There is something so nostalgic about chicken pot pie. It’s the dish you think of making on a chilly afternoon when you want something comforting put on the table. We got to the point where we were eating it so often I needed to change it up a little bit. Cheddar Bay Biscuit Chicken Pot Pie recipe came from adapting our already popular biscuits recipe into a pot pie topping. The seasoned biscuits really amp up the flavor and help soak up the creamy pot pie filling.
Our Cheddar Bay Biscuits recipe was such a hit that I knew when creating this pot pie recipe I would need something savory on top. This topping is so delicious you won’t believe how easy it is to make. Mix it up, cut in the butter, stir and drop the biscuits right on top! You won’t want to go back to traditional pie crusts after making this.
In case you hadn’t noticed, we love biscuit recipes. We have a lot of them, for a complete list check out our Easy Biscuit Recipes.
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Reasons to Make Chicken Pot Pie With Biscuit Topping
- No pie crust- in our recipe we make a simple biscuit topping and drop it right on top of the chicken pot pie filling. No rolling out pre purchased pie crust or making your own,
- Customizable- add or remove vegetables to your preference, you can also use leftover holiday turkey or ground chicken.
- Loaded with veggies and meat, our recipe is packed with veggies, meat and dairy making this an easy choice for busy families!
Ingredients and Substitutions
- Butter- needed for making the roux, you can also swap out for another fat- oil or even bacon grease
- Onion and garlic- omit if you prefer, can also substitute with dried onion and garlic seasonings.
- Carrots and celery- fresh or frozen, just adjust cooking time. Some grocery stores even carry packages of onion, carrots and celery together. You’ll want to defrost first to avoid a higher water content.
- All-purpose flour- you can substitute with gluten free flour on a 1:1 ratio of fat (butter) and GF flour for the roux.
- Chicken broth- vegetable broth is a suitable substitute, you can also use chicken stock.
- Whole milk- you can substitute with other milk types, however, this recipe will not be as creamy.
- Cooked chicken- leftover chicken, rotisserie chicken and canned chicken all work in this recipe. You can also substitute with leftover turkey.
- Frozen peas and corn- while these are typically used in traditional chicken pot pie recipes, you can get creative- swap for green beans or your favorite veggies. You can also use fresh or canned peas and corn, you just need to decrease your cooking time accordingly.
- Dried thyme and sage- in a pinch you can use oregano or Italian seasoning if needed
Equipment
- Large skillet
- Whisk
- Large bowl
- Pastry cutter or two forks
- Pastry brush
- Small bowl (for garlic butter)
How to Make Cheddar Bay Biscuits Chicken Pot Pie
- Preheat your oven to 400°F. In a large, oven-safe skillet melt the butter. Add the onions, carrots and celery and cook for 5-7 minutes until softened.
- Add garlic and cook for one minute. Sprinkle the flour over the vegetables and stir, allow the mixture to cook for 2 minutes.
- Slowly pour in chicken broth while stirring constantly. Add the milk and continue stirring until the mixture thickens, about 3-4 minutes
- Stir in the thyme, sage, salt, and pepper.
- Next add chicken, peas and corn. Simmer for 5 minutes then remove from heat.
- While the filling is simmering start your topping, in a large bowl, whisk together the flour, baking powder, sugar, garlic powder, and salt.
- Cut in the cold butter until the mixture looks like coarse crumbs. Stir in the cheddar cheese.
- Add the milk and stir just until a sticky dough forms. Do not overmix. Drop 8-10 mounds of dough onto the hot filling, spaced evenly with gaps for steam to escape.
- Using oven mitts, place skillet into preheated oven and bake for 20-25 minutes. Immediately brush the garlic butter over the hot biscuits. Let the pot pie cool for 10 minutes before serving
🎯 TFN Pro Tip
Use cold butter for fluffier biscuits. Cold butter creates steam pockets as it bakes, giving you those light, tender biscuits everyone loves. Cut your butter into cubes and pop it back in the fridge while you prep the other ingredients.
