Cheddar Bay Chicken Pot Pie Casserole Recipe – comfort food at its best! This delicious dish combines tender chicken and mixed veggies in a rich, creamy sauce, all topped with golden Cheddar Bay biscuits. Perfect for cozy family dinners, it’s packed with savory flavors that will have everyone asking for seconds. Easy to make and incredibly satisfying, this pot pie is a must-try!
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Chicken Pot Pie Casserole
Cheddar Bay chicken pot pie is a comforting and savory delight that takes the classic pot pie to a whole new level. Tender, juicy chicken combined with a medley of mixed vegetables, all enveloped in a rich, creamy sauce made from cream of chicken soup, sour cream, and a touch of milk. Topped with golden, flaky Cheddar Bay biscuits, this pot pie is baked to perfection. Every bite offers a perfect blend of creamy filling and crispy topping, making it a comforting meal that warms both the body and soul. Whether for an easy weeknight dinner or a cozy night in, this casserole is sure to become a favorite.
How to Make Cheddar Bay Chicken Pot Pie
This casserole is super easy to make with only a few simple ingredients. In a large bowl, whisk together cream of chicken soup, sour cream, milk, onion powder, garlic powder, and paprika. Â Season with seasoned salt and black pepper, to taste. Add cooked chicken and mixed veggies (green beans, carrots, corn, and green peas) to the bowl and stir to combine. Pour the chicken mixture into a baking dish that has been sprayed with nonstick cooking spray. Bake in a preheated oven for 15 minutes.
In a medium bowl, prepare Cheddar Bay Biscuit Mix. Combine biscuit mix, water, and shredded cheddar cheese. Remove the baking dish from the oven. Top the casserole with the biscuit dough. Return the dish to the oven and bake until the biscuits are golden brown.
In a small bowl, combine melted butter and garlic seasoning packet from the biscuit mix. Brush the garlic butter over the biscuits.
Helpful Tips & Frequently Asked Questions
- You can use any cooked chicken in this dish. Rotisserie chicken, chicken breasts, chicken thighs, and chicken tenderloins all work great in this recipe.
- This is equally delicious with leftover turkey.
- I thaw the frozen vegetables before adding them to the filling. You can just toss them in frozen if you are short on time.
- Can I make Chicken Pot Pie Casserole in advance? Yes. Prepare the filling and spread it into a baking dish. Cover the pan and store it in the refrigerator until you are ready to bake it as directed.
- You may need to add a few minutes to the cooking time if baking cold straight from the oven.
- Can I freeze Chicken Pot Pie Casserole? Yes. Bake the casserole and cool to room temperature. Cover the baking dish with plastic wrap and aluminum foil. Store in the freezer for up to four months.
- Thaw and reheat in the microwave.
- Store leftovers in an airtight container in the refrigerator.
What to Serve with Cheddar Bay Chicken Pot Pie
This is hands-down the best chicken pot pie I’ve ever eaten! It is easy to make and is packed full of amazing flavor! This is a hearty dish, so you don’t need a lot of side dishes to go with it.Â
No matter what you serve with this casserole, it is sure to be a hit with the whole family! Looking for more side dish ideas? Here are some popular recipes from the website:
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Cheddar Bay Chicken Pot Pie
Yield: 6 people
Cheddar Bay Chicken Pot Pie Casserole Recipe – comfort food at its best! This delicious dish combines tender chicken and mixed veggies in a rich, creamy sauce, all topped with golden Cheddar Bay biscuits. Perfect for cozy family dinners, it’s packed with savory flavors that will have everyone asking for seconds. Easy to make and incredibly satisfying, this pot pie is a must-try!
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Preheat oven to 425ºF. Spray a 9×13-inch baking dish with nonstick cooking spray.
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In a large bowl, whisk together cream of chicken soup, sour cream, milk, onion powder, garlic powder, and paprika. Â Season with seasoned salt and black pepper, to taste. Add cooked chicken and mixed veggies to the bowl and stir to combine.
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Pour the chicken mixture into the prepared baking dish.
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Bake for 15 minutes.
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In a medium bowl, prepare Cheddar Bay Biscuit Mix. Combine biscuit mix, water, and shredded cheddar cheese.
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Remove the baking dish from the oven. Using a small cookie scoop, top the casserole with the biscuit dough. Use an offset spatula to spread the dough over the casserole. Return the dish to the oven and bake for 15 to 18 minutes, until the biscuits are golden brown.
-
In a small bowl, combine melted butter and garlic seasoning packet from the biscuit mix. Brush the garlic butter over the biscuits.
- You can use any cooked chicken in this dish. Rotisserie chicken, chicken breasts, chicken thighs, and chicken tenderloins all work great in this recipe.
- This is equally delicious with leftover turkey.
- I thaw the frozen vegetables before adding them to the filling. You can just toss them in frozen if you are short on time.
- Can I make Chicken Pot Pie Casserole in advance? Yes. Prepare the filling and spread it into a baking dish. Cover the pan and store it in the refrigerator until you are ready to bake itas directed.
- You may need to add a few minutes to the cooking time if baking cold straight from the oven.
- Can I freeze Chicken Pot Pie Casserole? Yes. Bake the casserole and cool to room temperature. Cover the baking dish with plastic wrap and aluminum foil. Store in the freezer for up to four months.
- Thaw and reheat in the microwave.
- Store leftovers in an airtight container in the refrigerator.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
