Description
This Cheddar Bay Chicken Pot Pie combines tender shredded chicken, mixed vegetables, and a creamy savory filling enveloped in a cheesy, buttery biscuit topping inspired by Red Lobster’s famous Cheddar Bay biscuits. Baked to golden perfection, this comforting dish is perfect for a hearty family meal.
Ingredients
Scale
Cheddar Bay Biscuit Batter
- 1 Box Red Lobster Cheddar Bay Biscuit Mix
- 2 cups whole milk
- 1 teaspoon salt
- 1 teaspoon pepper
- Garlic seasoning packet from biscuit mix box
Filling
- 4-5 cups shredded cooked chicken
- 1 bag frozen mixed vegetables (about 12-16 oz)
- 1 stick salted butter (1/2 cup)
- 1 can cream of chicken soup (10.5 oz)
- 2 cups chicken broth/stock
- 1 teaspoon poultry seasoning
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to warm up while you prepare the dish.
- Melt Butter: Place the entire stick of salted butter in a casserole baking dish and put it into the preheating oven to melt, creating a flavorful base for the pot pie.
- Mix Biscuit Batter: In a large bowl, combine the Red Lobster Cheddar Bay Biscuit mix, whole milk, salt, pepper, and the garlic seasoning packet from the biscuit box. Stir until a smooth batter forms.
- Layer Chicken: Carefully remove the melted butter from the oven and spread the shredded cooked chicken evenly over the melted butter, forming the first layer of your pot pie.
- Add Vegetables: Evenly distribute the frozen mixed vegetables over the chicken layer for added texture and nutrients.
- Pour Biscuit Mixture (Half): Pour half of the prepared biscuit batter evenly over the vegetables, starting to build the biscuit crust inside the pot pie.
- Add Cheese Layer: Sprinkle 1 cup of shredded sharp cheddar cheese evenly over the biscuit batter for rich cheesy flavor.
- Prepare Soup Mixture: In a separate bowl, mix the cream of chicken soup, chicken broth, and poultry seasoning until smooth and well blended.
- Add Soup Layer: Carefully pour the soup mixture over the cheddar cheese layer to create a creamy, savory filling.
- Top with Remaining Biscuit Batter: Pour the remaining half of the biscuit batter over the top to cover the entire dish completely.
- Bake: Bake the assembled pot pie in the oven at 350°F (175°C) for 45 minutes or until the biscuit topping is golden brown. The filling may jiggle slightly once removed, which is normal.
- Rest Before Serving: Let the pot pie sit for 8-10 minutes after baking to allow it to set and become easier to serve. Serve warm and enjoy!
Notes
- Using pre-cooked shredded chicken speeds up preparation.
- You can substitute mixed vegetables with fresh vegetables if preferred.
- Letting the pot pie rest after baking helps it set for cleaner slices.
- The filling may jiggle slightly when done; this is normal and will firm up during resting.
- For a richer flavor, use homemade chicken broth if available.
