You Need to Try This!! Cheddar Bay Biscuit Pot Pie

Ingredients

• 2 tbsp Olive Oil (extra‑virgin preferred)
• 2 medium Shallots (peeled and minced)
• 3 cloves Garlic (minced)
• 2 stalks Celery (diced)
• 1 bag Frozen Mixed Vegetables (about 12 oz (340 g))
• 1/2 tsp Red Pepper Flakes
• 1 tsp Onion Powder
• 1 tsp Umami Seasoning (can be MSG or mushroom powder)
• 1/2 tsp Dried Sage
• 2 cups Cooked Chicken (shredded or diced; rotisserie chicken works well)
• 1 can Cream of Mushroom Soup (10.5 oz (300 g))
• 1 can Cream of Chicken Soup (10.5 oz (300 g))
• 1 cup Water
• 1 package Red Lobster Cheddar Butter B Biscuit Dough (approx. 12 oz; follow package directions for mixing)
• to taste Salt
• to taste Black Pepper

Instructions

1. Sauté Aromatics

   Heat 2 tbsp olive oil in a large skillet over medium heat. Add the minced shallots and garlic; sauté until fragrant and the shallots become translucent, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

2. Add Vegetables & Seasonings

   Stir in the diced celery, frozen mixed vegetables, red pepper flakes, onion powder, umami seasoning, and dried sage. Cook, stirring occasionally, for 3 minutes until the veg begins to thaw.

   Time: PT3M

   Temperature: Medium heat

3. Create the Creamy Filling

   Add the shredded chicken, cream of mushroom soup, cream of chicken soup, and 1 cup water. Stir to combine, bring to a gentle simmer, then reduce heat and let it cook for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

   Time: PT10M

   Temperature: Simmer

4. Prepare Biscuit Topping

   While the filling simmers, open the Red Lobster Cheddar Butter B biscuit dough package. Follow the package directions—usually just a quick stir—to bring the dough together in a mixing bowl.

   Time: PT5M

5. Assemble the Pot Pie

   Transfer the creamy chicken mixture to a 9×13‑inch casserole dish, spreading it evenly. Drop spoonfuls of the biscuit dough over the top, then gently spread with a spatula to cover most of the surface, leaving a few gaps for steam to escape.

   Time: PT2M

6. Bake

   Place the assembled dish in a pre‑heated oven at 425°F (220°C) and bake for 20 minutes, or until the biscuit topping is golden brown and the filling is bubbling.

   Time: PT20M

   Temperature: 425°F

7. Rest & Serve

   Remove the pot pie from the oven and let it rest for 5 minutes before serving. This allows the filling to set and makes slicing easier.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

4 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Shallots: yellow onion, finely diced
• Instead of Garlic: garlic powder (1/2 tsp)
• Instead of Celery: carrot, diced
• Instead of Frozen Mixed Vegetables: fresh mixed veg (increase quantity)
• Instead of Red Pepper Flakes: cayenne pepper (¼ tsp)
• Instead of Onion Powder: granulated onion
• Instead of Umami Seasoning: soy sauce (1 tsp)
• Instead of Dried Sage: fresh sage, 1 tsp
• Instead of Cooked Chicken: cooked turkey, canned chicken (drained)
• Instead of Cream of Mushroom Soup: homemade mushroom sauce
• Instead of Cream of Chicken Soup: cream of celery soup
• Instead of Water: low‑sodium chicken broth for richer flavor
• Instead of Red Lobster Cheddar Butter B Biscuit Dough: store‑bought biscuit mix, homemade biscuit dough
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Large Skillet or Frying Pan
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Mixing Bowl
• Spatula or Wooden Spoon
• 9×13‑inch Casserole Dish
• Oven
• Oven Mitts

Critical Steps — Do Not Skip

• Sauté shallots and garlic without burning.
• Simmer the filling long enough for the sauce to thicken.
• Keep biscuit dough cold until it hits the oven.
• Bake at a high temperature (425°F) to achieve a golden crust.

Chef Tips from the Video

• Use rotisserie chicken for maximum flavor and convenience.
• Add a handful of fresh thyme or parsley to the filling for brightness.
• If you can’t find Red Lobster biscuit dough, a simple buttermilk biscuit mix works beautifully.

Troubleshooting

Storage

Refrigerator: Cool completely, then cover and store for up to 4 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months; bake from frozen adding 10‑15 extra minutes.

Room temperature: Not recommended; the dish contains dairy and cooked chicken.

Make-Ahead Tips

• Assemble the pot pie up to the baking step, cover, and refrigerate for up to 24 hours.
• For freezer‑ready meals, assemble, wrap tightly, and freeze; bake from frozen, adding extra bake time.

Frequently Asked Questions