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Chicken pot pie with cheddar bay biscuits is the ultimate comfort food mash-up. Tender chunks of chicken and hearty vegetables simmer in a creamy, savory sauce, all topped with golden, buttery cheddar biscuits that melt in your mouth. Each bite delivers a cozy, flaky explosion of rich, cheesy goodness that’ll have everyone asking for seconds!
For more comforting recipes, try my dutch oven chicken and dumplings!
When I tell ya’ll that this is the best chicken pot pie recipe you’ll ever make, I’m not exaggerating AT ALL. You’ve got hunks of tender chicken with veggies in a flavorful broth with the most delicious flaky cheddar bay biscuits topping with a brush of garlic butter for added flavor.
We’re done with the old version of chicken pot pie. Now, that this cheddar bay chicken pot pie has entered the room, we’re never looking back. It’s that good! This is the ultimate comfort food, a dish that the whole family will scarf down!
The biscuit topping is my sharp cheddar cheese chive biscuits that taste JUST like the red lobster cheddar bay biscuits. And we’re not using drop biscuits for this recipe, we want those flaky buttery biscuits that don’t turn soupy while baking. Serve with a side of creamed spinach for the ultimate meal.
Then, the pot pie filling is just a flavor frenzy. Simple ingredients come a long way and make this thick and creamy sauce that coats the chicken and veggies like a warm hug. This is my favorite chicken pot pie recipe and I know that it will become yours, too.
Table of Contents
Key Ingredients
(full list of ingredients and quantities can be found at the bottom of this post)
- Chicken Breasts – chicken breasts are ideal and it’s a lighter cut of chicken. You can also use boneless skinless chicken thighs here too.
- Frozen Peas – you can also use frozen mixed vegetables here too. Frozen peas are a staple in chicken pot pie.
- Aromatics – Carrots, Onion, and celery are the base of the pot pie filling. This classic trio of mixed vegetables provides that classic chicken pot pie flavor.
- Seasonings – Italian seasoning, onion powder, and dried tarragon add so much flavor to this
- Cream Cheese and Heavy Cream – to make an ultra creamy sauce that hugs onto the biscuits and chicken like a warm hug, making this an ultra comforting meal.
- Dijon Mustard – to balance out of the rich flavors, the mustard adds a slight tang.
- Chicken Broth – the broth adds flavor and deglazes the pan after cooking the chicken and vegetables. It also creates the gravy-like sauce for the pot pie filling.
- Butter – I think that we can all agree that butter makes everything better. This recipe is no different. Butter and flour come together to thicken the pot pie filling so that it isn’t runny.
- Chicken Bouillon Paste – this is a flavor enhancer. It really packs this dish will those savory flavors that we all love! You can find this at the grocery store in the spice aisle.
- Parmesan – a lot of chicken pot pie recipes don’t call for parmesan, but when I tell you it’s incredibly delicious with a little tangy nutty parmesan – trust me here! Try to use freshly grated parmesan cheese. It has the best flavor. We’re using this in the pot pie filling as well as a garnish on top after it’s done baking.
Substitutions and Variations
- In a pinch, you can use rotisserie chicken! It saves time, just be sure to roughly chop it before adding to the pot pie filling.
- If you’d like to sub in pie crust instead of biscuits, use the pie dough from bacon mushroom spinach quiche recipe and place the dough on top of the filling and bake until golden brown.
- Use red lobster cheddar bay biscuit mix if you don’t have time to make the biscuits from scratch. Prepare the biscuit mix according to the package directions and bake them. Then place on top of the filling and bake again once everything is made.
- Dairy free alternative: use your favorite nondairy butter, cream cheese, and heavy cream instead.
- Gluten free alternative: prepare the biscuits with 1 to 1 gluten free flour and use cornstarch instead of flour to thicken the filling.
How To Make Cheddar Bay Biscuit Pot Pie
Step 1: Prepare the biscuit batter for the cheddar cheese chive biscuits and bake according to the recipe instructions. Set aside. (this can be prepared up to 2 days in advance, just be sure to store in an airtight container)
Step 2: Add chicken breast to a bowl and season with kosher salt, black pepper, and italian seasoning, ensuring all of the chicken is coated. Add olive oil to a large pot or dutch oven over medium heat and add the chicken. Cook until golden brown and cooked all the way through. Remove onto a plate to rest.
Step 3: Add more olive oil to the pan if needed, then add carrots, celery, and onion. Cook for 5-7 minutes, until slightly softened. Then add onion powder, dried tarragon, sage, rosemary, thyme, parsley, and garlic. Season with a pinch of salt and pepper and cook for 3 minutes.
Step 4: Preheat the oven to 350 degrees F. Add butter, chicken bouillon paste, and dijon mustard and stir everything together constantly. Once the butter is melted, add the flour, stirring everything together until a thick paste forms. Pour in the chicken broth and bring to a boil. Add frozen peas, cream cheese, and heavy cream. Stir everything together and continue to boil for 10-15 minutes, stirring occasionally until the filling has thickened.
Step 5: While the pot pie filling is boiling, cut chicken breasts into bite sized pieces then add it to the pot. Add parmesan and stir together, then pour the filling into a 12-inch cast iron skillet or oven-safe skillet (or 9×13 baking dish).
Step 6: Place the biscuits on top of the filling. Bake in the preheated oven for 12-15 minutes, until the filling is bubbling.
Step 7: While the chicken pot pie casserole is baking, make the garlic butter topping. Combine melted butter, parsley, and minced garlic in a small bowl and mix together. Once the pot pie is finished baking, brush the top of the biscuits with the garlic butter and serve.
