Cowboy Butter Chicken Pot Pie with Cheddar Bay Biscuits
This cheddar bay biscuit chicken pot pie is my answer to the nights when everyone in my house wants comfort food and I have zero time to roll out a crust. My three kids fight over the biscuits, so I always make sure there is one for each of them.
This cheddar bay biscuit chicken pot pie takes everything you love about a classic pot pie and makes it so much easier. A creamy chicken, pea, and carrot filling gets a big flavor boost from cowboy butter seasoning. Then it is topped with scoops of cheesy Red Lobster biscuit dough and baked until golden. A final brush of garlic butter makes this the best chicken pot pie with cheddar bay biscuits you will ever pull out of your oven. It is cozy, hearty, and on the table in about an hour.
Why You'll Love This Recipe
- No pie crust needed. The boxed cheddar bay biscuit mix stirs together in minutes and bakes into a fluffy, cheesy topping.
- Cowboy butter seasoning adds a garlicky, herby kick that makes the filling taste anything but ordinary.
- Rotisserie chicken keeps it quick. You can also use any leftover cooked chicken breast you have on hand.
- It is a full meal in one dish, with protein, veggies, and warm biscuits all baked together.
What is cowboy butter seasoning?
Cowboy butter seasoning is a dry spice blend inspired by cowboy butter sauce. This recipe uses Kinder's, which brings a savory mix of garlic, herbs, and a little warmth to the creamy filling.
Ingredients Needed to Make Cheddar Bay Biscuit Chicken Pot Pie
The Creamy Filling
Salted butter, diced yellow onion, and minced garlic start the base. All purpose flour thickens it, and chicken stock plus heavy cream turn it into a rich, silky sauce. Frozen peas and carrots go right in from the bag, so there is no chopping vegetables.
The Chicken
You need 3 cups of diced, cooked chicken breast or rotisserie chicken. A store bought rotisserie chicken is my favorite shortcut on busy nights. Leftover baked or grilled chicken works just as well.
The Seasonings
Kinder's cowboy butter seasoning is the star here. Paprika, onion powder, garlic powder, salt, and pepper round it out. Half of the seasonings go in with the garlic to toast in the butter, and the rest go in with the stock.
The Cheddar Bay Biscuits
A box of Red Lobster Cheddar Bay Biscuit mix, cold water, and cheddar cheese make the topping. The box also comes with a garlic butter seasoning packet. Mix it with a tablespoon of melted butter and brush it over the hot biscuits right after baking.
How to Make Cowboy Butter Chicken Pot Pie
Step 1: Preheat the Oven
Preheat your oven to 425 degrees.
Step 2: Cook the Onion
In a large pan over low to medium heat, melt the butter. Add the diced onion and cook until it turns translucent.
Step 3: Add the Garlic and Half the Seasonings
Stir in the minced garlic and half of the seasonings. Mix until well combined. This quick toast in the butter builds flavor into the filling.
Step 4: Stir in the Flour
Add the flour and stir until it is fully combined with the butter and onions.
Step 5: Add the Stock and Vegetables
Pour in the chicken stock. Add the remaining half of the seasonings and the frozen peas and carrots.
Step 6: Add the Chicken and Simmer
Stir everything together, then add the cooked chicken. Stir slowly and bring the filling to a simmer.
Step 7: Add the Heavy Cream
After about 5 minutes of simmering, turn down the heat and add the heavy cream. Mix until well combined. Then turn off the heat and let the filling rest.
Step 8: Make the Biscuit Dough
While the filling rests, combine the ingredients listed on the Red Lobster Cheddar Bay Biscuit box in a separate bowl.
Step 9: Transfer the Filling
Pour the chicken pot pie filling into a 9x13 casserole dish.
Step 10: Top with Biscuit Dough
Gently add scoops of the biscuit dough over the filling. You should get about 6 biscuits, one for each serving.
Step 11: Bake
Bake uncovered for 14 to 16 minutes, or until the biscuits are fully cooked.
How do I know when the biscuits are done?
The biscuits are done when the tops are golden brown and the centers are no longer doughy. Gently lift the edge of one biscuit to check that the bottom is cooked through.
Step 12: Brush with Garlic Butter
Take the dish out of the oven. Mix the garlic butter seasoning packet from the biscuit box with 1 tablespoon of melted butter, then brush it over the hot biscuits.
Step 13: Let It Rest
Let the pot pie rest for 10 to 15 minutes so the filling can thicken.
Step 14: Serve
Scoop into bowls, making sure everyone gets a biscuit, and enjoy!
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The biscuits will soften as they sit on the filling. For the best texture, reheat portions in a 350 degree oven until warmed through. The microwave also works for a quick lunch, though the biscuits will be softer.
Can I make cheddar bay biscuit chicken pot pie ahead of time?
Yes, you can make the filling ahead. Cheddar bay biscuit chicken pot pie filling keeps in the fridge for up to 2 days. Warm it on the stovetop until hot, then add fresh biscuit dough and bake as directed.
What to Serve With Chicken Pot Pie with Cheddar Bay Biscuits
This pot pie is a complete meal, so you only need something light on the side. A crisp green salad with ranch or a simple vinaigrette is perfect. Roasted green beans or a side of applesauce are also easy kid friendly options. If your family loves these cheesy biscuits as much as mine does, try my Jalapeño Popper Chicken Soup with Cheddar Bay Biscuit Topping. For more cowboy butter flavor, this Cowboy Butter Chicken Gnocchi Soup is a cozy favorite.
Cowboy Butter Chicken Pot Pie with Cheddar Bay Biscuits
Ingredients
Equipment
Method
- Preheat oven to 425 degrees.
- Next, In a large pan on low/medium heat, add 4 tablespoon butter to pan. Allow it to melt, then add ½ cup diced yellow onion. Cook until translucent.
- Once onions are translucent, add 1 tablespoon minced garlic and ½ the seasonings listed above. Mix until well combined. (This allows to help build the flavor of the dish)
- Add ¼ cup all purpose flour, and mix until the flour is well combined.
- Then, add 3 cups chicken stock, remaining half of seasonings, and frozen bag of peas and carrots.
- Stir together, then add 3 cups cooked & diced chicken breast or rotisserie chicken. Slow stir together and bring to a simmer.
- Once it has been simmering for about 5 minutes, turn down the heat and add 1 cup heavy cream. Mix until well combined. Once it is well combined. Turn off the heat and let it rest.
- While the chicken pot pie mixture is resting, in a separate bowl, combine ingredients listed on red lobster cheddar bay biscuit box.
- Next, add chicken pot pie mixture to a 9x13 casserole dish.
- Then, gently add a scoop of the cheddar bay biscuit dough on top of the mixture. Should make about 6 servings.
- Cook in oven for 14-16 minutes uncovered or until the biscuit is fully cooked.
- Once the dish is cooked, remove from oven and brush garlic butter seasoning (1 tablespoon melted butter with seasoning) provided in red lobster cheddar bay biscuit over the top of the hot biscuits.
- Let it rest for 10-15 minutes.
- Serve and enjoy!
Notes
- Splitting the seasonings in half lets the first half toast in the butter with the garlic, which builds a deeper flavor in the filling.
- Cook the flour for a minute or two before adding the stock so the filling does not taste floury.
- Mix the biscuit dough just until combined. Overmixing makes the biscuits dense.
- Let the pot pie rest before serving. The filling thickens as it cools slightly.
