We’ve always loved the comforting embrace of a classic pot pie, but our Cheddar Bay Biscuit Pot Pie takes it up a notch with its cheesy, garlicky twist. Drawing inspiration from Red Lobster’s iconic biscuits, this dish blends creamy fillings with a flaky, flavorful topping that feels like a warm hug on a chilly evening.
It’s the perfect fusion of familiar favorites, making it an easy win for family dinners or cozy nights in. We’re excited to share how we’ve simplified this recipe so you can whip up a restaurant-quality meal right at home.
Ingredients
We select fresh, premium ingredients to craft our irresistible Cheddar Bay Biscuit Pot Pie, blending a creamy filling with a flaky, cheese-laden biscuit topping that echoes Red Lobster’s iconic flavors. This combination delivers a comforting, restaurant-quality meal right in your kitchen.
For the Filling
Here are the key ingredients for the hearty, savory filling that forms the base of our pot pie. We list them in the order they are typically prepared to ensure smooth assembly.
- 1 tablespoon olive oil: For sautéing aromatics to build flavor.
- 1 medium onion, diced: Provides a sweet, foundational base.
- 2 cloves garlic, minced: Adds a pungent, aromatic punch.
- 2 medium carrots, sliced: Offers a crisp, colorful sweetness.
- 2 stalks celery, chopped: Contributes a fresh, slightly earthy crunch.
- 2 cups cooked chicken, shredded: Our protein choice for a tender, juicy texture—use rotisserie for convenience.
- 1 cup frozen peas: Introduces a vibrant, sweet pop of green.
- 1 cup chicken broth: Creates a rich, flavorful liquid base.
- 1 cup whole milk: Ensures a creamy, velvety consistency.
- 2 tablespoons all-purpose flour: Acts as a thickener for the sauce.
- 1 teaspoon dried thyme: Infuses herbal notes for depth.
- Salt and black pepper to taste: Seasons the mixture to perfection.
For the Biscuits
These ingredients make up the buttery, Cheddar Bay Biscuit topping that crowns our pot pie with its golden, cheesy crust. We organize them by preparation sequence for easy mixing.
- 2 cups all-purpose flour: The primary dry base for a light, airy dough.
- 1 tablespoon baking powder: Leavens the biscuits for optimal fluffiness.
- 1/2 teaspoon garlic powder: Delivers a bold, savory garlic essence.
- 1/2 teaspoon salt: Balances flavors in the dough.
- 1/2 cup unsalted butter, cold and cubed: Provides rich, flaky layers—keep it chilled.
- 1 cup shredded cheddar cheese: Our star component for that sharp, melty bite.
- 3/4 cup buttermilk: Adds moisture and tang for tender results.
- 1 tablespoon fresh parsley, chopped: Offers a fresh, herbaceous finish.
Tools and Equipment
To bring our Cheddar Bay Biscuit Pot Pie to life, we rely on essential tools that streamline preparation and ensure perfect results every time. Gathering these items beforehand helps us transition smoothly from mixing the flavorful filling to baking the golden, cheese-topped biscuits.
Here’s a curated list of the key tools and equipment, organized by their role in the recipe:
- Large Mixing Bowl: We use this for combining dry ingredients for the biscuit topping, ensuring even distribution of flour, baking powder, and cheddar cheese.
- Medium Saucepan or Skillet: Ideal for sautéing aromatics and cooking the hearty filling with chicken and vegetables to achieve that creamy, savory base.
- Baking Dish or Pie Pan (9-inch): This holds our pot pie together, allowing the biscuit topping to bake into a flaky, irresistible crust.
- Measuring Cups and Spoons: Accurate measurements are crucial, so we recommend a set for precisely portioning ingredients like broth, milk, and seasonings.
- Whisk or Wooden Spoon: We employ this for stirring the filling and mixing the biscuit dough, promoting a smooth texture without lumps.
- Cutting Board and Chef’s Knife: Essential for chopping vegetables and chicken, helping us prepare fresh ingredients quickly and safely.
- Oven Mitts and Cooling Rack: These protect our hands when handling hot dishes and allow the pot pie to cool evenly after baking for the best flavor and texture.
