Chicken Pot Pie with Cheddar Bay Biscuit Topping

Pro tips

• Make a proper roux with the butter and flour before adding liquid to prevent lumps in the filling.
• Dice vegetables into uniform, small pieces so they cook evenly and blend seamlessly into the creamy sauce.
• Let the filling cool slightly before topping with biscuit dough—this prevents the bottoms from becoming soggy.
• For extra flavor, toast the garlic powder, onion powder, and paprika in the butter for 30 seconds before adding flour.

Substitutions

• Unsalted butter → salted butter (reduce added salt by half)
• All-purpose flour → cornstarch or potato starch (use 3 tablespoons for thickening)
• Mixed vegetables → peas, corn, green beans, or diced potatoes (adjust cooking time as needed)

Storage & make-ahead

Store covered in the refrigerator up to 3 days. Reheat covered in a 350°F oven until warmed through, about 20 minutes.

Can I make this chicken pot pie ahead of time?

Yes. Assemble the casserole completely, cover, and refrigerate up to 24 hours. Bake from cold, adding 10–15 minutes to the baking time.

What kind of chicken works best for this recipe?

Use cooked, shredded chicken—rotisserie chicken is quickest. Or poach or bake chicken breasts and cut into bite-sized pieces.

How do I know when the biscuits are done?

Biscuits should be golden brown on top and cooked through, typically 15–20 minutes. The filling should bubble gently at the edges.

Can I use frozen mixed vegetables instead of fresh?

Yes. Use frozen peas, carrots, and corn (thawed and drained) to replace fresh vegetables, or use frozen mixed vegetable blend.

How should I store leftovers?

Cover and refrigerate up to 3 days. Reheat covered in a 350°F oven until warmed through, about 20 minutes.