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Cheddar Bay Biscuit Pot Pie

Deirdra Monet — Tue, 20 Jan 2026 17:49:35 +0000

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

Creamy chicken pot pie filled with tender vegetables and topped with fluffy homemade cheddar bay biscuits, finished with a buttery garlic brush. Cozy, comforting, and perfect for family-style dinners.

Course Main Course

Keyword cheddar bay biscuts, chicken pot pie

Prep Time 25

Cook Time 25

Total Time 1

Servings 10-inch pie

Equipment

10-inch cast iron skillet or oven-safe pan
Medium saucepan or deep skillet
Large mixing bowl
Small mixing bowl
Whisk
Pastry cutter or fork
Wooden spoon or silicone spatula
Measuring cups and spoons
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

Get Recipe Ingredients

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.

The post Cheddar Bay Biscuit Pot Pie first appeared on Deirdra Monet's Lifestyle Blog.

Tomato Bisque Soup

Deirdra Monet — Fri, 26 Jan 2024 02:12:57 +0000

Who doesn’t love a good tomato bisque soup recipe!? I know I do, which is why I had to share this one. I am one who loves to meal prep certain meals and this is one of them. Take 40 minutes out of your day or night to create this delicious, and slightly sweet and spicy soup to pair with any grilled cheese or sandwich.

This recipe is simple, but super flavorful with a mix of veggies, Italian seasonings, and a nice broth that marinates all these flavors together. I love adding a little heavy cream to my tomato bisque at the end for both a beautiful looking and tasting finish to this tomato bisque recipe.

Alright! I think I’ve fawned enough over how delicious this meal is. Let’s get into the recipe.

Equipment & Ingredients

To make this tomato bisque you will need these ingredients:

Carrots
Garlic
Butter
Onions
Tomatoes
Tomato Paste
Celery
Vegetable/Chicken Broth
Basil
Italian Seasoning
Salt
Pepper
Smoked Paprika
Brown Sugar
Red Pepper Flakes

As for the equipment, the list is much shorter! You will just need:

Blender
Fine Mesh Sieve
Large Pot

This soup is perfect with a crispy grilled cheese, my favorite side to this. Some other tips when it comes to making a tomato bisque is that you can alter the consistency based on whether you like a thicker tomato bisque soup or a thinner one. I personally made mine thinner because I wanted to meal prep more soup using the 32 ounces of chicken broth.

But regularly I love a thick tomato bisque. I create this by using less broth and adding more vegetables. When I blend the veggies I also keep it just a little chunky for that thickness later on when I am eating it!

I hope you enjoyed this delicious tomato bisque soup recipe. Please share your additions or subtractions to this recipe in the comments and don’t forget to share this recipe with family or friends!

The post Tomato Bisque Soup first appeared on Deirdra Monet's Lifestyle Blog.

Old Fashioned Chicken Pot Pie

Deirdra Monet — Mon, 16 Oct 2023 20:12:31 +0000

The weather is getting colder and it’s time to pull out the warm and cozy recipes this fall season. Today we are making an old fashioned chicken pot pie.

If you are looking for one of the best homemade chicken pot pie recipes you are in the right place. It is simple, relatively quick, flavorfully creamy and crispy on the outside. Anyone can make this recipe with a little time and love.

Lets get into this recipe…

Equipment & Ingredients

To make this old fashioned chicken pot pie you will need these ingredients:

Store Bough Pie Crust Dough
Shredded Chicken
Unsalted Butter
onion
Carrots
Garlic
Flour
Chicken Stock
Heavy Cream
Salt
Black Pepper
Thyme
Peas
Egg

As for the ingredients, the list is much shorter! You will just need:

Large Pot
Round Pie Dish

Saute the Vegetables

Start by heating up the butter in a large pot over medium heat. Once it is melted add the chopped onions, carrots and garlic. Let it saute while stirring every couple minutes for about 5 minutes. The vegetables should become slightly translucent and soft. Now add the flour to the pot and stir together until everything is coated. Let the flour cook into the veggie mixture for a couple more minutes, stirring constantly.

