butter, garlic powder, and parsley. Brush over hot biscuits. Rest 5 minutes before serving.

Notes

Swap the chicken for leftover turkey, or stir in a handful of corn with the peas. To prep ahead, assemble the filling and chill up to 24 hours; top with dough and bake, adding 5–10 minutes if the filling is cold. Store leftovers covered in the fridge for up to 3 days; rewarm at 350°F until hot.
This recipe is an original creation inspired by classic Cheddar Bay Biscuit Chicken Pot Pie flavors. All ingredient ratios and instructions are independently developed.