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Cheddar Bay Chicken Pot Pie Casserole

Cheddar Bay Chicken Pot Pie Casserole - featured image
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This cozy casserole combines creamy chicken pot pie filling with a cheesy, garlicky Cheddar Bay biscuit topping. It’s an easy, crowd-pleasing dinner perfect for chilly nights or family gatherings.

Ingredients

Scale
  • 3 cups cooked chicken (shredded or diced, about 400g; rotisserie chicken recommended)
  • 2 cups mixed frozen vegetables (peas, carrots, corn, green beans; about 300g)
  • 4 tablespoons unsalted butter (56g)
  • 1/3 cup all-purpose flour (40g)
  • 2 cups low-sodium chicken broth (480ml)
  • 1/2 cup heavy cream (120ml; or half-and-half/milk for lighter version)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1 teaspoon poultry seasoning (or substitute with thyme and sage)
  • 1 box Cheddar Bay biscuit mix (about 11 oz / 312g; Red Lobster brand or similar)
  • 1 cup sharp cheddar cheese, shredded (115g)
  • 2/3 cup milk (160ml)
  • 1/4 cup unsalted butter, melted (56g)
  • 1/2 teaspoon garlic powder
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet over medium heat, melt 4 tablespoons unsalted butter. Add chopped onion and cook for 2-3 minutes until translucent.
  3. Stir in minced garlic and sauté for 30 seconds.
  4. Sprinkle in flour and stir constantly for 1 minute to cook off the raw flour taste.
  5. Gradually whisk in chicken broth until the mixture is smooth and starts to thicken.
  6. Add heavy cream, poultry seasoning, salt, and pepper. Stir well.
  7. Mix in shredded chicken and frozen mixed vegetables. Let simmer for 2-3 minutes until combined and veggies are just tender. Adjust thickness with more broth if needed.
  8. Pour the hot filling into a greased 9×13-inch baking dish and spread evenly.
  9. In a large bowl, combine Cheddar Bay biscuit mix, shredded cheddar, and garlic powder.
  10. Stir in milk and melted butter until just mixed (do not overmix; lumps are fine).
  11. Drop large spoonfuls of the biscuit dough evenly over the filling.
  12. Bake for 25-30 minutes, until the biscuit topping is golden brown and a toothpick comes out clean.
  13. If biscuits brown too quickly, tent loosely with foil for the last 10 minutes.
  14. Remove from oven and immediately brush biscuits with a little extra melted butter. Sprinkle with chopped parsley if desired.
  15. Let casserole rest for 5-10 minutes before serving. Scoop into generous portions and enjoy!

Notes

For gluten-free, use gluten-free biscuit mix and flour. For dairy-free, substitute plant-based butter, non-dairy milk, and vegan cheese. Let the casserole rest after baking for best texture. Filling can be made ahead and refrigerated. Leftovers reheat well and can be frozen for up to 2 months. For extra crispy topping, broil for 1-2 minutes at the end.

Nutrition

Keywords: chicken pot pie, cheddar bay biscuits, casserole, comfort food, easy dinner, family meal, cozy recipe, rotisserie chicken, biscuit topping, creamy chicken casserole

Find it online: https://realityeats.com/cheddar-bay-chicken-pot-pie-casserole-easy-cozy-dinner-recipe/