Description

Looking for a cozy, satisfying dinner idea that brings major comfort with minimal effort? This Chicken Pot Pie Bake with Cheddar Bay Biscuits is the ultimate one-dish wonder. Featuring a creamy, savory chicken filling and crowned with buttery, golden Cheddar Bay biscuits, it’s a quick dinner solution that tastes like you’ve been cooking all day. Perfect for weeknight meals, comfort food cravings, or using up leftover chicken, this recipe balances creamy richness with flaky, cheesy biscuit bliss. Ideal for fans of easy dinners, hearty food ideas, or anyone seeking a comforting, crowd-pleasing bake.

Ingredients

For the Chicken Filling:

2 tbsp butter
1 small yellow onion, diced
2 cloves garlic, minced
2 cups cooked chicken, shredded or diced
1½ cups mixed vegetables (e.g., peas, carrots, corn)
¼ cup all-purpose flour
1½ cups chicken broth
¾ cup whole milk or heavy cream
½ tsp salt
¼ tsp black pepper
½ tsp dried thyme or poultry seasoning

For the Biscuit Topping:

1 package Cheddar Bay Biscuit Mix (e.g., Red Lobster brand)
¾ cup cold water (or as directed on the package)
½ cup shredded sharp cheddar cheese
2 tbsp butter, melted (for brushing)
½ tsp garlic powder (optional)
1 tbsp chopped parsley (for garnish)

Instructions

Preheat oven to 400°F (200°C).
In a large oven-safe skillet, melt butter over medium heat. Sauté onion until translucent, then add garlic and cook 30 seconds.
Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and milk. Simmer until thickened, about 3–5 minutes.
Add chicken, mixed vegetables, salt, pepper, and thyme. Mix well and remove from heat.
In a bowl, combine biscuit mix, water, and cheddar cheese. Mix until just combined.
Spoon biscuit dough in dollops over the chicken filling.
Bake for 15–18 minutes, or until biscuits are golden brown and cooked through.
Brush biscuits with melted butter mixed with garlic powder. Garnish with parsley.
Let rest 5–10 minutes before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes