S2 Episode 9 - Bottomless Cheddar Bay Biscuit Chicken Potpie
S2 EPISODE 9 - Bottomless Cheddar Bay Biscuit CHICKEN POTPIE! is a medium American recipe that serves 4. 560 calories per serving. Recipe by The Campin' Kitchen on YouTube.
Prep: 45 min | Cook: 30 min | Total: 1 hr 30 min
Cost: $40.10 total, $10.03 per serving
Ingredients
- 2 pieces Frozen Deep‑Dish Pie Crust (Pillsbury brand, thawed slightly for easier handling)
- 1 pound Cooked Chicken (Shredded or diced; can use rotisserie chicken)
- 1 medium Onion (Diced fine)
- 2 medium Carrots (Diced; baby carrots can be used for sweetness)
- 2 stalks Celery Stalks (Diced)
- 1 cup Frozen Corn Kernels (Thawed)
- 1 cup Frozen Peas (or Sugar Snap Peas) (Thawed; sugar snap peas give extra crunch)
- 2 tablespoons Unsalted Butter (For sautéing vegetables)
- 3 tablespoons All‑Purpose Flour (Thickening agent)
- 1 cup Chicken Stock (Low‑sodium preferred)
- 1 cup Cream of Potato Soup (Canned, for extra richness)
- 1.5 cups Heavy Whipping Cream (Adds silkiness)
- 1 cup Shredded Cheddar Cheese (Sharp cheddar preferred)
- 1 packet Cheddar Bay Biscuit Mix (Red Lobster brand or similar)
- 0.67 cup Water (For biscuit mix; adjust as needed)
- 1 large Egg (Beaten with 1 tbsp water for egg wash)
- 1 teaspoon Greek Freak Seasoning (Or any Greek‑style herb blend)
- 1 teaspoon Coarse Sea Salt (For topping crust)
- 1/2 teaspoon Ground Black Pepper (Freshly ground)
Instructions
Prep Vegetables
Dice the onion, slice and dice the carrots, dice the celery, and roughly chop the corn and peas. Set aside in a bowl.
Time: PT10M
Sauté Vegetables
Heat the cast iron skillet over medium heat, melt 2 Tbsp butter, then add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are soft and translucent, about 8‑10 minutes.
Time: PT10M
Temperature: Medium
Add Flour
Sprinkle 3 Tbsp all‑purpose flour over the softened vegetables. Stir constantly for 2‑3 minutes to cook out the raw flour taste and create a roux.
Time: PT3M
Temperature: Medium
Create the Creamy Base
Gradually whisk in 1 cup chicken stock, 1 cup cream of potato soup, and 1.5 cups heavy cream. Bring the mixture to a gentle simmer, stirring frequently, until it thickens and reaches 160‑165°F.
Time: PT5M
Temperature: Medium
Add Chicken and Seasonings
Stir in the shredded chicken, 1 cup shredded cheddar, 1 tsp Greek Freak seasoning, 1/2 tsp black pepper, and salt to taste. Heat for another 2 minutes until the chicken is warmed through.
Time: PT2M
Temperature: Medium
Cool Filling Slightly
Remove the skillet from heat and let the filling sit for 5 minutes so it thickens a bit and is easier to handle.
Time: PT5M
Prepare Cheddar Bay Biscuit Topping
In a mixing bowl, combine the Cheddar Bay biscuit mix with 0.67 cup water. Stir until just combined, then fold in 1 cup shredded cheddar. The dough will be slightly sticky.
Time: PT5M
Assemble Dutch Oven Pie (Bottomless)
Line the bottom of the Dutch oven with one deep‑dish pie crust, pressing gently to fit. Spoon the chicken filling over the crust, then spread the Cheddar Bay biscuit dough on top, smoothing with a spatula.
Time: PT10M
Assemble Big Green Egg Pie
Place the second deep‑dish crust in a 13‑inch pie pan (or directly on a pre‑heated cast‑iron skillet). Fill with the chicken mixture, then top with the second crust. Trim excess dough, crimp edges, and cut 4‑5 slits for steam. Brush the top with beaten egg mixed with 1 Tbsp water, then sprinkle coarse sea salt and a pinch of Greek seasoning.
