Cheddar Bay Biscuit Chicken Pot Pie
Tender chicken in creamy sauce topped with fluffy Cheddar Bay biscuits. No pie crust needed - just layer everything and bake for the ultimate comfort food.
Ingredients
Base Ingredients
- 1/2 cup butter 1 stick, melted and divided
- 4-5 cups cooked chicken shredded or cubed (rotisserie works great)
- 10-12 oz frozen peas and carrots do not thaw
Seasonings
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 1/2 tsp black pepper freshly ground if possible
- 1/2 tsp chili powder
Creamy Sauce
- 1.5 cups chicken broth low-sodium preferred
- 10.5 oz cream of chicken soup 1 regular can
Biscuit Topping
- 1 cup whole milk 2% works too
- 11 oz Cheddar Bay Biscuit Mix 1 box with seasoning packet
- 1/4-1/2 cup shredded cheddar cheese freshly shredded is best
Instructions
- Preheat oven to 350°F. Melt butter in microwave (30 seconds at a time until fully liquid). Pour most of the melted butter into a 9x13 inch casserole dish, swirling to coat the bottom. Reserve about 1/4 of the butter for later.
- Spread shredded chicken evenly across the buttered dish. Break up any large chunks. Pour frozen peas and carrots over the chicken and spread out evenly. Do not stir.
- In a small bowl, combine garlic powder, onion powder, black pepper, and chili powder. Stir with a fork, then sprinkle evenly over the chicken and vegetables. Do not stir the layers together.
- In a bowl, whisk together cream of chicken soup and chicken broth until smooth and pourable, breaking up all condensed bits. Pour evenly over the chicken and vegetables, letting it seep into the spaces.
- In a clean bowl, combine milk and biscuit mix. Add only half of the seasoning packet (save the other half). Whisk until smooth - batter should be thicker than pancake batter but pourable. Pour evenly over the pot pie (it won't cover everything completely).
- Sprinkle shredded cheddar cheese over the entire surface (1/4 to 1/2 cup depending on preference).
- Bake for 55 minutes, or until the top is golden brown and the edges are bubbling. Timing may vary based on your oven - watch for golden color and bubbling edges.
- Remove from oven. If reserved butter has solidified, melt it again. Stir in the remaining half of the seasoning packet. Use a pastry brush to paint this seasoned butter over the biscuit top.
- Let rest for 10 minutes before serving. This allows the filling to thicken properly and prevents burning your mouth.
Notes
Chicken Options: Rotisserie chicken works best (one whole chicken gives you the exact amount). You can also use leftover roasted chicken.
Spice Level: The chili powder adds warmth, not heat. For less spice, use 1/4 tsp. For more heat, use a full teaspoon.
Cheese Tip: Freshly shredded cheese melts better than pre-shredded (which has anti-caking agents).
Fresh Vegetables: If using fresh vegetables instead of frozen, you'll need about 2 cups total. Blanch them in boiling water for 2-3 minutes and drain well first.
Storage: Refrigerate leftovers in airtight containers for up to 5 days. Freeze for up to 3 months.
Reheating: Oven at 350°F for 20-25 minutes is best. Microwave works but biscuits won't be crispy.
Make Ahead: Assemble everything up to the biscuit topping, refrigerate for up to 24 hours. Let sit at room temperature 30 minutes before adding biscuit mixture and baking (may need extra 10 minutes).
No Cheddar Bay Mix? Use regular biscuit mix and add: 1/4 tsp garlic powder, 1/4 tsp dried parsley, pinch of cayenne, and 1/4 cup shredded cheddar to the batter.