This incredibly delicious cheddar bay biscuit pot pie is made using shredded rotisserie chicken, premade biscuit mix and just a few other ingredients baked until golden brown and bubbly.
Cheddar Bay Biscuit Pot Pie
From the recipe collection of Tara Ippolito
This cheddar bay biscuit pot pie is the perfect busy weekday dinner.
I saw this recipe making its rounds on social media and knew that I had to try it.
Of course I had to make it my own and put my own spin on it but the main concept is still the same.
Chicken pot pie filling baked with cheddar bay biscuits on top until golden brown.
This really is one of those ultimate crowd pleasing, comfort food recipes.
My family loved this recipe so much. It became an instant family favorite in my house. Ive already gotten requests to make it again next week.
I hope that you give this recipe a try. I know that if you do, you’ll love it just as much as my family and I do.
Fast. Simple. Delicious.
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Do I have to use shredded rotisserie chicken?
No, you dont need to use a shredded rotisserie chicken. 2 cups of any cooked and cubed chicken would work here.
This recipe would also work great with leftover shredded turkey.
What are cheddar bay biscuits?
Cheddar bay biscuits are the famous biscuits that they serve at Reb Lobster restaurants.
They are actually so popular that they started selling the biscuit mix now at most grocery stores. Look for the big Red Lobster logo.
This biscuit mix gives these pot pies so much amazing flavor.
Is there a substitute for the cheddar bay biscuit mix?
Yes absolutely there is a substitute if you can’t find or don’t want to use the Red Lobster Cheddar Bay Biscuit Mix.
Any biscuit mix would work for this recipe as a swap out. It may not be as flavortul but it will do the trick.
Other recipes using rotisserie chickens
If you like easy recipes like this one using rotisserie chickens, here are some other great ones that I know you’ll love, too.
- Easy chicken tetrazzini
- White chicken enchiladas
- Classic chicken noodle soup
- Easy buffalo chicken dip
Cheddar bay biscuit pot pie Ingredients
- Shredded rotisserie chicken
- Butter
- Frozen mixed vegetable bag
- Chicken broth
- Cream of chicken soup (with then herbs)
- Cheddar cheese, hand shredded
- Milk
- Cheddar bay biscuit mix
- Minced garlic
- Fresh parsley, chopped
- Salt, pepper, garlic powder
Instructions
First, melt a stick of butter in a baking dish by putting it in the oven while it preheats.
Now add in one whole shredded rotisserie chicken to the butter and season it with salt, pepper and garlic powder.
Then stir the shredded chicken and seasoning into the butter.
After that add the bag of frozen vegetables (no need to thaw them) on top of the chicken and spread it out evenly.
Now, in a small bowl, whisk together the cream of chicken soup with herbs and the chicken broth.
Then pour it evenly over the layer of vegetables.
Then add a layer of shredded cheese.
Next, whisk together the Red Lobster Cheddar Bay Biscuit mix and seasoning packet with the milk.
After that, pour the mixture over the frozen vegetables and cheese layer.
Now bake the pot pie until the top layer of biscuits are golden brown and the sides are hot and bubbly.
Next, in a small bowl, mix together melted butter, minced garlic, freshly chopped parsley, salt, pepper and garlic powder and pour it evenly over the biscuit topping.
Finally, serve warm and enjoy.
Cheddar Bay Biscuit Pot Pie
Ingredients
- 1 stick Butter
- 1 cooked Rotisserie Chicken, shredded
- 1 12 oz Frozen mixed vegetables
- 1 c Chicken broth
- 1 10.5 oz can Cream of chicken soup with the herbs
- ¾-1 c Cheddar cheese, hand shredded
- 1 box Red Lobster cheddar bay biscuit mix
- 1 ½ c Milk
- 1 tbs Garlic Powder
- Salt and pepper to taste
BUTTER TOPPING
- ½ stick Butter, melted
- 1 tbs minced garlic
- 2 tbs fresh parsley, chopped
- salt and pepper to taste
Instructions
- First, melt one stick of butter in a baking dish by putting it in the oven while it preheats at 350 degrees.
- Now add in the shredded rotisserie chicken to the butter and season it with salt, pepper and garlic powder. Stir the shredded chicken and seasoning into the butter.
- After that add the bag of frozen vegetables (no need to thaw them) on top of the chicken.
- Now, in a small bowl, whisk together the cream of chicken soup with herbs and the chicken broth. Pour it evenly over the layer of vegetables.
- Then add a layer of shredded cheese.
- Next, whisk together the Red Lobster Cheddar Bay Biscuit mix and seasoning packet with the milk. Pour the mixture over the frozen vegetables and cheeses layer.
