Cheddar Bay Biscuit Chicken Pot Pie
Cheddar Bay Biscuit Chicken Pot Pie is a twist on traditional chicken pot pie with savory chicken, crisp veggies, and a creamy filling, topped with a golden, cheesy biscuit crust. It’s easy to make, using simple ingredients like rotisserie chicken and premade biscuit mix, ready in just 40 minutes.
Ingredients
- Rotisserie chicken – 4-5 cups shredded
- Cream of chicken soup – 1 can 10.5 ounces
- Frozen mixed vegetables – 1 bag 10-12 ounces
- Red Lobster Cheddar Bay Biscuit mix – 1 box 11 ounces
- Shredded cheddar cheese – 1/4-1/2 cup
- Salt – to taste
- Pepper – to taste
- Garlic powder – to taste
- Chicken broth – 2 cups
Instructions
- Preheat oven to 350°F.
- Melt butter in a 9x13 baking dish. Add shredded rotisserie chicken and season with salt, pepper, and garlic powder. Stir to combine.
- Spread frozen vegetables over the chicken.
- Mix cream of chicken soup and chicken broth in a separate bowl and pour over the chicken and vegetables.
- Prepare Cheddar Bay Biscuit mix, adding shredded cheddar cheese. Drop spoonfuls of biscuit dough over the filling.
- Bake for 45 minutes, until biscuits are golden and the filling is bubbling.
- Let rest for 8-10 minutes before serving.
Notes
- This recipe can be made ahead by preparing the filling a day in advance and refrigerating it.
- For storage: Refrigerate for up to 4-5 days or freeze for up to 3 months.
- Reheat in the oven at 350°F for 10-15 minutes or microwave individual servings for 1-2 minutes.
- Can be customized with different vegetables or homemade biscuit dough.