A flaky Cheddar Bay biscuit crust meets creamy chicken-and-vegetable filling in this weeknight comfort classic. Using rotisserie chicken and a boxed biscuit mix keeps prep short, while a hot cast-iron skillet delivers bakery-style lift on every biscuit. The result: golden tops, hearty bites, and almost no cleanup. Serve it straight from the pan and watch plates clear fast.

Why This Recipe Works

• Biscuit lift without fuss. A hot cast-iron skillet preheats in the oven, so the Cheddar Bay dough hits instant heat and jumps sky-high instead of spreading flat.
• Rotisserie chicken = 10-minute prep. Pre-cooked, seasoned meat slips straight into the sauce, trimming cook time yet keeping full flavor.
• One pan, deeper flavor. Sautéing aromatics and thickening the filling in the same skillet lets browned bits enrich the gravy—no extra pot to wash.
• Balanced bite. Sharp cheddar in the biscuits pairs with a creamy, lightly herbed filling, so every mouthful lands savory and bright without tasting heavy.
• Freezer-friendly finish. Bake, cool, and wrap; the biscuits reheat fluffy, not soggy, for stress-free make-ahead dinners.

Ingredients

Filling

• 2 tbsp butter
• 1 tbsp olive oil
• 1 cup diced onion
• 1 cup sliced carrots
• 1 cup chopped celery
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 2 cups shredded rotisserie chicken
• 1 cup frozen peas
• ½ tsp dried thyme
• ½ tsp poultry seasoning
• Salt & pepper to taste

Biscuit Topping

• 1 (11-oz) box Cheddar Bay biscuit mix
• ¾ cup cold whole milk
• ½ cup shredded sharp cheddar (extra, for bolder cheese flavor)
• 2 tbsp melted butter (for brushing tops)

Smart Swaps & Diet Tweaks

• Gluten-free: Use a certified GF biscuit mix and thicken filling with cornstarch.
• Lightened-up: Swap 2 % milk for whole and cut butter in half; biscuits still rise.
• Veggie-forward: Replace chicken with white beans and add 1 cup diced mushrooms for umami.

Step-by-Step

1. Sauté the veggies
Melt the butter and oil in your skillet, then cook the onion, carrot, and celery until the vegetables look glossy and smell sweet.

2. Add garlic and flour
Stir in the minced garlic, followed by the flour. Cook for 30 seconds, coating every veggie. The mixture will look pasty.

3. Whisk in broth and milk
Gradually pour in the chicken broth and milk, whisking as you go. Simmer until the sauce turns thick and creamy.

4. Fold in chicken, peas, and herbs
Add the shredded rotisserie chicken, frozen peas, thyme, and poultry seasoning. Heat for two minutes and season with salt and pepper.

5. Top with biscuit batter
Drop eight equal spoonfuls of Cheddar Bay biscuit dough over the hot filling, spacing them like little islands.

6. Bake until golden
Slide the skillet into a 425 °F (220 °C) oven for 20–22 minutes. The biscuits will rise and turn deep golden brown while the filling bubbles.

7. Finish with melted butter
Brush the hot biscuit tops with melted butter, then let the pie rest for five minutes so the gravy thickens slightly.

Pro Tips for Biscuit Lift

• Chill the dough. Mix the Cheddar Bay batter, then pop it in the fridge for five minutes. Cold dough meets hot oven heat and jumps up fast.
• Heat the filling first. Spoon batter only after the gravy is bubbling. Steam from the hot sauce helps the biscuits rise instead of sinking.
• Handle batter gently. Stir just until the dry mix disappears. Over-mixing knocks out air and flattens your rise.
• Leave space to grow. Drop biscuits at least one inch apart. Room around each scoop lets hot air move and puff every biscuit edge.
• Bake on the middle rack. Too low equals soggy bottoms; too high equals scorched tops. Center rack gives even browning and sets the crust.
• Glaze at the end. Brush melted butter after baking, not before. This keeps tops crisp while adding that signature garlic-butter shine.

Make-Ahead, Freezing & Reheating

Make-Ahead

• Assemble early. Cook the filling, cool it to room temp, then spread it in a foil-lined skillet or baking dish. Cover and chill for up to 24 hours. Mix the biscuit batter right before baking so the rise stays strong.
• Prep-and-freeze kits. Portion cooled filling into a freezer bag and freeze flat. Store a boxed Cheddar Bay mix beside it. Label with “Add milk + butter.” Dinner is set for a busy night.

Freezing Fully Baked

1. Bake the pot pie as written.
2. Cool until no steam escapes—about 45 minutes.
3. Wrap the whole skillet (or individual slices) tightly in two layers of foil.
4. Freeze for up to 2 months for best flavor.

Reheating Options

Method	Time & Temp	Best For
Oven	350 °F (175 °C) 25 – 30 min, covered with foil, then uncover 5 min to crisp	Whole skillet or several slices
Air Fryer	320 °F (160 °C) 8 – 10 min	Single slice, keeps biscuit tops crunchy
Microwave	70 % power 2 – 3 min	Quick solo lunch (biscuits soften slightly)

Tip: If biscuits look dry after reheating, brush a touch of melted butter over the tops and rest 2 minutes before serving.

Serving Ideas & Pairings

• Simple green salad. Toss mixed greens with lemon vinaigrette to cut through the pot pie’s creamy sauce.
• Roasted broccoli spears. High-heat roast at 425 °F until edges char; the slight bitterness balances the rich biscuits.
• Cranberry-orange relish. A spoonful on the side adds bright acid and a hint of sweetness.
• Sparkling apple cider. The bubbles refresh the palate and echo the pie’s homestyle vibe.
• Quick skillet apples. Sauté sliced apples in a dab of butter and cinnamon; serve warm for a fast, cozy dessert.

More Easy Rotisserie Chicken Recipes

Need another fast dinner? Try one of these reader-favorite ideas next time you have leftover chicken on hand :

• Monterey Chicken Spaghetti – Creamy cheese sauce, tender chicken strips, and spinach tossed with spaghetti for a 30-minute comfort bowl.
• Creamy Crockpot Crack Chicken – Dump-and-go slow-cooker meal with ranch, bacon, and cheddar that shreds into rich sandwich filling.
• Skinny Chicken & Roast Potato Bowl – Roasted baby potatoes, crisp veggies, and herbed yogurt drizzle keep the meal light yet satisfying.
• Baked Crunchy Hot Honey Chicken – Oven-baked tenders coated in panko, finished with sweet-heat honey for kick without frying.
• Quick Cheesy Chicken Wrap – Tortillas loaded with gooey cheddar, rotisserie chicken, and crisp lettuce—ready in under 10 minutes.

FAQs

How long do Cheddar Bay Biscuits last?
Store them in an airtight container at room temperature for up to 2 days. For longer keeping, refrigerate up to 4 days or freeze for 2 months. Warm in a 350 °F oven for 5 minutes to revive the crust.

---

How do you know when a pot pie is done?
The filling should bubble around the edges, and the biscuit tops should be deep golden brown. An instant-read thermometer stuck into the center should read at least 165 °F to show the chicken is hot and safe.

---

Why is my chicken pot pie not thickening?
The gravy needs a quick boil after you whisk in the flour. If it still looks thin, stir 1 tablespoon cornstarch mixed with 1 tablespoon cold water into the simmering sauce and cook 1 minute more.

---

What can you do with Cheddar Bay Biscuits?
Use leftovers as sliders for pulled pork, split and toast them for breakfast sandwiches, or crumble them over soups and salads for a cheesy crunch.