Cheesy garlic biscuits crusted over my favorite homemade chicken pot pie.
If you love Red Lobster’s Cheddar Bay Biscuits and you love chicken pot pie, this is your dish! Have you tried my Semi-Homemade Chicken Pot Pie recipe yet? The only part not homemade is the crust, where I always use a store-bought refrigerated pie crust to speed up the process. But, guess what? This recipe doesn’t use the pie crust. Instead, there is only a top crust, and it is one of the best biscuit toppings ever! You’ll especially agree if you love Red Lobster’s Cheddar Bay Biscuits.
It just dawned on me one day that I should take my recipe for the copycat Cheddar Bay Biscuits and see how they would turn out as a topping for my pot pie. Holy maloney! Best.decision.of.the.month.
When I made this for dinner one Monday night, it was just for me, Ben, and Judah. Since it’s made in a large casserole dish, we had a bunch left over. I saw my neighbor lady walking her dog and called out the front door to see if her family had dinner yet. Turned out, their Monday nights in the Fall are hectic due to football and band practices (they have two teen-aged boys) and the parents’ busy work schedule. She admitted everyone fends for themselves for their Monday dinners. (Hey, nothing wrong with that, moms!) But, it was a perfect opportunity for me to share! I sent our leftovers to their house, and it was later reported that the guys ate it right up and loved it.
I learned a lesson that day, and it is that I need to get back to sharing more of my meals and treats. It has been almost one year since we lived on campus among a big community of large families and kids, where almost every day I was sending out cookies and leftover meals. It was easy to do because the kids were always right outside my doorstep, and if they weren’t, I had three adjacent homes right next to ours, not mentioning the rest of the townhome families across from us.
I miss that community.
Now that we are in our house in a suburban neighborhood, I automatically (and mindlessly) decided that it’s more difficult to share our food. Not so! I learned that I am just letting my laziness take over, instead of walking the few extra steps to one of our many neighbors. What a great opportunity to get to know them!
In a day of age when food allergies and special diets seem to be in almost every household, it is also intimidating to bring food to a family not knowing if they have those certain conditions. In the case, though, where you are just wanting to introduce yourself to a new neighbor, I say do not worry about it! They can decide after they shut the door if they will eat your food or not. At least you snatched that opportunity to start a neighborly relationship! 🙂
So, that’s it. That’s the lesson I learned. To stop being lazy and making up excuses, and get back into the habit of randomly sharing food with my neighbors. And, neighbors, if you are reading this…watch out! Soon I’ll be knocking on your door!
Biscuit Topped Chicken Pot Pie
Ingredients
For the Chicken Pot Pie:
- 3 cups shredded cooked chicken
- 3/4 cup frozen peas
- 3/4 cup frozen corn
- 1 1/2 cups diced baby yellow potatoes (no need to peel)
- 3-4 fresh medium carrots , peeled and diced
- 8 Tablespoons butter , divided
- 1 cup diced yellow onion
- 2/3 cup all-purpose flour
- 1/2 teaspoon celery seed
- 1 teaspoon salt , plus more to taste
- 1/2 teaspoon black pepper , plus more to taste
- 2 cups chicken broth or stock (homemade or store-bought)
- 1 cup milk
For the Cheddar Bay Biscuits:
- 2 cups Bisquick mix
- 1/2 teaspoon garlic powder
- 1 1/2 cups shredded sharp cheddar cheese
- 2/3 cup milk
- 2 Tablespoons unsalted butter , melted
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic salt , more or less to taste
Instructions
- Preheat the oven to 400 degrees F. Lightly spray a 9x13-inch casserole dish with nonstick spray. Fill the bottom with the shredded chicken, peas and corn; set aside.
For the Chicken Pot Pie:
- Place the potatoes and carrots in a large saute pan or skillet. Fill with cold water, until the vegetables are just covered by about half an inch. Heat over high heat until it comes to a boil. Reduce the heat, cover and let simmer for 8 to 10 minutes, until just fork tender. Drain, then transfer to the casserole dish over the chicken, peas and corn.
- Wipe out the skillet and return to the heat. Melt 2 Tablespoons of the butter in the pan, then add the onions. Cook until soft, about 5 to 7 minutes. Add the rest of the butter (5 tablespoons) and toss until melted. Stir in the flour, celery seed, salt and pepper. Slowly mix in the chicken broth (or stock) and milk. Simmer over medium heat, stirring frequently, until thickened to a sauce. Season with more salt and pepper, to taste. Pour into the casserole dish, over the chicken and vegetables. Lightly toss to combine.
- Bake in the preheated oven for 20 minutes (if the chicken was frozen, bake for 25-30 minutes). Meanwhile, prepare the biscuit topping.
