Chicken Pot Pie Bake with Cheddar Bay Biscuits
There’s something absolutely magical about the marriage of a creamy chicken pot pie filling with the buttery goodness of Cheddar Bay Biscuits. The first time I made this Chicken Pot Pie Bake with Cheddar Bay Biscuits, I wasn’t prepared for how much everyone would love it. The tender chicken, savory vegetables, and luscious sauce baked under golden biscuits became an instant family favorite.
I’ve always loved comfort food, but this dish takes it to a whole new level. It’s the kind of hearty meal that warms you from the inside out and fills your kitchen with aromas so inviting, your neighbors might show up uninvited. The addition of Cheddar Bay Biscuits instead of a traditional crust brings an extra layer of indulgence and flavor.
Whether you’re feeding a busy weeknight crowd or planning a cozy Sunday dinner, this recipe is reliable and ridiculously easy to make. It’s one of those go-to dishes I return to again and again. I especially appreciate that I can prep it in advance and just pop it in the oven when I need it. That’s a win for any home cook!
Why You’ll Love This Chicken Pot Pie Bake with Cheddar Bay Biscuits
This dish is the definition of comfort food perfection. You’ll love how it brings together the nostalgic flavors of classic chicken pot pie with a shortcut that adds both convenience and crave-worthy taste. The Cheddar Bay Biscuits on top bake up golden and crisp while soaking in just the right amount of the creamy filling underneath.
The recipe is flexible too. Whether you’re working with leftover chicken or a rotisserie bird, it adapts beautifully. And the biscuit topping? It’s as simple as a mix-and-drop but looks and tastes like you worked all day. It’s one of my favorite ways to impress without the stress.
If you enjoy dishes like Marry Me Chicken or Creamy Garlic Chicken Breasts, then you’ll fall head over heels for this one. It has the same rich flavors and cozy vibes that keep everyone coming back for seconds.
How to Make the Chicken Pot Pie Bake with Cheddar Bay Biscuits
Step 1: Make the Filling
Start by preheating your oven to 375°F. In a large skillet over medium heat, melt butter and saute onions until translucent. Stir in garlic, then sprinkle flour to form a roux. Cook for a minute before slowly whisking in chicken broth and milk. Let the mixture simmer until thickened, then stir in cooked shredded chicken, peas, carrots, corn, and season with salt, pepper, and thyme.
Step 2: Transfer to Baking Dish
Once the filling is creamy and seasoned to your liking, transfer it to a greased 9×13 baking dish. Make sure the mixture is evenly spread.
Step 3: Prepare the Biscuit Topping
In a separate bowl, mix together the Cheddar Bay Biscuit mix, shredded cheddar cheese, and water according to the package directions. Drop spoonfuls of the dough evenly over the chicken filling.
Step 4: Bake Until Golden
Place the baking dish in the oven and bake uncovered for 25 to 30 minutes, or until the biscuits are golden brown and cooked through. If desired, brush the tops of the biscuits with melted butter mixed with garlic powder and parsley for an extra flavor boost.
Recipe Variations and Possible Substitutions
You can easily tweak this recipe to fit your preferences or what you have on hand. Rotisserie chicken works beautifully and saves time. For a vegetarian twist, swap the chicken with a mix of mushrooms and extra vegetables like green beans and potatoes.
Don’t have Cheddar Bay Biscuit mix? Use homemade biscuit dough or any refrigerated biscuit dough you prefer. You can also stir in a bit of Dijon mustard or sour cream into the filling for added tang and richness.
If you’re feeling adventurous, add some spice with a pinch of cayenne pepper or diced jalapenos. And for a different topping, try puff pastry or crescent dough for a flaky twist.
Serving and Pairing Suggestions
This Chicken Pot Pie Bake with Cheddar Bay Biscuits is hearty enough to serve as a complete meal on its own. But if you’re looking to round out your dinner, consider pairing it with a light and crisp side salad tossed in a lemon vinaigrette. The acidity helps cut through the richness of the dish and refreshes your palate.
A glass of chilled Chardonnay or a citrusy iced tea complements the creamy filling and the cheesy biscuit topping wonderfully. If you’re planning a cozy dinner party, serve this pot pie bake with roasted Brussels sprouts or green beans for a vibrant, seasonal touch.
