There are some recipes that instantly feel like home, and this Cheddar Bay Biscuit Chicken Pot Pie is absolutely one of them. It’s the kind of dish that fills your kitchen with warmth before it ever hits the table—the smell of buttery biscuits, garlic, and thyme mingling with a creamy chicken filling that bubbles gently underneath.
This recipe is inspired by the comforting nostalgia of classic chicken pot pie, but elevated with a fluffy, savory cheddar bay biscuit topping instead of traditional pie crust. The biscuits bake up golden and tender, soaking in just enough of the creamy sauce underneath while staying crisp on top. It’s cozy, indulgent, and surprisingly simple to pull together, making it perfect for weeknight comfort dinners, casual hosting, or Sunday supper when you want something familiar but special.
If you love recipes that feel both rustic and a little indulgent—especially ones made in a cast iron skillet—this one deserves a permanent spot in your cozy cooking rotation.
Ingredients
For the Chicken Pot Pie Filling
- Cooked shredded chicken
- Unsalted butter
- Yellow onion
- Carrot
- Garlic cloves
- All-purpose flour
- Chicken stock
- Heavy cream
- Salt
- Black pepper
- Dried thyme
- Frozen peas
For the Cheddar Bay Biscuit Topping
- All-purpose flour
- Baking powder
- Garlic powder
- Salt
- Dried parsley
- Paprika
- Unsalted butter (cold)
- Shredded sharp cheddar cheese
- Milk
- Large egg
Garlic Butter Topping
- Melted butter
- Garlic powder
Equipment Needed
- 10-inch cast iron skillet or oven-safe pan
- Medium saucepan or deep skillet
- Mixing bowls (1 large, 1 medium)
- Pastry cutter or fork
- Whisk
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Ice cream scoop or large spoon
Yield
- Serves 4–6 people
- Makes one 10-inch skillet pot pie
How to Make Cheddar Bay Biscuit Chicken Pot Pie
Prepare the Oven
Preheat your oven to 375°F (190°C). Place a rack in the center of the oven to ensure even biscuit browning.
Make the Creamy Chicken Filling
In a medium saucepan or skillet over medium heat, melt the butter. Add the diced onion and carrot, cooking for about 4–5 minutes until softened and fragrant. Stir in the minced garlic and cook for another minute, just until aromatic.
Sprinkle the flour evenly over the vegetables, stirring constantly to coat everything well. Slowly pour in the chicken stock while whisking to prevent lumps. Cook for 2–3 minutes until the mixture begins to thicken.
Stir in the heavy cream, salt, black pepper, and thyme. Allow the sauce to simmer gently for 1–2 minutes until creamy and cohesive.
Fold in the shredded chicken and frozen peas, stirring until evenly distributed. Remove from heat and transfer the filling to a 10-inch cast iron skillet, spreading it into an even layer.
Make the Cheddar Bay Biscuit Dough
In a large bowl, whisk together the flour, baking powder, garlic powder, salt, dried parsley, and paprika.
Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry cutter or fork to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese. In a separate bowl, whisk together the milk and egg, then gently fold the wet ingredients into the dry mixture just until combined. Be careful not to overmix—the dough should be soft and slightly shaggy.
Assemble the Pot Pie
Using an ice cream scoop or large spoon, drop portions of the biscuit dough evenly over the chicken filling. Leave small gaps between scoops to allow steam to escape and biscuits to bake evenly.
Bake
Place the skillet in the preheated oven and bake for 25–30 minutes, or until the biscuits are golden brown and cooked through and the filling is bubbling around the edges.
Finish with Garlic Butter
While the pot pie bakes, mix the melted butter with garlic powder. Brush the garlic butter generously over the hot biscuits immediately after removing the skillet from the oven.
Allow the pot pie to cool for 5 minutes before serving.
Baking Tips for the Best Results
- Use cold butter for the biscuits to ensure a fluffy, tender texture.
- Don’t overmix the dough, or the biscuits may turn dense.
- Bake on the middle rack to avoid overly browned biscuits with undercooked centers.
- If biscuits are browning too quickly, loosely tent the skillet with foil during the last 5–10 minutes.
