Cheddar Bay Biscuit Chicken Pot Pie Recipe – Easy Family Dinner Bake

When the chilly weather rolls in, nothing screams comfort food quite like a Chicken Pot Pie With Cheddar Bay Biscuits. This isn’t your average potpie, though. Nope, this one gets an upgrade with those famous cheesy, buttery Red Lobster–style biscuits baked right on top. That’s right—we’re talking about a Cheddar Bay Biscuit Chicken Pot Pie Recipe that’ll make you wonder why you ever settled for plain pie crust in the first place.

So, what makes this version so special? For starters, those biscuits. They’re fluffy, golden, and totally melt-in-your-mouth, with just the right kick of sharp cheddar and a whisper of cayenne. Basically, the biscuit version of “can’t stop, won’t stop.” And when you layer that goodness over a rich, herby, creamy filling loaded with chicken and veggies? Let’s just say this Chicken Pie Recipe With Biscuits is next-level comfort.

Now, if you’ve ever been let down by a pot pie that’s bland, pasty, or feels like it’s 90% flour, I feel your pain. IMO, that’s one of the biggest pot pie crimes. But don’t worry—this Pot Pie With Cheddar Bay Biscuits avoids all that nonsense. The filling is velvety without being heavy, packed with flavor that makes each bite feel like a warm hug.

And the best part? It’s a true one-pan wonder. From sautéing your veggies to baking those biscuits right on top, this Biscuit Topped Pot Pie all comes together in one skillet. Less mess, less cleanup, and way more time to actually enjoy your food.

So, whether you call it a Cheddar Bay Pot Pie, a Potpie With Biscuits, or just “the best dang dinner ever,” this Chicken Pot Pie Bake Cheddar Bay Biscuits is guaranteed to be your new family fave.

Cheddar Bay Biscuit Chicken Pot Pie Recipe – Easy Family Dinner Bake

Tender, golden, and loaded with cheddar, these homemade Cheddar Bay Biscuits bake right on top of a rich and creamy chicken pot pie. The result? A hearty, family-approved dinner that blends comfort food with irresistible cheesy goodness.

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Servings: 6

Author: Aleda | Category: Dinner

Ingredients

For the Chicken Pot Pie:

• 1.5 lbs chicken breast or tenderloins
• 4 cups chicken broth
• 4 tbsp butter
• ½ large onion, diced
• ¾ cup carrots, diced
• ¾ cup celery, diced
• 4 small Yukon gold or red potatoes, peeled and cubed (optional)
• 3 garlic cloves, minced or grated
• 1 cup frozen peas
• ½ tsp onion powder
• ½ tsp dried thyme
• ½ tsp dried rosemary
• ¼ tsp rubbed sage
• 3 tbsp all-purpose flour
• ½ cup half & half
• 1 chicken bouillon cube
• 2 tsp low-sodium soy sauce
• Black pepper, to taste (skip the salt—the soy sauce does the job)

For the Cheddar Bay Biscuits:

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 ½ tsp sugar
• ¾ tsp salt
• 1 tsp garlic powder
• ½ tsp cayenne pepper
• 1 ¼ cups sharp cheddar cheese, shredded
• 1 cup cold buttermilk
• ½ cup butter, melted and slightly cooled

Garlic Butter Topping:

• 3 tbsp butter
• ½ tsp garlic powder
• 1 tsp minced parsley

Instructions

1. Preheat the oven to 450°F (232°C).
2. Make the biscuits: In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder, and cayenne. In another bowl, stir the melted butter into the buttermilk—it’ll form little clumps, which is exactly what you want. Pour the buttermilk mix into the dry ingredients and gently fold until just combined. Don’t overmix. Scoop out the dough with a lightly greased ¼-cup measure (or cookie scoop) and flatten slightly into ½-inch rounds. Set aside under plastic wrap while you prep the filling.
3. Cook the chicken & filling: Place chicken in the broth, bring to a gentle boil, and simmer for about 15 minutes. Remove, cover with foil, and shred once cool. Reserve 3 cups of the cooking broth. In a large cast-iron skillet (or sauté pan if transferring later), melt butter over medium heat. Add onion, carrots, celery, and potatoes. Cook for 6–7 minutes until softened. Stir in garlic, herbs, bouillon, and pepper. Sprinkle in flour and cook 2 minutes, stirring often. Gradually whisk in reserved broth until smooth, then add half & half and soy sauce. Stir in shredded chicken and peas. Remove from heat.
4. Assemble & bake: Arrange the biscuit rounds on top of the filling, leaving about 4 inches of space between each. (Alternatively, drop spoonfuls of dough if you prefer a rustic look.) Bake 12–15 minutes until the biscuits are golden.
5. Finish with garlic butter: Melt butter with garlic powder and parsley, brush over the biscuits, and return to the oven for 3 more minutes. Serve hot and bubbling straight from the skillet.

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