Chicken Pot Pie Recipe with Cheddar Bay Biscuits

A white bowl filled with creamy Chicken Pot Pie with Cheddar Bay Biscuits stew, topped with two golden biscuits and garnished with chopped parsley; a spoon rests in the bowl on a light blue background.

Chicken Pot Pie Recipe with Cheddar Bay Biscuits

Creamy chicken pot pie topped with buttery, cheesy Red Lobster Cheddar Bay Biscuits for the ultimate comfort food dinner. This cozy, easy recipe features tender chicken and vegetables in a rich sauce with fluffy homemade biscuits baked on top.

Course Main Dishes

Cuisine American, Southern

Keyword Cheddar Bay Biscuit Chicken Pot Pie

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 240kcal

Author Michele Feuerborn

Equipment

Large skillet
whisk from Amazon.com (affiliate link)
Wooden spoon or silicone spatula
mixing bowl
9x13-inch baking dish or large oven-safe skillet
Measuring cups and spoons
Ladle or large spoon

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 small onion diced
2 medium carrots diced
2 celery stalks diced
3 garlic cloves minced
1/3 cup all-purpose flour
2 cups chicken broth
1 cup milk or half-and-half
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon thyme fresh or dried
2 cups cooked chicken shredded or cubed
1 cup frozen peas
1 cup
corn 
1 Prepared Red Lobster biscuit recipe unbaked (LINK)

Instructions

Make The Filling

Preheat the oven to 400°F and grease a 9x13-inch baking dish or large oven-safe skillet.
In a large skillet, melt the butter with the olive oil over medium heat.
Add the onion, carrots, and celery, cooking until softened, about 5 to 7 minutes.
Stir in the garlic and cook another 30 seconds.
Sprinkle the flour over the vegetables and stir until coated, cooking for about a minute to remove the raw flour taste.
Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens into a creamy sauce.
Season with salt, pepper, and thyme.
Stir in the cooked chicken, peas, and corn, then remove from heat.
Pour the filling into the prepared baking dish.

Make The Biscuit Dough

Prepare the Red Lobster biscuit dough according to instructions (do not bake).

Top and Bake

Drop spoonfuls of the dough evenly over the top of the pot pie filling.
Bake for 25 to 30 minutes, or until the biscuits are golden brown and cooked through.
Brush with the seasoned butter suggested for the biscuits.

Rest and Serve

Let rest for 10 minutes before serving.

Notes

Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven for the best texture or microwave individual portions until warm.

Nutrition