Go Back
CHEDDAR BAY BISCUIT CHICKEN POT PIE centered hero view, clean and uncluttered
Yesica Andrews

Cheddar Bay Biscuit Chicken Pot Pie Easy Weeknight Dinner

Enjoy a warm and hearty cheddar bay biscuit chicken pot pie that combines a creamy chicken and vegetable filling topped with fluffy, cheesy biscuits. This easy dinner recipe is perfect for weeknight meals and family dinners, delivering classic comfort food that’s simple to make and sure to please everyone at the table.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 3 cups shredded cooked chicken
  • 2 cups frozen peas and carrots
  • 5 tablespoons unsalted butter
  • 1/4 cup all-purpose flour (for filling)
  • 1 1/2 cups chicken broth
  • 3/4 cup whole milk (for filling)
  • 2 cups all-purpose flour (for biscuits)
  • 1 tablespoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup shredded cheddar cheese
  • 2/3 cup whole milk (for biscuits)
  • Salt and black pepper to taste
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon dried thyme

Method
 

  1. Set your oven to 400°F and place a large ovenproof skillet on medium heat.
  2. Add butter to the skillet and melt it, then whisk in 1/4 cup flour to form a roux, cooking for a minute or two.
  3. Slowly pour in chicken broth and 3/4 cup milk, stirring constantly until the mixture thickens smoothly.
  4. Mix in the cooked chicken, peas and carrots, thyme, salt, and pepper, and let everything simmer gently for a few minutes to blend flavors.
  5. In a separate bowl, stir together 2 cups flour, baking powder, garlic powder, onion powder, cheddar cheese, and a pinch of salt.
  6. Pour in 2/3 cup milk and the melted butter, mixing just until the biscuit dough comes together.
  7. Spoon biscuit dough evenly over the hot chicken filling in the skillet, spacing them apart.
  8. Transfer the skillet to the oven and bake uncovered for about 20 to 25 minutes, until the biscuits turn golden and are cooked through.
  9. Once baked, sprinkle chopped fresh parsley over the top and allow the pot pie to cool slightly before serving.

Notes

  • For quicker prep, use shredded rotisserie chicken. Chilling the biscuit dough briefly before baking can make the biscuits fluffier. Feel free to switch up the vegetables or cheese depending on what you have available.