By using these tools, we guarantee a seamless process that elevates our homemade Cheddar Bay Biscuit Pot Pie to restaurant-quality standards.
Instructions
We walk you through the step-by-step process to craft our irresistible Cheddar Bay Biscuit Pot Pie, turning fresh ingredients and simple techniques into a flavorful, comforting meal that rivals restaurant favorites.
Prepare the Filling
First, heat 2 tablespoons of butter in a large skillet over medium heat. We add 1 diced onion and 2 minced garlic cloves, sautéing for 3-4 minutes until they soften and release a fragrant aroma that fills the kitchen.
Next, stir in 2 cups of mixed vegetables such as carrots, peas, and celery freshly chopped along with 2 cups of cooked shredded chicken for a hearty protein boost. Season with 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of dried thyme to enhance the savory flavors.
Then, sprinkle 2 tablespoons of all-purpose flour over the mixture and cook for 1 minute to create a roux. Gradually pour in 1 ½ cups of chicken broth and 1 cup of heavy cream, stirring constantly until the sauce thickens to a creamy consistency that coats the back of a spoon—about 5 minutes. Remove from heat and set aside, ensuring the filling is evenly seasoned and ready for assembly.
Make the Biscuit Dough
In a large mixing bowl, we combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of garlic powder, and ½ teaspoon of salt to form the dry base of our cheddar-infused topping.
Add ½ cup of cold unsalted butter cut into small cubes and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs, creating flaky layers. Stir in 1 cup of shredded cheddar cheese for a sharp, tangy kick, followed by ¾ cup of buttermilk to bring the dough together into a soft, sticky ball that promises a tender texture.
Gently knead the dough on a floured surface for about 30 seconds just until it holds shape, being careful not to overwork it and preserve those airy pockets.
Assemble the Pot Pie
Pour the prepared filling into a 9-inch pie dish or baking dish, spreading it evenly to create a uniform base for our Cheddar Bay Biscuit topping.
Drop spoonfuls of the biscuit dough over the filling, covering it as completely as possible while leaving small gaps for steam to escape during baking. This layering ensures the dough bakes into a golden, crispy crust that soaks up the creamy flavors beneath.
For an extra touch, brush the top of the dough with 2 tablespoons of melted butter mixed with ½ teaspoon of garlic powder to enhance the garlic-herb shine and boost the overall aroma.
Bake
Preheat your oven to 425°F (220°C) and place the assembled pot pie on the middle rack. We bake it for 25-30 minutes or until the topping turns a deep golden brown and the filling bubbles around the edges, indicating it’s perfectly heated through.
To check for doneness, insert a knife into the center—the filling should be hot and the dough fully cooked. Let it rest for 5 minutes before serving to allow the flavors to meld and the structure to set.
Make-Ahead Instructions
One of the best features of our Cheddar Bay Biscuit Pot Pie is its flexibility for busy schedules. We love how you can prepare components in advance to save time without sacrificing that flaky, cheesy topping or creamy filling. Below, we break down the steps to make-ahead this comforting dish, ensuring it remains fresh and delicious when you’re ready to bake.
Preparing the Filling in Advance
To keep the filling’s flavors intact, we recommend making it up to 2 days ahead. This allows the aromatics, chicken, and creamy sauce to meld beautifully.
- Sauté and Cook the Base: In a medium saucepan, sauté the onions and garlic until softened, then add mixed vegetables and shredded chicken. Stir in chicken broth and heavy cream to create the sauce, cooking until thickened. Let the mixture cool completely before storing.
- Store Properly: Transfer the cooled filling to an airtight container and refrigerate it. For longer storage, you can freeze it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before use to maintain texture.
Preparing the Biscuit Dough in Advance
The biscuit dough for our Cheddar Bay Biscuit topping works well made ahead, but we advise preparing it no more than 1 day in advance to preserve its light, flaky quality.
- Mix and Form the Dough: Combine flour, baking powder, garlic powder, and shredded cheddar cheese in a large mixing bowl to form a soft, sticky ball. Avoid overworking the dough to keep it tender.
