Name: Cheddar Bay Chicken Pot Pie Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 lb chicken breast, chopped into bite size chunks; 2 tablespoons olive oil; 1 lb bag frozen mixed vegetables; 2 cans cream of chicken soup (with herbs); 1 teaspoon poultry seasoning; 1/2 teaspoon dried thyme; 1/2 teaspoon dried parsley; Salt and pepper to taste; 1 box Red Lobster Cheddar Bay Biscuit Mix or homemade equivalent; 1/2 cup shredded sharp cheddar cheese, plus extra for tops; 1/3 cup butter; 3/4 cup cold water; Sprinkle of dried parsley for topping

Jump to Recipe· 4.7 from 44 reviews

If you’re in the mood for comfort food that feels like a warm hug, you’re going to love this Cheddar Bay Chicken Pot Pie Recipe. It’s that perfect blend of cozy pot pie filling topped with those irresistible cheddar bay biscuits you already know and love. I’ve made this a bunch of times, and every single bite is pure magic—crispy, cheesy biscuits over a creamy chicken and veggie filling that feels like home, no matter the season. Stick around, and I’ll walk you through everything to make this pot pie a family favorite in your house too.

💙

Why This Recipe Works

Ultimate Comfort Combo: Creamy chicken filling paired with cheddar bay biscuits creates a hearty, satisfying meal.
Quick & Easy Prep: Using frozen veggies and canned soup speeds up the process without sacrificing flavor.
Customizable Toppings: You can swap in homemade biscuit dough or tweak seasonings to match your mood.
Crowd-Pleaser: This dish always gets rave reviews and is perfect for weeknights or casual gatherings.

Cheddar Bay Chicken Pot Pie, Chicken Pot Pie with Cheddar Bay Biscuits, Easy Chicken Pot Pie, Comfort Food Recipes, Homemade Chicken Pot Pie - This image shows a black cast iron skillet filled with a creamy vegetable mixture and topped with nine golden brown biscuit-like rounds. The biscuit rounds have a slightly rough texture with small green herb bits sprinkled on top. Below the biscuits, you can see a mix of colorful vegetables like orange carrots, green beans, and cream-colored sauce that looks thick and smooth. The skillet is placed on a wooden trivet with a striped cloth underneath, all against a white marbled background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients for this Cheddar Bay Chicken Pot Pie Recipe are such a great combo that balances ease with flavor. I appreciate that it uses pantry staples and a few shortcuts, but it still comes together tasting fresh and comforting.

Cheddar Bay Chicken Pot Pie, Chicken Pot Pie with Cheddar Bay Biscuits, Easy Chicken Pot Pie, Comfort Food Recipes, Homemade Chicken Pot Pie - Flat lay of chopped raw chicken breast chunks, a small white bowl of olive oil, a small pile of frozen mixed vegetables with visible carrots, peas, and corn, two unopened cans of cream of chicken soup replaced by a small white bowl filled with creamy chicken soup with herbs, a small white bowl with a heap of poultry seasoning powder, another small white bowl containing dried thyme, a small white bowl holding dried parsley, a small mound of shredded sharp cheddar cheese, a small white bowl with cold water, a few cubes of cold butter, and two whole uncracked brown eggs, all arranged in perfect symmetry surrounding a simple white ceramic bowl with cheddar bay biscuit mix powder, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breast: Tender, lean protein that cooks quickly; you can also use leftover rotisserie chicken for added convenience and flavor.
Olive oil: Adds healthy fat and helps brown the chicken for extra taste.
Frozen mixed vegetables: Easy to keep on hand and add a colorful variety of textures with no chopping.
Cream of chicken soup: Acts as a creamy base to bind the filling; I like the herb variety for that extra depth.
Poultry seasoning, thyme, parsley: These herbs bring warmth and a hint of earthiness that elevate the flavor without overpowering.
Cheddar Bay Biscuit Mix: The showstopper here—ready-made mix or homemade gives you that signature cheesy, garlicky biscuit topping.
Shredded sharp cheddar cheese: Added into the biscuit dough and sprinkled on top for a gooey, cheesy crust layer.
Butter and cold water: Essential for biscuit dough to keep it flaky and rich.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Cheddar Bay Chicken Pot Pie Recipe is a solid base that invites all kinds of personal twists. I love making it ‘my own’ by switching up the veggies or adding a bit of spice here and there—you should totally play around with it too!

Variation: Sometimes I swap frozen peas and carrots for fresh roasted broccoli or mushrooms for a more earthy vibe.
Healthier swap: Using Greek yogurt in place of some soup can cut calories while keeping creaminess intact.
Extra cheesy: Mixing different cheeses like mozzarella or Monterey Jack in the biscuit topping adds fun cheesy layers.
Herb upgrades: Fresh herbs instead of dried can brighten the flavors, especially parsley or tarragon.

Step-by-Step: How I Make Cheddar Bay Chicken Pot Pie Recipe

Step 1: Prep Your Oven and Biscuits

First things first: preheat your oven to 425°F. While it’s warming up, get those cheddar bay biscuits underway according to the package instructions or your own recipe. I always butter my baking sheet to make sure they crisp up nicely. These biscuits bake separately and get topped right on the pie later, so they turn out perfectly golden and cheesy every time.

