Description
This Cheddar Bay Chicken Pot Pie combines tender shredded chicken, creamy mixed vegetables, and savory seasonings under a golden, cheesy biscuit crust inspired by the famous Red Lobster Cheddar Bay biscuits. It’s a comforting casserole that’s easy to prepare, perfect for weeknight dinners or make-ahead meals.
Ingredients
Units
Scale
Filling
- 1 Can Cream of Chicken Soup
- 1 cup Sour Cream
- 3/4 cup Milk
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Black Pepper
- 1 tsp Herbs De Provence or 1/2 tsp poultry seasoning
- 4 cups Cooked, Shredded Chicken (rotisserie chicken recommended)
- 1 (10 oz) Bag Frozen Mixed Vegetables, thawed
Biscuit Topping
- 1 (11.36 oz) Box Red Lobster Cheddar Bay Biscuit Mix
- 3/4 cup Cold Water
- 1/2 cup Shredded Sharp Cheddar Cheese
- 4 tbsp Melted Butter
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the filling and final pot pie.
- Prepare Filling: In a large bowl, mix the cream of chicken soup, sour cream, and milk until smooth. Add garlic powder, onion powder, black pepper, and Herbs De Provence or poultry seasoning. Stir in shredded cooked chicken and thawed mixed vegetables until evenly combined.
- Bake Filling: Spread the chicken and vegetable mixture evenly into a greased 9×13-inch baking dish. Bake uncovered for 15 minutes to warm the filling and blend the flavors.
- Mix Biscuit Dough: While the filling bakes, prepare the cheddar bay biscuit dough according to package instructions by combining the biscuit mix with 3/4 cup cold water and 1/2 cup shredded sharp cheddar cheese, stirring until just combined.
- Assemble Pot Pie: Remove the baking dish from the oven and carefully spread the biscuit dough evenly over the hot filling layer.
- Bake with Biscuit Topping: Place the pot pie back in the oven and bake for an additional 15-18 minutes or until the biscuit crust is golden brown and cooked through.
- Butter and Season: While the pot pie bakes, mix the 4 tablespoons of melted butter with the seasoning packet included with the biscuit mix. As soon as the pot pie is out of the oven, brush this butter mixture generously over the biscuit topping for added flavor and moistness.
- Garnish and Serve: Sprinkle dried parsley on top as a colorful garnish. Serve the pot pie hot and enjoy a hearty, cheesy comfort meal.
Notes
- Making Ahead: Prepare and combine the chicken filling ahead of time and store it in an airtight container in the refrigerator for up to 2 days. When ready to bake, spread into the baking dish, add biscuit topping, and bake as directed.
- Freezing: Assemble the entire pot pie (filling and biscuit topping) in a freezer-safe dish. Cover tightly with plastic wrap and foil to prevent freezer burn. Freeze up to 2-3 months. Bake directly from frozen at 425°F for 45-60 minutes until bubbly and golden. Cover with foil during the first half of baking if needed to avoid over-browning.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of casserole)
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: thirty-two g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
