Cheddar Bay Biscuit Chicken Potpie

I love modern spins on old-fashioned recipes or recipe mashups that blend flavors, textures and cultures. These variations are a great way to deviate from the same ol’ same ol’ and try something new. This Cheddar Bay Biscuit chicken potpie is my family’s most recent foray into remixing a traditional recipe (we also recently tried sheet-pan chicken potpie), and let’s just say we may never go back to regular chicken potpie.

This version begins with a rich and creamy base, seasoned with a blend of Creole-inspired spices such as paprika, onion, garlic, oregano and thyme. The flavors infuse so much spice and complexity into the recipe, and they pair like a dream with the most important part of this recipe: Red Lobster Cheddar Bay Biscuits.

Rather than pie crust or puff pastry, this potpie recipe opts for a golden crown of buttery herb-and-cheese biscuits. No need to make biscuits from scratch—simply grab a box of Cheddar Bay Biscuit mix from the baking aisle of your local grocery store. It’s an easy and convenient swap that will have everyone at your table begging for second helpings.

Ingredients for Cheddar Bay Biscuit Chicken Potpie

• Olive oil: A drizzle of olive oil on the chicken before cooking prevents sticking and encourages even browning.
• Chicken: For this recipe, we recommend using a combination of boneless skinless chicken thighs and breasts. You can also opt to use one or the other, depending on whether you prefer white or dark meat.
• Spices: A zesty combination of paprika, garlic powder, onion powder, dried oregano, dried thyme, poultry seasoning, salt and ground black pepper robustly flavors the chicken and potpie filling.
• Butter: Butter richly flavors the vegetables as they saute, and it combines with the flour to make a simple roux that thickens the potpie filling.
• Mirepoix: This classic aromatic blend of onion, celery and carrots helps build savory flavor and aroma in a recipe.
• Garlic and red chili flakes: These two ingredients layer extra zip and a subtle kick into the lusciously thick potpie gravy.
• All-purpose flour: When it comes to thickening a potpie recipe, flour is always our favorite choice.
• Chicken stock: Use your favorite brand of chicken broth from the store or swap in homemade chicken broth.
• Heavy cream: Heavy cream makes the potpie filling wonderfully rich and indulgent. For a slightly healthier spin, you can use half-and-half cream or whole milk, just know that the filling will not be as thick.
• Frozen peas: We love adding frozen peas to any potpie recipe for added color, nutrition and plant-based protein.
• Red Lobster Cheddar Bay Biscuit mix: If you’ve never bought Red Lobster Cheddar Bay Biscuit mix before, it’s usually in the baking aisle near other muffin and cake mixes. Don’t forget to use the seasoning packet—it’s the secret to making these biscuits taste magical.
• Sharp cheddar cheese: We recommend choosing a sharp cheddar for the maximum cheesy flavor in every bite.
• Buttermilk: While the basic biscuit recipe calls for regular milk, we highly recommend using buttermilk, as it makes the topping wonderfully tender and supremely fluffy.
• Parsley: This fresh herb offers a final sprinkle of color and freshness.

Directions

Step 1: Season and sear the chicken

Preheat the oven to 400°F. In a large cast-iron or oven-safe skillet, heat the olive oil over medium-high heat. Season the chicken on all sides with paprika, garlic powder, onion powder, oregano, thyme, 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper. Sear the chicken until golden and cooked through, five to six minutes per side. Remove to a cutting board to cool slightly, then shred or chop into bite-sized pieces. Set aside.

Step 2: Saute the vegetables

In the same skillet, reduce the heat to medium and melt 3 tablespoons of butter. Add the onions, celery and carrots, and cook until softened, five to seven minutes. Add the garlic, red chili flakes, poultry seasoning, and remaining salt and pepper. Cook until the garlic is fragrant, about 30 seconds to a minute, then sprinkle in the flour. Stir well until no dry flour remains and it’s lightly browned, one to two minutes.

Step 3: Add the liquids

Next, slowly whisk in the chicken stock until no flour lumps remain, and bring to a simmer.

Pour in the cream, chicken and peas, and stir together. Simmer for one to two minutes until slightly thickened. Then, remove from the heat.

Step 4: Mix the biscuit dough

In a large mixing bowl, combine the biscuit mix (without the seasoning packet), sharp cheddar cheese and buttermilk.

Stir until evenly mixed, then drop heaping spoonfuls of the biscuit dough over the surface of the potpie.

Step 5: Bake the potpie

Transfer the skillet to the oven and bake for 20 to 25 minutes or until the biscuit topping is golden and fully baked.

While the potpie bakes, in a small microwave-safe bowl, melt the remaining 3 tablespoons of butter and stir in the garlic herb seasoning packet from the biscuit mix.

Step 6: Brush with the herb butter and serve

Upon removing the potpie from the oven, immediately brush the surface with the butter-herb mixture, then garnish with additional fresh parsley. Let it stand for 10 minutes before serving.

Cheddar Bay Biscuit Chicken Potpie Variations

• Add more vegetables: Other vegetables that you could add to this recipe include sliced cremini or white mushrooms, sliced zucchini or yellow squash, finely diced potatoes, cut green beans or sliced bell peppers.
• Make a salmon potpie: Stay true to Red Lobster’s seafood roots and swap in salmon for the chicken in the recipe.
• Use leftover chicken or turkey: If you happen to have leftover Thanksgiving turkey, grilled chicken breasts or rotisserie chicken, feel free to use it in this recipe. Chop it into bite-sized pieces and then season it with the spice blend before adding it to the filling.

How to Store Cheddar Bay Biscuit Chicken Potpie

Cheddar Bay Biscuit chicken potpie should be stored in an airtight food storage container and kept refrigerated.

How long does Cheddar Bay Biscuit chicken potpie last?

Leftover Cheddar Bay potpie is best enjoyed within three or four days.

How should you reheat chicken potpie?

For the best taste and texture, we recommend adding a splash of milk to the potpie filling before reheating. Then, warm the potpie in a 350° oven until it reaches an internal temperature of 165°. You may wish to tent it with foil if the biscuits begin to brown too much.

You can also reheat the potpie in the microwave, just know that the biscuits may become soggy and will lose their crisp exterior.

Cheddar Bay Biscuit Chicken Potpie Tips

How can you make this chicken potpie gluten-free?

If you require your potpie to be gluten-free, you’re in luck. Most supermarkets offer a gluten-free Cheddar Bay Biscuit mix. Then, substitute your favorite gluten-free flour for the all-purpose flour in the filling.

Can you make this potpie with homemade Cheddar Bay Biscuits?

Absolutely! If you don’t have access to Red Lobster Cheddar Bay Biscuit mix, you can make your own using a plain biscuit mix, cheese, and a few herbs and spices from your pantry. Our copycat Cheddar Bay Biscuits are just as easy to make as the “official” Red Lobster mix, and they taste just as delish too!

What can you serve with Cheddar Bay Biscuit potpie?

The beauty of chicken potpie is that it’s truly a one-pot meal that doesn’t need anything else to feel complete. That said, this hearty comfort-food dinner pairs well with a garden salad or a side of steamed veggies to contrast the dish’s richness.

Additionally, you can never have enough biscuits in our opinion, so you could bake a separate batch of Cheddar Bay Biscuits. It’s a safe bet that a few dinner-table squabbles will break out over the tasty topping on this delectable Cheddar Bay Biscuit potpie.