Step 2: Cook the Chicken

Heat about 2 tablespoons of olive oil in a large skillet over medium-high heat. Season your chopped chicken with salt, pepper, and poultry seasoning before adding it to the pan. Sauté for a few minutes until the pieces are just cooked through and starting to brown—that little sear locks in flavor and texture.

Step 3: Add Veggies and Simmer the Filling

Next, lower the heat to medium and toss in your frozen mixed vegetables. Stir occasionally until they’re thawed and tender, usually 3–5 minutes. Then, stir in the two cans of cream of chicken soup, along with 1/4 cup of water, dried thyme, and parsley. Let it all simmer together for about 2–3 minutes so the flavors meld and the filling thickens a little.

Step 4: Assemble and Bake

Spray a 9×13-inch baking dish with non-stick spray, then pour in the warm chicken and veggie filling. Spread it out evenly so the pot pie sets up uniformly. Pop it in the oven and bake uncovered at 425°F for 10–15 minutes or until bubbly around the edges. Finally, top with your freshly baked cheddar bay biscuits, sprinkle a little extra cheese and dried parsley on top, and return to the oven for a few minutes until the biscuits are golden and melted.

💡

Pro Tips for Making Cheddar Bay Chicken Pot Pie Recipe

Don’t Overcook Chicken: Chicken cooks quickly in the skillet; take it off the heat as soon as it’s just done to avoid dryness.
Use Frozen Veggies for Convenience: They thaw quickly and mix perfectly without extra chopping or prep work.
Cheese It Up: Adding extra cheddar on top of biscuits before final bake gives that glorious melty crust you’ll crave.
Timing the Biscuit Bake: Bake biscuits separately so they don’t get soggy, then add them atop the filling last—best texture guaranteed.

How to Serve Cheddar Bay Chicken Pot Pie Recipe

Cheddar Bay Chicken Pot Pie, Chicken Pot Pie with Cheddar Bay Biscuits, Easy Chicken Pot Pie, Comfort Food Recipes, Homemade Chicken Pot Pie - The image shows a white plate filled with two golden-brown biscuit-like clusters that are round and topped with green herbs, sitting on a creamy mixture of chopped vegetables including green peas, carrots, mushrooms, corn, and pieces of shredded meat. The dish is colorful with light yellow cream, bright orange, green, and yellow veggies, and pieces of meat peeking through. In the background, there is a black cast iron skillet filled with more of the same biscuit clusters, resting on a wooden surface with a blue and white striped towel nearby. The setting is on a white marbled texture surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love sprinkling a bit of fresh chopped parsley on top just before serving—it adds that pop of color and a fresh herbal note that brightens up the rich cheesy and creamy pie. Sometimes I also add a light drizzle of hot sauce for a little kick. It’s surprisingly good!

Side Dishes

For sides, something simple like a crisp green salad or roasted Brussels sprouts pairs beautifully. I usually go for something fresh and slightly tangy to cut through the richness—homemade coleslaw or a light vinaigrette-dressed arugula salad works great.

Creative Ways to Present

When I’ve made this for friends, I love baking it in individual ramekins topped with a single biscuit each. It looks adorable and makes serving a breeze. For a special occasion, arranging biscuit “mini hats” on top like little nests adds a whimsical touch everyone notices and adores.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers into an airtight container and pop them in the fridge. The chicken pot pie filling keeps really well, but to keep the biscuits from getting soggy, I store them separately when possible and reheat just before serving.

Freezing

This recipe freezes beautifully. I freeze the filling portion in a freezer-safe container, and I keep the biscuits separately wrapped. When I’m ready to eat, I thaw the filling overnight, then bake it with fresh biscuits or reheat the frozen biscuits in the oven for a quick meal fix.

Reheating

To reheat, I prefer putting the pot pie under the broiler for a few minutes after warming to revive that crispy, cheesy biscuit topping. Microwaving works in a pinch but can make biscuits a bit soft. If you reheat covered in the oven at 350°F for 15–20 minutes, everything heats through evenly without drying out.

FAQs

Can I use leftover rotisserie chicken for this recipe?

Absolutely! Using rotisserie chicken is a great shortcut for this Cheddar Bay Chicken Pot Pie Recipe. Just shred or chop the leftover chicken and add it to the filling step. It saves cooking time and adds great flavor.
What can I substitute for the cheddar bay biscuit mix?

If you don’t have the mix handy, you can use your favorite homemade biscuit recipe enhanced with sharp cheddar cheese and a little garlic powder to mimic those signature flavors. Just bake separately and follow the same steps.
How do I prevent the biscuits from getting soggy?

The key is to bake the biscuits separately until golden and then add them on top of the hot filling just before finishing baking. This keeps them crisp and fluffy, rather than soaking up moisture from the filling.
Can I make this recipe vegetarian?

You can absolutely swap the chicken for hearty veggies like mushrooms, green beans, or extra potatoes, and use cream of mushroom soup instead. It won’t be quite the same, but still delicious and comforting.

Final Thoughts

This Cheddar Bay Chicken Pot Pie Recipe is one of those dishes I turn to whenever I want something that feels like a special treat but comes together super easily. It’s such a crowd-pleaser and definitely one of my go-to comfort meals. Trust me, once you try it, you’ll want to bake it again and again—and it’s perfect for all kinds of occasions, from busy weeknights to casual dinners with friends. I hope you enjoy making it as much as I do!