If you are a fan of the legendary biscuits from the famous seafood restaurant, then this Cheddar Bay Biscuit Casserole is about to become your new favorite weeknight dinner. It's like a chicken pot pie but uses garlic biscuits! It takes all the garlic, butter, and cheesy goodness of the classic biscuit and turns it into a hearty, bubbling bake that can feed the entire family. This dish is essentially a "complete meal in a pan" that combines a creamy, savory base with a golden, flaky biscuit topping.
The preparation for this casserole is incredibly straightforward, taking only about 15 minutes of active prep time. Once your layers are assembled, it spends roughly 30 to 35 minutes in the oven until the cheese is melted and the biscuits are perfectly risen.
It’s everything you love about classic chicken pot pie — with half the work.
Jump to:
⭐ Why You’ll Love This Recipe
You will love this recipe because it delivers a massive amount of flavor with very little effort.
- By using a pre-mixed biscuit base, you ensure a perfect, fluffy texture every time without having to measure out individual leavening agents or cut cold butter into flour.
- The combination of the sharp cheddar cheese and the signature garlic herb butter creates a savory profile that is hard to resist.
You might also like this recipe for Paula Deen Chicken and Dumplings or Bubble Up Chicken Pot Pie (this is very similar but uses canned biscuits).
This is a true comfort casserole you can make any night of the week.
🛒 Ingredients Needed for Chicken Pot Pie
- Cheddar Bay Biscuit Mix: One standard box is the star of the show. It contains the flour base and the specific seasoning packet that gives the biscuits their famous herb and garlic punch.
- 2–3 chicken breasts, poached and shredded
Tender, juicy chicken for the thick creamy filling. You can use rotisserie chicken if you want this to be even faster. - 1 bag frozen mixed vegetables (about 12–16 oz) - Adding a cup of frozen vegetables is an easy way to turn this into a well rounded meal without any extra chopping.
- 3 tablespoons butter
Adds richness and helps sauté the veggies. - ¼ cup all-purpose flour
This forms the roux — the base of the creamy pot pie sauce. - 2 cups chicken stock
Your main liquid. Use low sodium if you prefer. - 1 can cream of chicken soup
Adds thickness, extra creaminess, and classic pot pie flavor. - Salt + pepper, to taste
Adjust seasoning based on your broth and soup. - 1 cup of Cheddar Cheese
Substitution Tips
If you are tracking points or looking for a lighter version of this savory bake, these swaps work beautifully.
- Use Fat-Free Condensed Soup: Swap the regular cream of chicken for a fat-free or low-sodium version to significantly reduce the fat content without losing the creamy texture.
- Lean Protein: Use skinless chicken breast or extra lean ground turkey to keep the protein high and the points low.
- Reduced Fat Cheese: Use a 2 percent milk sharp cheddar. It still has great flavor but cuts down on the saturated fat.
- Light Butter Substitute: Use a light butter spread for the herb topping. Since you are mixing it with the seasoning packet, you will still get that great garlic flavor with fewer calories.
👩🍳 How to Make Chicken Pot Pie with Garlic Biscuits
Place chicken breasts in a pot, cover with water, and simmer gently until cooked through (about 12–15 minutes). Shred or chop and set aside.
In a large pot or skillet, melt the butter over medium heat. Add the frozen mixed vegetables and sauté for a few minutes until they begin to soften.
Sprinkle the flour over the vegetables and stir until everything is coated. Cook for 1 minute to remove the raw flour taste. If you like onions feel free to add them.
Slowly pour in the broth while stirring. Let the mixture simmer and thicken — this takes just a few minutes.
Stir everything together. Season to taste with salt and pepper. Let the filling cook for about 15 minutes so it becomes thick, creamy, and well blended.
Pour the hot filling into a baking dish (around 9×13 or similar).
Mix according to package directions.
Spoon small mounds of biscuit dough over the hot pot pie mixture. Leave some space so they can puff up.
Bake according to the biscuit package instructions — usually 12–15 minutes — or until the tops are golden brown and cooked through.
Let the casserole sit for 5 minutes to thicken even more before serving.
🍽️ Serving Suggestions
- Serve with a simple side salad for freshness.
- Add Ina Garten Cranberry Sauce on the side for a comforting, Thanksgiving-style vibe.
- Great with roasted green beans, Air Fryer Frozen Vegetables,air fryer broccoli, or steamed corn.
- Leftovers reheat beautifully for lunches all week.
📌 Pro Tips
- Let the filling cook down until it’s very thick — this is what makes the casserole so satisfying.
- Dropping small mounds of biscuit dough instead of spreading it creates crispy edges and fluffy centers.
- For more garlic flavor, brush the tops with the included garlic-butter packet after baking.
- If you want extra richness, add a splash of heavy cream to the sauce before baking.
Storage
This casserole stores very well and makes for fantastic leftovers the next day. Once the dish has cooled to room temperature, cover it tightly or transfer portions to airtight containers. It will stay fresh in the refrigerator for up to four days.
Recipe FAQS
Yes, you can use a basic buttermilk biscuit mix. If you do, just add your own garlic powder and dried parsley to the melted butter to mimic the Cheddar Bay flavor profile.
It is possible, but the biscuits will have a more "dumpling" like texture rather than a crisp, golden top. For the best results, the oven is highly recommended.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Recipes Diaries.
Cheddar Bay Biscuit Casserole
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 min
- Yield: 6 1x
- Category: Easy
- Method: Oven
- Cuisine: American
Description
chicken pot pie with garlic cheddar biscuits
Ingredients
2–3 chicken breasts, poached and shredded
1 bag frozen mixed vegetables (about 12–16 oz)
3 tablespoons butter
¼ cup all-purpose flour
2 cups chicken stock
1 can cream of chicken soup
Salt + pepper, to taste
1 cup of Cheddar Cheese
1 package Cheddar Bay Biscuit mix (Red Lobster brand)
Instructions
Place chicken breasts in a pot, cover with water, and simmer gently until cooked through (about 12–15 minutes). Shred or chop and set aside.
In a large pot or skillet, melt the butter over medium heat. Add the frozen mixed vegetables and sauté for a few minutes until they begin to soften.
Sprinkle the flour over the vegetables and stir until everything is coated. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the broth while stirring. Let the mixture simmer and thicken — this takes just a few minutes.
Stir everything together. Season to taste with salt and pepper. Let the filling cook for about 15 minutes so it becomes thick, creamy, and well blended.
Pour the hot filling into a baking dish (around 9×13 or similar).
Mix according to package directions.
Spoon small mounds of biscuit dough over the hot pot pie mixture. Leave some space so they can puff up.
Bake according to the biscuit package instructions — usually 12–15 minutes — or until the tops are golden brown and cooked through.
Let the casserole sit for 5 minutes to thicken even more before serving.
Notes
- Serve with a simple side salad for freshness.
Leave a Reply