Recipe FAQs
What can I use if I don’t have a pastry cutter?
Two works work well for cutting the butter in. You can also use clean hands, however, we don’t reccommend this as your hands tend to warm up the butter faster than a fork or pastry cutter would.
Can I use store bough biscuit dough as the topping?
Yes, save time by using store bough biscuit dough for the topping. Simply follow the package mixing instructions and add to the top of your filling.
Can I use a different type of cheese?
Sharp cheddar makes these biscuits a little more savory however, you can use milk or even Colby jack cheese.
Other Chicken Recipes
If you tried this cheddar bay biscuit chicken pot pie recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Cheddar Bay Biscuit Chicken Pot Pie
Cheddar Bay Biscuits Chicken Pot Pie is our favorite biscuits combined with a traditional chicken pot pie made from scratch in an easy one skillet meal
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Equipment
- large skillet
- pastry cutter - or forks
- small bowl - (for garlic butter)
Ingredients
- 3 tablespoons butter
- 1 medium onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 3 cups cooked chicken shredded or cubed (rotisserie chicken works great)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Cheddar Bay Biscuit Topping:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ cup cold butter cubed
- 1 cup shredded sharp cheddar cheese
- 1 cup whole milk
For the Garlic Butter Topping:
- 3 tablespoons melted butter
- ½ teaspoon garlic powder
- ¼ teaspoon dried parsley
Instructions
- Preheat your oven to 400°F.
- In a large oven-safe skillet or Dutch oven over medium heat, melt the butter. Add the onion, carrots, and celery. Cook for 5-7 minutes until the vegetables start to soften.
- Add the garlic and cook for another minute until fragrant. Sprinkle the flour over the vegetables and stir well, cooking for about 2 minutes to remove the raw flour taste.
- Slowly pour in the chicken broth while stirring constantly to avoid lumps. Add the milk and continue stirring until the mixture thickens, about 3-4 minutes.
- Stir in the thyme, sage, salt, and pepper. Add the cooked chicken, peas, and corn. Let the mixture simmer for 5 minutes, then remove from heat.
- While the filling simmers, make the biscuit topping. In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture looks like coarse crumbs. Stir in the cheddar cheese.
- Add the milk and stir just until a sticky dough forms. Don’t over mix or your biscuits will be tough. Using a large spoon or cookie scoop, drop 8-10 mounds of biscuit dough on top of the hot chicken filling. Space them evenly but leave some gaps for steam to escape.
- Carefully place the skillet in the oven (the handle will be hot, so use an oven mitt). Bake for 20-25 minutes until the biscuits are golden brown and cooked through.
- Mix together the melted butter, garlic powder, and parsley. Brush this over the baked biscuits as soon as they come out of the oven. Let the pot pie cool for 10 minutes before serving.
Notes
Recipe tips:
- Use cold butter for fluffier biscuits. Cold butter creates steam pockets as it bakes, giving you those light, tender biscuits everyone loves. Cut your butter into cubes and pop it back in the fridge while you prep the other ingredients.
- Don’t skip the roux cooking time. After adding the flour to your vegetables, cook it for a full 2 minutes. This removes the raw flour taste and helps your filling thicken properly without any chalky flavor.
- Make sure your filling is hot before adding the biscuits. The heat from the filling helps the biscuits bake from the bottom, so you don’t end up with doughy centers. If your filling has cooled down, bring it back to a simmer before topping.
- Leave gaps between the biscuit dough. Don’t cover every inch of the filling. Those gaps let steam escape and prevent your biscuits from getting soggy
- Let it rest before serving. I know it’s tempting to dig in right away, but give it 10 minutes. The filling will thicken up and won’t be as soupy when you scoop it out.
Nutrition
Serving: 1serving | Calories: 553kcal | Carbohydrates: 44g | Protein: 25g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1142mg | Potassium: 469mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3578IU | Vitamin C: 11mg | Calcium: 303mg | Iron: 3mg
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