Cheddar Bay Chicken Pot Pie Recipe

This Cheddar Bay Chicken Pot Pie Recipe has quickly become one of my go-to comfort foods on chilly nights. It’s that perfect cozy dish that brings together tender shredded chicken, creamy veggies, and that irresistible Cheddar Bay biscuit topping inspired by everyone’s favorite Red Lobster classic. I love this recipe because it’s both comforting and incredibly easy to throw together – perfect for busy weeknights or casual weekend dinners.

When I first tried this version, I was blown away by how the creamy, savory filling melds with the cheesy, garlicky biscuit crust. You’ll find that family and friends can’t get enough of this dish, especially when served fresh out of the oven bubbling and golden. Making this Cheddar Bay Chicken Pot Pie Recipe is truly a crowd-pleaser you’ll want to keep handy for those moments when you crave homemade comfort food without spending hours in the kitchen.

this …

Ingredients You’ll Need

All the ingredients in this Cheddar Bay Chicken Pot Pie Recipe harmonize to create a luscious filling topped with biscuits that are bursting with flavor. Here are the essential components and why each one matters.

• Cream of Chicken Soup: The creamy base that brings the filling together – opt for a good-quality brand for best results.
• Sour Cream: Adds richness and tang to deepen the flavor.
• Milk: Lightens the filling just enough to keep it creamy but not heavy.
• Garlic Powder & Onion Powder: Essential for layering savory notes.
• Black Pepper: Freshly ground is best to add a subtle kick.
• Herbs De Provence or Poultry Seasoning: These herbs bring warmth and complexity to the filling.
• Cooked Shredded Chicken: I love using rotisserie chicken for convenience, but any cooked chicken works wonders here.
• Frozen Mixed Vegetables: Easy way to add color and nutrition – brief thawing helps them cook evenly.
• Red Lobster Cheddar Bay Biscuit Mix: The star of the show for that cheesy, buttery biscuit topping we all adore.
• Cold Water: Activates the biscuit mix – don’t skip chilling it!
• Shredded Sharp Cheddar Cheese: Mixed into the biscuit dough to amp up that bold cheese flavor.
• Melted Butter: Brushed on top with the seasoning packet for that irresistible golden crust.

Variations

One thing I love about this Cheddar Bay Chicken Pot Pie Recipe is how adaptable it is. Don’t hesitate to tweak it to your liking — I often switch up the veggies or seasoning depending on what I have on hand or what my family prefers.

• Vegetarian Version: I’ve replaced chicken with a medley of mushrooms and extra veggies for a hearty meatless option that’s still filling and flavorful.
• Dairy-Free Adaptation: Substituting sour cream with a plant-based alternative and using dairy-free cheese works surprisingly well if you’re avoiding dairy.
• Spicy Kick: Adding a pinch of cayenne pepper or including chopped jalapeños in the filling gives it a delightful heat that my spice-loving friends rave about.
• Seasonal Veggies: Swap frozen mixed veggies for fresh peas, carrots, or green beans in season — it adds a fresh pop of flavor!

How to Make Cheddar Bay Chicken Pot Pie Recipe

Step 1: Mix the Creamy Filling

Start by preheating your oven to 425°F — you want it hot so the filling heats through nicely. In a large bowl, combine the cream of chicken soup, sour cream, and milk. Stir in garlic powder, onion powder, black pepper, and your herbs. This seasoning mix really sets the stage for bold flavor. Fold in your cooked shredded chicken and thawed mixed vegetables, making sure everything is evenly coated and combined. I discovered that stirring gently helps keep the chicken moist without breaking it down too much.

Step 2: Bake the Filling Before Topping

Grease a 9×13-inch baking dish and spread the chicken mixture evenly across it. Bake this uncovered for about 15 minutes. This step helps the filling thicken slightly and the flavors meld beautifully — plus it means your biscuits won’t get soggy later. It’s one of those small things I learned that makes a big difference in the final texture.

Step 3: Prepare the Cheddar Bay Biscuit Topping

While the filling bakes, prepare your Red Lobster Cheddar Bay Biscuit mix according to package instructions, using cold water and mixing in the shredded sharp cheddar cheese. I like to let the biscuit dough stand for just a minute to hydrate fully — it makes the topping that much fluffier. Once ready, spread the biscuit dough evenly over the hot filling; the warmth underneath helps it start baking immediately.

Step 4: Bake Until Golden Perfection

Pop the dish back into the oven and bake for another 15-18 minutes. Keep an eye out for a gorgeous golden brown crust on top – that’s when you know it’s done. While it bakes, mix melted butter with the souvenir seasoning packet from the biscuit mix. Once the pot pie comes out of the oven, brush this buttery goodness all over the top crust. It adds a rich, savory finish and makes the biscuits glow with flavor. Sprinkle a pinch of dried parsley for a pretty, fresh pop of color.

How to Serve Cheddar Bay Chicken Pot Pie Recipe

Garnishes

I love sprinkling a little dried parsley or freshly chopped chives on top after baking. It adds a nice pop of green and fresh flavor that cuts through the richness just a bit. Sometimes I grate extra sharp cheddar on top right before serving for a gooey, cheesy finish that my kids absolutely adore.

Side Dishes

To keep things balanced, I pair this pot pie with a crisp green salad tossed in a zesty vinaigrette or roasted broccoli for some light crunch. Garlic mashed potatoes on the side are also a fantastic cozy addition if you’re hosting a big family meal. The flavors all complement each other beautifully.

Creative Ways to Present

For special occasions, I like baking individual pot pies in ramekins using the same recipe but with smaller biscuit drops on top — it feels so elegant and personal. Plus, presenting them straight out of the oven with a sprinkle of fresh herbs and a pat of herb butter makes guests feel truly spoiled. It’s a real showstopper.

Make Ahead and Storage

Storing Leftovers

Leftover Cheddar Bay Chicken Pot Pie stores really well in the fridge. I usually cover the dish tightly with foil or transfer portions into airtight containers. It keeps for up to 3 days, and honestly, the flavors deepen overnight, making the next day’s meal even tastier.

Freezing

I’ve frozen the entire assembled dish many times with great results. Just be sure to use a freezer-safe container, seal it very well with plastic wrap and foil to avoid freezer burn. When frozen, the dish can be baked right from the freezer, although it needs extra bake time (about 45-60 minutes). Covering it with foil during the first half of baking prevents the biscuits from browning too quickly.

Reheating

To reheat leftovers, I recommend popping them into the oven at 350°F for about 15-20 minutes to keep the biscuit topping crisp and the filling warm and creamy. Microwaving tends to make the biscuits a little soggy, so save that for quick meals only. A toaster oven works great if you’re reheating a single serving.

FAQs

Final Thoughts

This Cheddar Bay Chicken Pot Pie Recipe is one I always recommend when you want something hearty, cheesy, and downright delicious without tons of fuss. It’s a recipe that has brought so many smiles around my table, combining comfort food nostalgia with an easy prep and flavorful twist. I hope you’ll give it a try and make it your own — it’s the perfect dish to cozy up with, share with loved ones, and savor any time the craving strikes.

Print