That sounds incredible! Using Red Lobster Cheddar Bay Biscuits as a topper for chicken pot pie is a genius comfort food mashup — buttery, cheesy, herby goodness baked right into a creamy, savory filling. Here’s a quick outline if you ever want to repeat (or share) the magic:
Cheddar Bay Biscuit Chicken Pot Pie Bake
Ingredients:
Filling:
2 cups cooked, shredded chicken
1½ cups frozen mixed vegetables (peas, carrots, corn)
1 can (10.5 oz) cream of chicken soup
½ cup chicken broth
½ cup heavy cream or milk
½ tsp garlic powder
Salt & pepper to taste
Topping:
1 package Red Lobster Cheddar Bay Biscuit mix
Ingredients called for on biscuit box (usually water, shredded cheddar, and melted butter)
Optional: parsley or extra shredded cheese for garnish
Instructions:
- Preheat oven to 400°F (or as directed on the biscuit mix).
- Mix the filling ingredients in a bowl until well combined. Pour into a greased 9×13″ baking dish.
- Prepare biscuit dough per package instructions.
- Drop spoonfuls of the biscuit dough over the filling — they’ll puff and spread as they bake.
- Bake uncovered for about 25–30 minutes, or until biscuits are golden brown and filling is bubbly.
- Brush biscuits with the included garlic herb butter mix while hot.
- Let rest 5–10 minutes before serving (if you can wait that long).
Would you like a printable version or any custom twists? (Bacon bits? Jalapeños in the biscuits?)