Cheddar Bay Pot Pie Recipe

We’ve always loved the cheesy, garlicky charm of Cheddar Bay Biscuits, and now we’re blending that magic into a cozy pot pie that’s perfect for family dinners. This recipe takes the classic comfort of a flaky crust filled with tender veggies and savory fillings, then tops it with our favorite cheddar twist for an irresistible upgrade.

It’s an easy way to elevate your weeknight meals, packed with flavors that’ll have everyone coming back for seconds. Whether you’re a pot pie pro or trying something new, our Cheddar Bay Pot Pie Recipe promises a hearty, homemade delight that’s as fun to make as it is to eat.

Ingredients

As we dive into creating our irresistible Cheddar Bay Pot Pie, we start by gathering the key ingredients that bring together the flaky, cheesy crust and the hearty, savory filling. We’ll list them in the order they’re used, with precise measurements and any necessary prep notes to ensure your cooking experience is seamless and successful.

Crust Ingredients

For the Cheddar Bay-inspired crust, which forms the golden, buttery topping, prepare these first:

2 cups all-purpose flour: Sifted for a lighter texture.
1 tablespoon baking powder: To help the crust rise and achieve that perfect fluffiness.
1/2 teaspoon garlic powder: Adds a subtle, aromatic punch to complement the cheese.
1/2 teaspoon salt: Enhances the overall flavor profile.
1/2 cup unsalted butter: Chilled and cubed, for creating those flaky layers.
1 cup shredded sharp cheddar cheese: Freshly grated for maximum meltiness and Cheddar Bay authenticity.
3/4 cup whole milk: Cold, to bind the dough without overworking it.

Filling Ingredients

Next, move to the filling components, which provide the comforting, vegetable-packed interior that makes this pot pie a family favorite:

2 tablespoons olive oil: For sautéing the base vegetables to build rich flavors.
1 medium onion: Diced finely, as the foundational aromatic.
2 medium carrots: Peeled and sliced into 1/4-inch rounds for tender bites.
2 stalks celery: Chopped into 1/2-inch pieces for added crunch.
2 cups cooked chicken: Shredded or cubed, from rotisserie or poached, to keep it protein-packed.
1 cup frozen peas: Thawed quickly under warm water for easy incorporation.
2 cups chicken broth: Low-sodium, to control the seasoning.
1 cup heavy cream: For a creamy, luxurious sauce.
1 teaspoon dried thyme: Ground between your fingers for fresher herb notes.
1/2 teaspoon black pepper: Freshly ground for a bold, spicy kick.
1/4 teaspoon paprika: Smoked variety recommended, to tie in the Cheddar Bay essence.

With these ingredients prepped and ready, we’re set to transition smoothly into the preparation steps, ensuring every element harmonizes for a dish that’s as flavorful as it is straightforward.

Required Tools and Equipment

To prepare our Cheddar Bay Pot Pie seamlessly, we recommend having the right tools and equipment on hand. This ensures efficiency and safety as we transition from prepping ingredients to assembling and baking the dish.

Essential Tools List

We categorize the tools based on their use in the recipe for clarity:

Mixing and Measuring:
Large mixing bowl: For combining dry ingredients like flour and cheddar for the crust.
Measuring cups and spoons: Essential for accurate measurements of flour, milk, and spices.
Whisk or wooden spoon: To mix dough and stir the filling mixture evenly.
Preparation and Chopping:
Chef’s knife and cutting board: For chopping onions, carrots, and celery into uniform pieces.
Grater: To shred sharp cheddar cheese if it’s not pre-shredded.
Cooking and Baking:
Medium saucepan or skillet: For sautéing vegetables and simmering the filling with broth and cream.
9-inch pie dish or baking dish: Ideal for assembling and baking the pot pie to achieve a golden, flaky crust.
Oven: Preheated to 400°F (204°C) for baking; ensure it’s a standard conventional oven for even heat distribution.
Baking sheet: Placed under the pie dish to catch any overflows and prevent mess.
Oven mitts: To handle hot dishes safely when removing the pie from the oven.
Cooling rack: For letting the pot pie rest and set after baking.

By organizing these tools beforehand, we make the process of creating our Cheddar Bay Pot Pie straightforward and enjoyable.

