Cheddar Bay Biscuit Chicken Pot Pie

Chicken pot pie gets a cheesy, garlicky upgrade with a topping inspired by Red Lobster’s Cheddar Bay biscuits. The creamy filling loaded with chicken and vegetables bakes under a golden, buttery biscuit crust that soaks up just enough of the savory sauce without turning soggy.

It comes together in one skillet, then finishes in the oven in about 25 minutes. No rolling out dough, no fussy lattice, just a skilletful of comfort that tastes like your favorite restaurant bread basket and a cozy pot pie all at once.

Why This Pot Pie Works

The biscuit topping is the real reason to make this. It bakes up crisp around the edges, soft and fluffy in the middle, with sharp cheddar and that unmistakable garlic butter finish. It stays a little craggy on purpose because the nooks catch the creamy filling underneath.

The filling is straightforward: tender chicken, sweet carrots, and peas in a velvety sauce built right on the stovetop. Using rotisserie chicken and frozen peas keeps the hands-on time reasonable, so it works on a weeknight when you still want something that feels a little special.

Ingredients

• 3 tbsp butter: for the filling
• 1 medium onion, chopped: yellow or white
• 2 celery ribs, diced
• 2 medium carrots, peeled and diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour: thickens the sauce
• 2 cups low-sodium chicken broth
• 1 cup whole milk: adds richness
• 3 cups shredded cooked chicken: rotisserie chicken works great
• 1 cup frozen peas: no need to thaw
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 tsp dried thyme: or 1 tsp fresh thyme leaves

For the biscuit topping:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 cup cold butter, cut into small pieces
• 1 1/2 cups shredded sharp cheddar cheese
• 3/4 cup milk, plus 1 tbsp if needed

Garlic butter finish:

• 2 tbsp melted butter
• 1/4 tsp garlic powder
• 1 tbsp chopped fresh parsley

Variations / Substitutions

• Turkey: leftover roast turkey works just as well as chicken. Shred it and follow the same amount.
• Vegetable swap: frozen mixed vegetables (peas, corn, green beans) can replace the peas and carrots. Stir in 1 1/2 cups.
• Dairy-free: use a neutral oil for the filling, unsweetened oat milk, and a plant-based butter and cheddar for the biscuits. The biscuits will still be tender.
• Herb change: fresh rosemary or sage add a woodsy note if you want to skip the thyme.
• Spice: a pinch of cayenne in the biscuit dough gives a gentle warmth without overpowering the garlic.

If you love the biscuit idea but want a side-by-side approach, try my Chicken and Drop Biscuit Casserole.

How to Make Cheddar Bay Biscuit Chicken Pot Pie

Step 1: Soften the Vegetables

Melt the 3 tbsp butter in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped onion, diced celery, and diced carrots with 1/2 tsp of the salt and 1/4 tsp of the pepper. Cook, stirring often, for 5 to 6 minutes until the onion turns translucent and the carrots just start to soften. Add the minced garlic and cook 30 seconds more, just until fragrant.

The vegetables should release a bit of moisture but not take on any color. If they start to brown, lower the heat a notch.

Step 2: Build the Creamy Sauce

Sprinkle the 1/4 cup flour over the vegetables and stir continuously for 1 minute to cook off the raw flour taste. Slowly pour in the 2 cups chicken broth while whisking to avoid lumps, then add the 1 cup milk. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes, whisking often, until it visibly thickens and coats the back of a spoon.

The sauce will keep thickening as it bakes, so it should be thick enough that a spoon dragged through leaves a trail that holds for a second. Season with the remaining 1/2 tsp salt, 1/4 tsp pepper, and the dried thyme.

Step 3: Add the Chicken and Peas

Remove the pan from the heat. Stir in the 3 cups shredded chicken and 1 cup frozen peas. The residual heat warms them through in about a minute. Taste the filling and add another pinch of salt or pepper if it needs it.

If your skillet is oven safe, you can leave the filling right in it. If not, transfer the mixture to a 9×13-inch baking dish or a 10-inch cast iron skillet so it sits in an even layer, ready for the biscuits.

Step 4: Mix the Cheddar Bay Dough

Preheat the oven to 400°F (200°C). In a large bowl, whisk together the 2 cups flour, 1 tbsp baking powder, 1 tsp garlic powder, and 1/2 tsp salt. Drop the 1/2 cup cold butter pieces into the dry ingredients and work them in with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with a few pea-sized butter bits. Fold in the 1 1/2 cups shredded cheddar, then pour in the 3/4 cup milk and stir just until no dry flour streaks remain.

