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. Let’s just say we may never go back to regular chicken potpie.

This version begins with a rich and creamy base. It is seasoned with a blend of Creole-inspired spices. These spices include paprika, onion, garlic, oregano, and thyme. The flavors infuse so much spice and complexity into the recipe. 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. There is 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, and onion powder flavors the chicken. It also includes dried oregano, dried thyme, poultry seasoning, salt, and ground black pepper. It robustly enhances the potpie filling.
• Butter: Butter richly flavors the vegetables as they saute. It combines with the flour to make a simple roux. This roux 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 add extra zip to the potpie gravy. They provide a subtle kick, enhancing its luscious thickness.
• 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, you can usually find it in the baking aisle. You can usually find it in the baking aisle. It is 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. It makes the topping wonderfully tender. The topping is also supremely fluffy.
• Parsley: This fresh herb offers a final sprinkle of color and freshness.

Taste of Home