If you are a fan of comforting, rich, and cheesy meals, you are going to adore this Cheddar Bay Chicken Pot Pie Recipe. It perfectly combines the irresistible flavors of Red Lobster’s famous Cheddar Bay Biscuits with tender shredded chicken, fresh vegetables, and a luscious creamy base. This dish is cozy enough for a family dinner yet special enough to impress guests. Every bite bursts with cheesy goodness and savory warmth, making it an absolute winner for any occasion.
Ingredients You’ll Need
The ingredients for this Cheddar Bay Chicken Pot Pie Recipe are straightforward but essential, each bringing a unique layer of flavor, texture, or color that elevates the classic pot pie into something extraordinary. From the buttery biscuit mix to the sharp cheddar cheese and delicate poultry seasoning, every component plays its part perfectly.
- Red Lobster Cheddar Bay Biscuit Mix: The star ingredient that adds that signature cheesy, garlicky biscuit crust you’ll love.
- Whole Milk (2 cups): Creates a smooth batter and keeps the biscuits tender and moist.
- Salt (1 teaspoon): Balances the flavors throughout the dish.
- Pepper (1 teaspoon): Adds a gentle hint of spice to enhance the savory filling.
- Garlic seasoning packet: Included in the biscuit mix to infuse that irresistible garlicky aroma.
- Shredded cooked chicken (4-5 cups): Tender and juicy, the hearty protein base for the pot pie.
- Frozen mixed vegetables (12-16 oz): Adds color, texture, and important nutrients, making the dish well-rounded.
- Salted butter (1 stick / 1/2 cup): Melts into the bottom of the dish to enrich the flavor and create a luscious base layer.
- Cream of chicken soup (10.5 oz can): Contributes creaminess and deep chicken flavor to the filling.
- Chicken broth/stock (2 cups): Lightens the filling while keeping it packed with savory notes.
- Poultry seasoning (1 teaspoon): Adds herbal depth and warmth that complements the chicken beautifully.
- Sharp cheddar cheese (1 cup shredded): Melts in between layers to add gooey, tangy richness that is simply unforgettable.
How to Make Cheddar Bay Chicken Pot Pie Recipe
Step 1: Preheat the Oven
Begin by setting your oven to 350°F (175°C). Preheating is essential to ensure even cooking and to gently melt the butter that forms the delicious base for our pot pie.
Step 2: Melt the Butter in the Baking Dish
Place the entire stick of salted butter in your casserole baking dish and pop it into the preheating oven. This step allows the butter to melt slowly, creating a rich, buttery foundation that will soak into every bite of the pot pie.
Step 3: Prepare the Biscuit Batter
In a large mixing bowl, combine the Red Lobster Cheddar Bay Biscuit mix with 2 cups of whole milk, 1 teaspoon each of salt and pepper, and the garlic seasoning packet from the biscuit box. Stir everything together until you have a smooth, thick batter — this batter is your pot pie’s irresistible crust and topping.
Step 4: Layer the Chicken and Vegetables
Carefully remove the melted butter dish from the oven. Spread your shredded cooked chicken evenly over the melted butter to form the first hearty layer. Next, layer frozen mixed vegetables evenly on top of the chicken to add vibrant color, crunch, and nutrition.
Step 5: Add Half of the Biscuit Batter and Cheese
Pour half of your prepared biscuit batter evenly over the vegetable layer, covering it completely. Then sprinkle 1 cup of sharp cheddar cheese over the batter. This layer ensures your pot pie has cheesy pockets that melt into every bite, providing richness and tang.
Step 6: Mix and Add the Soup Filling
In a separate bowl, whisk together the cream of chicken soup, chicken broth, and poultry seasoning until smooth and combined. Pour this creamy mixture over the cheddar cheese layer, giving your pot pie that luscious, savory filling it needs.
Step 7: Top with Remaining Biscuit Batter
Finally, pour the remaining half of the biscuit batter over the soup layer to seal everything in. This final biscuit layer will bake into a golden, fluffy crust that brings the entire dish together.
Step 8: Bake and Rest
Bake your assembled pot pie in the preheated oven for about 45 minutes or until the biscuit topping turns a beautiful golden brown. Don’t worry if the filling jiggles slightly when you take it out — that’s perfectly normal. Let the dish rest for 8 to 10 minutes before serving; this helps it set and makes it easier to serve warm, comforting slices that everyone will love.