The dough will look shaggy and lumpy. Overworking it makes the biscuits tough, so stop the moment it comes together.

Step 5: Drop and Bake

Scoop heaping 1/4-cup portions of dough and drop them over the filling, leaving a little space between each mound. You should get about 8 biscuits. Bake for 20 to 25 minutes, until the biscuits are deeply golden and the filling is bubbling up around the edges. If the tops brown too fast before the biscuits are cooked through, tent loosely with foil after 15 minutes.

The biscuits will puff nicely and soak up a bit of the savory steam from below, giving the edges a soft, almost dumpling-like underside.

Step 6: Brush with Garlic Butter

Stir together the 2 tbsp melted butter, 1/4 tsp garlic powder, and chopped parsley. As soon as the dish comes out of the oven, brush this mixture generously over the hot biscuits. Let the pot pie rest for 5 minutes so the filling settles, then scoop big servings straight from the skillet.

Tips for the Best Biscuit Topping

• Cold butter is non-negotiable. If the butter warms up while you work, chill the mixed dry ingredients for 10 minutes before cutting it in.
• The filling must be hot when the biscuits go on. Cold filling slows the bake and can leave the biscuits dense underneath.
• Don’t stir the biscuit dough more than necessary. A few dry-looking bits are better than a smooth dough that turns out tough.
• Sharp cheddar gives the biggest flavor punch. Mild cheddar will get lost against the garlic and sauce.

Bake times by dish size:

Storing Leftovers

• Refrigerate: Keep covered in the fridge for up to 3 days. The biscuits will soften a bit, but they still taste great.
• Reheating: Warm individual portions in a 350°F oven for 10 minutes or microwave until heated through. The oven restores some of the biscuit’s crisp top.

What To Serve with This Pot Pie

A peppery arugula salad with lemon vinaigrette cuts right through the richness of the creamy sauce and cheese. For something warm, roasted broccoli florets with a little olive oil and garlic finish off the plate without competing.

Frequently Asked Questions

Can I use canned biscuits instead of homemade?

You can, but the flavor won’t be Cheddar Bay. Brush the baked biscuits with the same garlic butter to get a little closer.

Can I assemble it ahead of time?

Yes, make the filling and refrigerate it. Prepare the biscuit dough separately and keep it chilled. When ready, top the cold filling with the dough and bake, adding about 5 extra minutes.

Can I freeze this pot pie?

Freeze the unbaked filling without the biscuit topping. Thaw overnight in the fridge, then top with fresh biscuit dough and bake. The biscuits don’t freeze well on top.

Is rotisserie chicken okay to use?

Absolutely. It saves a ton of time and the filling already has plenty of flavor from the sauce.

Cheddar Bay Biscuit Chicken Pot Pie Recipe

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Calories: 580

Ingredients Method Notes

Ingredients

  

• 3 tbsp butter
• 1 medium onion, chopped
• 2 celery ribs, diced
• 2 medium carrots, peeled and diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 3 cups shredded cooked chicken
• 1 cup frozen peas
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 cup cold butter, cut into small pieces
• 1 1/2 cups shredded sharp cheddar cheese
• 3/4 cup milk, plus 1 tbsp if needed
• 2 tbsp melted butter
• 1/4 tsp garlic powder
• 1 tbsp chopped fresh parsley

Method

 

1. Melt 3 tbsp butter in a large skillet over medium heat. Cook onion, celery, carrots with 1/2 tsp salt and 1/4 tsp pepper for 5 to 6 minutes. Add garlic and cook 30 seconds.
2. Sprinkle 1/4 cup flour over vegetables, stir 1 minute. Whisk in 2 cups broth and 1 cup milk. Simmer until thickened, about 3 to 4 minutes. Season with remaining salt, pepper, and thyme.
3. Remove from heat, stir in chicken and peas. Pour into a 9×13-inch baking dish or 10-inch cast iron skillet.
4. Preheat oven to 400°F. Whisk 2 cups flour, baking powder, 1 tsp garlic powder, and 1/2 tsp salt. Cut in cold butter until crumbly, fold in cheese, then stir in 3/4 cup milk just until combined.
5. Drop 1/4-cup scoops of dough over the filling. Bake 20 to 25 minutes until biscuits are golden and filling bubbles.
6. Mix melted butter, 1/4 tsp garlic powder, and parsley. Brush over hot biscuits. Let rest 5 minutes before serving.

Notes

Letting the pot pie sit for 5 minutes after baking helps the filling set up so it isn’t too thin. If the sauce looks a little loose before adding the biscuits, simmer it a minute longer or sprinkle in an extra tablespoon of flour.