Chicken Pot Pie with Cheddar Bay Biscuit Top
The ultimate comfort food dinner! This Chicken Pot Pie with Cheddar Bay Biscuit Top is creamy, packed with tender rotisserie chicken and vegetables, and topped with buttery, cheesy biscuits that bake up golden and fluffy. It’s cozy, family-friendly, and surprisingly easy to make.
If you love classic chicken pot pie but want something even more indulgent and flavorful, this cheddar bay biscuit version is going to be your new favorite.
Why You’ll Love This Chicken Pot Pie
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Uses rotisserie chicken for an easy shortcut
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Ultra creamy, savory filling
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Buttery cheddar biscuits baked right on top
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Perfect for weeknight dinners or meal prep
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Ready in about 45 minutes
This recipe bakes in a 2.2-quart dish and makes the perfect comforting family meal.
Ingredients
For the Chicken Pot Pie Filling:
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4 tablespoons salted butter
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1 large yellow onion, diced
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1/3 cup all-purpose flour
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2 cups chicken stock
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1 tablespoon Better Than Bouillon chicken base
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1 cup half and half
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1½ teaspoons kosher salt
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¾ teaspoon black pepper
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¼ teaspoon poultry seasoning
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3-4 cups shredded rotisserie chicken
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2 cups frozen peas and carrots
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2 cups frozen corn
For the Cheddar Bay Biscuit Topping:
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1 box cheddar bay biscuit mix
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¾ cup water (per package instructions)
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1/2 cup freshly grated sharp cheddar cheese
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4 tablespoons melted butter (for the seasoning packet topping)
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Flaky sea salt (optional, for finishing)
How to Make Chicken Pot Pie with Cheddar Bay Biscuit Top
Step 1: Make the Creamy Filling
Preheat your oven to 425°F.
In a large skillet or Dutch oven, melt the salted butter over medium heat. Add the diced onion and cook until softened and translucent.
Sprinkle in the flour and stir continuously to create a roux. Cook for about 1–2 minutes to remove the raw flour taste.
Slowly whisk in the chicken stock, then add the Better Than Bouillon chicken base. Stir until the mixture thickens.
Once thick, add the half and half and stir until smooth and creamy.
Add the shredded rotisserie chicken, frozen peas and carrots, frozen corn, salt, pepper, and poultry seasoning. Stir until fully combined, then remove from heat.
Step 2: Prepare the Biscuit Topping
In a separate bowl, prepare the cheddar bay biscuit mix according to package instructions:
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Mix with 3/4 cup water
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Stir in 1/2 cup freshly grated sharp cheddar
Step 3: Assemble the Pot Pie
Pour the chicken pot pie filling into a buttered 2.2-quart baking dish.
Using an ice cream scoop (or 1/3 c measuring cup), evenly drop biscuit dough portions on top of the filling.
Step 4: Bake
Bake uncovered at 425°F for 25 minutes.
If the biscuits are browning too quickly or need more time to cook through, loosely cover with foil and bake an additional 10 minutes.
Check the center of a biscuit to ensure it’s fully cooked and not doughy. If you don’t want to chance serving raw biscuits, just bake them separately on a sheet pan for the lowest suggest time on the box instructions. Keep the filling in the pot to stay hot. Once the biscuits are just barely done, transfer the filling to the casserole dish, top with the cooked biscuits, cover with foil and bake together for 10 minutes. Top with the seasoned butter at the end.
Chicken Pot Pie with Cheddar Bay Biscuit Top
Ingredients
Chicken Pot Pie
- 4 tbsp salted butter
- 1 large yellow onion diced
- 1/3 c flour
- 2 c chicken stock
- 1 tbsp Better than Bouillon chicken base
- 1 c half & half
- 1 1/2 tsp kosher salt
- 3/4 tsp black pepper
- 1/4 tsp poultry seasoning
- 3-4 c shredded rotisserie chicken
- 2 c frozen peas & carrots
- 2 c frozen corn
Cheddar Bay Biscuit Top
- 1 box Cheddar Bay Biscuit mix
- 3/4 c water
- 1/2 c freshly grated sharp cheddar cheese
- 4 tbsp salted butter melted
- 1 seasoning packet included
Instructions
- Preheat oven to 425 degrees
- Start with the pot pie filling. Melt butter in a pot over medium heat. Add diced onions and cook for 10 minutes.
