Go Back
–+ servings

Chicken Pot Pie with Cheddar Bay Biscuit Top

Creamy chicken pot pie recipe with rotisserie chicken, frozen veggies topped with cheddar bay biscuits and baked until golden brown and bubbly.
5 from 2 votes
Print Recipe Pin Recipe
Course Dinner
Servings 4

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.
Tried this recipe?Let us know how it was!