Cheddar Bay Biscuit Chicken Pot Pie (Creamy, Cozy & Easy)

If comfort food is what you’re craving, this Cheddar Bay Biscuit Chicken Pot Pie is exactly the kind of dinner that hits the spot.

It has everything you love about a classic chicken pot pie—a rich, creamy filling loaded with tender chicken and vegetables—but instead of a traditional pie crust, it’s topped with fluffy, cheesy Cheddar Bay biscuits. The result is a warm, hearty, flavor-packed meal that feels homemade and comforting, yet comes together with simple shortcuts that make it easy enough for busy weeknights.

Using rotisserie chicken keeps prep quick, while the buttery biscuit topping adds that irresistible garlic-cheddar finish that makes every bite extra special.

👉 It’s cozy, satisfying, and guaranteed to become a family favorite.

💛 Why You’ll Love This Recipe

• Creamy, hearty, and full of comforting flavor
• Easy weeknight dinner with simple shortcuts
• No pie crust needed
• Cheesy biscuit topping makes it extra special
• Great way to use rotisserie chicken or leftovers

🛒 Ingredients

For the Filling

• 4 cups shredded cooked chicken
• 2 cups chopped celery
• 2 cups chopped carrots
• 1 yellow onion, chopped
• 3 tablespoons butter
• 1/4 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
• 3/4 cup milk
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup butter, melted

👩‍🍳 Instructions

1️⃣ Preheat the Oven

Preheat your oven to 375°F (190°C).

2️⃣ Prepare the Biscuit Topping

In a mixing bowl, combine the Cheddar Bay Biscuit Mix, milk, and shredded cheddar cheese. Stir just until no dry spots remain.

Set the seasoning packet aside for later.

3️⃣ Cook the Vegetables

In a large skillet over medium heat, melt the butter.

Add the celery, carrots, and onion. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften.

4️⃣ Make the Creamy Filling

Sprinkle the flour and poultry seasoning over the vegetables. Stir constantly and cook for 60 to 90 seconds.

Pour in the chicken broth and heavy cream, then stir well. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes, until thickened enough to coat the back of a spoon.

Stir in the shredded chicken and mix until evenly combined.

5️⃣ Assemble the Pot Pie

If your skillet is oven-safe, keep the filling in the skillet. Otherwise, transfer it to a casserole dish.

Drop heaping spoonfuls of the biscuit dough over the top of the chicken filling, spacing them evenly.

6️⃣ Bake

Bake for 14 to 18 minutes, or until the filling is bubbling and the biscuits are cooked through and lightly golden.

7️⃣ Finish with Seasoned Butter

Melt the 1/4 cup butter and stir in the reserved seasoning packet from the biscuit mix.

Brush the seasoned butter over the hot biscuits as soon as the pot pie comes out of the oven.

Serve warm.

🔥 Tips for Best Results

• Use rotisserie chicken for the easiest prep
• Do not overmix the biscuit dough or the biscuits may turn dense
• Simmer the filling until thick before baking so it stays creamy
• Use an oven-safe skillet for an easy one-pan meal
• Brush the biscuits with the seasoned butter while they’re still hot for the best flavor

🔄 Variations & Substitutions

• Swap chicken for cooked turkey
• Add frozen peas, spinach, or mixed vegetables for extra color and nutrition
• Use half-and-half or whole milk instead of heavy cream for a lighter filling
• Try a different biscuit mix flavor for a fun twist
• Add a little Parmesan to the biscuit topping for extra cheesy flavor

🍽️ Serving Suggestions

This pot pie is filling on its own, but it pairs well with:

• Roasted broccoli
• Green beans
• A crisp kale salad
• Simple side salad
• Sautéed vegetables

🧊 Storage & Leftovers

Store leftovers in an airtight container:

• In the refrigerator for 3 to 4 days

Reheat in the oven or microwave until warmed through.

You can also make the filling ahead of time and refrigerate it before topping with biscuit dough and baking.

📊 Quick Info

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 6