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cheddar bay biscuit chicken pot pie

🥘 Cheddar Bay Biscuit Chicken Pot Pie Recipe Card

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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 6
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Filling:
  • 3 cups cooked chicken rotisserie or leftover, shredded
  • 2 tbsp butter
  • 1 small onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 10.5 oz can cream of chicken soup
  • 1 cup chicken broth
  • ½ cup heavy cream or milk
  • 1 cup frozen peas
  • 1 tsp dried thyme
  • ½ tsp black pepper
  • Salt to taste
  • For the Cheddar Bay Biscuit Topping:
  • 2 cups Bisquick or all-purpose baking mix
  • 1 cup shredded sharp cheddar cheese
  • â…” cup milk
  • ½ tsp garlic powder
  • 4 tbsp butter melted
  • 1 tsp dried parsley

Method
 

Preheat Oven:
  1. Set to 375°F (190°C).
Cook Vegetables:
  1. In a large skillet, melt butter. Add onion, carrots, celery, and garlic. Cook 5–7 minutes until softened.
Make Filling:
  1. Stir in cream of chicken soup, chicken broth, heavy cream, thyme, salt, and pepper. Simmer 5 minutes until thickened. Stir in shredded chicken and peas. Pour mixture into a greased 9x13 baking dish.
Prepare Biscuit Topping:
  1. In a bowl, mix Bisquick, cheddar cheese, milk, and garlic powder until a soft dough forms. Drop spoonfuls evenly over the chicken filling.
Bake:
  1. Bake uncovered for 30–35 minutes, until biscuits are golden brown.
  2. Brush & Finish: Mix melted butter with parsley and brush over the biscuits right after baking.
Serve:
  1. Let rest 5 minutes, then serve warm.

Notes

Use rotisserie chicken for a quick shortcut.
Add mushrooms or corn for extra veggies.
If you like extra cheesy biscuits, sprinkle more cheddar on top before baking.
Leftovers can be stored in the fridge for up to 3 days — reheat in oven for best texture.