Time: PT10M
Bake the Dutch Oven Pie
Place the Dutch oven over hot coals, then move it to a platform (no coals underneath) so the biscuit top bakes from above. Cover with the lid and bake for 20 minutes, or until the biscuit is golden and the filling bubbles.
Time: PT20M
Temperature: Medium‑high (coals glowing)
Bake the Egg‑Topped Pie in the Big Green Egg
Preheat the Big Green Egg to 350°F. Place the assembled pie on the grill grate and bake for 15‑20 minutes, until the crust is golden brown and the internal temperature reaches 165°F.
Time: PT20M
Temperature: 350°F
Rest and Serve
Remove both pies from heat and let them rest for 15 minutes before slicing. This allows the filling to set and makes cutting easier.
Time: PT15M
Nutrition Facts
- Calories
- 560
- Protein
- 30 g
- Carbohydrates
- 45 g
- Fat
- 25 g
- Fiber
- 4 g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Dairy, Gluten, Egg
Ingredient Substitutions
- Instead of Frozen Deep‑Dish Pie Crust: Homemade pie crust, store‑bought refrigerated crust
- Instead of Cooked Chicken: Turkey, plant‑based chicken substitute
- Instead of Onion: Shallot, Leek
- Instead of Carrots: Parsnip, butternut squash cubes
- Instead of Celery Stalks: Fennel stalk, green bell pepper
- Instead of Frozen Corn Kernels: Fresh corn, canned corn
- Instead of Frozen Peas (or Sugar Snap Peas): Fresh peas, green beans
- Instead of Unsalted Butter: Margarine, olive oil
- Instead of All‑Purpose Flour: Whole‑wheat flour, gluten‑free flour blend
- Instead of Chicken Stock: Vegetable stock, water with bouillon
- Instead of Cream of Potato Soup: Cream of mushroom soup, homemade potato puree
- Instead of Heavy Whipping Cream: Half‑and‑half, full‑fat coconut milk
- Instead of Shredded Cheddar Cheese: Monterey Jack, Colby
- Instead of Cheddar Bay Biscuit Mix: Homemade biscuit dough, buttermilk biscuit mix
- Instead of Egg: Milk wash, egg substitute
- Instead of Greek Freak Seasoning: Italian seasoning, herbes de Provence
- Instead of Coarse Sea Salt: Kosher salt
Equipment Needed
- Cast Iron Skillet
- Dutch Oven
- Big Green Egg or Charcoal Grill
- Mixing Bowl
- Whisk
- Pastry Brush
- Chef Knife
- Cutting Board
- Measuring Cups and Spoons
- Spatula or Wooden Spoon
- Aluminum Foil (optional)
Critical Steps — Do Not Skip
- Sauté vegetables until soft but not browned
- Incorporate flour evenly to avoid lumps
- Bring sauce to 160‑165°F for proper thickening
- Seal crust edges tightly to prevent leaks
- Brush egg wash and cut steam vents on the top crust
- Bake biscuit topping until golden without burning
Chef Tips from the Video
- Use a stick of butter for sautéing; it adds flavor and helps prevent scorching over the fire
- Add a splash of sherry or white wine to the sauce for extra depth (optional)
- When sealing the crust, press the edges with your fingertips and then crimp with a fork for a decorative seal
Troubleshooting
Filling is too watery
Simmer the sauce a few minutes longer to reduce, or add an extra tablespoon of flour mixed with a little cold water
Bottom crust becomes soggy
Pre‑bake the bottom crust for 5‑7 minutes before adding filling, or brush it with a thin layer of melted butter
Biscuit topping does not rise
Make sure the water is cold and the biscuit mix is fresh; avoid over‑mixing and bake with strong heat from above
Storage
Refrigerator: Cool completely, then cover tightly; store up to 3 days
Freezer: Wrap each pie in foil and place in a freezer bag; freeze up to 2 months
Room temperature: Do not store at room temperature; risk of bacterial growth
Make-Ahead Tips
- Prepare the filling up to step 5 and refrigerate for up to 24 hours; reheat gently before assembling
- The biscuit dough can be mixed a day ahead and kept covered in the fridge
- Pie crusts can be thawed in the refrigerator the night before
Frequently Asked Questions
What is the cultural significance and history of chicken pot pie in American cuisine?