How to Serve Cheddar Bay Chicken Pot Pie Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a pop of fresh color and a gentle herbal note that contrasts beautifully with the rich, cheesy layers. You can also add a little extra shredded cheddar on top if you want a visually appealing melted finish.
Side Dishes
This pot pie is a full meal on its own, but pairing it with a crisp green salad or steamed asparagus brightens the plate and balances the richness. A light vinaigrette dressing complements the hearty flavors perfectly.
Creative Ways to Present
For a more rustic, homestyle presentation, serve the pot pie straight from the casserole dish. If you want to dress it up, portion the filling into individual ramekins or mini cast-iron skillets before baking for charming single-servings that make everyone feel special.
Make Ahead and Storage
Storing Leftovers
Leftover Cheddar Bay Chicken Pot Pie can be stored covered in the refrigerator for up to 3 days. Be sure to keep it tightly sealed to maintain moisture and prevent the crust from drying out.
Freezing
You can freeze the pot pie before baking by assembling it as directed, then tightly covering it with plastic wrap and aluminum foil. Freeze for up to 2 months. When ready to enjoy, bake straight from frozen, adding extra time to ensure it is heated through and bubbly.
Reheating
Reheat slices in the oven at 350°F for 15-20 minutes or until warmed through and the biscuit crust crisps back up. Microwaving is faster but may soften the biscuit topping, so oven reheating is preferred for best texture.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables such as carrots, peas, and green beans can be steamed or sautéed before layering in the pot pie to maintain the perfect texture and flavor.
Is it possible to make this recipe dairy-free?
You can substitute the milk with a plant-based milk and use dairy-free butter and cheese alternatives, but keep in mind this will alter the classic Cheddar Bay flavor slightly.
Can I use rotisserie chicken instead of cooking my own?
Rotisserie chicken is a fantastic shortcut for this recipe. Just shred it well and make sure it’s evenly distributed for maximum flavor in every bite.
Do I need to thaw the frozen vegetables before assembling?
No need to thaw them beforehand. Adding them frozen ensures they maintain their texture without becoming mushy by the time the pot pie is done baking.
Can this recipe be doubled for a larger crowd?
Definitely! Just make sure to use a larger baking dish and increase the baking time accordingly. The same layering method applies.
Final Thoughts
There is truly nothing like the irresistible comfort and cheesy charm of this Cheddar Bay Chicken Pot Pie Recipe. It’s a guaranteed crowd-pleaser that combines ease, flavor, and warmth all in one dish. If you’re looking for a new recipe to add to your rotation, give this a try — your taste buds and loved ones will thank you endlessly!
Print
Cheddar Bay Chicken Pot Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
This Cheddar Bay Chicken Pot Pie is a comforting and flavorful twist on the classic pot pie, featuring a rich, cheesy biscuit topping made with Red Lobster Cheddar Bay Biscuit mix. Layered with shredded chicken, mixed vegetables, and a creamy sauce, it’s baked to golden perfection and perfect for a hearty family meal.
Ingredients
Biscuit Topping
- 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
Filling
- 4–5 cups shredded cooked chicken
- 1 bag frozen mixed vegetables (about 12–16 oz)
- 1 stick salted butter (1/2 cup)
- 1 can cream of chicken soup (10.5 oz)
- 2 cups chicken broth/stock
- 1 teaspoon poultry seasoning
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to begin warming as you prepare the dish.
- 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.
- 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.
- Layer Chicken: Once the butter is melted, carefully remove the baking dish from the oven and spread the shredded cooked chicken over the melted butter, creating the first layer of the pot pie.
- Add Vegetables: Layer the frozen mixed vegetables evenly over the chicken layer to add texture and nutrients.
- 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.
- Add Cheese Layer: Sprinkle 1 cup of shredded sharp cheddar cheese evenly over the biscuit batter layer for rich, cheesy flavor.
- Prepare Soup Mixture: In a separate bowl, combine the cream of chicken soup, chicken broth, and poultry seasoning. Mix until smooth and well blended.
- Add Soup Layer: Pour the soup mixture carefully over the cheddar cheese layer, creating a creamy, savory filling.
- Top with Remaining Biscuit Batter: Finish by pouring the remaining half of the biscuit batter over the top to cover the entire dish.
- 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.
- 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 chicken is cooked and shredded before assembling the pot pie.
- You can use fresh vegetables instead of frozen if preferred, adjust cooking time accordingly.
- The filling will have some jiggle after baking; this indicates it is still hot and will set as it cools.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat covered in the oven or microwave until warmed through.
