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This Cheddar Bay Biscuit Chicken Pot Pie is cozy comfort food at its absolute best — creamy, herby chicken pot pie topped with fluffy, golden Cheddar Bay biscuits instead of traditional pie crust.
What makes this version stand out from most Cheddar Bay chicken pot pie recipes is how much flavor you get without relying on shortcuts. The filling is made from scratch right in one pan with rotisserie chicken, Better Than Bouillon, herbs, and a splash of sherry for savory depth, while a smooth roux-based sauce keeps everything rich and creamy instead of thin or watery. Then it’s topped with those iconic Cheddar Bay biscuits, which bake up golden and fluffy before getting brushed with garlic herb butter straight from the oven.
It’s the kind of dinner that feels extra cozy and a little indulgent, but it’s simple enough to pull off on a weeknight and special enough to make everybody excited for dinner.
If pot pies are your kind of comfort food, be sure to check out my Turkey Pot Pie, Bisquick Chicken Pot Pie, or Chicken Pot Pie with Biscuits next. And if cozy baked dinners are your thing, browse my full collection of Casserole Recipes for even more family favorites.
Let’s make this Cheddar Bay chicken pot pie!
✨ Before You Begin
✨ One-skillet recipe: This recipe is made entirely in one skillet, so there’s no need to dirty a separate baking dish.
✨ Use a high-sided skillet: Make sure your oven-safe skillet has plenty of depth so the creamy filling has room to bubble without spilling over.
✨ Be gentle with the biscuit dough: Stir just until the dry spots are gone. Overmixing can make the biscuits heavier instead of light and tender.
✨ Stir once the liquid goes in: The filling thickens quickly after you add the broth and half-and-half, so keep stirring to make sure it stays smooth and creamy.
✨ Serve it hot: This dish is at its absolute best fresh from the oven, when the filling is creamy and the biscuits are warm, fluffy, and buttery.
Cheddar Bay Biscuit Chicken Pot Pie Ingredients + Key Notes
Shredded chicken: I use pre-cooked roast chicken, but you can also cook chicken breasts yourself.
Carrots + Celery + Yellow onion: The classic trio of veggies that form the base of the gravy.
Butter: Unsalted.
Flour: All purpose flour for the roux.
Poultry seasoning: This mix of spices is perfect to enhance the chicken flavors.
Chicken broth: I use low sodium to control the salt levels.
Better Than Bouillon Chicken Flavor: For a more intense chicken flavor.
Heavy cream: For a creamy gravy.
Worcestershire Sauce: For a deeper flavor.
Sherry: This fortified wine adds so much to the gravy.
Half and half: Half milk and have heavy cream, this liquid adds smooth creaminess to the filling.
Ground Thyme: The perfect herb for chicken.
Ground Sage: A great compliment to all the other spices.
Garlic Powder: Adds a very mild garlic flavor.
Frozen peas: A kid-friendly veggie.
Frozen pearl onions: A classic ingredient of pot pie.
Red Lobster Cheddar Bay Biscuit Mix: One of the tastiest biscuit mixes out there.
Milk: Whole milk
Sharp cheddar cheese: Sharp cheese for a good cheddar flavor.
🥣 How to Make Cheddar Bay Biscuit Chicken Pot Pie
Start by sautéing the onion, carrots, and celery in butter until tender. Sprinkle the flour over the vegetables and cook briefly to remove the raw flour taste. Whisk in the broth and dissolved Better Than Bouillon, stirring constantly until thickened.
Stir in Worcestershire, sherry, half-and-half, herbs, peas, pearl onions, and rotisserie chicken, letting everything simmer just long enough to heat through.
Mix the biscuit dough gently, drop it over the hot filling, and bake until bubbly and golden. Finish by brushing the biscuits with the seasoned butter and serve immediately.
***See Full Instructions Below.
⭐ Pro Tips
⭐ Don’t Overmix the Biscuits
Stir just until no dry spots remain — overmixing leads to dense biscuits.
⭐ Adjust the Pearl Onions
If your family isn’t a fan, reduce the amount and add ¼–½ teaspoon onion powder for balance.
⭐ Add Fresh Herbs
Chopped chives, thyme, or rosemary are delicious mixed into the biscuit dough.
⭐ Keep Veggies Balanced
Stick to about 2 cups total vegetables (not counting onions and carrots) so the filling stays creamy, not crowded.
