Warm, creamy, and irresistibly cheesy, this cheddar biscuit chicken pot pie delivers everything you love about the classic — tender chicken, hearty vegetables, and a rich sauce — but topped with golden, buttery cheddar biscuits instead of pastry crust. It’s the kind of cozy meal that fills the kitchen with the smell of home and makes everyone come running to the table.
Table of Contents
Why You’ll Love This Cheddar Biscuit Chicken Pot Pie
When the weather turns cool or you just need something hearty and satisfying, this recipe hits all the right notes.
- Comforting flavors with a cheesy biscuit twist
- No pie crust needed — faster and easier
- Family-friendly and freezer-friendly
- Creamy filling made from scratch
If you love creamy, one-pan dinners, you’ll also enjoy our Creamy Chicken Orzo — same cozy feel, fewer dishes!
Ingredients You’ll Need
Just a few pantry staples and simple ingredients make this casserole-style pot pie rich and comforting.- Cooked chicken breast — 3 cups, shredded or cubed
- Frozen mixed vegetables — 2 cups (peas, carrots, corn, green beans)
- Butter — 4 tablespoons
- All-purpose flour — 1/3 cup
- Chicken broth — 2 cups
- Milk or half-and-half — 1 cup
- Salt — 1 teaspoon
- Black pepper — 1/2 teaspoon
- Garlic powder — 1/2 teaspoon
- Cheddar cheese — 1 cup, shredded
- Biscuit mix (like Bisquick) — 2 cups
- Milk — 2/3 cup (for biscuits)
- Shredded cheddar (for topping) — 1/2 cup
Step-by-Step Instructions for Cheddar Biscuit Chicken Pot Pie
Follow these simple steps for a warm, bubbly, cheesy chicken pot pie casserole your family will request again and again.
1. Preheat the Oven
Set your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
2. Make the Creamy Filling
In a large skillet or saucepan, melt butter over medium heat. Stir in flour and whisk for 1 minute to form a roux.
Gradually add chicken broth and milk, whisking until smooth. Cook until thickened — about 5 minutes.
Season with salt, pepper, and garlic powder, then stir in the cooked chicken and mixed vegetables.
3. Transfer to Baking Dish
Pour the creamy chicken mixture into the prepared dish, spreading evenly.
4. Prepare the Cheddar Biscuit Topping
In a medium bowl, stir together biscuit mix, milk, and 1 cup of shredded cheddar cheese until combined.
Drop spoonfuls of the dough over the chicken filling, spreading lightly to cover most of the top.
5. Bake Until Golden
Bake uncovered for 20–25 minutes, or until biscuits are golden brown and filling is bubbly around the edges.
6. Cool Slightly Before Serving
Let it rest for about 10 minutes before serving — the filling will thicken perfectly under the biscuits.
Pro Tips for Success
- Use leftover rotisserie chicken to save time.
- Make sure your sauce thickens before baking — thin sauce means soggy biscuits.
- Don’t overmix the biscuit dough; it should stay light and tender.
- Brush baked biscuits with melted butter for extra flavor.
- Freeze leftovers in portions for easy reheating later.
Serving Ideas
This cheddar biscuit chicken pot pie is hearty enough on its own, but you can add simple sides to make it feel special. Serve it with:
- A crisp green salad with vinaigrette
- Roasted carrots or asparagus
- A side of cranberry sauce for a Thanksgiving-style touch
Need another easy comfort dish? Try our One-Pan Cheesy Potatoes and Sausage Dinner — another family-friendly meal with minimal cleanup.
Storage & Make-Ahead
Cover leftovers tightly and refrigerate for up to 3 days. Reheat in the oven at 350°F for 15–20 minutes, or microwave individual portions. To freeze, wrap well and store up to 2 months — thaw overnight before reheating.
Variations You Can Try
- Cheddar Bay Biscuit Topping: Use Red Lobster-style biscuit mix for extra buttery flavor.
- Vegetarian Version: Replace chicken with mushrooms or lentils.
- Spicy Kick: Add a pinch of cayenne or diced jalapeños to the filling.
- Cream of Soup Shortcut: For a quicker version, mix in 1 can of cream of chicken soup with less broth.
Want a change of pace? Try our Classic Beef and Broccoli — a quick skillet dish with the same cozy satisfaction.
Cheddar Biscuit Chicken Pot Pie
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- In a large skillet, melt butter over medium heat. Stir in flour and whisk for 1 minute to form a roux.
- Gradually whisk in chicken broth and milk until smooth and thickened, about 5 minutes.
- Add salt, pepper, and garlic powder. Stir in chicken and vegetables until evenly coated.
- Transfer filling to the prepared baking dish, spreading evenly.
- In a separate bowl, mix biscuit mix, milk, and 1 cup shredded cheddar until combined. Drop spoonfuls over the filling and spread lightly.
- Sprinkle remaining 1/2 cup cheddar on top. Bake uncovered for 20–25 minutes or until biscuits are golden brown and filling is bubbly.
- Remove from oven and let rest 10 minutes before serving.
Nutrition
Notes
Did you make this recipe? Share a photo and tag us — Follow us at @chopped-beef_official for more
Share a photo and tag us — Follow us at @chopped-beef_official for moreFrequently Asked Questions
How do you keep the bottom crust of chicken pot pie from getting soggy?
In this version, there’s no bottom crust — but if you use one, pre-bake it (blind bake) and make sure your filling isn’t too liquidy before adding it.
How long to let a chicken pot pie rest?
Let it rest at least 10–15 minutes after baking. The filling will set, and the sauce will become creamy rather than soupy.
Can I use cheddar bay biscuits for chicken and dumplings?
Absolutely! They make a flavorful, buttery topping for chicken and dumplings — just drop spoonfuls over simmering stew and cook until fluffy.
Conclusion
This cheddar biscuit chicken pot pie takes a classic comfort dish and makes it easier — and cheesier. With tender chicken, a creamy sauce, and golden cheddar biscuits on top, it’s the perfect weeknight comfort food.
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