Storage and Reheating Tips
If you have leftovers (and that’s a big “if”), store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply scoop a portion into a microwave-safe dish and warm it on medium power for 1-2 minutes. For a crispier biscuit topping, reheat it in a 350°F oven for about 10-15 minutes.
You can also freeze the dish before baking. Just assemble it, cover tightly with foil, and freeze for up to 2 months. When you’re ready to enjoy, bake straight from frozen, adding an extra 15-20 minutes to the bake time, or until everything is heated through and bubbling.
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! Assemble the dish, cover it, and refrigerate it for up to 24 hours before baking. This makes it perfect for meal prep or entertaining.
What kind of chicken works best for this bake?
Cooked, shredded rotisserie chicken is my favorite for its convenience and flavor. However, any leftover chicken will work great.
Can I use frozen vegetables?
Yes, frozen peas, carrots, and corn are perfect for this recipe. No need to thaw them—just stir them into the hot filling.
What if I don’t have Cheddar Bay Biscuit mix?
You can use any biscuit dough you have on hand. Homemade, store-bought, or even crescent rolls will do in a pinch.
How do I know when the biscuits are fully cooked?
They should be golden brown on top and no longer doughy on the bottom. If you’re unsure, insert a toothpick into the center of a biscuit—it should come out clean.
Related Recipe You’ll Like
If this Chicken Pot Pie Bake with Cheddar Bay Biscuits warmed your heart, you’ll definitely enjoy a few other cozy favorites from my kitchen. One recipe I can’t recommend enough is my Creamy Garlic Chicken Breasts — it features a velvety sauce that’s dreamy over mashed potatoes or pasta. Another comforting option is the Creamy Tuscan Sausage Pasta, rich with Italian flair and packed with sun-dried tomatoes and spinach.
For more one-pan, hearty dinner ideas, don’t miss the Shipwreck Dinner, which layers ground beef, potatoes, and veggies in a delightful tomato-based sauce. These dishes all bring that same balance of simplicity and deep, satisfying flavor that makes comfort food so special.
Save and Share This Recipe for Later
If you loved this Chicken Pot Pie Bake with Cheddar Bay Biscuits, don’t forget to save it to your favorite Pinterest board for easy access next time the craving hits. Sharing is caring, so be sure to pass it along to fellow food lovers. Whether you text it to a friend, post it on Facebook, or pin it for later, this recipe deserves to be enjoyed again and again. Let your kitchen be the place where warm, delicious memories are made!
Chicken Pot Pie Bake with Cheddar Bay Biscuits
This Chicken Pot Pie Bake with Cheddar Bay Biscuits recipe is the ultimate comfort food, blending creamy chicken and vegetable filling with the savory crunch of golden Cheddar Bay Biscuits. It’s an easy one-pan dinner that’s rich, satisfying, and absolutely delicious. Perfect for cozy weeknights, family dinners, or meal prepping, this dish combines nostalgic flavors with an indulgent twist. The recipe is also flexible, allowing for simple substitutions to suit different dietary needs or pantry availability. Every bite offers warm, buttery goodness and a hearty, homestyle taste.
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 2 cups cooked, shredded chicken
- 1 cup frozen peas and carrots
- 1/2 cup corn kernels
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1 package Cheddar Bay Biscuit mix (plus ingredients listed on the package, typically water and shredded cheddar cheese)
- Optional: melted butter, garlic powder, chopped parsley for brushing on biscuit tops
Instructions
- Preheat oven to 375°F and grease a 9x13 baking dish.
- In a skillet, melt butter over medium heat. Saute onions until soft, then add garlic.
- Sprinkle in flour and stir continuously for 1 minute.
- Gradually whisk in chicken broth and milk, simmer until thickened.
- Stir in chicken, peas and carrots, corn, thyme, salt, and pepper.
- Pour mixture into prepared baking dish and spread evenly.
- Prepare Cheddar Bay Biscuit dough according to package instructions.
- Drop spoonfuls of dough over the filling.
- Bake uncovered for 25-30 minutes, or until biscuits are golden and cooked through.
- Optionally, brush biscuit tops with melted butter mixed with garlic powder and parsley.
- Let sit for 5 minutes before serving.
Notes
- Rotisserie chicken is a time-saver for this recipe.
- Any frozen mixed vegetables can be used.
- Substitute homemade or refrigerated biscuit dough if needed.
- For added depth, mix a teaspoon of Dijon mustard into the filling.
- Store leftovers in the fridge for up to 3 days or freeze before baking for future meals.