Variations
This cozy Cheddar Bay Biscuit Chicken Pot Pie is very flexible. Here are a few easy ways to change it up depending on what you have in the kitchen.
🔄 Use turkey instead of chicken.
Leftover turkey works beautifully here. Just substitute an equal amount of cooked turkey for the rotisserie chicken.
🔄 Swap the vegetables.
Instead of peas and pearl onions, you can use about 2 cups of frozen mixed vegetables. Leftover broccoli or green beans are also great additions.
🔄 Add extra cheese.
For an even richer pot pie, stir about 1 cup of shredded cheese into the filling before adding the biscuit topping. Cheddar, mozzarella, or pepper jack all work well.
🔄 Boost the biscuit flavor with herbs.
Fresh chopped herbs like chives, thyme, or rosemary can be mixed directly into the biscuit dough for even more flavor.
🔄 Adjust the pearl onions.
If pearl onions aren’t a favorite in your house, reduce the amount and add a small pinch of onion powder to the filling instead.
Why This Cheddar Bay Biscuit Chicken Pot Pie Works
A few simple techniques make this pot pie especially rich, creamy, and flavorful.
A real roux keeps the filling silky and thick.
Cooking the flour with the vegetables creates a roux that thickens the sauce and prevents the filling from becoming watery. It gives the pot pie that classic creamy texture that coats every bite of chicken and vegetables.
Better Than Bouillon adds deeper chicken flavor.
Instead of relying only on broth, a spoonful of Better Than Bouillon concentrates the savory flavor and makes the filling taste like it simmered for hours.
A splash of sherry adds subtle depth.
Sherry is a classic ingredient in creamy chicken dishes. Just a small amount brightens the flavor and adds a gentle richness that balances the herbs and chicken.
Cheddar Bay biscuits make it extra cozy.
Instead of a traditional crust, the biscuit topping bakes up fluffy and golden while soaking up just a little of the creamy filling underneath. If you prefer a more traditional version with a classic crust, my Turkey Pot Pie is another cozy favorite.
The garlic butter finish makes it irresistible.
Brushing the biscuits with the signature garlic herb butter at the end gives this dish that unmistakable Cheddar Bay flavor.
Storing, Reheating, Freezing, and Make-Ahead Tips
Storing
Leftovers keep well for up to 3 days in an airtight container in the refrigerator.
Reheating
For best results, cover loosely with foil and reheat in a 350°F oven for 15–20 minutes. If stored in glass, let it come to room temperature first.
Freezing
This recipe is not freezer-friendly — cream sauces can separate when thawed.
Make-Ahead
This dish is best served fresh; biscuits lose their texture if made ahead.
What to Serve With Cheddar Bay Biscuit Chicken Pot Pie
Fresh + Crisp Sides
A cool, crunchy salad balances the rich filling beautifully. Try Strawberry Spinach Salad, House Salad with Buttermilk Dressing, or KFC Coleslaw.
Comforting Sides
Lean into cozy vegetables like Southern Style Green Beans, Brown Sugar Glazed Carrots, or Roasted Broccoli.
Cozy Breads
You really don’t need more bread here — but no one will complain if you add Garlic Bread or Cheddar Biscuits on the table.
Sweet Finishes
Finish the meal with Bisquick Peach Cobbler, Lemon Lush, Double Chocolate Chip Cookies, or Frosted Fudge Brownies.
✦ Frequently Asked Questions
✦ Can I use turkey instead of chicken?
Absolutely. Swap in an equal amount of cooked, cubed turkey — this is a great way to use leftovers.
✦ Can I use mixed vegetables instead of peas and pearl onions?
Yes. Use 2 cups of frozen mixed vegetables, thawed and drained.
✦ Can I use heavy cream instead of half-and-half?
You can, but the filling will be richer. Half-and-half keeps it creamy without being too heavy.
✦ Why isn’t this recipe freezer-friendly?
Cream-based sauces can break and become grainy after freezing and thawing.
Still have questions? Drop them in the comments — I love helping you bake + cook with confidence! 💗
More Cozy Comfort Food Dinners
-
Beef Pot Pie: The same cozy pot-pie comfort you love here, but with a rich, hearty beef filling.
-
Impossible Cheeseburger Pie: A nostalgic shortcut-style comfort pie that’s simple, satisfying, and weeknight friendly.
