Description
This Easy Cheddar Bay Biscuit Chicken Pot Pie combines creamy chicken and mixed vegetables with a cheesy, buttery biscuit topping inspired by the famous Red Lobster Cheddar Bay Biscuits. It’s a comforting, hearty one-dish meal perfect for family dinners, featuring layers of shredded chicken, seasoned vegetables, rich chicken soup mixture, and a golden biscuit crust baked to perfection.
Ingredients
Scale
Biscuit Mixture
- 1 Box Red Lobster Cheddar Bay Biscuit Mix
- 2 cups whole milk
- 1 teaspoon salt
- 1 teaspoon pepper
- Garlic seasoning packet from the biscuit mix
Main Filling
- 4–5 cups shredded cooked chicken
- 1 bag frozen mixed vegetables (about 12–16 oz)
- 1 stick (1/2 cup) salted butter
- 1 cup shredded sharp cheddar cheese
- 1 can (10.5 oz) cream of chicken soup
- 2 cups chicken broth/stock
- 1 teaspoon poultry seasoning
Instructions
- Preheat and melt butter: Preheat your oven to 350°F (175°C). Place the entire stick of salted butter in a baking or casserole dish and put it in the oven while it preheats so that the butter melts evenly.
- Prepare biscuit batter: In a large bowl, combine the Red Lobster Cheddar Bay Biscuit mix, 2 cups whole milk, 1 teaspoon salt, 1 teaspoon pepper, and the garlic seasoning packet from the biscuit mix. Stir thoroughly until the batter is smooth and integrated.
- Layer chicken: Remove the baking dish from the oven once the butter has melted. Spread the shredded cooked chicken evenly over the melted butter layer in the dish.
- Add vegetables: Evenly layer the frozen mixed vegetables on top of the chicken layer.
- Pour half biscuit mixture: Pour half of the prepared biscuit batter evenly over the mixed vegetables, covering them completely.
- Sprinkle cheddar cheese: Sprinkle 1 cup of shredded sharp cheddar cheese evenly over the biscuit layer.
- Mix and pour soup mixture: In a separate mixing bowl, combine 1 can of cream of chicken soup, 2 cups chicken broth, and 1 teaspoon poultry seasoning. Whisk well to blend and pour this mixture evenly over the cheese layer.
- Top with biscuit batter: Pour the remaining half of the biscuit batter on top of the soup layer, ensuring the surface is evenly covered.
- Bake: Place the casserole dish in the oven and bake for 45 minutes, or until the biscuits on top are golden brown and cooked through. The filling might jiggle slightly when you take it out, which is normal.
- Rest before serving: Let the dish rest for 8-10 minutes after baking to allow it to set for easier serving and enhanced flavor.
- Serve and enjoy: Serve warm with your favorite sides and enjoy this rich, comforting chicken pot pie.
Notes
- This recipe yields 6 hearty servings, perfect for families or meal prep.
- Nutritional info per serving: approximately 670 calories, 42g protein, 46g net carbs, and 40g fat.
- Allowing the pot pie to rest after baking helps firm up the filling for cleaner slices.
- You can use leftover cooked chicken or rotisserie chicken to save time.
- Frozen mixed vegetables add convenience and nutrition—feel free to customize with your favorite veggies.
- For a lower calorie version, consider using reduced-fat cheese and milk.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 670
- Sugar: 5g
- Sodium: 850mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 120mg