- Add flour and cook for 1-2 minutes.
- Pour in 2 cups of chicken stock and add 1 tablespoon of Better than Bouillon. Stir and allow to thicken before adding 1 cup of half & half.
- Once smooth add the rotisserie chicken, frozen peas & carrots and frozen corn. You want the vegetables frozen, not thawed.
- Season with salt, pepper and poultry seasoning. Mix well and take off the heat.
- To a bowl make the bixcuit mix per package instructions.
- Add the pot pie filling to a buttered 2.2 quart dish or you can leave in your oven-safe skillet or pot. Scoop biscuit dough with a standard ice cream scoop or use 1/3 c meausing cup. Place 8 mounds of the biscuits on top of the pot pie filling.
- Bake uncoverd for 25 minutes. If the biscuits are not done (usually right where the bottom of the biscuit meets the filling), cover with foil and bake for another 10 minutes.
- If you don't want to chance serving raw biscuits, bake the biscuits on a sheet pan per package instructions (cook the least amount of time suggested) and keep the filling in the pot to stay warm. Once the biscuits are done you can ladle individual servings up and top with a biscuit or if you like the original presentation, you can transfer the filling to the baking dish, top with the cooked biscuits, cover and bake for 10 minutes.
- Melt butter and add the seasonig mix that comes with the cheddar bay biscuits. Brush on the biscuits just before serving.
Chicken Pot Pie with Cheddar Bay Biscuit Top
Ingredients
Chicken Pot Pie
- 4 tbsp salted butter
- 1 large yellow onion diced
- 1/3 c flour
- 2 c chicken stock
- 1 tbsp Better than Bouillon chicken base
- 1 c half & half
- 1 1/2 tsp kosher salt
- 3/4 tsp black pepper
- 1/4 tsp poultry seasoning
- 3-4 c shredded rotisserie chicken
- 2 c frozen peas & carrots
- 2 c frozen corn
Cheddar Bay Biscuit Top
- 1 box Cheddar Bay Biscuit mix
- 3/4 c water
- 1/2 c freshly grated sharp cheddar cheese
- 4 tbsp salted butter melted
- 1 seasoning packet included
Instructions
- Preheat oven to 425 degrees
- Start with the pot pie filling. Melt butter in a pot over medium heat. Add diced onions and cook for 10 minutes.
- Add flour and cook for 1-2 minutes.
- Pour in 2 cups of chicken stock and add 1 tablespoon of Better than Bouillon. Stir and allow to thicken before adding 1 cup of half & half.
- Once smooth add the rotisserie chicken, frozen peas & carrots and frozen corn. You want the vegetables frozen, not thawed.
- Season with salt, pepper and poultry seasoning. Mix well and take off the heat.
- To a bowl make the bixcuit mix per package instructions.
- Add the pot pie filling to a buttered 2.2 quart dish or you can leave in your oven-safe skillet or pot. Scoop biscuit dough with a standard ice cream scoop or use 1/3 c meausing cup. Place 8 mounds of the biscuits on top of the pot pie filling.
- Bake uncoverd for 25 minutes. If the biscuits are not done (usually right where the bottom of the biscuit meets the filling), cover with foil and bake for another 10 minutes.
- If you don't want to chance serving raw biscuits, bake the biscuits on a sheet pan per package instructions (cook the least amount of time suggested) and keep the filling in the pot to stay warm. Once the biscuits are done you can ladle individual servings up and top with a biscuit or if you like the original presentation, you can transfer the filling to the baking dish, top with the cooked biscuits, cover and bake for 10 minutes.
- Melt butter and add the seasonig mix that comes with the cheddar bay biscuits. Brush on the biscuits just before serving.