This chicken pot pie with cheddar bay biscuit mix takes comfort food to the next level with a lump crab meat twist. Chicken Pot Pie w/ Cheddar Bay Biscuits

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Cheddar Bay Biscuit Chicken Pot Pie: A Cozy Comfort Food Delight

As the weather cools down and the leaves begin to fall, there's nothing quite like a warm, hearty chicken pot pie to wrap your taste buds in comfort.

Today, I'm excited to share my twist on this classic dish by using delicious Cheddar Bay Biscuits as the topping. Perfect for a cozy dinner or a gathering with friends, this Cheddar Bay Biscuit Chicken Pot Pie is sure to become a favorite in your kitchen!

Dice your celery, carrots, and onion, and then set it aside while you shred/chop your chicken.

Sauté the Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, carrots, and mushrooms. Sauté for about 5-7 minutes until the vegetables are tender.

Add Flavor: Stir in the garlic paste and Italian paste, cooking for another minute until fragrant.

Here are a few flavor enhancers I like to keep on hand for quick recipes. 

Make the Roux: Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.

Add Liquids: Gradually whisk in the chicken broth, ensuring no lumps remain. Add the heavy cream, Better Than Bouillon chicken base, and Worcestershire sauce. Bring the mixture to a simmer, stirring frequently until it thickens.

Combine Ingredients: Add the shredded rotisserie chicken and frozen peas to the pot. Season with AP and Lemon Bae seasoning to taste. Let it simmer on low for another 5 minutes to combine all the flavors.

As always, be sure to taste as you go and adjust the seasoning to your preference.

This is a great pot pie filling all on its own, but now it’s time to take this classic to new heights.

Prepare the Biscuit Topping

Make the Biscuits: Follow the instructions on the Red Lobster Cheddar Bay Biscuit mix. Usually, this involves combining the mix with water and melted butter to create a dough.

Preheat Oven: If you haven’t already, preheat your oven to 425°F (220°C).

Combine: Pour the chicken filling into a large baking dish or casserole dish.

Top with Biscuits: Spoon the biscuit mixture over the filling, ensuring an even layer.

Place the assembled pot pie in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.

Serve and Enjoy

Once your Cheddar Bay Biscuit Chicken Pot Pie is out of the oven, let it cool for a few minutes. Then, serve it up with a side salad or your favorite veggies for a complete meal.

This dish is not only satisfying but also brings a touch of nostalgia with every bite. The flaky, cheesy biscuits on top are the perfect complement to the creamy, savory filling.

Tips for Success

• Vegetable Variations: Feel free to swap out or add any of your favorite vegetables—corn, green beans, or even potatoes work beautifully!
• Make Ahead: You can prepare the filling a day in advance and store it in the fridge. Just assemble with the biscuit topping and bake when you’re ready to eat.
• Leftovers: This dish reheats wonderfully, making it perfect for leftovers the next day.

Now that you have this comforting recipe in your arsenal, you can warm up your kitchen and your heart with a delightful Cheddar Bay Biscuit Chicken Pot Pie. Happy cooking!

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