Cheddar Bay Biscuit Chicken Potpie Recipe for Cozy Dinners

Cheddar Bay Biscuit Chicken Potpie

I love taking a familiar comfort-food favorite and giving it a little extra personality, and this Cheddar Bay Biscuit Chicken Potpie does exactly that. I get the creamy, savory filling I expect from chicken potpie, then finish it with a tender, cheesy biscuit topping instead of a traditional pie crust.

When I make this recipe, I start with seasoned chicken, a classic onion, celery, and carrot base, and a rich gravy made with chicken stock and cream. The Cheddar Bay biscuit topping brings everything together with a buttery, herby finish. For me, it is the kind of cozy dinner that feels special without requiring an overly complicated process.

I also like that I can prepare the whole dish in an oven-safe skillet. That keeps the cleanup simple while allowing the creamy filling and biscuit topping to bake together until the top is golden. If I am looking for a hearty family dinner on a chilly evening, this is one of the recipes I reach for.

Ingredients for My Chicken Potpie

I keep the ingredient list straightforward, but each part has a job. The seasoned chicken adds the main savory flavor, the vegetables build the aromatic base, and the flour, stock, and cream create the rich filling. I use a Cheddar Bay Biscuit mix for the topping because it gives me that familiar cheesy, herb-filled finish without making a separate biscuit recipe from scratch.

How I Make Cheddar Bay Biscuit Chicken Potpie

I follow the original six-step method below. I have kept the recipe quantities and cooking procedure intact, while the surrounding guidance explains how I approach each stage.

Step 1: Season and sear the chicken

Recipe photo credit: Sarah Tramonte for Taste of Home.

Preheat the oven to 400°F. In a large cast-iron or oven-safe skillet, heat the olive oil over medium-high heat. Season the chicken on all sides with paprika, garlic powder, onion powder, oregano, thyme, 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper. Sear the chicken until golden and cooked through, five to six minutes per side. Remove to a cutting board to cool slightly, then shred or chop into bite-sized pieces. Set aside.

I like to let the chicken develop a good golden sear before I remove it from the skillet. That first layer of browning gives the finished filling a deeper savory flavor.

Step 2: Saute the vegetables

In the same skillet, reduce the heat to medium and melt 3 tablespoons of butter. Add the onions, celery and carrots, and cook until softened, five to seven minutes. Add the garlic, red chili flakes, poultry seasoning, and remaining salt and pepper. Cook until the garlic is fragrant, about 30 seconds to a minute, then sprinkle in the flour. Stir well until no dry flour remains and it’s lightly browned, one to two minutes.

I take my time with the vegetables here because this is where I build the aromatic base of the potpie. Once the flour is lightly browned, I know the filling is ready for the liquids.

Step 3: Add the liquids

Next, slowly whisk in the chicken stock until no flour lumps remain, and bring to a simmer.

Pour in the cream, chicken and peas, and stir together. Simmer for one to two minutes until slightly thickened. Then, remove from the heat.

I look for a smooth, lightly thickened gravy at this point. I do not want it to be overly stiff because the filling will continue cooking in the oven beneath the biscuit topping.

Step 4: Mix the biscuit dough

In a large mixing bowl, combine the biscuit mix (without the seasoning packet), sharp cheddar cheese and buttermilk.

Stir until evenly mixed, then drop heaping spoonfuls of the biscuit dough over the surface of the potpie.

I use heaping spoonfuls rather than spreading the dough into one solid layer. That gives me plenty of golden biscuit edges while allowing the creamy filling to bubble around the topping.

Step 5: Bake the potpie

Transfer the skillet to the oven and bake for 20 to 25 minutes or until the biscuit topping is golden and fully baked.

While the potpie bakes, in a small microwave-safe bowl, melt the remaining 3 tablespoons of butter and stir in the garlic herb seasoning packet from the biscuit mix.

While it is baking, I use the time to prepare the herb butter so I can brush it over the biscuits as soon as the skillet comes out of the oven.

Step 6: Brush with the herb butter and serve

Upon removing the potpie from the oven, immediately brush the surface with the butter-herb mixture, then garnish with additional fresh parsley. Let it stand for 10 minutes before serving.

Why I Love This Cheddar Bay Biscuit Potpie

• It is comforting: I get creamy chicken potpie flavors with a warm, cheesy biscuit topping.
• I can make it in one skillet: I use an oven-safe skillet from the stovetop through baking, which keeps cleanup manageable.
• The topping is convenient: I can use Cheddar Bay Biscuit mix instead of making a separate biscuit dough from scratch.
• It is flexible: I can adapt the filling with suitable leftover chicken, turkey, or extra vegetables while keeping the basic recipe intact.

My Favorite Variations

• Add more vegetables: I can add sliced cremini or white mushrooms, sliced zucchini or yellow squash, finely diced potatoes, cut green beans or sliced bell peppers.
• Make a salmon potpie: I can swap in salmon for the chicken when I want a seafood-inspired version.
• Use leftover chicken or turkey: I can use leftover Thanksgiving turkey, grilled chicken breasts, or rotisserie chicken. I chop it into bite-sized pieces and season it with the spice blend before adding it to the filling.