Thickening the Sauce

Now its time to create the cream base for this old fashioned chicken pot pie. Add in the heavy cream, chicken stock and seasonings. I like to add the seasonings before the sauce thickens, to allow the herb flavors to really seep into the chicken pot pie sauce. Mix all the ingredients together and keep the heat on the stove at medium. Let the mixture cook until it becomes thick just like gravy.

After the mixture has thickened, taste a bit of the sauce and make sure its seasoned to your liking. Some like a little more or less salt, pepper or thyme.

This is the point where you will really start to see this old fashioned chicken pot pie come together. Add in the shredded chicken and peas to the creamy mix and fold everything together. If you are just as tempted as I was to take a bite or this mixture, DO IT!. At this point it will taste super good! After mixing everything together, remove the pot from the heat.

Tips for making the BEST Chicken Pot Pie

1. Don’t Skimp on the Herbs: When making this old fashioned chicken pot pie, the addition of thyme salt and pepper are so important. While I kept it simple in my recipe, feel free to add herbs like rosemary, basil, and bay leaves while making and thickening the cream sauce to add more levels of flavor to this delicious pie. It is even better if you have fresh herbs and spices on hand too as it will pack a bigger punch in the flavor department.

2. Add Mushrooms: Although I personally am not a mushroom fan, adding mushrooms will add another meaty texture to this chicken pot pie as well as a new flavor profile. For vegetarians and vegans, substituting the chicken for mushrooms as a whole is a good meat alternative that doesn’t rake away from the overall flavor of this recipe.

3. Keep the Crust Cold: Keep the crust cold before rolling out in your baking pan if using a homemade or store bought pie dough. This helps to create the flaky and crispy outer crust we all love in our chicken pot pies.

4. Vent the Pie Crust: Almost every pie you see whether its a hand pie, a large dessert pie or this old fashioned chicken pot pie, has the famous slits and its not just for decoration. These slits are important to letting the air molecules under the pie crust, that expands with heat, to be released from the pie. If they didn’t exist this would turn any pie into a huge mess in the oven because the filling would ooze out from whatever area it could find. This also means losing the best part of any pie, the delicious filling.

5. Never Forget the Egg Wash: Egg wash added to the top of any pie, specifically this old fashioned chicken pot pie, helps to create the perfectly browned crust in the oven. No one wants to eat a soggy chicken pot pie. Keeping the crust cold and adding an egg wash are two of the main factors in creating the best chicken pot pie. Along with this, the egg wash gives this meal a beautiful brown look. Because lets be honest, we all eat with our eyes first, am I right?!

Assembling the Old Fashioned Chicken Pot Pie

Preheat the oven to 425 degrees Fahrenheit. Prepare the pie by taking the pie crust out of the refrigerator and placing the first layer on the bottom of your pie pan. Press the dough into the bottom of the pan. Pour the chicken pot pie filling on top of the bottom of the pie crust, filling completely. Now place the second layer of pie crust on top of the filling. Press this into the pan and crimp the edges of the pie, trying to seal the top crust with the bottom if the filling doesn’t get in the way.

To finish this old fashioned chicken pot pie before baking in the oven, cut 5 slits into the center of the pie. Then whip up an egg and brush the top of the whole pie with this egg wash. For some extra flavor is the crust of this chicken pot pie, sprinkle some salt, pepper and thyme all over the crust, on top of the egg wash.

Baste and Bake the Pie

This is where you get to sit back and relax while you bake your old fashioned chicken pot pie in the oven for 30 minutes or until the crust becomes a beautiful golden brown color.

Remove the pie from the oven and allow to cool for 10 minutes before cutting.

Cut and Enjoy!

Cut into this pot pie and serve. The wonderful smells of this chicken pot pie should hit your nose as you cut open this pie. This old fashioned chicken pot pie will be packed with flavor because all those veggies and seasonings were able to continue to soak into the creaminess of the pot pie while baking.

And that is it for this recipe. Hope you enjoyed this dinner or lunch recipe and you share it with family and friends!

And that is how you make this old fashioned chicken pot pie recipe. Let me know how this recipe turned out for you and leave a comment about any additions or changes you may have made to the recipe to put your own twist on this classic meal.

The post Old Fashioned Chicken Pot Pie first appeared on Deirdra Monet's Lifestyle Blog.