- Now bake the pot pie until the top layer of biscuits are golden brown and the sides are hot and bubbly.
- Next, in a small bowl, mix together melted butter, minced garlic, freshly chopped parsley, salt, pepper and pour it evenly over the biscuit topping.
- Finally, serve warm and enjoy.
Tosh says
Omg so so good, this was a breeze to make,
Thanks ??
Al Dente Diva says
So glad you liked it! Thanks for letting me know
Bob says
I'm making it right now, but it would be nice to know how long to bake it
Al Dente Diva says
Ah I’m sorry. It will take about 45 minutes
Anonymous says
Thanx for that as I'm baking it just now.
Al Dente Diva says
I hope you like it!
Cindy says
I made this tonight and it was a huge hit! I used two rotisserie chickens and 1 1/2 bags of veggies and we had no leftovers. Delicious!!!
Al Dente Diva says
Thank you so much for letting me know. I’m so glad you liked it
Faith Nichols says
It looks delicious and like it is in a 13x9 pan; is this right?
Thanks!!
Al Dente Diva says
Hi thanks so much. Yes! Thats the size
Ashlee roell says
What is the can of cream of chicken soup with the herbs? What are the herbs?
Anonymous says
Ashlee - Campbells makes a can of cream of chicken soup with herbs that already has the herbs in it.
Kelly says
I am terrible at cooking, baking and well, anything in the kitchen except eating!! I have had this before, it’s incredibly good and easy to make. Only thing is, since I’m a baking/cooking idiot..I don’t know at what temp and how long to bake it. Usually my husband says he knows dinner is ready when the fire alarm goes off…????
Anonymous says
Made this last week and there were no leftovers! Delicious. I want to make it again but am wondering if this is a dish I can make ahead?
Heather says
Any idea what the caloric breakdown is?
I made this tonight and it’s delicious!! Thank you for sharing. My husband loved it.
Al Dente Diva says
I’m sorry, I don’t know how many calories per serving but I’m so glad you enjoyed the recipe!
Anonymous says
Making 2 versions tonight - one regular and one with tofu, cream of mushrooms soup with roasted garlic, and vegetable broth for our vegetarian daughter. Fingers crossed!
Billie Simmons says
Looks delicious so I am making this. It's in the oven now. Anxiously waiting for the 45 minutes to be up. ?
Al Dente Diva says
I hope you like it
Anonymous says
This is a family favorite! Thanks for the recipe. So easy. No muss no fuss meal.
Al Dente Diva says
I’m so glad you enjoyed it
Jen says
Could I use fresh veggies in this?
Ashley says
Only had 1/2 a rotisserie chicken and I had already froze the leftovers. I had 1 lb. of ground turkey though that I cooked up, so I did a cross between a pot pie and shepherds pie. Just left out the mashed potatoes. Substituted with cream of mushroom too.
I also have a weird size baking dish that is a 10x8 or 11x8. I used it instead too, so I may have to bake it longer.
Well see...I'm either gonna love or hate my weird version/concoction of it. I was just trying to use what I already had without having to go grocery shopping.
Next time I def want to try your recipe fully though. I saved it to my favorites.
Anonymous says
The recipe says one cup of rotisserie chicken, but in the commentary it says two cups of any kind of chicken. One cup doesn't seem like very much, so I'm assuming it's two. Sounds delish!
Al Dente Diva says
Hi! In the recipe card it say one shredded rotisserie chicken. Maybe that was the confusion? I hope you like it!
S r says
Wished there wasn’t so many jumps in the recipe so I could follow it. Akkk. I can only use my phone and he
Al Dente Diva says
You need to click the jump to recipe button & it will take you to the recipe card.
Anonymous says
I made this tonight it came out so good my coworker wanted some and it turned into 3 more ppl loving it ..ty
Al Dente Diva says
I’m so so happy to hear that! So glad you all enjoyed it
Anonymous says
Oh my word, was this ever delicious and easy! I used fat free crm of chicken, reduced fat cheese, and skim milk - and it was still a decadent, comforting triumph! Thank you!
Al Dente Diva says
I’m so happy to hear that you liked it and that you adjusted the recipe to your liking. Thanks for letting me know ?
Anonymous says
I really wanted to love this! After guessing on the pan size and cooking time, it smelled so good. I poured the garlicky butter on top and watched it pool. Then I knew I would have to tweak it if I make it again. Too much butter. Not enough cheese. I used a 13x9 pan but it was soupy under the biscuit topping. Maybe the pan size was wrong? I don’t think it needed so much butter in the chicken either.
Lindsay says
I’ve made this recipe before (in the oven) and it’s delicious! I was wondering if you think it could be made in the crockpot and if so, for how long?
Anonymous says
Do I have to use the cheddar cheese