Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cheddar Bay Chicken Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 88 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Cheddar Bay Chicken Pot Pie combines the beloved flavors of Red Lobster’s Cheddar Bay biscuits with a hearty chicken pot pie filling. Featuring layers of shredded cooked chicken, mixed vegetables, a creamy soup mixture, and cheddar cheese, all topped with a flavorful biscuit crust, this comforting dish bakes to golden perfection. It’s perfect for a satisfying family dinner with a rich, cheesy twist on a classic pot pie.

Ingredients

Scale

Biscuits and Batter

  • 1 Box Red Lobster Cheddar Bay Biscuit Mix
  • 2 cups whole milk
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Garlic seasoning packet from biscuit mix box

Main Filling

  • 4-5 cups shredded cooked chicken
  • 1 bag frozen mixed vegetables (12-16 oz)
  • 1 stick salted butter (1/2 cup)
  • 1 cup shredded sharp cheddar cheese

Soup Mixture

  • 1 can cream of chicken soup (10.5 oz)
  • 2 cups chicken broth/stock
  • 1 teaspoon poultry seasoning

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) to begin warming up as you prepare the dish.
  2. Melt Butter: Place the entire stick of salted butter in a casserole baking dish and put it into the preheating oven. This will melt the butter, creating a flavorful base for your pot pie.
  3. Mix Biscuit Batter: In a large bowl, combine the Red Lobster Cheddar Bay Biscuit mix, whole milk, salt, pepper, and the garlic seasoning packet from the biscuit box. Stir until a smooth batter forms.
  4. Layer Chicken: Once the butter is melted, carefully remove the baking dish from the oven and spread the shredded cooked chicken evenly over the melted butter, creating the first layer of the pot pie.
  5. Add Vegetables: Layer the frozen mixed vegetables evenly over the chicken layer to add texture and nutrients.
  6. Pour Biscuit Mixture (Half): Pour half of the prepared biscuit batter evenly over the vegetable layer to begin forming the biscuit crust inside the pot pie.
  7. Add Cheese Layer: Sprinkle 1 cup of shredded sharp cheddar cheese evenly over the biscuit batter layer for a rich, cheesy flavor.
  8. Prepare Soup Mixture: In a separate bowl, combine the cream of chicken soup, chicken broth, and poultry seasoning. Mix until smooth and well blended.
  9. Add Soup Layer: Pour the soup mixture carefully over the cheddar cheese layer, creating a creamy, savory filling.
  10. Top with Remaining Biscuit Batter: Finish by pouring the remaining half of the biscuit batter evenly over the top to cover the entire dish.
  11. Bake: Bake the assembled pot pie in the oven for 45 minutes or until the biscuit topping is golden brown. The filling may have a slight jiggle when removed; this is normal.
  12. Rest Before Serving: Let the pot pie sit for 8-10 minutes after baking to allow it to set and become easier to serve. Enjoy warm!

Notes

  • Ensure the chicken is cooked and shredded before assembling the pot pie.
  • You can substitute frozen vegetables with fresh vegetables if preferred.
  • The cream of chicken soup and broth mixture provides the creamy filling; ensure it’s well mixed before layering.
  • If you prefer a spicier biscuit topping, consider adding additional garlic seasoning or cayenne pepper to the biscuit mix.
  • Allow the pot pie to rest before serving to ensure cleaner slices and better texture.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://safetydangerdefender.com/cheddar-bay-chicken-pot-pie-recipe/