Let’s be honest—some nights just scream for comfort food. You know the kind: warm, creamy, and topped with something golden and delicious. That’s exactly why I’m obsessed with this easy family recipes cheddar bay biscuit chicken pot pie. (Yes, it’s a mouthful—literally and figuratively.) It’s everything you want after a long day: hearty, satisfying, and best of all, simple enough to make without breaking a sweat.
This one’s especially for my fellow busy bees—whether you’re juggling kids, work, pets, or just life. With a store-bought biscuit mix (hello, Cheddar Bay!) and a cozy filling that starts with a rotisserie chicken, it comes together like magic. Trust me, it tastes like you spent hours—but no one needs to know you didn’t.
Why You’ll Love This Easy Family Recipes Cheddar Bay Biscuit Chicken Pot Pie
Picture this: tender chicken, sautéed veggies, a velvety cream sauce, and on top? Fluffy, cheesy biscuits kissed with garlic butter. It’s like your favorite pot pie and those addictive Red Lobster biscuits had a very delicious baby.
This recipe is:
- Perfect for picky eaters (because who says no to biscuits?)
- Easy to prep with everyday ingredients
- A great way to use up leftover or rotisserie chicken
- Comforting enough to turn any Tuesday into a mini celebration
Ingredients You’ll Need (No Stress, Just Flavor)
Here’s what goes into this comfort-packed beauty, and why each one’s key:
- Shredded Chicken – Rotisserie makes it super easy and flavorful.
- Celery, Carrots & Onion – The holy trinity of pot pie veggies. Adds texture and depth.
- Butter – Because flavor (and because… butter).
- Flour – Thickens the filling into creamy perfection.
- Poultry Seasoning – A spice blend that brings it all together.
- Chicken Broth & Heavy Cream – For that rich, cozy pot pie gravy.
For the Cheddar Bay Biscuit Topping:
- Cheddar Bay Biscuit Mix – Shortcut hero alert!
- Milk & Sharp Cheddar Cheese – Makes those biscuits extra fluffy and cheesy.
- Butter + Biscuit Seasoning Packet – Finishing touch that takes it over the top.
NOTE: Scroll down to the recipe card below for all the exact measurements!
How to Make It (Without Losing Your Sanity)
Preheat your oven to 375°F. Trust me, it’s easier to get going when the oven’s ready to roll.
Start with the biscuit mix—combine it with milk and shredded cheddar. Stir until you don’t see dry bits. Set the seasoning packet aside (we’ll use it later for a buttery finale).
Sauté the veggies. In a big skillet, melt butter and cook the celery, carrots, and onion for about 4–5 minutes. You want them just starting to soften, not mushy.
Add flour and poultry seasoning, stirring it around for a minute until it forms a thick paste around the veggies.
Pour in broth and cream, then let it simmer until it thickens enough to coat a spoon. Stir in your shredded chicken and let it warm through.
Transfer to a casserole dish if your skillet isn’t oven-safe. No stress either way!
Drop biscuit dough over the top in heaping spoonfuls—rustic is the vibe here. Bake for 14–18 minutes, or until biscuits are golden and the edges are bubbly.
Finish strong. Melt butter, mix in the seasoning packet, and brush that golden magic all over the biscuit tops. Chef’s kiss.
Katherine’s Tip Jar
- No rotisserie? Boil and shred 2-3 chicken breasts ahead of time. Or go rogue with leftover turkey!
- Need it lighter? Swap heavy cream for half-and-half or whole milk—it won’t be as rich, but it’ll still be dreamy.
- Extra biscuit-y? Go wild and double the topping if your crew’s all about that golden crust.
Why This Recipe’s a Weeknight Winner in My House
The first time I made this, it was one of those evenings—hangry kids, deadlines, and nothing planned. I pulled a rotisserie chicken from the fridge, spotted the biscuit mix in the pantry, and this pot pie was born. Since then, it’s become our cold-weather favorite. Even my teen who claims “soup is boring” asks for seconds. Total mom win.
