Chicken Pot Pie with Cheddar Bay Biscuits
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Chicken Pot Pie with Cheddar Bay Biscuits is my answer to any night when the family needs something warm and completely from the heart. A rich, creamy filling packed with tender chicken, carrots, celery, and peas bubbles up around fluffy golden Cheddar Bay biscuits baked right on top. Cheesy, hearty, and absolutely impossible to resist.
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I make this for Sunday dinners, cold weeknights, and anytime I have leftover rotisserie chicken sitting in the fridge that needs a really good purpose. It’s hearty enough to be the whole meal and always gets cleaned out completely, not a spoonful left in the dish. Store leftovers covered in the fridge for up to 4 days and reheat in the oven.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Chicken Pot Pie with Cheddar Bay Biscuits with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
From start to finish, this is the kind of recipe that makes the whole kitchen smell incredible and never disappoints at the table.
Preheat the Oven
Preheat your oven to 400°F (200°C). I always hang an oven thermometer inside mine to make sure it’s actually at the right temperature before anything goes in.
This gives you time to pull the filling together on the stovetop while the oven heats up.
Sauté the Vegetables
Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery, then cook for 5 to 7 minutes until the vegetables are softened and fragrant.
Build the Sauce
Stir in the flour, garlic powder, onion powder, and dried thyme directly into the softened vegetables. Keep stirring constantly for 1 to 2 minutes so the flour cooks through completely.
Then slowly whisk in the chicken broth and milk, adding it gradually as you stir. I love using my flat silicone whisk for this because it gets into the corners of the skillet and keeps the sauce smooth without scratching the pan.
Continue cooking until the sauce thickens and becomes smooth.
Add the Chicken and Peas
Stir in the shredded chicken and frozen peas, then season generously with salt and black pepper. I always reach for meat shredder claws to pull the chicken apart quickly and evenly.
Give everything a thorough stir to combine, then remove the pan from the heat.
Mix the Biscuit Topping
In a bowl, combine the biscuit mix, ½ cup milk, and ¼ cup shredded cheddar cheese. Stir until a soft dough forms, adding a splash more milk if the dough looks a little dry.
Assemble the Dish
Pour the chicken filling into a greased baking dish. I use this ceramic baking dish for casseroles like this because it heats evenly.
Drop spoonfuls of the biscuit dough evenly over the top, then sprinkle the remaining cheddar cheese over everything.
Bake Until Golden and Bubbling
Slide the dish into the preheated oven and bake for 25 to 30 minutes, until the biscuits are golden brown and the filling is bubbling around the edges.
Brush with Seasoned Butter
Mix the melted butter with the included biscuit seasoning packet, or use a pinch of fresh herbs if you prefer. Brush it generously over the warm biscuits right out of the oven for that signature buttery finish.
Serve Warm
Let the Chicken Pot Pie with Cheddar Bay Biscuits cool for a few minutes before scooping and serving warm. Enjoy!
Cover the baking dish tightly with foil right after it comes out of the oven to trap the heat. Tuck it into an insulated casserole carrier to keep it warm on the way. It holds its temperature well for about 30 to 45 minutes. For longer drives, bake it fully, let it cool completely, refrigerate overnight, then reheat it covered with foil at 350°F (175°C) for 20 to 25 minutes once you arrive.
Ingredients
Filling:
- 2 cups cooked chicken shredded
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup frozen peas
- ½ cup onion chopped
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 1½ cups chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- Salt and black pepper to taste
Biscuit Topping:
- 1 package Cheddar Bay Biscuit mix
- 1 cup + ¼ cup shredded cheddar cheese divided
- ½ cup milk
- 2 tablespoons butter melted
Instructions
- Preheat your oven to 400°F (200°C).
- Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery, then cook for 5–7 minutes until softened.1 cup carrots, ½ cup onion, ⅓ cup butter, 1 cup celery
- Stir in the flour, garlic powder, onion powder, and thyme. Cook for 1–2 minutes, stirring constantly.⅓ cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried thyme
- Slowly whisk in the chicken broth and milk. Continue cooking until the sauce thickens and becomes smooth.1½ cups chicken broth, 1 cup milk
- Add the shredded chicken and peas. Season with salt and pepper, then remove from heat.2 cups cooked chicken, 1 cup frozen peas, Salt and black pepper
- In a bowl, combine the biscuit mix, ½ cup milk, and ¼ cup shredded cheddar cheese. Stir until a soft dough forms. If needed, add a splash more milk.1 package Cheddar Bay Biscuit mix, 1 cup + ¼ cup shredded cheddar cheese, ½ cup milk
- Pour the chicken filling into a greased baking dish.
- Drop spoonfuls of the biscuit dough evenly over the top. Sprinkle with the remaining cheddar cheese.
- Bake for 25–30 minutes, until the biscuits are golden brown and the filling is bubbling.
- Mix the melted butter with the biscuit seasoning packet (or fresh herbs if preferred). Brush over the warm biscuits before serving.2 tablespoons butter
- Let cool slightly, then serve warm.
Notes
- Use rotisserie chicken: Shredded rotisserie chicken works perfectly here and saves significant prep time. Pick one up at the store and pull it apart, then put it directly into the filling.
- Don’t rush the sauté step: Give the onion, carrots, and celery the full 5 to 7 minutes over medium heat so they soften all the way through. Vegetables that are still firm at this stage will remain firm in the finished dish.
- Stir constantly when adding the flour: Once the flour goes in with the vegetables, keep stirring for the full 1 to 2 minutes. This cooks out the raw flour taste and keeps the sauce from tasting grainy.
- Whisk in the liquid gradually: Add the chicken broth and milk a little at a time while whisking to keep the sauce smooth and lump-free. Pouring everything in at once makes it harder to achieve that silky texture.
- Don’t overmix the biscuit dough: Stir just until the dough comes together. Overworking it results in dense, tough biscuits rather than light, fluffy ones.
- Freeze the filling separately: If you plan to freeze leftovers, skip the biscuits and freeze just the filling for up to 3 months. Thaw overnight in the fridge, reheat it on the stovetop, top with fresh biscuit dough, and bake as directed for the best results.
Nutrition
How to Store Leftovers
Let everything cool completely before covering the baking dish tightly with plastic wrap or transferring it into an airtight container. Stored in the fridge, it keeps well for up to 4 days. To reheat, loosely cover with foil and warm in a 350°F (175°C) oven for 15 to 20 minutes, or microwave individual portions in 60-second intervals until heated through.
For longer storage, freeze the filling separately without the biscuits for up to 3 months. I keep a set of freezer-safe glass containers on hand for exactly this because they seal tightly, stack neatly, and go straight from freezer to fridge. Thaw the filling overnight in the fridge, reheat it on the stovetop, mix up a fresh batch of biscuit topping, and bake as directed for the best texture.
What to Serve With Chicken Pot Pie with Cheddar Bay Biscuits
Since the protein, vegetables, and biscuit topping are all built right into one dish, you really don’t need much on the side. A crisp green salad with a light vinaigrette is a nice contrast to all that richness, and roasted broccoli keeps things balanced without competing with the main dish.
If you’re feeding a crowd or want to round out the spread a little more, a bowl of tomato soup or a simple Caesar salad works really well alongside it. A cold glass of sweet tea or sparkling lemonade is an easy, refreshing pairing that balances out all that richness perfectly.
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