This Chicken Pot Pie Bake with Cheddar Bay Biscuits is the ultimate comfort food for any occasion. Combining the rich flavors of a traditional chicken pot pie with the buttery, cheesy goodness of Red Lobster’s famous Cheddar Bay biscuits, this easy casserole recipe offers a modern twist on a family favorite. Perfect for a quick weeknight dinner or a cozy weekend meal, this dish is sure to become a staple in your household.
Ingredients:
1 rotisserie chicken, shredded
1 bag frozen mixed vegetables (about 12 oz)
2 cans (10.5 oz each) cream of chicken soup
1/2 cup milk
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
For the Cheddar Bay Biscuits:
1 package Red Lobster Cheddar Bay biscuit mix
Ingredients required on the package (shredded cheddar cheese, water, butter)
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish.
Prepare the Chicken Filling:
In a large bowl, combine the shredded rotisserie chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Stir until the ingredients are thoroughly mixed.
Assemble the Casserole:
Pour the chicken and vegetable mixture into the prepared baking dish and spread it out evenly.
Make the Biscuit Topping:
Follow the instructions on the Red Lobster Cheddar Bay biscuit mix package to prepare the biscuit dough. Drop spoonfuls of the dough evenly on top of the chicken mixture.
Bake the Casserole:
Place the dish in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling. Let the casserole sit for a few minutes before serving.
Serving Tips:
Pair with a Side Salad: Complement the richness of the Chicken Pot Pie Bake with a fresh side salad, such as a simple green salad or Caesar salad, to add a touch of crispness to your meal.
Vegetable Side: Serve with roasted or steamed vegetables like broccoli, green beans, or asparagus to keep things light and healthy.
Top with Extra Cheese: For a more indulgent meal, sprinkle some shredded cheddar or Parmesan cheese over the biscuits during the last 5 minutes of baking.
Buttery Finish: For an extra savory touch, brush the top of the biscuits with melted garlic butter right after baking.
Storage Tips:
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.
Freezer: If you want to freeze the casserole, assemble the dish but don’t bake it. Wrap the uncooked casserole tightly with plastic wrap and aluminum foil, then store it in the freezer for up to 3 months.
To Bake from Frozen: Remove the plastic wrap and cover with foil. Bake in a preheated 400°F (200°C) oven for about 45-60 minutes, uncovering for the last 10-15 minutes to allow the biscuits to turn golden brown.
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FAQs:
Can I use fresh vegetables instead of frozen for this Chicken Pot Pie Bake?
Yes, you can substitute fresh vegetables for the frozen mixed vegetables. Just make sure to chop them into small, even pieces. Sauté harder vegetables like carrots or celery for a few minutes to soften them before adding them to the chicken filling.
Can I make this recipe ahead of time?
Absolutely! You can assemble the entire Chicken Pot Pie Bake up to a day in advance and store it in the refrigerator before baking. When ready to cook, just pop it in the oven, though you may need to add an extra 5-10 minutes to the baking time if it’s coming straight from the fridge.
Can I freeze the Chicken Pot Pie Bake?
Yes, this dish freezes well! You can freeze the assembled, unbaked casserole for up to 3 months. When you’re ready to eat, bake it from frozen at 400°F (200°C) for 45-60 minutes, or until the biscuits are golden and the filling is bubbly.
What can I use if I don’t have the Red Lobster Cheddar Bay biscuit mix?
If you don’t have the Cheddar Bay biscuit mix, you can make your own Cheddar biscuits from scratch using a mixture of flour, baking powder, garlic powder, shredded cheddar cheese, and butter. There are also other store-bought biscuit mixes that would work well as a substitute.
Conclusion:
The Chicken Pot Pie Bake with Cheddar Bay Biscuits is a must-try recipe that combines the creamy, comforting flavors of a classic chicken pot pie with the irresistible Cheddar Bay biscuits. With minimal prep and maximum flavor, this dish is perfect for busy weeknights or laid-back weekends. Enjoy the warmth and coziness in every bite!
📖 Recipe:
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Chicken Pot Pie Bake with Cheddar Bay Biscuits
- Total Time: 45 minutes
- Yield: 6-8 servings
Description
Enjoy a delicious twist on the classic chicken pot pie with this Chicken Pot Pie Bake with Cheddar Bay Biscuits. A savory casserole made with tender rotisserie chicken, creamy filling, and topped with fluffy, cheesy Red Lobster Cheddar Bay biscuits. This quick and easy dish is perfect for comforting weeknight dinners or gatherings. Ready in under 45 minutes, it’s a meal the whole family will love.
Ingredients
1 rotisserie chicken, shredded
1 bag frozen mixed vegetables (about 12 oz)
2 cans (10.5 oz each) cream of chicken soup
1/2 cup milk
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
For the Cheddar Bay Biscuits:
1 package Red Lobster Cheddar Bay biscuit mix
Ingredients required on the package (shredded cheddar cheese, water, butter
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish.
- Prepare the Filling: In a large bowl, mix together shredded rotisserie chicken, frozen vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper.
- Assemble: Pour the chicken mixture into the baking dish, spreading it evenly.
- Make Biscuit Topping: Prepare the Cheddar Bay biscuit mix as per package instructions. Drop spoonfuls of the dough over the chicken mixture.
- Bake: Bake in the preheated oven for 25-30 minutes, until biscuits are golden and filling is bubbly. Let sit for a few minutes before serving.
Notes
You can substitute fresh vegetables for frozen, but be sure to cook them slightly beforehand.
For added flavor, brush the biscuits with melted garlic butter after baking.
This dish freezes well. Assemble the casserole but don’t bake it. Store in the freezer for up to 3 months and bake from frozen when ready.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6-8 servings
- Calories: 350 kcal
Keywords: Chicken pot pie bake, Cheddar Bay biscuits, chicken casserole, easy dinner recipe, comfort food
