Easy Cheddar Bay Biscuit Chicken Pot Pie
A warm, savory casserole featuring tender chicken, vegetables, and a golden topping made with cheddar biscuits. This cheddar bay biscuit chicken pot pie is creamy, hearty, and incredibly easy to prepare.
Equipment
- Large skillet or saucepan
- 9×13-inch baking dish (or equivalent)
- Mixing bowls
- Whisk or wooden spoon
Ingredients
- 3 cups cooked chicken shredded or cubed
- 2 cups mixed vegetables frozen or fresh
- 1 small onion diced
- 4 tablespoons butter
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk or half-and-half
- Salt and pepper to taste
- 1 package cheddar bay biscuit mix plus necessary add-ins per package instructions
- 1 cup shredded cheddar cheese divided (optional for extra cheesiness)
(Optional) ½ teaspoon garlic powder if not included in biscuit mix
Instructions
- Preheat the oven to 400°F (200°C).
- Sauté Onion: Melt butter in a skillet over medium heat. Add diced onion; cook until translucent.
- Form Roux: Stir in flour, cooking for about 1 minute to form a paste.
- Add Liquids: Gradually whisk in chicken broth, then milk. Cook until thickened, 3–5 minutes. Season with salt and pepper.
- Mix in Chicken & Veggies: Stir in chicken, mixed vegetables, and half the shredded cheese (if desired). Simmer briefly.
- Transfer to Dish: Pour into a greased 9x13-inch baking dish.
- Prepare Biscuit Topping: In a bowl, combine cheddar bay biscuit mix according to package directions (plus extra cheese if you like).
- Top & Bake: Drop spoonfuls of biscuit dough over the filling. Bake 15–20 minutes, or until biscuits are golden and filling is bubbly.
- Serve Warm: Let it rest for 5 minutes before dishing up.
Notes
For the best results, make sure your chicken is fully cooked and your biscuits are well-seasoned for that classic cheddar bay taste.