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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 Method Notes

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

Method
 

Preparation Steps
  1. Preheat oven to 400°F. Position a rack in the center.
  2. Warm olive oil in a large oven-safe skillet over medium heat. Soften onion, carrots, and celery for 6–8 minutes.
  3. Stir in butter until melted, then add garlic. Cook 30 seconds until fragrant.
  4. Sprinkle in flour and cook, stirring, for 2 minutes to form a blond roux.
  5. Gradually whisk in chicken broth, then milk. Simmer, stirring often, until thick and creamy, 4–6 minutes.
  6. Season with thyme, parsley, salt, pepper, paprika, and Worcestershire. Fold in chicken and peas. Heat 2 minutes.
  7. If not using an oven-safe skillet, transfer filling to a 9×13-inch baking dish and spread evenly.
  8. Whisk flour, baking powder, garlic powder, salt, and sugar in a bowl. Cut in cold butter until the mixture looks like coarse crumbs.
  9. Fold in cheddar and parsley. Pour in buttermilk and stir just until a thick, sticky dough forms.
  10. Drop heaping spoonfuls of dough over the hot filling, spacing evenly to cover most of the surface.
  11. Bake 22–26 minutes, until biscuits are puffed and golden and the filling bubbles around the edges.
  12. 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.

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