Cheddar Bay Biscuit Chicken Pot Pie

This Cheddar Bay Biscuit Chicken Pot Pie is a mouth watering twist to the classic chicken pot pie casserole. The cheesy, garlicy Red Lobster Cheddar Bay Biscuit mix takes this recipe to the next level!

I kept seeing this recipe all over social media and decided I needed to give it a try! You never know what you’re going to get with a recipe you find on social media, but this is now a family favorite. We are a very busy family and there are more nights than not where I just don’t want to spend all night in the kitchen. This recipe is quick, easy, and in the oven in less than 15 minutes.

I was actually SHOCKED at how good this Cheddar Bay Biscuit Chicken Pot Pie recipe turned out. I am a sucker for a good chicken pot pie.. I grew up eating chicken pot pie frequently and it has always been one of my favorite comfort foods. This has quickly become my favorite chicken pot pie recipe and it’s even easier to make as a casserole/cobbler! It is truly so easy to make & the flavor of the biscuit mix is just unbeatable (sorry mom)!

Ingredients

• Butter
• Cooked, Shredded Chicken – Homemade or Rotisserie are great options
• Frozen Veggies – I use the carrot, peas, corn, and green beans combo
• Cheddar Bay Biscuit Mix
• Milk
• Chicken Broth
• Cream of Chicken Soup

How to Make

Melt a stick of butter and add to the bottom of a 9×13 baking dish. Add 3-4 cups of shredded or finely chopped COOKED chicken breast. Pour in your choice of frozen veggies. In a separate mixing bowl, stir together milk and Red Lobster cheddar bay biscuit mix (including seasoning packet). Pour the biscuit mixture evenly over the casserole. In a bowl, mix together chicken broth and a can of cream of chicken soup. Pour over the biscuit mix. Don’t mix it! Bake at 350 degrees F for 45 minutes. Let sit for 15 minutes and enjoy!