Dutch Oven Chicken Pot Pie with Cheddar Bay Biscuit Crust
A Comforting Twist on a Classic Recipe
There’s something magical about cooking in a Dutch oven—it takes simple ingredients and transforms them into cozy, crowd-pleasing meals. One of my new favorites? This Chicken Pot Pie with a Cheddar Bay Biscuit Crust. It’s a modern twist on the classic, combining a creamy, hearty filling with the irresistible flavors of Red Lobster’s famous Cheddar Bay biscuits (yes, you can grab the mix right at the grocery store!).
Whether you’re hosting brunch, looking for a weeknight comfort meal, or planning your next TikTok-worthy dish, this recipe is a guaranteed hit.
Why You'll Love This Recipe
One-Pot Wonder: Everything from sautéing to baking happens in your Dutch oven, making cleanup a breeze.
Comfort Food Upgrade: The Cheddar Bay biscuit crust adds a garlicky, cheesy flair to the traditional pot pie.
Perfect for Content: The golden crust and creamy filling are perfect for sharing on social media—your followers will be drooling!
Ingredients You'll Need
For the Filling:
Chicken thighs or breasts (your choice!)
Fresh veggies like carrots, celery, and onions
Creamy, savory sauce made with chicken broth and heavy cream
Herbs for that cozy, aromatic flavor
For the Crust:
Red Lobster Cheddar Bay Biscuit Mix—because who doesn’t love those biscuits?
(Full ingredient list and measurements below.)
Step-by-Step Instructions
This recipe is straightforward, but the results are anything but ordinary. Here's how to make it:
Cook the Chicken: Sear your chicken in the Dutch oven to lock in flavor.
Build the Filling: Sauté veggies, make a creamy roux, and let everything simmer to perfection.
Top with Biscuit Dough: The Cheddar Bay biscuit dough creates a golden, flavorful crust that’s the star of this dish.
Bake Until Perfect: Pop it in the oven and let the magic happen!
(Full detailed instructions are included below.)
Tips for Success
Use Fresh Herbs: Fresh thyme and rosemary elevate the dish’s flavor.
Don’t Overcrowd the Crust: Leave some gaps when dropping the biscuit dough so steam can escape.
Dutch Oven Care: Make sure your Dutch oven is oven-safe before transferring it to the oven.
Pairing Suggestions
This dish is so versatile that it pairs well with a variety of drinks and sides:
Drink: A crisp glass of white wine or a bubbly Prosecco (a brunch queen’s favorite!).
Sides: Serve with a light arugula salad or roasted veggies for balance.
Behind the Scenes
I filmed this recipe for TikTok, and let me tell you—it’s a showstopper! From the bubbling filling to the cheesy biscuit topping, every step is as satisfying to watch as it is to eat. If you’re curious to see how it all comes together, check out my TikTok @hobnoblifestyle.
Try It Yourself!
This Dutch Oven Chicken Pot Pie with Cheddar Bay Biscuit Crust is bound to become a staple in your home. It’s hearty, comforting, and oh-so-simple to make. Plus, it’s a fantastic way to show off your Dutch oven skills!
Let me know if you try this recipe—I’d love to see your creations! Tag me on Instagram or TikTok @hobnoblifestyle with your version of this cozy classic.
Full Recipe Details
Dutch Oven Chicken Pot Pie with Cheddar Bay Biscuit Crust
Ingredients
For the Filling:
2 tablespoons olive oil or butter
1 pound boneless, skinless chicken thighs or breasts, cubed
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1/2 cup frozen peas
1/4 cup all-purpose flour
2 cups chicken broth
1 cup heavy cream or milk
1 teaspoon thyme (fresh or dried)
1 teaspoon rosemary (fresh or dried)
Salt and pepper to taste
For the Crust:
1 package of Red Lobster Cheddar Bay Biscuit Mix
Ingredients listed on the biscuit mix box (butter, water, or milk)
Instructions
Preheat and Prep:
Preheat your oven to 400°F. Prepare the biscuit dough according to the package instructions but set aside instead of baking.Cook the Chicken:
Heat olive oil or butter in your Dutch oven over medium heat. Add the chicken, season with salt and pepper, and cook until lightly browned and cooked through. Remove from the pot and set aside.Sauté the Veggies:
In the same Dutch oven, add the onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes.Make the Sauce:
Sprinkle the flour over the veggies and stir to coat. Slowly add the chicken broth, stirring constantly to avoid lumps. Bring to a simmer, then stir in the heavy cream, thyme, and rosemary.Combine:
Return the chicken to the pot, add the peas, and stir everything together. Let it simmer for a few minutes until the mixture thickens. Taste and adjust seasoning with salt and pepper.Top with Biscuit Dough:
Drop spoonfuls of the Cheddar Bay biscuit dough evenly over the filling, covering as much of the surface as possible. The dough will spread as it bakes, so no need for perfection!Bake:
Transfer the Dutch oven (uncovered) to the preheated oven. Bake for 20-25 minutes, or until the biscuit topping is golden brown and cooked through.Serve:
Let the pot pie cool for 5-10 minutes before serving. Garnish with fresh parsley for an extra pop of color and flavor.