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.
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 from Your Barefoot Neighbor 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.
Who could resist 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.
Ingredients
Heres everything you'll need to make this delicious dinner. You can find the full ingredients list along with measurements and instructions on the recipe card below.
- Rotisserie Chicken- The convenient protein thats the base of the dish.
- Butter- Adds richness to the dish.
- Frozen Mixed Vegetables- Brings a bright, fresh balance to the creamy filling.
- Chicken Broth- Keeps the dish moist while baking.
- Cream Of Chicken Soup- Adds creaminess and moisture to the filling while adding another layer of chicken flavor.
- Cheddar Cheese- Adds a rich, sharp cheesy layer that goes perfectly with the other ingredients.
- Milk- Works with the biscuit mix to keep it moist.
- Red Lobster Cheddar Bay Biscuit Mix- Adds bold flavor and the perfect contrast to the creamy filling.
- Fresh Garlic- Brings a rounder, more complex flavor profile.
- Fresh Parsley- Adds a fresh pop of color to the finished dish.
- Salt- Enhances the flavor of the other ingredients.
- Pepper- Cuts the richness of the ingredients
- Garlic Powder- Adds an even garlic flavor throughout the dish.
How To Make It
Heres how to make this delicious chicken dinner. You can find the full ingredients list along with instructions on the recipe card below.
First, place one stick of butter in a 9 x 13" baking dish and place it in the oven while it preheats at 350 degrees. 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. Add the frozen vegetables on top of the chicken.
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 and sprinkle the top with shredded cheese.
PRO TIP: Be sure to shred the cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.
Then, whisk the Red Lobster biscuit mix and seasoning packet with the milk and pour it over the frozen vegetables and cheeses layer. Place it into the center rack of the oven for 40 minutes or until the top layer of biscuits are golden brown and the sides are hot and bubbly.
PRO TIP: If the top begins to brown before the inside is hot and bubbly, place a tin foil tent on top.
In a small bowl, mix together melted butter, minced garlic, freshly chopped parsley, salt, pepper and pour it evenly over the biscuit topping. Let it rest for 5 minutes, serve warm and enjoy!
Can I Make This Ahead Of Time?
Yes! You can prepare the filling, cover and refrigerate for up to two days. Then, just add the biscuit topping and bake when you're ready.
Can I Swap The Biscuit Mix?
For sure. Any biscuit mix works if you either cant find or don't want to use the Red Lobster version. The flavor may vary, but its just as delicious. If you're having trouble finding it, you can purchase it HERE.
Storage
Let the pot pie cool completely and place into an air tight container. It will last in the refrigerator for up to three days. This freezes well, too. Just place it into a freezer safe air tight container and it will last for up to three months.
Cheddar Bay Biscuit Pot Pie Recipe
Equipment
- 9" x 13" baking dish
Ingredients
- 1 Stick Unsalted Butter
- 1 Rotisserie Chicken, shredded
- 12 Oz Frozen Mixed Vegetables
- 1 Cup Chicken Broth
- 10.5 Oz Can Cream of chicken soup with the herbs
- 1 Cup Cheddar cheese, hand shredded
- 1 Box Red Lobster Cheddar Bay Biscuit Mix
- 1.5 Cup Milk
- 1 teaspoon Garlic Powder
- Salt and Pepper to taste
BUTTER TOPPING
- Ā½ Stick Butter, melted
- 1 Tbs Minced Garlic
- 2 Tbs Fresh Parsley, chopped
- Salt and Pepper to taste
Instructions
- Place one stick of butter in a 9 x 13" baking dish and place it in the oven while it preheats at 350 degrees.
- 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. Add the frozen vegetables on top of the chicken.
- 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.
- Sprinkle the top with a layer of shredded cheese.
- Whisk the biscuit mix and seasoning packet with the milk and pour it over the frozen vegetables and cheeses layer.
- Place it into the center rack of the oven for 40 minutes or until the top layer of biscuits are golden brown and the sides are hot and bubbly.
- In a small bowl, mix together melted butter, minced garlic, freshly chopped parsley, salt, pepper and pour it evenly over the biscuit topping. Let it rest for 5 minutes, serve warm and enjoy!
Video
Other Easy Casserole Recipes
If you like super easy to make casserole recipes like this one, you have to try this Sloppy Joe Casserole, Creamy Chicken Crescent Roll Casserole and Easy Enchilada Casserole.
Anonymous says
This is a family favorite! Thanks for the recipe. So easy. No muss no fuss meal.
Al Dente Diva says
I hope you like it
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. ?
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!
Al Dente Diva says
Iām sorry, I donāt know how many calories per serving but Iām so glad you enjoyed the recipe!
Heather says
Any idea what the caloric breakdown is?
I made this tonight and itās delicious!! Thank you for sharing. My husband loved it.
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?
Kelly says
I am terrible at cooking, baking and well, anything in the kitchen except eating!! I have had this before, itās incredibly good and easy to make. Only thing is, since Iām a baking/cooking idiot..I donāt know at what temp and how long to bake it. Usually my husband says he knows dinner is ready when the fire alarm goes offā¦????
Anonymous says
Ashlee - Campbells makes a can of cream of chicken soup with herbs that already has the herbs in it.
Ashlee roell says
What is the can of cream of chicken soup with the herbs? What are the herbs?