Chicken Pot Pie Cheddar Biscuit Crust Recipe

Chicken Pot Pie with Cheddar Biscuit Crust Recipe


For the Filling:

  • 3 large chicken breasts, cooked and shredded
  • 2 cans cream of chicken soup
  • 2 cans of chicken broth (use the empty cream of chicken soup cans for measuring)
  • 2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
  • 1 can diced potatoes, drained
  • Salt and pepper, to taste
  • Garlic powder, to taste

For the Cheddar Biscuit Crust:

  • 2 boxes of Red Lobster Cheddar Biscuit Mix (prepared according to package instructions)
  • Butter, for brushing

For the Garlic Butter Topping:

  • 1/2 cup butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley (optional)


1. Preheat the Oven:

  • Preheat your oven to 415°F (213°C).

2. Prepare the Chicken:

  • Boil the chicken breasts in a pot of water until fully cooked. Season with salt, pepper, and garlic powder during cooking. Shred the cooked chicken.

3. Make the Filling:

  • In a large mixing bowl, combine the shredded chicken, cream of chicken soup, chicken broth, frozen mixed vegetables, and drained potatoes. Mix well. Adjust seasoning to taste with salt, pepper, and garlic powder.

4. Prepare the Cheddar Biscuit Crust:

  • Prepare the Red Lobster Cheddar Biscuit Mix according to the package instructions. Set aside.

5. Assemble the Pot Pie:

  • Pour the chicken and vegetable mixture into a baking dish, spreading it evenly.

6. Pour Biscuit Mix over Filling:

  • Spoon the prepared cheddar biscuit mix over the chicken and vegetable filling, spreading it out to cover the entire surface.

7. Bake in the Oven:

  • Bake in the preheated oven for 20 minutes at 415°F. After 20 minutes, cover the top with foil to prevent over-browning, and bake for an additional 12 minutes.

8. Make Garlic Butter Topping:

  • While the pot pie is baking, mix melted butter with garlic powder and dried parsley (if using).

9. Final Touch:

  • Once the pot pie is done baking, remove it from the oven. Pour the garlic butter mixture over the top, ensuring an even coating. Allow it to sit for about 10 minutes before serving.

10. Serve and Enjoy: – Scoop out generous portions of the Chicken Pot Pie with Cheddar Biscuit Crust onto plates. The cheddar biscuit crust should be golden and flaky.


  • Ensure the biscuits are fully cooked by checking the center with a toothpick. It should come out clean when inserted.

This comforting Chicken Pot Pie with a Cheddar Biscuit Crust is a hearty and flavorful dish perfect for family dinners or gatherings. Enjoy the rich and creamy filling topped with cheesy, buttery biscuits!

 here are some popular questions and their answers about this Chicken Pot Pie Cheddar Biscuit Crust Recipe

1. Can I use store-bought biscuits instead of the Red Lobster Cheddar Biscuit Mix?

  • Yes, you can substitute store-bought biscuits if you prefer. Bake them separately and place them on top of the pot pie filling when serving.

2. What can I use instead of cream of chicken soup for a homemade version?

  • You can make a roux-based sauce using butter, flour, chicken broth, and milk. Season it with chicken bouillon, salt, and pepper for a homemade cream of chicken substitute.

3. Can I use rotisserie chicken for the pot pie?

  • Absolutely, using rotisserie chicken is a time-saving option. Simply shred the meat and incorporate it into the filling.

4. Are fresh vegetables better than frozen for the filling?

  • Both fresh and frozen vegetables work well. If using fresh, consider sautéing them briefly before mixing with the other filling ingredients.

5. Can I prepare the filling ahead of time?

  • Yes, you can assemble the filling ahead and refrigerate it. When ready to bake, prepare the biscuit mix and proceed with the recipe.

6. Can I freeze the Chicken Pot Pie with Cheddar Biscuit Crust?

  • Yes, you can freeze the pot pie before baking. When ready to enjoy, thaw it in the refrigerator and bake according to the recipe instructions.

7. How do I prevent the biscuits from getting too brown during baking?

  • Cover the pot pie with foil after the initial 20 minutes of baking to prevent excessive browning. This ensures the biscuits cook through without becoming too dark.

8. Can I add other herbs to the biscuit mix for extra flavor?

  • Absolutely, you can customize the biscuit mix by adding herbs like thyme, rosemary, or chives for additional flavor.

9. Can I use a different type of cheese for the biscuits?

  • Yes, feel free to experiment with different cheeses based on your preference. Sharp cheddar, pepper jack, or a blend of cheeses can add variety.

10. What size baking dish should I use for this recipe? – Use a standard 9×13-inch baking dish for this recipe. If you have a deep-dish option, that works well too.

11. How do I know when the pot pie is fully cooked? – Check the center of the biscuits with a toothpick. If it comes out clean, the biscuits are fully cooked.

12. Can I make a vegetarian version of this pot pie? – Yes, you can omit the chicken and use vegetable broth. Increase the amount of vegetables or add tofu for a vegetarian option.

Enjoy making and savoring this delicious Chicken Pot Pie with Cheddar Biscuit Crust!

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