For the Cheddar Bay Biscuit Crust:
- In a large bowl, combine the Bisquick, garlic powder and cheese. Stir in the milk until just combined.
- Remove the casserole dish from the oven. Drop 12 large scoops of the biscuit dough onto the top of the hot chicken mixture. Bake for 10 minutes.
- In a small bowl, mix together the butter, parsley and garlic salt. Remove the pan from the oven and brush the butter mixture over the biscuits. Return to the oven and bake an additional 5 minutes, or until golden brown.
- Allow the pot pie to rest for 10 minutes out of the oven before serving.
LOVE this! I can eat an obscene amount of cheddar bay biscuits.
Well my husband and I discovered Lobster’s cheddar biscuits a while back and our cupboard has a good stock and begin to panic when one box is left… lol Our plan was to make a chicken pot pie and said to ourselves..hmmm I wonder if this biscuit would work on the pie instead of the usual crust idea… I then came across your recipe and we just had to laugh.. Can’t for tonights dinner!! Us good cooks must stick together. Thank you for sharing…
Ha! Love this, Sheila! Thanks for sharing!
I’m totally moving next door to you. Man, this looks good!
Please do! But, only if I can eat your yummy food, too! 😉
I am soo saving this recipe for later. I love cheddar bay biscuits and pot pies.
Oh my, this sounds wonderful! I adopted your cheese biscuit recipe as my own and my family LOVES them. I made them the other night to go with soup and all three kids cheered. Seriously. They are not only delicious but they reinforce math skills. My son figures out how many biscuits each family member is allowed to eat. 😉
This sounds like such a delicious way to make new friends!!
Dang that looks good! I love the cheddar biscuits on top!
Oh this just makes me want a pot pie so bad right now!!! It’s getting cooler and it;s such a comfort food for me. Awesome recipe!
This looks and sounds AMAZING! I love those biscuits and never would have thought to use them in chicken pot pie. Plus I love your idea of sharing food – something I need to do more of as well!
Yum! This sounds so good. I love chicken pot pie and I love cheddar bay biscuits! Must try soon!
This does look good, any idea if it can be frozen? I’d love to divide it in 1/2 and freeze it but not sure how? Any ideas?
Hi Jane – I haven’t tried freezing it yet, but if I did, I would probably only freeze the chicken filling part and not the biscuits on top since they are so quick to make. I’m afraid the biscuits wouldn’t turn out right, either.
I do freeze my other chicken pot pie that has a pie crust on the top and bottom, though, and it turns out fine.
This is a fantastic recipe idea. Many thanks for sharing it.
This is just genius!
I made this tonight and it was SO delicious. The BEST pot pie recipe I have ever tasted. I am so keeping this and making it from now on. The best part, no icky cream soup to be added. All homemade. Thanks for this recipe. My kids fav part was the biscuits. =) They were awesome.
Thanks for the feedback, Carrie! It’s so fun to hear that you loved it. 🙂 My favorite part just might be the biscuits, too. lol!
hands down my new fav meal. I have had it twice in a month and OMG its TO DIE FOR!
This makes me so happy, Amanda! Thank you! 🙂
Hi Nikki – Quick question about the TOTAL timing of the chicken pot pie. The recipe above says to cook for 20 minutes – and the biscuit recipe says to cook for 10 (with the additional 5)
So, is the chicken in the oven for a total of 35 minutes? Or just the twenty total? Thanks!!!!
Hi Kerrie,
Total of 35 minutes. 🙂
If I wanted more of a sauce how could I make it
Awesome to share, Nikeroo
I love this recipe. It has become a monthly staple in my home; there are never any leftovers. I would like to make this casserole for a family friend who just had a baby. Do you think I should bring it over fully cooked or cook it up until the biscuits are added? Any recommendations are appreciated! Thank you!
Hi Megan, I am just seeing today that I never replied to your comment. I’m not sure why! It’s definitely too late to answer your question, but I thought I’d go ahead and give you a response here just in case it helps anyone else. My opinion would be to deliver it fully cooked if you can. It gets tricky as a make-ahead option because of the biscuits. You want the heat of the casserole to help cook the bottom of the biscuits, so making it ahead risks the bottom of the biscuits being too doughy. Hope this helps! Actually, I’m curious what you ended up doing and if maybe you have advice for the rest of us from your own experience? 🙂
Thanks!
I make this all of the time for my family and they love it. But I was wondering if you have ever made it and frozen it as I have been looking for something like this to take to good friend of mine that just had a baby.
Hi Katey,
I have not tried freezing this recipe, but I have frozen my other Chicken Pot Pie recipe with a regular crust with success. I’ve used that recipe for taking as a meal a few times. 🙂 Here’s the link to that one: https://www.seededatthetable.com/2013/02/05/semi-homemade-chicken-pot-pie/