- Store for Later: Wrap the dough tightly in plastic wrap and refrigerate it. If freezing, portion it into balls and freeze on a baking sheet before transferring to a freezer bag for up to 1 month. Let it thaw in the refrigerator for a few hours before assembling.
Assembling and Storing the Pot Pie
Once your components are ready, assembling is straightforward and helps streamline your cooking process.
- Assemble Ahead: Pour the prepared filling into a baking dish, then top with spoonfuls of the biscuit dough. Cover the dish tightly with plastic wrap or foil and refrigerate for up to 24 hours. For freezing, assemble without baking and freeze for up to 1 month.
- Baking from Make-Ahead State: If refrigerated, add 5-10 minutes to the baking time in the original instructions. If frozen, thaw overnight in the refrigerator first, then bake as directed, checking for a golden-brown top.
Storage Tips and Reheating Guidelines
To help you track storage options effectively, we’ve compiled the key details in the table below:
| Component | Make-Ahead Method | Storage Duration | Reheating Tips |
|---|---|---|---|
| Filling | Refrigerate or freeze | Up to 2 days (fridge) or 3 months (freezer) | Reheat gently on the stove to avoid separating the sauce. |
| Biscuit Dough | Refrigerate or freeze | Up to 1 day (fridge) or 1 month (freezer) | Let thaw before using; bake as per recipe for optimal rise. |
| Assembled Pot Pie | Refrigerate or freeze | Up to 24 hours (fridge) or 1 month (freezer) | Bake from thawed state; cover edges if browning too quickly. |
By following these make-ahead steps, we ensure your Cheddar Bay Biscuit Pot Pie stays as irresistible as when it’s freshly made, letting you enjoy a homemade, restaurant-quality meal with minimal effort.
Conclusion
We’re excited you’ve explored this Cheddar Bay Biscuit Pot Pie with us
It’s a simple way to elevate home cooking and create cozy moments
Trust us it’s a hit for any gathering
Give it a spin and let it become your go-to favorite
Frequently Asked Questions
What is Cheddar Bay Biscuit Pot Pie?
Cheddar Bay Biscuit Pot Pie is a creative twist on the classic pot pie, featuring a creamy chicken and vegetable filling topped with a flaky, cheese-laden biscuit inspired by Red Lobster’s famous biscuits. It’s a comforting, restaurant-quality dish perfect for family dinners, combining savory flavors with an easy homemade recipe.
What ingredients are needed for Cheddar Bay Biscuit Pot Pie?
You’ll need fresh ingredients for the filling, like sautéed onions, garlic, cooked chicken, mixed vegetables, chicken broth, and heavy cream. For the biscuit topping, gather flour, baking powder, garlic powder, shredded cheddar cheese, and butter. This combination creates a hearty, flavorful meal—total prep is straightforward and uses common pantry staples.
What tools and equipment are required to make this pot pie?
Essential tools include a large mixing bowl for dry ingredients, a medium saucepan for sautéing the filling, a baking dish for assembly, and basic measuring tools. These items ensure efficient preparation and help achieve a perfect, golden-brown result, making the process simple and enjoyable for home cooks.
How do I prepare Cheddar Bay Biscuit Pot Pie?
Start by sautéing onions, garlic, vegetables, and chicken for the filling, then add broth and cream to make a sauce. Mix flour, baking powder, garlic powder, and cheddar for the biscuit dough. Pour filling into a baking dish, top with dough, brush with butter, and bake until bubbly and golden—about 30-40 minutes. Let it rest before serving for the best texture.
Can I make Cheddar Bay Biscuit Pot Pie ahead of time?
Yes, prepare the filling up to 2 days in advance by sautéing and storing it in the fridge. Make the biscuit dough up to 1 day ahead and keep it chilled. Assemble the pie fully, then refrigerate or freeze it for later baking—just add a few extra minutes in the oven if frozen, for easy meal planning.
How should I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. To reheat, bake in a preheated oven at 350°F until warmed through, about 20-25 minutes, or use the microwave for quicker results. This keeps the pot pie fresh and maintains its creamy texture and flaky topping.