If there’s one thing I love just as much as a cozy, comforting chicken pot pie, it’s a basket of warm, buttery cheddar bay biscuits. So naturally, combining the two into one ridiculously easy, one-pan meal was a no-brainer. This cheddar bay biscuit chicken pot pie is everything you love about the classic dish, but with a rich, cheesy biscuit topping that takes it to the next level.
What makes this recipe even better? It’s way easier than a traditional pot pie. Everything is cooked in one pan (fewer dishes, yes please), and we’re using shortcuts like rotisserie chicken, frozen mixed vegetables, and boxed biscuit mix to make things super simple. No rolling out pie dough, no long ingredient lists—just hearty, homemade comfort food in under an hour.
Each ingredient in this recipe plays an important role, so let’s break them down:
This recipe couldn’t be easier, and it all comes together in one pan. Here’s how:
Do I have to use Cheddar Bay Biscuit boxed mix?
Absolutely not! If you have a favorite biscuit recipe, feel free to use it. You can also use any boxed biscuit mix like Bisquick, or refrigerated biscuit dough for more of a plain biscuit top.
What if I don’t have an oven-safe skillet?
No problem! Just transfer the filling to a baking dish before adding the biscuits and baking.
Can I make this ahead of time?
Yes! You can prepare the filling ahead and store it in the fridge. When you’re ready to bake, warm it up, top with the biscuit dough, and pop it in the oven.
How can I change up this recipe?
There are lots of ways to switch things up! Try using different frozen veggies, adding cooked bacon or mushrooms, or swapping the chicken for turkey.
This cheddar bay biscuit chicken pot pie is the perfect way to enjoy all the cozy, creamy flavors of a classic pot pie without the extra work. It’s cheesy, hearty, and so easy to throw together—exactly what you need for a comforting weeknight dinner!
An easy biscuit chicken pot pie recipe for a comforting meal with a rich, cheesy biscuit topping that everyone will love.
¼ cup butter
1 medium shallot, chopped
⅓ cup all-purpose flour
1½ cups chicken broth
1 cup milk
¼ teaspoon salt
⅛ teaspoon black pepper
¼ teaspoon celery seed
1 teaspoon chopped thyme
1 teaspoon poultry seasoning
3 cups shredded rotisserie chicken
1 ½ cups frozen mixed vegetables
1 box Cheddar Bay Biscuit Mix
¾ cup cold water
½ cup shredded sharp cheddar cheese
3 tablespoons butter, melted
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