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
- ½ 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!
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.
Kathee says
Can’t wait to get home and try this.
Deb says
So good. I make it to take to friends also
Al Dente Diva says
Thick and sticky
Melanie Miller says
What should the consistency of the biscuit mix be before pouring?
Cathy says
How come you don't give an approx time for it to bake? "Bake until it browns on top". I can't find anywhere where you wrote an approx time to cook
Allison says
The flavor is good, but it's really runny. Next time I'd skip the broth, add some sour cream to the condensed soup, add more veggies, and only use 1/2 stick of butter in the first step.
Anonymous says
Do I have to use the cheddar cheese
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
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.
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 ?