Pizza Toast Recipe

Deirdra Monet — Wed, 12 Jul 2023 23:49:47 +0000

I have been seeing this viral pizza toast recipe EVERYWHERE. And I was so excited to make my own version.

If you’re looking for a quick lunch or dinner pizza recipe that oozes hot pizza sauce and cheesy goodness you are in the right place. This is the perfect recipe for someone craving pizza, but doesn’t want to order out or pick up a frozen pizza from this store. But you can still have a delicious pizza dish with just as much satisfaction.

Another perk is this pizza toast recipe on takes about 25 minutes to prep and cook! Let’s get into it.

Equipment & Ingredients

To make this pizza toast recipe you only need 5 ingredients:

Italian Bread
Mozzarella Cheese Block
Pizza Sauce
Pepperoni
Italian Seasoning

As for baking the pizza lava toast, you will only need a couple pieces of equipment.

9×11 Baking Sheet
Parchment Paper

Assemble the Pizza Lava Toast

Preheat the oven to 350 degrees Fahrenheit. To start prep your mozzarella cheese. Cut thin slices from the mozzarella cheese block until you have 24 pieces or 8 pieces for each pizza lava toast you are making.

Place the first piece of bread on the parchment covered baking sheet. Then place 4 slices of cheese on each edge of the bread. Then place the second piece of bread on top. Using a spoon or your fingers press a well into the center of the bread. This is how we create the delicious “lava” pizza sauce effect once the pizza toast is baked in the oven. Spoon in about 2 large tablespoons of pizza sauce in the well spreading out.

Now cover with 4 more slices of the mozzarella cheese and then slices of pepperoni. Sprinkle with Italian seasoning. Repeat this process with the rest of the ingredients leftover.

Baking the Pizza Toast

Now that all the pizza toasts are ready place a couple inches a part form each other on the baking sheet. If making more than 3 at a time, do not worry about space in between, unless you care for the melting cheese touching from each pizza lava toast.

Bake in the oven for 20 minutes. The cheese should be oozing and slightly golden. For a crispier top, turn the broil on your oven for the last 3-5 minutes of baking time. Remove from the oven and let cool for at least a few minutes.

Cut and serve these delicious pizza toasts and watch the pizza sauce ooze from the center, surrounded by all that cheesy goodness!

And just like that the pizza toast recipe is complete! You will have an flavorful pizza sandwich that oozes with pizza sauce and has the BEST cheese pull to satisfy your pizza cravings.

Of course this recipe can be altered with any pizza toppings of your choice. From plain cheese, to margherita or even an everything pizza with a boatload of crazy toppings. When it comes to pizza do whatever your heart desires.

If you have any other questions about the recipe or just loved it so much you want to share your experience, be sure to leave a comment below. And don’t forget to share this recipe with family or friends.

The post Pizza Toast Recipe first appeared on Deirdra Monet's Lifestyle Blog.

BEST Jack Daniels Glaze Recipe

Deirdra Monet — Sat, 06 May 2023 13:00:00 +0000

If you’re a fan of TGI Fridays, you’ve probably tried their famous Jack Daniels Chicken. My mom is obsessed with this dish which subsequently led me to ALSO be obsessed. This appetizer is a favorite of many, and for good reason – the combination of juicy chicken and sweet and savory Jack Daniels glaze is simply irresistible.

While you may think that recreating this dish at home is impossible, it’s actually quite easy with the right recipe. And today I am going to be sharing my recipe for TGI Fridays Jack Daniels Chicken with Jack Daniels Glaze.

Equipment & Ingredients

To make this jack daniels glaze you will need these ingredients:

Roasted garlic cloves
Water
Pineapple juice
Teriyaki sauce
Soy sauce
Brown sugar
Pineapple chunks
Onion
Lemon juice
Chicken tenderloins
Salt
Paprika
Jack Daniel’s Whiskey
Flour
Bread crumbs
Garlic powder
Milk
Eggs
Frying oil
Sesame seeds

As for the ingredients, the list is much shorter! You will just need:

Prep the Chicken

Before starting the Jack Daniels glaze go ahead and grab a bowl and fill it with water. Put the chicken tenderloins in the water and seal with cling wrap. Place in the refrigerator and let the chicken brine for 1 hour. Brining chicken adds moisture and will the make the meat more tender once cooked.

