If you love the buttery, garlicky biscuits from the famous seafood restaurant, this Cheddar Bay Biscuit Casserole will quickly become a favorite weeknight meal. It takes the flavors of a chicken pot pie—rich, creamy filling and savory vegetables—and tops them with cheesy, garlicky biscuit mounds for an easy, crowd-pleasing bake. This one-pan dinner pulls together quickly and feeds a family with minimal fuss.
Preparation is simple: about 15 minutes of active work to poach and shred the chicken, make a creamy filling, and prepare the biscuit dough. The assembled casserole bakes for roughly 30–35 minutes until the filling is bubbling and the biscuits are golden and risen.
All the comfort of a classic chicken pot pie with far less effort and delicious Cheddar Bay biscuit flavor.
⭐ Why You’ll Love This Recipe
This casserole packs lots of savory flavor while staying quick and approachable.
- Using a pre-mixed Cheddar Bay biscuit mix guarantees light, fluffy biscuits with the signature garlic-herb seasoning without extra measuring or pastry technique.
- Sharp cheddar and garlic-herb butter elevate the creamy chicken-and-vegetable filling for a comforting, well-balanced dish.
This is a dependable, weeknight-friendly casserole that’s easy to customize and great for leftovers.
🛒 Ingredients Needed for Chicken Pot Pie
- 1 package Cheddar Bay Biscuit mix: the seasoned mix provides the biscuit base and herb-garlic packet.
- 2–3 chicken breasts, poached and shredded: tender shredded chicken; rotisserie chicken works too.
- 1 bag frozen mixed vegetables (12–16 oz): an easy way to add color and nutrition with no extra chopping.
- 3 tablespoons butter: used to sauté the vegetables and build flavor.
- ¼ cup all-purpose flour: creates the roux that thickens the sauce.
- 2 cups chicken stock: the main liquid for the creamy filling; low-sodium is fine.
- 1 can cream of chicken soup: adds body and extra creaminess.
- Salt and pepper, to taste.
- 1 cup shredded cheddar cheese.
Substitution Tips
To lighten the dish or adapt to preferences, try these swaps:
- Fat-free or low-sodium condensed soup to reduce fat and sodium while keeping the creamy texture.
- Lean proteins such as skinless chicken breast or extra-lean ground turkey.
- Reduced-fat cheddar (2% milk) for a lighter cheese option without losing too much flavor.
- Light butter spread for the biscuit topping if you want fewer calories while preserving the garlic-herb taste.
👩🍳 How to Make Chicken Pot Pie with Garlic Biscuits
1. Place chicken breasts in a pot, cover with water, and simmer gently until cooked through, about 12–15 minutes. Remove, shred or chop, and set aside.
2. In a large skillet or pot, melt the butter over medium heat. Add the frozen mixed vegetables and sauté until they begin to soften.
3. Sprinkle the flour over the vegetables, stirring to coat. Cook for about one minute to remove the raw flour taste.
4. Slowly pour in the chicken stock while stirring. Bring the mixture to a simmer and allow it to thicken, which takes a few minutes.
5. Stir in the cream of chicken soup, shredded chicken, and cheddar. Season with salt and pepper. Let the filling simmer for about 15 minutes so it becomes thick and well blended.
6. Transfer the hot filling to a 9×13-inch (or similar) baking dish.
7. Prepare the biscuit mix according to the package directions. Spoon small mounds of biscuit dough over the filling, leaving space so the biscuits can expand and brown.
8. Bake following the biscuit package instructions—typically 12–15 minutes—until biscuit tops are golden and cooked through and the filling is bubbling.
9. Let the casserole stand for 5 minutes before serving to allow the filling to set.
🍽️ Serving Suggestions
- Pair with a crisp green salad to balance the richness.
- Serve alongside roasted green beans, air-fried broccoli, or steamed corn for simple vegetable sides.
- Leftovers reheat well and make convenient lunches for the week.
📌 Pro Tips
- Cook the filling until very thick—this prevents a watery casserole after baking.
- Drop dollops of biscuit dough rather than spreading a sheet to create crispy edges and fluffy centers.
- For extra garlic, brush the baked biscuit tops with the biscuit mix’s garlic-butter packet or a little melted garlic butter.
- For added richness, stir a splash of heavy cream into the sauce before baking.
Storage
Allow the casserole to cool to room temperature, then cover tightly or transfer portions to airtight containers. Refrigerate for up to four days. Reheat portions in the oven or microwave until warmed through.
Recipe FAQs
Yes. A basic buttermilk biscuit mix works well—mix garlic powder and dried parsley into melted butter to mimic the Cheddar Bay flavor.
You can, but biscuits will cook more like dumplings and won’t develop a crisp, golden top. For the best texture, bake in the oven.
Cheddar Bay Biscuit Casserole
Description
Chicken pot pie with garlic cheddar biscuits: a creamy chicken-and-vegetable filling topped with Cheddar Bay-style biscuits for an easy, comforting casserole.
Ingredients
2–3 chicken breasts, poached and shredded
1 bag frozen mixed vegetables (about 12–16 oz)
3 tablespoons butter
¼ cup all-purpose flour
2 cups chicken stock
1 can cream of chicken soup
Salt + pepper, to taste
1 cup shredded cheddar cheese
1 package Cheddar Bay Biscuit mix
Instructions
Place chicken breasts in a pot, cover with water, and simmer gently until cooked through (about 12–15 minutes). Shred or chop and set aside.
In a large pot or skillet, melt the butter over medium heat. Add the frozen mixed vegetables and sauté for a few minutes until they begin to soften.
Sprinkle the flour over the vegetables and stir until everything is coated. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the broth while stirring. Let the mixture simmer and thicken, a few minutes.
Stir in the cream of chicken soup, shredded chicken, and cheddar. Season with salt and pepper. Let the filling simmer for about 15 minutes until thick and well blended.
Pour the hot filling into a baking dish (around 9×13 or similar).
Prepare the biscuit mix according to package directions.
Spoon small mounds of biscuit dough over the hot filling, leaving space so they can puff up.
Bake according to the biscuit package instructions—usually 12–15 minutes—or until the tops are golden brown and cooked through.
Let the casserole sit for 5 minutes to thicken before serving.
Notes
- Serve with a simple side salad for brightness and balance.