Chicken pot pie is a classic American comfort dish that evolved from British meat pies brought by early settlers. Over time it became a staple of home cooking, especially in the Midwest, symbolizing hearty, family‑style meals during cold weather.
What are the traditional regional variations of chicken pot pie in the United States?
In the South, pot pies often feature a flaky biscuit topping, while in the Pacific Northwest a corn‑studded crust is popular. New England versions may include a cream‑based sauce with herbs, and some Midwestern recipes add dumplings instead of a top crust.
How is chicken pot pie traditionally served in the American South?
Southern chicken pot pie is frequently served with a biscuit or dumpling topping, accompanied by a side of coleslaw or green beans, and often enjoyed with a glass of sweet tea or lemonade.
What occasions or celebrations is chicken pot pie traditionally associated with in American culture?
Chicken pot pie is a popular dish for family gatherings, holiday meals like Thanksgiving leftovers, and comfort‑food nights during winter. It’s also a favorite at potluck events because it can be made ahead and reheated.
What makes Cheddar Bay biscuit chicken pot pie special or unique in American cuisine?
The Cheddar Bay biscuit topping adds a buttery, cheesy, and slightly herb‑infused crust that contrasts with the creamy filling, turning a classic pot pie into a richer, more indulgent dish that feels both familiar and novel.
What are the authentic traditional ingredients for chicken pot pie versus acceptable substitutes?
Traditional chicken pot pie uses a buttery pastry crust, diced chicken, carrots, peas, onions, and a creamy broth thickened with flour. Substitutes can include using biscuit mix for the top, frozen vegetables for convenience, or cream of mushroom soup instead of cream of potato.
What other American dishes pair well with chicken pot pie?
Serve chicken pot pie with a crisp green salad, roasted Brussels sprouts, or a simple apple slaw. For a full comfort‑food spread, add cornbread or garlic‑butter rolls on the side.
What are the most common mistakes to avoid when making Cheddar Bay Biscuit Chicken Pot Pie?
Common errors include over‑cooking the vegetables so they lose flavor, not cooking the flour long enough which leaves a raw taste, and under‑sealing the crust which leads to leaks. Also, avoid opening the oven too early, as the biscuit top needs steady heat to rise.
Why does this chicken pot pie recipe use flour as a thickening agent instead of cornstarch?
Flour creates a classic roux that gives the filling a velvety texture and a slightly nutty flavor, which complements the buttery biscuit topping. Cornstarch would produce a shinier, less hearty sauce that doesn’t hold up as well under the high heat of a Dutch oven.
Can I make the Cheddar Bay Biscuit Chicken Pot Pie ahead of time and how should I store it?
Yes. Assemble the pies up to the baking step, cover tightly, and refrigerate for up to 24 hours. Bake them directly from the fridge, adding a few extra minutes to the cooking time. For longer storage, freeze the assembled, unbaked pies and bake from frozen, adding 10‑15 minutes.
What does the YouTube channel The Campin' Kitchen specialize in?
The YouTube channel The Campin' Kitchen specializes in outdoor and campsite cooking, showcasing creative twists on classic comfort foods using gear like the Big Green Egg, Dutch ovens, and portable grills. The host focuses on fun, approachable recipes that bring campfire flavor to everyday meals.
How does the YouTube channel The Campin' Kitchen's approach to American comfort cooking differ from other cooking channels?
The Campin' Kitchen blends traditional American comfort dishes with outdoor cooking techniques, emphasizing fire‑cooked flavor, improvisation with limited equipment, and a high‑energy, camp‑vibe presentation. Unlike studio‑based channels, it often cooks directly over coals and highlights the communal aspect of campfire meals.
Last updated: September 1, 2026