Pro Tips
- Make sure your filling isn’t too liquidy. The Cheddar Bay biscuits will absorb some moisture, so it’s crucial to have a thick, hearty filling. When preparing your filling, let it simmer long enough to thicken, and don’t be afraid to add a little more flour or cornstarch if needed. This will keep the biscuits from becoming soggy on the bottom.
- Don’t overcrowd the pan with biscuits. If you have leftover biscuits, serve it with the pot pie on the side or add it on top while serving.
- Add a little flaky sea salt on top to really make all of those flavors pop!
Recipe FAQs
To thicken a pot pie filling, you can make a roux by cooking flour and butter together, then gradually whisking in chicken broth and milk or cream until smooth and thickened. Alternatively, you can dissolve cornstarch in a bit of cold water and stir it into the simmering filling to achieve the desired consistency.
Chicken stock, beef broth, water, and vegetable broth are all great options.
You can tell your pot pie is done when the crust is golden brown, and the filling is bubbling up around the edges. For an added check, insert a knife into the center; if it comes out hot, the filling has heated through fully.
Since this is such a hearty dish, keeping the sides on the lighter side is best. I recommend a house salad with creamy balsamic dressing or fried cabbage with onions and bacon. You can also serve with soup, especially with my super delicious roasted red pepper and gouda soup!
To store chicken pot pie with biscuit topping, first allow it to cool completely. Cover the pot pie tightly with plastic wrap or foil, or transfer individual portions to an airtight container. Store in the refrigerator for up to 3 days, and reheat in the oven to keep the biscuits from getting soggy.
More Comfort Food Recipes
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Brown Stew Chicken
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Creamy Coq Au Vin Blanc
Main Course
Short Rib Bolognese
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Mississippi Pot Roast
Chicken Pot Pie with Cheddar Bay Biscuits
Equipment
- Dutch Oven or Large Pot
- Baking Sheet
Ingredients
- 1 batch Cheddar Cheese Chive Biscuits
Chicken Pot Pie Filling
- 1 1/2 lbs Chicken Breast
- 2 tsp Italian Seasoning
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1 tbsp Olive Oil
- 2 Carrots, (diced)
- 2 Celery Stalks, (diced)
- 1 Yellow Onion, (diced)
- 1 tsp Onion Powder
- 1 tsp Dried Tarragon, (dried thyme is a good substitute if you don't have tarragon)
- 2 Sage Leaves, (chopped)
- 2 sprigs Rosemary, (chopped)
- 2 sprigs Thyme, (chopped)
- 3 tbsp Parsley
- 4 tbsp Salted Butter
- 2 tsp Chicken Bouillon Paste
- 2 tsp Dijon Mustard
- 5 tbsp All Purpose Flour
- 3 cups Chicken Broth
- 1 cup Frozen Peas
- 4 oz Cream Cheese
- 1/2 cup Heavy Cream
- 1/2 cup Parmesan
Garlic Butter Topping
- 4 tbsp Salted Butter, (melted)
- 1 tbsp Parsley, (diced)
- 1 clove Garlic, (minced)
Instructions
- Prepare the biscuit batter for the cheddar cheese chive biscuits and bake according to the recipe instructions. Set aside. (this can be prepared up to 2 days in advance, just be sure to store in an airtight container)
- Add chicken breast to a bowl and season with kosher salt, black pepper, and italian seasoning, ensuring all of the chicken is coated. Add olive oil to a large pot or dutch oven over medium heat and add the chicken. Cook until golden brown and cooked all the way through. Remove onto a plate to rest.
- Preheat the oven to 350 degrees F.
- Drizzle more olive oil to the pan if needed, then add carrots, celery, and onion. Cook for 5-7 minutes, until slightly softened. Then add onion powder, dried tarragon, sage, rosemary, thyme, parsley, and garlic. Season with a pinch of salt and pepper and cook for 3 minutes.
- Add butter, chicken bouillon paste, and dijon mustard and stir everything together constantly. Once the butter is melted, add the flour, stirring everything together until a thick paste forms. Pour in the chicken broth and bring to a boil.
- Add frozen peas, cream cheese, and heavy cream. Stir everything together and continue to cook for 10-15 minutes, stirring occasionally until the filling has thickened. While the pot pie filling is cooking, cut chicken breasts into bite sized pieces then add it to the pot and stir together. Once thickened, add parmesan and stir together, then pour the filling into a 12-inch cast iron skillet or oven-safe skillet (or 9×13 baking dish). Place the biscuits on top of the filling.
- Bake in the preheated oven for 12-15 minutes, until the filling is bubbling.
- While the chicken pot pie casserole is baking, make the garlic butter topping. Combine melted butter, parsley, and minced garlic in a small bowl and mix together.Once the pot pie is finished baking, brush the top of the biscuits with the garlic butter and serve.
Notes
- Make sure your filling isn’t too liquidy. The Cheddar Bay biscuits will absorb some moisture, so it’s crucial to have a thick, hearty filling. When preparing your filling, let it simmer long enough to thicken, and don’t be afraid to add a little more flour or cornstarch if needed. This will keep the biscuits from becoming soggy on the bottom.
- Don’t overcrowd the pan with biscuits. If you have leftover biscuits, serve it with the pot pie on the side or add it on top while serving.
- Add a little flaky sea salt on top to really make all of those flavors pop!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I had to come back and leave a review, my family loved this recipe and said it should be my go to for chicken pot pie now! I did leave out the cream cheese just because my husband is not a big fan but other than that I made it exactly as you said. I had never used your method for making biscuits but they turned out perfectly too!
Thank you so much!
Can you please put edit this amazing post by adding in the amounts of each ingredient? I can’t wait to make this.
Hi Jessica! Thanks so much for bringing this to my attention! I just added the quantities and ingredients list. Please let me know what you think of this recipe, it’s SO good!
It was AMAZING!!!
Thank you!