How I Store and Reheat Chicken Potpie

I store leftover Cheddar Bay Biscuit chicken potpie in an airtight food storage container and keep it refrigerated. I prefer to enjoy the leftovers within three or four days for the best quality.

How I Reheat It

For the best taste and texture, I add a splash of milk to the potpie filling before reheating. Then, I warm the potpie in a 350° oven until it reaches an internal temperature of 165°. If the biscuits begin to brown too much, I tent the top with foil.

I can also use the microwave for a quicker serving, but I expect the biscuit topping to soften and lose some of its crisp exterior.

My Tips for the Best Potpie

• I use a large cast-iron or oven-safe skillet so I can move the filling directly into the oven.
• I let the chicken brown properly before removing it, because that helps build flavor.
• I whisk the stock in gradually so the flour blends smoothly into the gravy.
• I avoid overmixing the biscuit dough so the topping stays tender.
• I let the finished potpie rest for 10 minutes before serving so the filling can settle.

Frequently Asked Questions

Can I make this chicken potpie gluten-free?

Yes. If I need a gluten-free version, I can use a gluten-free Cheddar Bay Biscuit mix and substitute a suitable gluten-free flour for the all-purpose flour in the filling. I always check the individual product labels because formulations can vary.

Can I use homemade Cheddar Bay Biscuits?

Absolutely. If I do not have access to the packaged mix, I can use a homemade Cheddar Bay-style biscuit topping made with a suitable biscuit mix, cheese, herbs, and spices. The important part is keeping the topping tender enough to bake properly over the filling.

What can I serve with this potpie?

I usually treat this as a complete one-pot dinner. When I want something fresh alongside it, I serve it with a simple garden salad or steamed vegetables to balance the richness. If I am serving a bigger group, I can also put out a separate batch of Cheddar Bay Biscuits.

Can I use chicken thighs instead of chicken breasts?

Yes. The ingredient list already allows boneless skinless chicken breasts or boneless skinless chicken thighs, so I can choose whichever I prefer while keeping the stated amount and method intact.

Recipe Ingredients

• 2 tablespoons olive oil
• 1-1/2 pounds boneless skinless chicken breasts or boneless skinless chicken thighs
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 6 tablespoons butter, divided
• 3/4 cup chopped onion
• 3/4 cup chopped celery
• 3/4 cup chopped carrot
• 2 garlic cloves, minced
• 1 teaspoon poultry seasoning
• 1/4 teaspoon crushed red pepper flakes
• 1/3 cup all-purpose flour
• 1-1/2 cups chicken stock
• 1 cup heavy whipping cream
• 1 cup frozen peas
• 1 package (11.36 ounces) Red Lobster Cheddar Bay Biscuit mix (with seasoning packet)
• 1/2 cup shredded sharp cheddar cheese
• 3/4 cup buttermilk or 2% milk
• 1 tablespoon minced fresh parsley

Recipe Directions

1. Preheat the oven to 400°F. In a large cast-iron or oven-safe skillet, heat the olive oil over medium-high heat. Season the chicken on all sides with paprika, garlic powder, onion powder, oregano, thyme, 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper. Sear the chicken until golden and cooked through, five to six minutes per side. Remove to a cutting board to cool slightly, then shred or chop into bite-sized pieces. Set aside.
2. In the same skillet, reduce the heat to medium and melt 3 tablespoons of butter. Add the onions, celery and carrots, and cook until softened, five to seven minutes. Add the garlic, red chili flakes, poultry seasoning, and remaining salt and pepper. Cook until the garlic is fragrant, about 30 seconds to a minute, then sprinkle in the flour. Stir well until no dry flour remains and it’s lightly browned, one to two minutes.
3. Next, slowly whisk in the chicken stock until no flour lumps remain, and bring to a simmer. Pour in the cream, chicken and peas, and stir together. Simmer for one to two minutes until slightly thickened. Then, remove from the heat.
4. In a large mixing bowl, combine the biscuit mix (without the seasoning packet), sharp cheddar cheese and buttermilk. Stir until evenly mixed, then drop heaping spoonfuls of the biscuit dough over the surface of the potpie.
5. Transfer the skillet to the oven and bake for 20 to 25 minutes or until the biscuit topping is golden and fully baked. While the potpie bakes, in a small microwave-safe bowl, melt the remaining 3 tablespoons of butter and stir in the garlic herb seasoning packet from the biscuit mix.
6. Upon removing the potpie from the oven, immediately brush the surface with the butter-herb mixture, then garnish with additional fresh parsley. Let it stand for 10 minutes before serving.

Nutrition Information

Estimated per serving; actual nutrition varies with the specific chicken, biscuit mix, dairy products, and serving size used.

Finally, Conclusion

I keep coming back to this Cheddar Bay Biscuit Chicken Potpie because it gives me everything I want from a cozy dinner: tender seasoned chicken, creamy vegetables, a rich savory filling, and a golden cheesy biscuit topping. I also appreciate that I can prepare it in one skillet and serve it straight from the oven after a short rest. If you enjoy classic chicken potpie but want a biscuit-topped twist, this is a comforting recipe I would happily make again.