FAQs: Your Biscuit-Topped Questions, Answered
Can I use a different biscuit mix?
Totally! Any drop biscuit mix works, but Cheddar Bay brings the flavor and flair.
How do I store leftovers?
Pop them in the fridge, tightly covered, for up to 3 days. Reheat in the oven or microwave until bubbly and warm.
Can I freeze this?
Yes! Bake it first, let it cool, then freeze. Reheat from frozen at 350°F, covered, for 30-40 minutes.
If you’ve been craving an easy family recipes cheddar bay biscuit chicken pot pie that feels like a big warm hug (without the stress of a complicated dinner), this one’s your new go-to. It’s cozy, it’s crowd-pleasing, and it makes your kitchen smell like home.
So go ahead, pour a glass of wine (or sweet tea), and dig in. You’ve earned it.
Print
Easy Family Recipes Cheddar Bay Biscuit Chicken Pot Pie
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Easy Family Recipes Cheddar Bay Biscuit Chicken Pot Pie is the ultimate comfort food shortcut. Made with rotisserie chicken and a buttery Cheddar Bay biscuit topping, it’s rich, creamy, and incredibly simple to pull together — perfect for cozy family dinners or weeknight meals when you’re short on time but craving something hearty.
Ingredients
For the Chicken Pot Pie Filling:
4 cups shredded chicken, (about 1 rotisserie chicken pulled)
2 cups celery, chopped
2 cups carrots, chopped
1 yellow onion, chopped
3 tablespoons butter
¼ cup flour
2 teaspoons poultry seasoning
2 cups chicken broth
1 cup heavy cream
For the Cheddar Bay Biscuit Topping:
1 box Cheddar Bay Biscuit Mix, (11.36 ounce) about 2¼ cup mix
3/4 cup milk
1/2 cup shredded sharp cheddar cheese
1/4 cup butter, melted
Instructions
Preheat the Oven
Preheat your oven to 375°F to get everything ready for baking.Prepare Biscuit Dough
In a bowl, combine the Cheddar Bay Biscuit Mix with milk and shredded cheese. Stir until just combined — don’t overmix! Set aside the seasoning packet.Cook the Vegetables
Heat butter in a large skillet over medium heat. Add chopped celery, carrots, and onion. Sauté for 4–5 minutes until softened.Add Flour & Seasoning
Sprinkle flour and poultry seasoning over the veggies. Stir and cook for about 1 minute until thick and paste-like.Make the Creamy Sauce
Gradually pour in chicken broth and heavy cream. Bring to a simmer and stir for 2–3 minutes, until the mixture thickens.Add the Chicken
Stir in the shredded chicken and mix well. Let everything warm through.Transfer to Baking Dish
If your skillet isn’t oven-safe, transfer the filling to a casserole dish.Top with Biscuit Dough
Drop the biscuit dough in heaping spoonfuls over the filling.Bake
Bake for 14–18 minutes, or until the biscuits are golden and the filling is bubbly.Add Buttery Topping
Melt the remaining butter and stir in the reserved seasoning packet. Brush over the baked biscuits for extra flavor.
Notes
You can substitute the heavy cream with half-and-half for a lighter version.
Leftover turkey works great in place of chicken, especially around the holidays.
Frozen mixed vegetables can be used instead of fresh for added convenience.
If you like your biscuit topping crispier, broil for an extra 1–2 minutes at the end (keep a close eye!).
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, cover with foil and bake at 350°F until warmed through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Easy Chicken Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 530
- Sugar: 6g
- Sodium: 910mg
- Fat: 33g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg
Keywords: easy family recipes cheddar bay biscuit chicken pot pie, chicken pot pie, cheddar bay biscuits, rotisserie chicken dinner, easy chicken dinner, creamy chicken casserole, biscuit topped pot pie, family comfort food, cozy dinner recipes
