Cheddar Bay Biscuit Chicken Pot Pie

This Cheddar Bay biscuit chicken pot pie is a comfort food mashup that just makes sense. You get a rich, creamy pot pie filling loaded with seasoned chicken, carrots, celery, and peas in a silky gravy, then it’s topped with a buttery cheddar biscuit layer that bakes up golden and fluffy. Brush the hot biscuits with garlic-parsley butter, and you'll see exactly why this recipe went so viral.

Why You'll Love This Chicken Pot Pie with Cheddar Bay Biscuits

Chicken pot pie is one of those nostalgic meals that always hits, but the Cheddar Bay biscuit topping takes it to another level. I first saw this viral TikTok version and had to try it. I pulled the best parts from that viral recipe, my chicken pot pie with biscuits, and Bisquick cheddar bay biscuits to make a foolproof, beginner-friendly version that delivers. The result is creamy, cozy, and ridiculously satisfying.

The filling’s the kind you want in a pot pie; thick, savory, and full of flavor, not bland or watery. The chicken is seasoned so it tastes like something, and the veggies stay tender instead of turning to mush. Then the biscuit topping steals the show: cheddar, garlic, Old Bay, and cold butter make it fluffy and rich, and that garlic butter brush at the end is what makes it so addictive.

It’s also a smart recipe for real life. You can use chicken breasts or thighs, use rotisserie chicken if you want it even faster, and you can prep the filling ahead so dinner feels easy. It feeds a family, it reheats well, and it’s one of those recipes that makes you feel like you really did something, without being complicated.

Ingredients You'll Need

For the Chicken:

• 1 lb chicken breasts or thighs
• 2 teaspoon garlic powder
• 2 teaspoon onion powder
• 1 heaping teaspoon oregano
• 1 heaping teaspoon smoked paprika
• 1 heaping teaspoon Fire & Smoke Society Chica Licka Bam Bam chicken rub
• ½ teaspoon chicken bouillon seasoning (optional)
• Celery salt and black pepper, to taste
• 1 tablespoon oil
• 1 tablespoon butter

For the Pot Pie Filling:

• 2 tablespoon butter
• 1 small onion, diced
• 1 shallot, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 6 cloves garlic, minced
• ¼ cup all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup half-and-half
• ⅓ cup peas
• 1 heaping teaspoon garlic powder
• 1 heaping teaspoon onion powder
• 1 heaping teaspoon smoked paprika
• ½ teaspoon thyme
• ½ teaspoon red chili flakes (optional)
• Salt and pepper, to taste

For the Cheddar Bay Biscuit Topping:

• 270g all-purpose flour (about 2 cups)
• 1 tablespoon baking powder (13g)
• 1 teaspoon sugar (12g)
• 8 oz medium cheddar cheese, shredded (about 1 cup)
• 245ml cold buttermilk (about 1 cup)
• 113g cold butter, grated (½ cup, 1 stick)
• 1 teaspoon garlic powder
• ½ teaspoon Old Bay seasoning
• ½ teaspoon salt

And for the Garlic Butter Finish:

• 3 tablespoon melted butter
• ½ teaspoon garlic powder
• 1 tablespoon chopped parsley

Ingredient Notes That Make This Pot Pie Better

• Chicken thighs vs breasts: Thighs stay juicier, but breasts work great if you do not overcook them. Either way, seasoning matters.
• Heavy cream + half-and-half: This combo gives you a filling that is rich but still spoonable. It thickens well without tasting like straight cream.
• Flour: This is your thickener. Cook it for a minute before adding liquid so you don’t get that raw flour taste.
• Cold grated butter: This is the biscuit secret. Cold butter creates steam pockets as it bakes, which makes biscuits fluffy and tender.
• Buttermilk: Adds tang and tenderness. It also gives that classic Cheddar Bay flavor profile.
• Old Bay: Just a little is enough to give that signature seafood-house biscuit flavor without being overpowering.

How to Make Cheddar Bay Biscuit Chicken Pot Pie

Step 1: Season and cook the chicken

Season chicken with garlic powder, onion powder, smoked paprika, oregano, chicken rub, bouillon seasoning (if using), celery salt, and black pepper.

Heat oil and butter in a skillet over medium-high heat. Sear chicken for 4 to 5 minutes per side until golden and fully cooked. Remove the chicken from the pan, let it rest for a few minutes, then shred and set aside.

