Viral Cheddar Bay Biscuit Chicken Pot Pie Recipe

Ingredients

• 1.5 lb Rotisserie Chicken (shredded, skin removed)
• 4 tbsp Unsalted Butter (divided for sauté and roux)
• 1 tbsp Olive Oil (for sautéing vegetables)
• 1 medium Onion (diced)
• 2 stalks Celery (diced)
• 0.5 cup Carrots (diced)
• 0.5 cup Peas (frozen or fresh)
• 2 cloves Garlic (minced)
• 3 tbsp All-Purpose Flour (for roux)
• 1 cup Heavy Whipping Cream (full‑fat for richness)
• 1 cup Chicken Broth (low‑sodium)
• 1 medium Potatoes (peeled and diced)
• 1 tsp Fresh Thyme (or dried thyme)
• 1 tsp Italian Seasoning (store‑bought blend)
• 1 tsp Chicken Bouillon Powder (or 1 bouillon cube)
• 1 tsp Creole Seasoning (adds mild heat)
• 0.5 tsp Onion Powder (optional)
• 0.5 tsp Garlic Powder (optional)
• 0.25 tsp Ground Black Pepper (freshly ground)
• to taste Salt (optional, adjust after tasting)
• 1 crust Refrigerated Pie Crust (9‑inch, bottom only)
• 1 package Red Lobster Cheddar Bay Biscuit Mix (follow box directions, approx 8.5 oz)
• 1 cup Sharp Cheddar Cheese (shredded)
• 0.25 cup Cold Water (for biscuit mix, use cold water)
• 2 tbsp Melted Butter (brush on biscuit topping)

Instructions

1. Shred the Chicken

   Remove the skin from the rotisserie chicken (if desired) and shred the meat into bite‑size pieces using two forks or a knife.

   Time: PT5M

2. Prep the Vegetables

   Dice the onion, celery, carrots, and potatoes; mince the garlic. Measure out the peas.

   Time: PT5M

3. Preheat Oven

   Preheat the oven to 400°F (200°C).

   Time: PT5M

   Temperature: 400°F

4. Sauté Vegetables

   Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat. Add onion, celery, carrots, and peas. Cook, stirring occasionally, until the vegetables are translucent and softened.

   Time: PT5M

5. Add Garlic

   Add the minced garlic and sauté for about 1 minute, just until fragrant.

   Time: PT1M

6. Make the Roux

   Add the remaining 2 tbsp butter and the flour to the skillet. Whisk continuously for 2 minutes until the mixture turns a light golden color, indicating the flour is cooked.

   Time: PT2M

7. Create the Creamy Base

   Gradually pour in the heavy cream while whisking, followed by the chicken broth. Continue whisking for about 5 minutes until the sauce thickens and is smooth.

   Time: PT5M

8. Combine Chicken, Potatoes & Seasonings

   Stir in the shredded chicken, diced potatoes, thyme, Italian seasoning, chicken bouillon, Creole seasoning, onion powder, garlic powder, black pepper, and salt. Simmer for 5 minutes until potatoes are just tender and flavors meld.

   Time: PT5M

9. Prepare Bottom Crust

   Lightly spray the 9‑inch baking dish with cooking spray. Lay the refrigerated pie crust in the dish, pressing gently to fit. Prick the crust all over with a fork.

   Time: PT3M

10. Transfer Filling

    Pour the hot chicken filling into the prepared crust, spreading evenly.

    Time: PT2M

11. Prepare Cheddar Bay Biscuit Topping

    In a mixing bowl, combine the Cheddar Bay biscuit mix, shredded cheddar cheese, and cold water. Stir just until a soft dough forms; do not over‑mix.

    Time: PT5M

12. Add Biscuit Layer

    Spoon the biscuit dough over the filling, spreading to cover the surface completely. Brush the top with melted butter.

    Time: PT2M

13. Bake the Pie

    Place the assembled pie in the preheated oven and bake for 35 minutes, or until the biscuit topping is golden brown and the filling is bubbling.

    Time: PT35M

    Temperature: 400°F

14. Cool and Serve

    Remove the pie from the oven and let it rest for 5 minutes before slicing and serving.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

45 g

Fat

35 g

Fiber

5 g