Chicken Pot Pie Bake with Cheddar Bay Biscuits

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There’s nothing quite like the comforting embrace of a hearty, creamy chicken pot pie to warm your soul. But what if you could take that timeless classic and give it a deliciously modern twist? Enter: Chicken Pot Pie Bake with Cheddar Bay Biscuits. This mouthwatering dish marries the rich, savory flavors of traditional chicken pot pie with the buttery, cheesy goodness of Cheddar Bay Biscuits, creating an irresistible fusion perfect for family dinners, potlucks, or cozy nights in.

Imagine golden-brown biscuits baked right on top of a creamy, herb-laced filling loaded with tender chunks of chicken, vibrant vegetables, and a luxuriously velvety sauce. Each bite delivers the flaky texture of biscuit tops paired with the creamy, savory warmth of a classic pot pie filling.

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Ingredients

For the Filling:

• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 cups cooked chicken, shredded or cubed (rotisserie works great!)
• 1 cup frozen peas and carrots
• 1/2 cup frozen corn
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk (whole or 2%)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon poultry seasoning (optional)

For the Cheddar Bay Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1 cup shredded cheddar cheese
• 3/4 cup cold buttermilk

Garlic Butter Topping (optional):

• 2 tablespoons melted butter
• 1/4 teaspoon garlic powder
• 1 teaspoon chopped fresh parsley (or 1/2 tsp dried)

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Step 1: Prepare the Filling

1. Preheat oven to 400°F (200°C).
2. Melt butter in skillet; cook onions until translucent. Add garlic and cook 30 seconds.
3. Stir in flour to form a roux.
4. Gradually whisk in broth and milk; simmer to thicken.
5. Mix in chicken, vegetables, and seasonings. Heat through.

Step 2: Make the Biscuits

1. Combine dry ingredients; cut in butter.
2. Stir in cheese.
3. Add buttermilk; mix gently.
4. Pat dough and cut into rounds.

Step 3: Assemble and Bake

1. Pour filling into dish if not using skillet.
2. Arrange biscuit rounds on top.
3. Bake 20–25 minutes until golden and bubbling.
4. Brush with garlic butter (optional).

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Serving Ideas

• Pair with green salad or roasted vegetables.
• Add cranberry sauce for contrast.

Storage

• Refrigerate up to 3–4 days.
• Reheat in oven or microwave.

Freezing

• Freeze before baking (without garlic butter) for up to 2 months.
• Thaw overnight, then bake.

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