Instructions

Now that we have our ingredients and tools organized, let’s walk through the steps to create our flavorful Cheddar Bay Pot Pie. We’ll use active techniques to ensure a crispy, cheesy crust and a hearty filling packed with savory flavors.

Prep

Before we start cooking, we’ll prepare our ingredients to make the process smooth and efficient. Begin by chopping 1 medium onion, 2 carrots, and 2 celery stalks into small, even pieces for even cooking. Next, in a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon baking powder, 1 teaspoon garlic powder, and ½ teaspoon salt to form the base of our Cheddar Bay crust.

Add ½ cup cold unsalted butter (cut into cubes) to the dry mixture and use a pastry cutter or your fingers to cut in the butter until it resembles coarse crumbs—this step creates that flaky texture we love. Stir in 1 cup shredded sharp cheddar cheese and gradually pour in ¾ cup whole milk, mixing until a soft dough forms. Avoid overmixing to keep our crust tender and full of cheesy goodness. Set the dough aside wrapped in plastic wrap while we move on.

Cook the Filling

With our crust dough ready, we’ll now focus on building a rich, savory filling that brings the Cheddar Bay Pot Pie to life. Heat 2 tablespoons olive oil in a medium saucepan over medium heat, then add the chopped onion, carrots, and celery, sautéing for about 5 minutes until they soften and release a fragrant aroma that hints at the comforting meal ahead.

Stir in 2 cups cooked chicken (shredded), 1 cup frozen peas, 2 cups chicken broth, ½ cup heavy cream, 1 teaspoon dried thyme, ½ teaspoon black pepper, and ½ teaspoon paprika. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes, stirring occasionally, until the sauce thickens to a creamy consistency that coats the back of a spoon—imagine the warm, herbaceous scents filling your kitchen as the flavors meld together perfectly.

Assemble the Pot Pie

Now it’s time to layer our Cheddar Bay Pot Pie for that irresistible combination of textures. Pour the cooked filling into a greased 9-inch pie dish, spreading it evenly to create a uniform base that ensures every bite is packed with vegetables and chicken.

Roll out the prepared dough on a lightly floured surface to about ¼-inch thickness, then carefully place it over the filling, trimming any excess and crimping the edges for a rustic, homemade look. Use a knife to cut a few vents in the top to allow steam to escape, letting the cheesy aroma build as it bakes—picture the golden, flaky crust crowning our hearty filling for a dish that’s as visually appealing as it is delicious.

Bake

Finally, we’ll bake our Cheddar Bay Pot Pie to achieve that perfect, bubbly finish. Preheat your oven to 400°F and place the assembled pie on a baking sheet to catch any drips. Slide it into the oven and bake for 25-30 minutes, or until the crust turns a golden brown and the filling is bubbling through the vents—check at the 20-minute mark to avoid over-browning, rotating the dish if needed for even heat distribution. Once done, remove from the oven and let it rest for 5 minutes before serving to lock in those savory flavors.

Make-Ahead Instructions

We love how preparing our Cheddar Bay Pot Pie in advance simplifies busy weeknights, allowing you to enjoy its flaky, cheesy crust and savory filling without last-minute rushes. Below, we break down the steps for making components ahead, ensuring optimal flavor and texture.

Preparing the Crust Dough Ahead

To keep the crust tender and flavorful, prepare the dough up to 2 days in advance. Follow these steps:

In a large bowl, mix the dry ingredients (flour, baking powder, garlic powder, and salt) as outlined in our earlier instructions.
Cut in the cold unsalted butter until it resembles coarse crumbs, then stir in the shredded sharp cheddar cheese and whole milk to form the dough.
Wrap the dough tightly in plastic wrap and refrigerate it in an airtight container. This prevents the butter from softening, maintaining that signature flaky texture we all crave in our Cheddar Bay Pot Pie.

Making the Filling Ahead

The hearty filling—packed with tender vegetables, chicken, and aromatic seasonings—can be prepped up to 3 days ahead for easy assembly later. Here’s how:

Sauté the onion, carrots, and celery in olive oil until softened, then add the cooked chicken, frozen peas, chicken broth, heavy cream, dried thyme, black pepper, and paprika.
Simmer the mixture until thickened, as per the cooking instructions, then let it cool completely.
Transfer the cooled filling to an airtight container and store it in the refrigerator. For longer storage, freeze it in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before using to preserve the fresh, comforting flavors of our Cheddar Bay Pot Pie.

