Cheddar Bay Biscuit Chicken is a delightful fusion of two beloved dishes: the classic chicken potpie and the iconic Red Lobster Cheddar Bay Biscuits. This recipe brings together tender chicken, a creamy filling, and fluffy biscuits, making it the ultimate comfort food for any occasion. It’s perfect for family dinners or cozy nights in, and the flavors will have everyone asking for seconds!
Why You’ll Love This Cheddar Bay Biscuit Chicken
This Cheddar Bay Biscuit Chicken recipe is not only delicious but also very versatile. Here are some reasons why it will become a favorite:
- Combines classic comfort food with a cheesy twist.
- Easy to prepare, making it perfect for busy weeknights.
- Hearty and filling, great for family meals.
- Perfect for leftovers, it reheats beautifully.
- Customizable with your favorite vegetables or spices.
- It’s a crowd-pleaser, perfect for gatherings.
- Rich in flavor thanks to the Cheddar Bay Biscuit mix.
This dish fits into the American cuisine category and is a great choice for a wholesome family dinner.
Ingredients for Cheddar Bay Biscuit Chicken
Gather these items:
- 2 tablespoons olive oil
- 1-1/2 pounds boneless skinless chicken breasts or thighs
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 6 tablespoons butter, divided
- 3/4 cup chopped onion
- 3/4 cup chopped celery
- 3/4 cup chopped carrot
- 2 garlic cloves, minced
- 1 teaspoon poultry seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup all-purpose flour
- 1-1/2 cups chicken stock
- 1 cup heavy whipping cream
- 1 cup frozen peas
- 1 package (11.36 ounces) Red Lobster Cheddar Bay Biscuit mix (with seasoning packet)
- 1/2 cup shredded sharp cheddar cheese
- 3/4 cup buttermilk or 2% milk
- 1 tablespoon minced fresh parsley
How to Make Cheddar Bay Biscuit Chicken Step-by-Step
- Step 1: 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 with paprika, garlic powder, onion powder, oregano, thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Sear the chicken until golden and cooked through, about five to six minutes per side. Remove the chicken and shred or chop into bite-sized pieces.
- Step 2: In the same skillet, lower the heat to medium and melt 3 tablespoons of butter. Add the onions, celery, and carrots. Cook until softened, about five to seven minutes. Add the garlic, red chili flakes, poultry seasoning, and remaining salt and pepper. Cook until fragrant, about 30 seconds, then sprinkle in the flour. Stir until lightly browned, about one to two minutes.
- Step 3: Slowly whisk in the chicken stock until smooth, and bring to a simmer. Pour in the cream, chicken, and peas, stirring to combine. Simmer for one to two minutes until slightly thickened, then remove from heat.
- Step 4: In a bowl, combine the biscuit mix (without the seasoning packet), cheddar cheese, and buttermilk. Stir until evenly mixed, then drop spoonfuls of the biscuit mixture over the potpie filling.
- Step 5: Bake for 20 to 25 minutes or until the biscuit topping is golden. While baking, melt the remaining butter and mix with the garlic herb seasoning packet from the biscuit mix.
- Step 6: Brush the baked potpie with the butter-herb mixture, garnish with parsley, and let it stand for 10 minutes before serving.
Pro Tips for the Best Cheddar Bay Biscuit Chicken
Keep these in mind:
- Use fresh herbs for better flavor.
- Let the chicken rest before shredding to retain moisture.
- For a spicy kick, add more crushed red pepper flakes.
- This Cheddar Bay Chicken casserole can be made ahead of time and refrigerated before baking.
Best Ways to Serve Cheddar Bay Biscuit Chicken
This dish is best served hot from the oven. Pair it with:
- Green salad for a refreshing contrast.
- Garlic bread to scoop up the delicious filling.
- Mashed potatoes for a comforting meal.
How to Store and Reheat Cheddar Bay Biscuit Chicken
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place it in the oven at 350°F until heated through. This is a great option for meal prep as you can easily portion it out for quick lunches!
Frequently Asked Questions About Cheddar Bay Biscuit Chicken
What is Cheddar Bay Biscuit Chicken?
Cheddar Bay Biscuit Chicken is a delicious dish that combines shredded chicken in a creamy potpie filling topped with fluffy Cheddar Bay Biscuits. It’s a take on traditional potpie infused with the flavors of Red Lobster’s famous biscuits.
Can I make Cheddar Bay Biscuit Chicken ahead of time?
Yes, you can prepare the filling ahead of time and store it in the fridge. Simply add the biscuit topping before baking when you’re ready to serve.
How do I avoid common mistakes with Cheddar Bay Biscuit Chicken?
To avoid common mistakes, ensure you don’t overcook the chicken. Also, be careful not to let the biscuit topping become too dry; it should be fluffy and moist when baked.
Variations of Cheddar Bay Biscuit Chicken You Can Try
Get creative with these variations:
- Add your favorite vegetables like bell peppers or mushrooms for extra flavor.
- Substitute turkey for chicken during the holidays.
- Try using different types of cheese for a unique twist.
- Make it healthier by using low-fat cream and adding spinach.
For more delicious recipes, check out our latest recipes or try making Creamy Tomato Soup to pair with this dish!
For more tips on cooking chicken, visit Cheesy Chicken Noodle Soup for a comforting meal idea!
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Delicious Cheddar Bay Biscuit Chicken Potpie Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: None
Description
This Cheddar Bay Biscuit chicken potpie recipe is a marriage between two tried-and-true favorites: chicken potpie and Red Lobster’s Cheddar Bay Biscuits.
Ingredients
- 2 tablespoons olive oil
- 1–1/2 pounds boneless skinless chicken breasts or boneless skinless chicken thighs
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 6 tablespoons butter, divided
- 3/4 cup chopped onion
- 3/4 cup chopped celery
- 3/4 cup chopped carrot
- 2 garlic cloves, minced
- 1 teaspoon poultry seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup all-purpose flour
- 1–1/2 cups chicken stock
- 1 cup heavy whipping cream
- 1 cup frozen peas
- 1 package (11.36 ounces) Red Lobster Cheddar Bay Biscuit mix (with seasoning packet)
- 1/2 cup shredded sharp cheddar cheese
- 3/4 cup buttermilk or 2% milk
- 1 tablespoon minced fresh parsley
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 6g
- Fat: 35g
- Saturated Fat: 17g
- Carbohydrates: 41g
- Protein: 25g
Keywords: Cheddar Bay Biscuit Chicken, Chicken Potpie, Comfort Food