cheddar bay biscuit chicken pot pie recipe
The Best cheddar bay biscuit chicken pot pie recipe
Oh, this Cheddar Bay Biscuit Chicken Pot Pie recipe is one of those comfort foods that just hits the spot every time. I grew up eating pot pies, but this version with the flaky biscuit crust and that sharp, tangy cheddar flavor? It’s like a hug in a dish. My kids—well, they’re grown now, but even my little ones would beg for seconds. It’s that good. The creamy filling, the tender chicken, the way the biscuits melt slightly in your mouth? It’s perfect for a cozy night in, a family dinner, or even a special occasion like a holiday gathering. You can make it ahead and reheat it, so it’s practical too. Plus, it’s got a good balance of protein and veggies, even though it doesn’t look like much of a healthy meal. The cheese makes it rich, but the carrots and peas add a little extra fiber and vitamins, so it’s not all bad. It’s that kind of dish that feels indulgent but isn’t too heavy—just comforting in every way. And honestly, there’s nothing like the smell of a freshly baked biscuit crust wafting through the kitchen, making everyone in the house feel warm and happy.
Cheddar Bay Biscuit Chicken Pot Pie
A comforting, creamy pot pie featuring tender chicken in a cheesy biscuit crust, infused with the tangy flavors of cheddar and bay leaves. Perfect for a cozy meal!
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 tbsp cold butter, cubed
- 1/2 cup ice water
- 2 cups cooked chicken, shredded
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tbsp butter
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1/2 tsp black pepper
- 1/2 tsp salt
👨🍳Directions
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1 Preheat oven to 375°F (190°C). In a mixing bowl, combine flour, salt, sugar, and cold butter. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
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2 Gradually add ice water, 1 tablespoon at a time, mixing until a dough forms. Turn dough onto a lightly floured surface, knead lightly for 1 minute, then divide into two equal pieces. Wrap in plastic and chill for 30 minutes.
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3 In a skillet, melt butter over medium heat. Sauté onion and garlic until soft (about 3 minutes). Add thyme, rosemary, bay leaf, salt, and pepper; cook for 1 minute. Stir in cooked chicken, peas, and corn. Cook for 2 minutes.
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4 In a saucepan, heat milk and cream until warm. Pour over chicken mixture, stir well, then add cheddar and Parmesan until melted. Remove bay leaf. Pour filling into an oven-safe baking dish.
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5 Roll out one dough piece to fit the bottom of the baking dish, then place it inside. Trim excess dough. Roll out the second piece to cover the top, leaving a 1-inch border. Crimp edges with a fork.
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6 Bake for 30 minutes. Reduce oven temperature to 350°F (175°C) and bake for another 15-20 minutes until golden brown.
🔧Equipment
- Mixing bowls
- Food processor or rolling pin
- Large skillet
- Oven-safe baking dish (9×13 inches)
- Whisk
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cheddar Bay Biscuit Chicken Pot Pie Works
This Cheddar Bay Biscuit Chicken Pot Pie recipe is always a winner because it’s hearty enough to feed a crowd without being too heavy, and the biscuit crust adds that perfect crispy texture that kids and adults both love. It’s also simple to prep ahead, so you can focus on the fun part—like setting the table or making sure everyone has a seat—without last-minute stress. Plus, it’s a crowd-pleaser that feels special for holidays or just a regular family night when you want something comforting and satisfying.
❓ Frequently Asked Questions About Cheddar Bay Biscuit Chicken Pot Pie
What is the best way to prepare the filling for the Cheddar Bay Biscuit Chicken Pot Pie before assembling?
The filling should be prepared by combining cooked chicken, diced potatoes, carrots, peas, and mixed vegetables in a pan with chicken broth, butter, and a bit of flour to thicken it. Season lightly with salt, pepper, and a pinch of dried herbs like thyme or rosemary. Let it simmer gently until the vegetables are tender but still bright in color.
How can I ensure the biscuit top stays perfectly crispy while baking?
For a golden, crispy biscuit top, preheat your oven to 400°F (200°C). Brush the biscuit dough with a little melted butter or oil before baking. Bake for 15–20 minutes until golden and firm to the touch. If needed, broil for 2–3 minutes at the end for extra crispiness.
Can I use store-bought biscuit dough instead of homemade for this recipe?
Yes, you can! Store-bought biscuit dough works perfectly—just follow the package instructions for shaping. If using a buttery or flaky dough, press it firmly into the pie dish before adding the filling. For extra flavor, brush the top with melted butter before baking.
What substitutions can I make if I don’t have chicken broth?How should I store leftovers to keep them fresh for longer?
Let the pot pie cool completely before storing. Transfer to an airtight container or wrap tightly in foil and refrigerate for up to 4 days. To reheat, warm in a 350°F (175°C) oven for 20–25 minutes, covering with foil to prevent drying. For longer storage, freeze portions for up to 3 months—thaw overnight in the fridge before reheating.