Step 2: Cook the vegetables

In the same skillet, melt 2 tablespoons of butter. Add onion, shallot, carrots, and celery. Cook for 5 to 7 minutes until softened.

Add minced garlic and cook about 30 seconds, just until fragrant.

Step 3: Make the creamy filling

Sprinkle flour over the veggies and stir well. Cook 1 minute.

Slowly whisk in chicken broth, then heavy cream and half-and-half. Simmer, stirring often, until thick and creamy.

Stir in shredded chicken, peas, garlic powder, onion powder, smoked paprika, thyme, chili flakes (if using), salt, and pepper. Taste and adjust. Remove from heat.

Step 4: Make the Cheddar Bay biscuit topping

In a bowl, whisk flour, baking powder, sugar, garlic powder, salt, and Old Bay. Add grated cold butter and cut it into the flour with a fork until it's crumbly.

Fold in shredded cheddar. Pour in cold buttermilk and gently mix until the dough just comes together. Do not overmix.

Step 5: Top and bake

Preheat oven to 400°F (205°C). Spoon biscuit dough evenly over the hot filling. Bake uncovered 20 to 25 minutes, until biscuits are golden and the filling is bubbling.

Step 6: Garlic butter finish

Mix melted butter with garlic powder and parsley. Brush over hot biscuits right after baking. Serve warm.

Pro Tips To Make The Best Chicken Pot Pie with Cheddar Bay Biscuits

• Season the chicken like you mean it. Pot pie can go bland fast if the chicken’s plain. Your spice mix is doing the heavy lifting here, so don’t be shy. If you’re using chicken bouillon, taste the filling before adding extra salt, because bouillon + broth can stack salt quickly.
• Sear the chicken for flavor, not just “cook it.” That golden crust you get from 4–5 minutes per side is what adds real depth to the filling. Let the chicken rest before shredding so it stays juicy, then shred it while it’s still warm for the easiest texture.
• Don’t waste the pan flavor. After the chicken comes out, leave those browned bits in the skillet. They’re basically free flavor for your gravy. When you add the broth later, it’ll help lift all that goodness into the sauce.
• Cook the veggies until they’re actually softened. Give the onion, shallot, carrots, and celery the full 5–7 minutes, so they sweeten and soften. If you rush this, the filling can taste raw, and the carrots can stay crunchy in a not-fun way.
• Cook the flour for a full minute. Once you sprinkle in the flour, stir and cook it for at least 60 seconds. That’s what gets rid of the raw flour taste and helps your gravy thicken smoothly instead of tasting pasty.
• Whisk the broth in slowly to avoid lumps. Add the chicken broth a little at a time while whisking. It’ll look thick and weird at first, that’s normal. Keep whisking and it turns into a smooth, silky gravy. Then add the cream and half-and-half.
• Thicken the filling before it goes in the oven. Your sauce should look creamy and slightly thick on the stove, like it coats a spoon. If it’s thin going in, it’ll stay thin coming out. Let it simmer a bit longer, stirring often, until it’s clearly thickened.
• Peas go in at the end. Peas don’t need much cooking. Stir them in right before you pull the filling off the heat so they stay bright and don’t turn mushy.
• Keep the biscuit butter cold. This is what makes the topping fluffy and “Cheddar Bay” style. Grate the butter straight from the fridge (or freezer for 10 minutes first), then cut it in quickly. Warm butter = dense biscuits. Cold butter = flaky, tender biscuits.
• Don’t overmix the biscuit dough. Once you add the buttermilk, mix just until the dough comes together. Overmixing makes the biscuits tough instead of fluffy. If it looks a little shaggy, you’re doing it right.
• Spread the biscuit topping evenly (and don’t pack it down). Spoon the dough across the filling in an even layer so it bakes consistently. Don’t press it into the filling, just gently spread it so it stays light and rises.
• Bake until the filling is bubbling. Golden biscuits are great, but bubbling edges are your real doneness signal. If the biscuits brown before the filling bubbles, loosely tent the top with foil for the last few minutes.
• Brush the garlic-parsley butter immediately. Do it while the biscuits are hot, so it melts in and soaks into the top. 

