Chicken Pot Pie with Cheddar Bay Biscuits
Make a creamy chicken pot pie crowned with Red Lobster-style cheddar biscuits in just 40 minutes. freezer tips, and nutrition guide inside
Servings 6 servings
Calories 480kcal
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 and pepper to taste
Biscuit Topping
- 1 11-oz box Cheddar Bay biscuit mix
- ¾ cup cold whole milk
- ½ cup shredded sharp cheddar
- 2 tbsp melted butter for finishing
Instructions
Heat oven to 425 °F (220 °C). Place a 10-inch cast-iron skillet inside to preheat.
Sauté veggies
- Melt butter and oil in a medium pot over medium heat. Add onion, carrot, and celery; cook 4 minutes until soft. Stir in garlic.
Build the sauce
- Sprinkle flour over veggies. Cook 30 seconds, stirring. Slowly whisk in broth and milk. Simmer 3 minutes until thick.
Add fillings
- Fold in chicken, peas, thyme, and poultry seasoning. Season with salt and pepper. Remove skillet from oven; pour filling in.
Mix biscuits
- In a bowl, combine biscuit mix, milk, and cheddar just until moistened. Drop 8 mounds over hot filling.
Bake for 20–22 minutes, until biscuits are golden and the filling bubbles.
Finish
- Brush biscuit tops with melted butter. Rest 5 minutes before serving.
- Store leftovers chilled up to 4 days or freeze up to 2 months. Reheat at 350 °F until hot.
Notes
Nutrition Breakdown & Lighter Options
Per Serving (⅙ of skillet)- 480 calories
- 24 g protein
- 32 g carbs
- 27 g fat (12 g saturated)
- 3 g fiber
- 780 mg sodium
Figures are estimates from USDA data; your brands may vary.