Making the Jack Daniels Glaze

For the glaze start by roasting the garlic in the oven with a drizzle of olive oil for 25 minutes at 400 degrees fahrenheit. This will be added to the jack daniels glaze later.

Once you have that in the oven, mix the pineapple juice, water, teriyaki sauce, soy sauce and brown sugar in a bowl together. Pour into a sauce pan and place over the stove on medium heat.

While the mixture is cooking use a blender to blend the pineapple and onion chunks to small pieces.

When the mixture over the stove starts to boil, remove it from the heat. Measure out your cayenne pepper, lemon juice and jack daniels whiskey and add into the saucepan. You can also add the pineapple and onion chunks all at once too. The garlic should also be finished roasting. FOREWARNING. Your whole house will smell like garlic for the day!

Go ahead and smash the roasted garlic it should separate from the peel very easily. Make sure to mince it into tiny pieces and then add to the saucepan.

Place the pan back over the stove at medium heat and let the sauce cook for 50 minutes. Once it boils reduce to a low heat. Every 15 minutes or so be sure to mix the sauce. The mixture should be reduced by half by the time it has boiled down and thickened into the jack daniels glaze we all know and love!

Marinating & Frying the Chicken

Remove the brining chicken from the refrigerator and get ready to make the other half of TGI fridays jack daniels chicken tenders. The glaze is not the only important part of this recipe because you want a nice and juicy, crusted chicken tender that will be coated with it.

Once you drain the chicken from the water, pat the tenderloins dry. For maximum tenderness you can also decide to use a fork to tenderize the chicken more, but it isn’t necessary.

Place on a cutting board and set aside.

Get 2 mixing bowls. Pour the milk in one and add the eggs, whisking that mixture together. In the other add the flour, panko bread crumbs and seasonings, whisking everything until combined.

Before dipping the chicken in either, prepare a pot/deep pan with frying oil and heat over the stove on medium heat to 375 degrees Fahrenheit.

Dip each tenderloin into the egg mixture, coating fully then into the flour mixture. Coat both sides completely.

Place back onto the cutting board once you repeat and finish coating all the tenderloins. Wait until your oil is hot before adding. You can test by throwing a pinch of the flour mixture into the oil if you don’t have a food thermometer.

Place each chicken tenderloin into the frying oil and let cook for about 3 minutes on each side until they are a nice golden brown color.

Have a plate coated with paper towel to lay the chicken tenders on after they are cooked, so excess oil can drain off. At this point your mouth should be watering from the smells of the soon to be TGI friday’s jack daniel’s chicken tenders cooking and the jack daniel’s glaze still reducing on the other side of the stove.

Coating in Jack Daniels Glaze

The glaze should have reduced to half its amount and it should be about the thickness of syrup. Remove the glaze fromt heat. You can wait a few minutes becuase that will thicken the sauce and make it adhere to the chicken better when dipped.

Ok, I know you are dying to finish these TGI Friday’s jack daniels chicken tenders so last but not least, dip each fried chicken tenderloin into the jack daniels glaze and fully drench them. Place on a serving platter and then sprinkle with sesame seeds for garnish and some chopped parsley if you want to be extra like me!

There you have it – a delicious and easy recipe for TGI Fridays Jack Daniels Chicken with Jack Daniels Glaze. This dish is perfect for a weeknight dinner or a weekend barbecue with friends and family. The sweet and savory glaze pairs perfectly with the juicy chicken, and the flavors are sure to impress EVERYONE who tries this recipe.

To take this dish to the next level, you can also try adding some grilled vegetables or roasted potatoes on the side. This will help balance out the sweetness of the glaze and add some texture to the meal. You could even try making some homemade coleslaw to serve alongside the chicken.

See, this recipe wasn’t that hard was it?! It may have taken a a bit of time recreating TGI Fridays Jack Daniels Chicken at home, but it is easier than you might think.

Please leave a comment if you tried this recipe or any other additions you might make to make the dish your own. Don’t forget to share with your family and friends!

The post BEST Jack Daniels Glaze Recipe first appeared on Deirdra Monet's Lifestyle Blog.