Assembling the Pot Pie in Advance

For ultimate convenience, assemble the entire pie ahead and bake it fresh when needed:

Grease your pie dish, add the prepared filling, and top with the rolled-out crust dough as described in the assembly steps.
Cover the unbaked pie loosely with plastic wrap or foil and refrigerate it for up to 24 hours. If freezing, wrap it tightly and store for up to 1 month—be sure to label with the date for easy tracking.
When ready to bake, remove from the refrigerator or freezer and let it sit at room temperature for 30 minutes to ensure even cooking. Preheat your oven and bake as instructed, adding 5–10 minutes to the baking time if baking from frozen.

Make-Ahead Option	Storage Method	Maximum Storage Time	Key Tips
Crust Dough	Refrigerate	2 days	Keep wrapped to avoid drying out.
Filling	Refrigerate or Freeze	3 days (fridge) or 2 months (freezer)	Cool completely before storing; stir after thawing.
Assembled Pie	Refrigerate or Freeze	24 hours (fridge) or 1 month (freezer)	Allow time to thaw for even baking; vent crust before baking.

By following these make-ahead strategies, we ensure your Cheddar Bay Pot Pie remains a delicious, hassle-free favorite.

Conclusion

We’ve loved crafting this Cheddar Bay Pot Pie as a fresh twist on comfort food that’s sure to become a family favorite. It’s an easy way to bring warmth and flavor to your table while impressing everyone with its cheesy crust and hearty filling.

Remember we’re here to inspire your kitchen adventures so don’t hesitate to tweak the recipe and make it your own. Enjoy every bite and share the joy with us in the comments.

Frequently Asked Questions

What is Cheddar Bay Pot Pie?

Cheddar Bay Pot Pie is a tasty twist on classic pot pie, blending the cheesy, garlicky flavors of Cheddar Bay Biscuits with a hearty filling of vegetables, chicken, and creamy sauce. It’s an easy, family-friendly dish perfect for dinners, offering a flaky crust and savory insides for both novice and experienced cooks.

What ingredients are needed for Cheddar Bay Pot Pie?

The recipe requires simple ingredients: for the crust, use all-purpose flour, baking powder, garlic powder, salt, butter, sharp cheddar cheese, and milk. For the filling, gather olive oil, onion, carrots, celery, cooked chicken, peas, chicken broth, heavy cream, thyme, pepper, and paprika. This combo creates a flavorful, comforting meal.

How do I prepare the crust for Cheddar Bay Pot Pie?

To make the crust, mix dry ingredients like flour, baking powder, garlic powder, and salt. Cut in cold butter until crumbly, then stir in shredded cheddar and milk to form a soft dough. Roll it out after chilling if needed. It’s straightforward and adds that signature cheesy texture.

What tools are essential for making Cheddar Bay Pot Pie?

You’ll need basic kitchen tools: a mixing bowl for dough, a skillet or pot for sautéing vegetables, a rolling pin for the crust, a pie dish for assembly, and a baking sheet. Having these organized helps streamline the process for a smooth cooking experience.

How do I make Cheddar Bay Pot Pie ahead of time?

Yes, prepare the crust dough up to 2 days in advance and store it in the fridge. The filling can be made 3 days ahead or frozen for up to 2 months. Assemble the full pie and refrigerate for up to 24 hours, or freeze for a month—perfect for busy schedules.

Can I store and reheat Cheddar Bay Pot Pie?

Store leftovers in the fridge for up to 3 days in an airtight container. For freezing, wrap the pie tightly and it lasts up to a month. Reheat in a preheated oven at 350°F until warmed through, maintaining the crust’s flakiness and filling’s taste.

Are there any tips for baking Cheddar Bay Pot Pie perfectly?

Preheat your oven to ensure even baking, vent the crust to release steam, and bake until golden brown and bubbling, about 30-40 minutes. Use a pie shield if the edges brown too fast. Let it cool slightly before serving for the best texture and flavor.