-
Bisquick Impossible Taco Pie: A savory Tex-Mex twist on comfort pie with bold taco flavor.
-
Creamy Chicken and Potato Casserole: Tender chicken and creamy potatoes baked together in a rich, cozy casserole.
-
Million Dollar Chicken Casserole: Creamy, cheesy chicken comfort food that tastes a little extra in the best way.
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Hamburger Casserole: A simple baked ground beef dinner that happens to be my son’s absolute favorite.
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Traditional Meatloaf: Classic old-school comfort food that always hits the spot.
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Cheddar Bay Biscuit Chicken Pot Pie
Ingredients
- 3 tablespoons butter
- 1 cup onion, minced
- 1 cup carrots, diced
- 1/4 cup celery, diced
- 1/3 cup, plus 2 tablespoons all-purpose flour
- 2 1/2 cups low sodium chicken broth
- 1 heaping tablespoon chicken flavor Better Than Bouillon dissolved in 1/2 cup boiling water
- 1 teaspoon Worcestershire sauce
- 2 tablespoons sherry
- 1 cup half-and-half
- salt + black pepper
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon dried ground sage
- 1/4 teaspoon garlic powder
- 1 cup frozen peas, thawed
- 1 cup frozen pearl onions, cooked and thawed
- 4 cups rotisserie chicken, cut into bite sized pieces
Cheddar Bay Biscuit Topping
- 1 (11.36 ounce) box Cheddar Bay Biscuit Mix
- 3/4 cup milk
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup butter, melted
Instructions
- Preheat oven to 350°F (177ºC).
Make Filling:
- Melt butter (3 tablespoons) in a large, high-sided skillet over medium-high heat. Add the onion (1 cup), carrots (1 cup), celery (1/4 cup). Cook, stirring often, until vegetables are tender, about 15 minutes.
- Sprinkle flour (1/3 cup, plus 2 tablespoons) over vegetables stirring constantly, until the flour coats the vegetables. Cook for 1-2 minutes to toast the flour. Remove skillet from heat.
- Return pan to medium-high heat, and whisk in chicken broth (2 1/2 cups), and dissolved Better Than Bouillon (1 heaping tablespoon) with water. Bring to a boil, stirring up any brown bits on the bottom of the pan. Cook, stirring constantly, until mixture thickens, about 2 minutes.
- Stir in Worcestershire sauce (1 teaspoon), sherry (2 tablespoons), half-and-half (1 cup), salt and pepper to taste, poultry seasoning (1/2 teaspoon), thyme (1/4 teaspoon), sage (1/4 teaspoon), garlic powder (1/4 teaspoon), frozen peas (1 cup), frozen onions (1 cup), and chicken (4 cups) and simmer a few minutes to heat through.
Make Cheddar Bay Biscuit Topping:
- In a large mixing bowl, stir together biscuit mix with milk and cheese. Stir just until there are no more dry spots. Set the seasoning packet aside.
Assembly:
- Using a large spoon, drop the biscuit mix by heaping spoonfuls over the top of the chicken filling. Bake for 14-18 minutes or until the edges are bubbling and the biscuits are cooked through.
- In a small bowl, mix together the seasoning packet that came in the box with the biscuit mix and the butter. Brush the top of the pot pie with the seasoned butter. Serve immediately!
Fans Also Made:
Notes
- Mixing: Don’t over mix the biscuit dough: The secret to making a tender biscuit is not to overmix the dough although this mix is almost fool proof.
- Use Fewer: Use less pearl onions if you think they may not be favored by your family. If you reduce the amount of pearl onions, I suggest adding 1/4-1/2 teaspoon of onion powder when you add the other spices.
- Make Mine Turkey! This is a great recipe to use up leftover turkey! Just substitute an equal amount of cooked and cubed turkey with the cooked chicken.
- Herbed Biscuits: This biscuit mix is wonderful with fresh, chopped herbs mixed in. I like chives, thyme or rosemary.
- Switch Up The Veggies: Instead of the called for peas and pearl onions, substitute 2 cups of frozen, thawed, and drained frozen mixed vegetables. I also like to stir in some leftover broccoli or green beans. I keep the total amount of veggies to 2 cups (excluding the aromatics, onions and carrots)
- Make it Cheesy: Stir in one cup of melty cheese such as cheddar, mozzarella, of pepper jack.
Nutrition
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