- For extra flavor, add a pinch of cracked black pepper or extra thyme to the biscuit dough.
Frequently Asked Questions
Can I use rotisserie chicken?
Absolutely. Rotisserie chicken works beautifully here and saves time.
Can I make this without cast iron?
Yes. Any oven-safe skillet or baking dish of similar size will work.
Can I add other vegetables?
Definitely. Mushrooms, corn, green beans, or diced celery all pair well with the creamy filling.
How do I know the biscuits are fully cooked?
Insert a toothpick into the center of a biscuit—it should come out clean with no wet dough.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm individual portions in the oven at 350°F until heated through, or microwave gently in short intervals. For best texture, oven reheating is recommended.
Serving Occasions & Cozy Pairings
This cheddar bay biscuit pot pie is perfect for:
- Cozy weeknight dinners
- Casual hosting or family-style meals
- Cold-weather comfort food cravings
- Sunday supper or holiday leftovers repurposed
Serve with a simple green salad, roasted vegetables, or a warm loaf of crusty bread to complete the meal.
This Cheddar Bay Biscuit Chicken Pot Pie brings together everything we love about cozy cooking—simple ingredients, comforting flavors, and a dish that feels like a warm hug in every bite. Whether you’re feeding family or treating yourself, it’s a recipe worth slowing down for.
Cheddar Bay Biscuit Chicken Pot Pie
Equipment
- 10-inch cast iron skillet or oven-safe pan
- Medium saucepan or deep skillet
- Large mixing bowl
- Small mixing bowl
- Pastry cutter or fork
- Wooden spoon or silicone spatula
- Ice cream scoop or large spoon
Ingredients
Chicken Pot Pie Filling
- 3 cups cooked shredded chicken
- 4 tablespoons unsalted butter
- ½ yellow onion diced
- 1 medium carrot peeled and diced
- 2 garlic cloves minced
- ⅓ cup all-purpose flour
- 1½ cups chicken stock
- ⅓ cup heavy cream
- 1½ teaspoons salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 cup frozen peas
Cheddar Bay Biscuit Topping
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon dried parsley
- ½ teaspoon paprika
- ¾ cup unsalted butter cold and cubed
- 1 cup shredded sharp cheddar cheese
- ½ cup milk
- 1 large egg
Garlic Butter Finish
- 3 tablespoons unsalted butter melted
- 1 teaspoon garlic powder
Instructions
Prepare the Filling
- Preheat the oven to 375°F (190°C) and set a rack in the center of the oven.
- In a medium saucepan over medium heat, melt the butter until fully melted.
- Add the diced onion and carrot and cook for 4–5 minutes, stirring occasionally, until softened.
- Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
- Sprinkle the flour evenly over the vegetables and stir continuously for 1 minute to coat everything evenly.
- Slowly pour in the chicken stock while whisking to prevent lumps, then cook for 2–3 minutes until the mixture thickens.
- Stir in the heavy cream, salt, black pepper, and thyme, and allow the mixture to gently simmer for 1–2 minutes until creamy.
- Add the shredded chicken and frozen peas and stir until fully combined.
- Remove the filling from the heat and transfer it into a 10-inch cast iron skillet, spreading it into an even layer.
Make the Biscuit Dough
- In a large mixing bowl, whisk together the flour, baking powder, garlic powder, salt, dried parsley, and paprika.
- Add the cold, cubed butter and use a pastry cutter or fork to work it into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in the shredded cheddar cheese until evenly distributed.
- In a small bowl, whisk together the milk and egg until fully combined.
- Pour the wet ingredients into the dry ingredients and gently stir just until the dough comes together. Do not overmix.
Assemble and Bake
- Using an ice cream scoop or large spoon, scoop the biscuit dough evenly over the filling, leaving small gaps between scoops.
- Place the skillet in the oven and bake for 25–30 minutes, or until the biscuits are golden brown and cooked through.
Finishing Touches
- While the pot pie bakes, stir together the melted butter and garlic powder.
- Immediately after removing the skillet from the oven, brush the garlic butter generously over the hot biscuits.
- Allow the pot pie to cool for 5 minutes before serving.