Storage, Reheating, and Make-Ahead Tip

Cheddar Bay Biscuit Chicken Pot Pie FAQs

My Final Thoughts

Cheddar Bay Biscuit Chicken Pot Pie is the kind of recipe that turns a regular night into a comfort food event. The filling is creamy and seasoned, the chicken is flavorful, and the biscuit topping is buttery, cheesy, and finished with garlic herb butter like the final mic drop. If you want a pot pie that feels extra, this is the one. Try it out and leave me a comment and review below so I can hear what you think about the recipe.

More Viral Recipes You'll Love

• Korean drug eggs
• Dumpling lasagna
• Cabbage boil 
• Sub in a tub
• Costco chicken scallion rice

Continue to Content

Yield: 6 servings

Cheddar Bay Biscuit Chicken Pot Pie

Print

This Cheddar Bay biscuit chicken pot pie is a comfort food mashup that just makes sense. You get a rich, creamy pot pie filling loaded with seasoned chicken, carrots, celery, and peas in a silky gravy, then it’s topped with a buttery cheddar biscuit layer that bakes up golden and fluffy. Brush the hot biscuits with garlic-parsley butter, and you'll see exactly why this recipe went so viral.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 40 minutes

Ingredients

Chicken:

• 1 lb chicken breasts or thighs
• 2 teaspoon garlic powder
• 2 teaspoon onion powder
• 1 heaping teaspoon oregano
• 1 heaping teaspoon smoked paprika
• 1 heaping teaspoon Fire & Smoke Society Chica Licka Bam Bam chicken rub
• ½ teaspoon chicken bouillon seasoning (optional)
• Celery salt and black pepper, to taste
• 1 tablespoon oil
• 1 tablespoon butter

Pot Pie Filling:

• 2 tablespoon butter
• 1 small onion, diced
• 1 shallot, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 6 cloves garlic, minced
• ¼ cup all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup half-and-half
• ⅓ cup peas
• 1 heaping teaspoon garlic powder
• 1 heaping teaspoon onion powder
• 1 heaping teaspoon smoked paprika
• ½ teaspoon thyme
• ½ teaspoon red chili flakes (optional)
• Salt and pepper, to taste

Cheddar Bay Biscuit Topping:

• 270g all-purpose flour (about 2 cups)
• 1 tablespoon baking powder (13g)
• 1 teaspoon sugar (12g)
• 8 oz medium cheddar cheese, shredded (about 1 cup)
• 245ml cold buttermilk (about 1 cup)
• 113g cold butter, grated (½ cup, 1 stick)
• 1 teaspoon garlic powder
• ½ teaspoon Old Bay seasoning
• ½ teaspoon salt

Garlic Butter Finish:

• 3 tablespoon melted butter
• ½ teaspoon garlic powder
• 1 tablespoon chopped parsley

Instructions

1. Season the chicken with garlic powder, smoked paprika, onion powder, chicken rub, oregano, chicken bouillon (if using), celery salt, and black pepper.
2. Heat oil and butter in a skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side, until golden and fully cooked.
3. Remove the chicken from the pan and let it rest for a few minutes. Shred the chicken and set aside.
4. In the same skillet, melt additional butter. Add the onion, shallot, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened.
5. Add the garlic and cook for about 30 seconds, until fragrant.
6. Sprinkle the flour over the vegetables and stir well. Cook for 1 minute to remove the raw flour taste.
7. Slowly whisk in the chicken broth, followed by the heavy cream and half-and-half. Simmer, stirring often, until the sauce thickens and becomes creamy.
8. Stir in the shredded chicken, peas, poultry seasoning, salt, and pepper. Taste and adjust seasoning as needed. Remove from the heat.
9. In a mixing bowl, whisk together the flour, baking powder, sugar, garlic powder, salt, and Old Bay.
10. Add the grated butter and use a fork to cut it into the flour until the mixture looks crumbly.
11. Fold in the cheese. Pour in the buttermilk and gently mix just until the dough comes together. Do not overmix.
12. Preheat the oven to 400°F (205°C). Spoon the biscuit dough evenly over the chicken filling.
13. Bake uncovered for 20–25 minutes, until the biscuits are golden brown and the filling is bubbling.
14. In a small bowl, mix melted butter with garlic powder and parsley. Brush over the hot biscuits before serving.

Nutrition Information:

Serving Size:

1
Amount Per Serving: Calories: 615Total Fat: 21gSaturated Fat: 12gUnsaturated Fat: 3gCholesterol: 164mgSodium: 615mgCarbohydrates: 32gFiber: 3gSugar: 9gProtein: 35g