Cheddar Bay Chicken Pot Pie

This recipe is brought to you by one of Dayne’s very few picky preferences: his dislike for pie crust. After learning this exceptionally disturbing piece of information, I had to find a way to modify one of my favorite comfort meals. Alas, I did not think chicken pot pie could not made better until I experimented with adding cheddar bay biscuit dough on top. I regret to inform you all that I may never go back! There are two cooking options for this dish: The biscuits can be made separate and served with the filling, or the biscuit batter can be gently placed on top and baked together. Option 1 is a quicker alternative.


  • 11.36 oz. box Red Lobster Cheddar Bay Biscuit mix
    • 3/4 c. cold water
    • 1/2 c. Velveeta Cheddar Shreds
    • 1/4 c. butter, melted
  • 1 rotisserie chicken, shredded
  • 3 Tbsp. salted butter
  • 1 onion, diced
  • 2 tsp. garlic powder
  • 1/3 c. flour
  • 2 c. 2% milk
  • optional: chicken bone broth
  • 12 oz. bag frozen mixed vegetables, steamed according to package directions
  • 1 tsp. thyme
  • 1 tsp. poultry seasoning
  • 2 tsp. Emril’s Essence
  • salt and pepper to taste


  1. Preheat oven to 425* if choosing options 2 (see notes above)
  2. In a large oven proof pan or dutch oven, heat 3 Tbsp. of butter over medium high heat. Add diced onion and cook until translucent. Season with thyme, poultry seasoning, & Emril’s Essence. Sprinkle with flour and cook for an additional 2-3 minutes. Gently pour in milk alittle at a time and whisk together until incorporated. Allow the mixture to simmer and steam frozen vegetables while waiting. Once the mixture has slightly thickened, remove from the heat. Tip: If you prefer a lighter texture, chicken broth or bone broth is a great add-in.
  3. While filling is cooling, prepare cheddar bay biscuit batter. Here is where the recipe can go two different ways:
    • Bake the biscuits separately according to the package directions and then serve with the pot pie filling
    • – OR –
    • Gently rest small spoonfuls evenly on top of the slightly cooled filling, ensuring that the batter does not sink down through the filling. If you prefer a thin filling this method will not work. My filling was very thick and the dough was able to float on top of the cooled filling. Bake for roughly 10-15 minutes until the biscuit layer is cooked through. I broiled mine for an additional few minutes to get a nice light brown crisp on the biscuit layer.

Yields 6 servings | Eat Bork, & Be Merry | Kate Lax-Watkins | © Just Borking Around


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