Cheddar Bay Biscuit Chicken Pot Pie Bake: A Comfort Food Fusion

When you think of comfort food, few dishes rival the hearty satisfaction of chicken pot pie. Creamy, savory filling nestled beneath a golden crust — it’s nostalgia on a plate. But what if we could elevate that classic just a little more? That’s exactly what this Chicken Pot Pie Bake with Red Lobster Cheddar Bay Biscuits does. Instead of a traditional pastry crust, we’re topping our creamy chicken filling with buttery, cheesy Red Lobster Cheddar Bay biscuits. The result? A mouthwatering twist on a beloved classic that’s easy, crowd-pleasing, and downright Dee-licious!

Why You’ll Love This Recipe

This recipe brings together the cozy warmth of a chicken pot pie and the irresistible flavor of Red Lobster’s signature biscuits. It’s the best of both worlds:

Quick and Easy: Using a store-bought rotisserie chicken saves time and effort.

Semi-Homemade Shortcut: The boxed Cheddar Bay biscuit mix takes the guesswork out of homemade biscuit dough, with maximum flavor and minimal prep.

Family Friendly: Creamy chicken and veggies under a cheesy biscuit crust? It’s a hit with kids and adults alike.

Perfect for Leftovers: Great for using up leftover chicken or turkey and fridge veggies.

What You’ll Need

Ingredients:

1 rotisserie chicken, shredded

1 (12-16 oz) bag frozen mixed vegetables (peas, carrots, corn, green beans)

2 cans cream of chicken soup

2 tablespoons sour cream

1/4 cup milk or heavy cream

Salt and pepper, to taste

1 box Red Lobster Cheddar Bay Biscuit mix (plus the butter it calls for)

Optional:

Fresh thyme or parsley for garnish

A pinch of garlic powder for the filling if you like extra flavor

How To Make Chicken Pot Pie Bake with Cheddar Bay Biscuits

Step 1: Prepare the Filling

Start by removing the meat from a rotisserie chicken and shredding it into bite-sized pieces. Place the shredded chicken in a large mixing bowl.

Add in the frozen veggies (no need to thaw), two cans of cream of chicken soup, sour cream, and the milk or cream. Stir until everything is thoroughly combined. Season with salt and pepper to taste. For extra depth, you can add a pinch of garlic powder or onion powder.

Step 2: Pour the Filling into a Baking Dish

Pour the creamy chicken and vegetable mixture into a greased 9×13-inch baking dish. Spread it evenly with a spatula.

Step 3: Prepare the Biscuit Topping

In a separate bowl, prepare the Cheddar Bay Biscuit dough according to the box directions. Typically, you’ll mix the biscuit mix with shredded cheddar cheese and water until combined. Drop spoonfuls of biscuit dough over the chicken filling, spacing them slightly apart. They’ll puff up and spread as they bake.

Step 4: Bake It All Together

Bake the casserole in a preheated oven at 375°F (190°C) for about 25-30 minutes, or until the biscuits are golden brown and baked through. If the tops start to brown too quickly, you can loosely cover the dish with foil.

Step 5: Add the Garlic Butter Topping

While the casserole is baking, melt the butter packet included in the Cheddar Bay Biscuit mix and add any additional herbs you like. Once the bake comes out of the oven, brush the tops of the biscuits with the garlic herb butter. This gives them that signature restaurant-style finish.

Step 6: Let Rest and Serve

Allow the dish to rest for about 5 minutes before serving. Garnish with fresh parsley or thyme if desired. Scoop into bowls and enjoy that creamy filling paired with those buttery biscuits!

Tips + Tricks for Recipe Success

Use Leftovers: Got leftover turkey or roast chicken? Use it instead of rotisserie chicken.

Vegetable Swap: You can use canned veggies or fresh sautéed vegetables if you prefer.

Creamier Option: Add an extra splash of cream or a handful of shredded cheese into the filling for a richer base.

Spice It Up: Add a pinch of cayenne pepper, paprika, or a few dashes of hot sauce for a little heat.

Make-Ahead Tip: You can prepare the filling a day in advance and store it in the fridge. Assemble the biscuit topping just before baking.

Serving Suggestions

This dish is filling on its own, but it pairs well with:

A light side salad with vinaigrette

Roasted or steamed green beans

A glass of iced tea or lemonade for a refreshing contrast

Warm apple pie or peach cobbler for dessert

Storing & Reheating

To Store: Let the bake cool completely, then cover and refrigerate for up to 3 days.

To Reheat: Microwave individual servings or pop the dish back into a 350°F oven for 15-20 minutes, covered, until heated through.

To Freeze: You can freeze the chicken filling separately in a freezer-safe container for up to 2 months. When ready to bake, thaw in the refrigerator overnight, pour into a baking dish, top with biscuit dough, and bake as directed.

Why Red Lobster Cheddar Bay Biscuits?

These cheesy, garlicky biscuits add a whole new dimension to chicken pot pie. They’re fluffy, buttery, and seasoned with just the right touch of herbs. The contrast of the rich, savory filling beneath a crisp, cheesy biscuit crust is what sets this casserole apart. You’ll never want to go back to traditional pie crust again.

Final Thoughts

This Cheddar Bay Biscuit Chicken Pot Pie Bake is one of those simple but unforgettable comfort meals you’ll find yourself making again and again. It’s perfect for busy weeknights, Sunday family dinners, or any time you’re craving something hearty and homey. With creamy chicken, colorful veggies, and those famous biscuits on top, it’s a full meal in one pan—and it never fails to bring smiles to the table.

Whether you serve it to family, bring it to a potluck, or keep it all to yourself (we won’t judge!), this dish is bound to be a favorite.

So go ahead, grab that rotisserie chicken and biscuit mix. It’s time to bake something amazing.

More Articles You Might Like