Cheddar Bay Chicken Pot Pie

Cheddar Bay Chicken Pot Pie is the perfect way to enjoy a cozy, comforting meal without spending hours in the kitchen. This dish combines a creamy chicken filling loaded with savory herbs and vegetables, topped with a flaky, cheesy biscuit crust that bakes up golden and irresistible. It’s the kind of dinner that feels like a warm hug and easily feeds a crowd or provides leftovers for the next day.

I first made this pot pie on a busy weeknight when I needed something hearty but quick, and now it is a go-to at our house whenever we want comfort food that doesn’t take forever.

Ingredients

• Cream of chicken soup: brings creaminess and a rich chicken flavor to the base, opt for a good quality brand for best taste
• Sour cream: adds tanginess and silkiness, choose full fat for the creamiest results
• Milk: helps loosen the filling to the perfect consistency, any kind will do but whole milk enriches the flavor
• Garlic powder: enhances savory depth, fresh is great but powdered is more convenient here
• Onion powder: provides a subtle sweetness that blends seamlessly into the filling
• Black pepper: contributes a gentle kick, freshly ground is best for aroma
• Herbs de Provence: bring fragrant herbal notes, try to find a fresh or well-sealed jar for maximum flavor
• Cooked shredded chicken: makes this filling substantial and protein-rich, leftover rotisserie chicken works beautifully
• Frozen mixed vegetables: offer color, texture, and nutrition, thaw them beforehand for even cooking
• Cheddar bay biscuit mix: forms the buttery, cheesy topping, look for a reputable brand for fluffiness and flavor
• Cold water: is needed to mix the biscuit dough easily and maintain lightness
• Shredded sharp cheddar cheese: boosts cheesy richness in the biscuit dough, use freshly shredded for melt quality
• Melted butter: finishes the top with a golden, savory glaze, unsalted butter allows you to control seasoning

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 425 degrees Fahrenheit so it reaches full temperature by the time your filling is ready. This high heat helps get the biscuit topping nice and golden.

Mix the Filling:

In a large bowl, thoroughly combine cream of chicken soup, sour cream, and milk until smooth and creamy. Add garlic powder, onion powder, black pepper, and herbs de Provence and stir well to evenly distribute the spices. Fold in the cooked shredded chicken and thawed mixed vegetables, coating everything in the flavorful sauce.

Bake the Filling:

Transfer the chicken mixture into a greased 9 by 13 inch baking dish, smoothing it out. Bake uncovered for 15 minutes to allow the filling to heat through and begin bubbling slightly.

Prepare the Biscuit Topping:

While the filling bakes, prepare the biscuit dough following package instructions for the cheddar bay biscuit mix—usually mixing the biscuit mix with cold water and then stirring in shredded sharp cheddar cheese. The cold water keeps the biscuits light and tender.

Add the Biscuit Layer:

After the initial baking, carefully spread the biscuit dough evenly over the hot chicken filling. Try to cover the surface completely without pressing too hard which can deflate the dough.

Finish Baking:

Return the dish to the oven and bake for another 15 to 18 minutes or until the biscuit topping is puffy and golden brown on top.

Glaze and Serve:

Combine the melted butter with any seasoning packet from the biscuit mix. Brush this generously over the biscuit crust while hot to add extra flavor and a shiny finish right before serving.

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I especially love the herbs de Provence in this recipe; their aromatic mix reminds me of family dinners where we all gathered around comfort food after busy days. The biscuits on top bring that perfect mix of buttery and savory that gets everyone asking for seconds.

Storage Tips

Store leftovers covered in the refrigerator for up to four days. When reheating, cover with foil and warm in the oven at 350 degrees Fahrenheit to maintain biscuit crispness. Avoid the microwave to keep the topping from getting soggy. For longer storage, freeze portions in airtight containers and thaw overnight in the fridge before reheating as above.

Ingredient Substitutions

• If you don’t have cream of chicken soup use condensed cream of mushroom soup plus some extra chicken broth to keep the filling creamy
• Sour cream can be swapped with Greek yogurt for a tangier taste and added protein
• Mixed vegetables can be replaced with fresh veggies like peas, carrots, and corn, just steam or blanch first
• The biscuit mix could be homemade baking powder biscuits with added cheddar cheese if you want to skip store-bought mixes

Serving Suggestions

• This pot pie pairs beautifully with a crisp green salad dressed simply with lemon and olive oil to balance richness
• Add a side of roasted Brussels sprouts or green beans for a complete satisfying meal
• A glass of chilled white wine or sparkling water with lemon makes this dish feel special for weekend dinners or celebrations

Pro Tips

• Make sure you do not skip thawing the vegetables, or they will release too much water into the filling
• Don’t be tempted to spread the biscuit dough too thickly as it won’t cook evenly—aim for a smooth, even layer
• Use freshly shredded cheddar cheese in the biscuit dough for the best melt and flavor; pre-shredded often contains anti-caking agents that affect texture

Recipe FAQs

→ What ingredients create the creamy filling?

The filling is a mixture of cream of chicken soup, sour cream, milk, shredded chicken, thawed mixed vegetables, and herbs that blend into a smooth, savory base.

→ How do I achieve a flaky biscuit topping?

The biscuit topping uses a cheddar bay biscuit mix combined with cold water and shredded sharp cheddar cheese, baked until golden and flaky.

→ Can I prepare this dish ahead of time?

Yes, you can assemble the filling and biscuit dough separately, then combine and bake when ready to serve for a quick meal option.

→ What is the purpose of brushing melted butter on top?

Brushing melted butter mixed with biscuit seasoning adds a rich, glossy finish enhancing both flavor and appearance.

→ What temperature and baking times are recommended?

The casserole bakes at 425°F, with 15 minutes for the filling first, then an additional 15–18 minutes after adding the biscuit topping.