Easy Cheddar Bay Biscuit Chicken Pot Pie

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.

Ingredients You'll Need

Each ingredient in this recipe plays an important role, so let's break them down:

Butter - Helps sauté the shallot and adds richness to the filling.
Shallot - Adds a mild, slightly sweet onion flavor without being overpowering.
Flour - Thickens the sauce, giving it that creamy, pot pie consistency.
Chicken broth & milk - Creates the luscious, creamy base of the filling.
Salt, pepper, thyme & celery seed - The perfect seasoning for classic pot pie flavor.
Rotisserie chicken - A time-saver that makes this dish come together so quickly.
Frozen mixed vegetables - No chopping required! Just toss them in.
Cheddar Bay biscuit mix - The star of the show, bringing that iconic cheesy, garlicky goodness.
Cheddar cheese - Because more cheese is always a good idea.
Milk & melted butter - Used in the biscuit mix to keep them soft and flavorful.

How to Make Cheddar Bay Biscuit Chicken Pot Pie

This recipe couldn't be easier, and it all comes together in one pan. Here's how:

Sauté the shallot - Melt the butter in an oven-safe skillet, then cook the shallot until soft and fragrant.
Make the sauce - Stir in the flour, then gradually add the chicken broth and milk, stirring until smooth and thickened.
Season & add the filling - Season the sauce with salt, pepper, thyme and celery seed, then stir in the rotisserie chicken and frozen mixed vegetables.
Mix up the biscuits - In a bowl, combine the cheddar bay biscuit mix with shredded cheddar, and milk
Top & bake - Drop spoonfuls of the biscuit dough on top of the filling, then bake until golden brown and bubbly.
Serve & enjoy! - Combine the seasoning packet with melted butter and brush all over the top of the chicken pot pie. Let it cool slightly, then dig into that cheesy, creamy goodness.

FAQs

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!

Easy Cheddar Bay Biscuit Chicken Pot Pie

Print Recipe

An easy biscuit chicken pot pie recipe for a comforting meal with a rich, cheesy biscuit topping that everyone will love.

Author: Jessica Morone
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 8 servings 1x
Category: dinner
Cuisine: American

Ingredients

¼ cup butter

1 medium shallot, chopped

? 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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Instructions

Preheat the oven to 375°F.
In a large cast iron skillet (10-12 inches), over medium-high heat, melt the butter.
Add the chopped shallot and cook until soft.
Stir in flour and cook until it starts to brown, about a minute.
Slowly stir in chicken broth and whisk to combine.
Add the milk, salt, pepper, celery seed, chopped thyme and poultry seasoning and whisk until combined.
Reduce heat and simmer over medium-low heat, stirring often, until thickened, about 5 minutes.
Add the chicken and vegetables. Stir to mix. Remove from heat and set aside.
In a large bowl mix together the biscuit mix, water and cheddar cheese until just combined. Set the seasoning mix that comes in the box aside for later.
Use a large cookie scoop or spoon to drop biscuits on top of the chicken pot pie mixture in the cast iron skillet.
Bake in the preheated oven for 15-18 minutes, until the biscuits are golden brown and the filling is bubbly.
Melt the butter in the microwave and stir in the seasoning mix. Brush over the top of the chicken pot pie.
Let cool for a few minutes, then serve hot.