Chicken pot pie with cheddar bay biscuits combines a creamy chicken and vegetable filling with a cheesy, garlic-buttery biscuit topping inspired by the restaurant classic. It takes about 40 minutes and mashes up two beloved comfort foods into one dish that’s earned a serious viral following.
Recipe at a Glance
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Category: Main dish
Why You’ll Love This Chicken Pot Pie with Cheddar Biscuits
- Combines two beloved comfort foods — chicken pot pie and cheddar bay biscuits — into one dish.
- Rotisserie chicken makes this a genuinely fast weeknight dinner.
- The garlic butter brushed over the biscuits at the end takes it over the top.
- A crowd-pleasing, kid-friendly dinner the whole family will ask for again.
Ingredients You’ll Need
- 3 cups cooked shredded chicken
- 2 cups frozen mixed vegetables (carrots, peas, corn)
- 4 tbsp butter
- 1/4 cup flour
- 5 cups chicken broth
- 1 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- 1 box biscuit mix
- 1 cup shredded cheddar cheese
- 2 tbsp melted butter, garlic powder, and parsley, for brushing
How to Make Chicken Pot Pie with Cheddar Biscuits
- Preheat the oven to 400°F (200°C) and grease a baking dish.
- Melt butter in a saucepan over medium heat, whisk in flour, and cook for 1 minute. Gradually whisk in chicken broth and milk, cooking until thickened, about 5 minutes.
- Stir in the shredded chicken, mixed vegetables, garlic powder, onion powder, salt, and pepper. Pour into the prepared baking dish.
- Mix the biscuit mix according to the package directions, folding in the shredded cheddar cheese.
- Drop spoonfuls of the biscuit dough over the filling, covering as much of the surface as possible.
- Bake for 20 to 25 minutes, until the biscuits are golden and the filling is bubbly.
- Brush the baked biscuits with garlic butter before serving.
Tips for the Best Chicken Pot Pie with Cheddar Biscuits
- Use rotisserie chicken to save time.
- Don’t overmix the biscuit dough, or the biscuits can turn tough.
- Brush with garlic butter right after baking so it soaks in while warm.
- Let the pot pie rest for a few minutes before serving so the filling sets slightly.
Variations to Try
- Add diced potatoes to the filling for heartiness.
- Use turkey instead of chicken for a post-holiday twist.
- Add a pinch of cayenne to the biscuit dough for a subtle kick.
How to Store It
Store in the fridge for up to 3 days. Reheat in the oven to keep the biscuits from getting soggy.
Frequently Asked Questions
Can I make this ahead?
Yes, prepare the filling ahead and refrigerate, then top with fresh biscuit dough and bake when ready.
Can I use a homemade biscuit dough instead of a mix?
Yes, any drop biscuit recipe works well as a topping.
Can I use fresh vegetables instead of frozen?
Yes, just pre-cook them slightly since they won’t have as much time to soften in the filling.
Is this recipe kid-friendly?
Yes, the combination of chicken pot pie and cheesy biscuits is a big hit with kids and adults alike.