Chicken Pot Pie Bake with Cheddar Bay Biscuits: A Cozy Shortcut to Comfort
Creamy chicken and veggie filling topped with golden Cheddar Bay biscuits—this easy bake is pure comfort in a casserole dish
Introduction: A Twist on a Classic
Chicken pot pie is the ultimate comfort food—creamy, savory, and wrapped in a flaky crust. But what if you could skip the crust and still get all the cozy satisfaction? Enter this Chicken Pot Pie Bake with Cheddar Bay Biscuits, a shortcut casserole that’s just as comforting, even easier to make, and packed with flavor.
Instead of rolling out dough or fussing with pastry, this recipe uses a box of Red Lobster Cheddar Bay biscuit mix to create a golden, cheesy topping that’s buttery, crisp, and totally irresistible. Underneath, you’ll find a creamy filling made with rotisserie chicken, frozen veggies, and cream of chicken soup—ready in minutes and baked to bubbly perfection.
Ingredients Breakdown
Let’s take a closer look at what makes this casserole so delicious and easy:
Filling:
- Rotisserie chicken (1 whole, shredded)
Tender, flavorful, and ready to go—perfect for saving time. - Frozen mixed vegetables (1 bag, about 12–16 oz)
A colorful blend of carrots, peas, corn, and green beans—no chopping required. - Cream of chicken soup (2 cans, 10.5 oz each)
Creates a rich, creamy base with savory depth. - Sour cream (2–3 tbsp)
Adds tang and creaminess. - Milk or heavy cream (¼ cup)
Helps loosen the filling and adds richness. - Salt and pepper (to taste)
Essential for seasoning—adjust based on your soup and biscuit mix.
Optional: Add garlic powder, thyme, or poultry seasoning for extra flavor.
Biscuit Topping:
- Red Lobster Cheddar Bay Biscuit Mix (1 box)
Includes biscuit mix and seasoning packet—just add water and cheese. - Shredded cheddar cheese (½ cup, optional)
Boosts the cheesy flavor and makes the topping extra gooey. - Butter (¼ cup, melted)
Brushed on top for that signature Cheddar Bay finish.
Tip: Follow box instructions for biscuit prep—usually just add water and cheese.
Equipment Needed
- Large mixing bowl
- 9×13-inch baking dish
- Measuring cups and spoons
- Spatula or spoon
- Small bowl for biscuit mix
- Oven mitts and foil (optional for covering)
Optional: Use a cast iron skillet for rustic presentation and even baking.
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Grease a 9×13-inch baking dish or spray with nonstick cooking spray.
Tip: Use a deep dish to prevent overflow.
Step 2: Make the Filling
In a large bowl:
- Combine shredded rotisserie chicken, frozen vegetables, cream of chicken soup, sour cream, and milk or cream.
Season with salt and pepper to taste.
Mix until fully combined and creamy.
Optional: Add herbs or spices for extra depth.
Step 3: Assemble the Casserole
Pour the chicken mixture into the prepared baking dish.
Spread evenly with a spatula.
Tip: Tap the dish gently to settle the filling.
Step 4: Prepare the Biscuit Topping
In a separate bowl:
- Prepare Cheddar Bay biscuit mix according to package instructions (usually add water and shredded cheese).
Drop spoonfuls of biscuit dough over the chicken mixture.
Leave a little space between each for spreading.
Optional: Flatten slightly for more coverage or keep rustic for a bubbly top.
Step 5: Bake
Bake uncovered at 375°F for 25–30 minutes, or until:
- Biscuits are golden brown
- Filling is bubbling around the edges
- Biscuits are cooked through (check center with a toothpick)
Tip: Cover loosely with foil if biscuits brown too quickly.
Step 6: Finish and Serve
Brush melted butter over the biscuits for that signature Cheddar Bay flavor.
Let cool for 5–10 minutes before serving.
Scoop into bowls and enjoy!
Presentation Tip: Garnish with fresh parsley or chives for color.
Serving Suggestions
Perfect for:
- Weeknight dinners
- Potluck parties
- Cozy weekends
- Holiday leftovers
Serve with:
- Simple green salad
- Roasted Brussels sprouts
- Cranberry sauce
- Garlic mashed potatoes
Yields:
- 6–8 servings
Tip: Double the recipe for a crowd or freeze leftovers for later.
Variations to Try
Want to make it your own? Try these delicious twists:
Garlic Herb
Add garlic powder and Italian seasoning to the filling.
Bacon Cheddar
Add crumbled cooked bacon to the biscuit mix.
Veggie-Only
Use plant-based chicken or extra veggies.
Extra Cheesy
Add shredded mozzarella or provolone to the filling.
Spicy Kick
Add diced jalapeños or hot sauce to the mix.
Storage and Make-Ahead Tips
- Make-Ahead: Assemble filling and refrigerate up to 1 day in advance. Add biscuit topping just before baking.
- Refrigerate: Store leftovers in airtight container for up to 4 days.
- Freeze: Freeze baked casserole for up to 2 months. Thaw and reheat in oven.
Tip: Reheat covered at 350°F for 20–25 minutes until warmed through.
Nutrition Notes (Per Serving, ~1 of 8)
- Calories: ~380
- Protein: ~22g
- Carbohydrates: ~28g
- Fat: ~20g
- Sugar: ~4g
- Sodium: ~780mg
- Fiber: ~2g
This casserole is:
- Creamy and comforting
- Quick and easy
- Family-friendly
- Perfect for leftovers
Final Thoughts
This Chicken Pot Pie Bake with Cheddar Bay Biscuits is more than just a shortcut—it’s a cozy, craveable casserole that delivers big flavor with minimal effort. Whether you’re feeding a busy family or just want something warm and satisfying, this dish is guaranteed to hit the spot.