There’s just something about chicken pot pie when the weather starts cooling down. It’s warm, hearty, filling, and about as close to comfort food as you can get. But around here, we’re not stopping with a regular pie crust. This version takes a creamy, homemade chicken pot pie filling, seasons it with Unkie’s Garlic & Herb, and tops the whole thing with cheesy Red Lobster Cheddar Bay Biscuits.
Yeah… it’s as good as it sounds.
It’s an easy one-dish meal for a family dinner, a cold Sunday afternoon, or feeding a hungry firehouse crew.
Cheddar Bay Chicken Pot Pie
Serves: 8–10
Prep Time: 20 minutes
Cook Time: 35–45 minutes
Oven: 400°F
Ingredients
Chicken Pot Pie Filling
- 3 lbs boneless, skinless chicken breasts or thighs, cooked and chopped or shredded
- 6 tablespoons butter
- 1 medium yellow onion, diced
- 2 teaspoons minced garlic
- ⅓ cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 (16 oz) bag frozen mixed vegetables
- 2 tablespoons Unkie’s Garlic & Herb Seasoning
- ½ teaspoon black pepper
- Salt to taste, if needed
Cheddar Bay Biscuit Topping
- 1 (11.36 oz) box Red Lobster Cheddar Bay Biscuit Mix
- ¾ cup cold water
- ½ cup shredded sharp cheddar cheese
- ¼ cup butter, melted
- Garlic-herb seasoning packet included with the biscuit mix
Directions
1. Preheat the oven.
Preheat your oven to 400°F and lightly grease a deep 9×13-inch baking dish.
2. Start the filling.
Melt 6 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for 4–5 minutes, or until softened.
Add the minced garlic and cook for another 30 seconds.
3. Make the sauce.
Sprinkle the flour over the onions and stir continuously for 1–2 minutes.
Slowly pour in the chicken broth while whisking to keep the sauce smooth and prevent lumps.
4. Season it.
Stir in the heavy cream, Unkie’s Garlic & Herb, and black pepper.
Let everything simmer for about 5 minutes, stirring frequently, until the sauce begins to thicken.
5. Add the good stuff.
Stir in the cooked chicken and frozen vegetables. Cook for another 3–5 minutes. You want the filling to be creamy but still slightly loose. Don’t worry if it looks a little thinner than traditional pot pie filling—it will continue to thicken while it bakes. Give it a taste and add salt if needed.
6. Assemble the pot pie.
Transfer the chicken mixture into your prepared 9×13-inch baking dish and spread it evenly.
7. Make the Cheddar Bay biscuit topping.
In a mixing bowl, combine the Cheddar Bay Biscuit Mix, cold water, and shredded sharp cheddar cheese. Stir just until a soft dough forms. Don’t overmix it.
8. Top it off.
Drop large spoonfuls of biscuit dough evenly over the chicken filling. You don’t need to completely cover the top. Leaving a little room between the biscuits gives them space to expand and helps them cook through.
9. Bake.
Bake uncovered at 400°F for 25–35 minutes, or until the filling is bubbling and the biscuit tops are golden brown. If the biscuits start getting too dark before the casserole is finished, loosely cover the dish with aluminum foil for the remainder of the cooking time.
10. Bring on the butter.
Mix the melted ¼ cup butter with the garlic-herb seasoning packet included with the biscuit mix. As soon as the casserole comes out of the oven, generously brush that seasoned butter over the hot biscuits.
Don’t skip this part.
11. Let it rest.
Let the chicken pot pie rest for about 10 minutes before serving. This gives that creamy filling a chance to thicken and set up.
Unkie’s Tip
Want to make this even easier on a busy weeknight? Grab a rotisserie chicken and shred it up instead of cooking the chicken yourself.
And don’t be afraid to make this recipe your own. Mushrooms, corn, peas, carrots, green beans—if your family likes it, throw it in there.
That’s how we cook around here.