There’s something about a chicken pot pie that feels like a hug in casserole form. And when you top it with those buttery, cheesy Red Lobster-style biscuits? Oh my. That’s dinner magic right there. This Red Lobster Biscuit Chicken Pot Pie is the perfect blend of cozy, creamy filling and fluffy biscuit topping that will make your kitchen smell like pure comfort.
I grew up on a Texas farm where pot pie was a winter staple, but when I moved to New York, I craved a little restaurant flair in my home cooking. Enter: cheddar biscuits. This dish became my secret weapon for busy weeknights when my kids come running through the door asking, “What’s for dinner, Mom?”
Table of Contents
Why You’ll Love This Red Lobster Biscuit Chicken Pot Pie
- Quick prep with rotisserie chicken
- Restaurant-style flavor without leaving home
- A bubbly, creamy filling topped with golden biscuits
- Family-friendly and freezer-friendly
This is one of those dinners that feels both special and practical—kind of like putting on lipstick while wearing sweatpants.
What Does Red Lobster Biscuit Chicken Pot Pie Taste Like?
Imagine the classic flavors of a creamy chicken pot pie—savory chicken, tender veggies, silky sauce—and now picture it crowned with warm, garlicky cheddar biscuits that taste like they came straight from Red Lobster’s basket. Every bite is creamy, cheesy, and comforting.
Ingredients You’ll Need for Red Lobster Biscuit Chicken Pot Pie
When it comes to making the perfect Red Lobster Biscuit Chicken Pot Pie, the ingredients are what transform a simple casserole into a restaurant-worthy comfort dish. Don’t worry—everything here is easy to find and probably already sitting in your pantry or fridge. Let’s break it down piece by piece:
- Cooked chicken – 3 cups, diced
For the richest flavor, I recommend rotisserie chicken. It saves time and adds a tender, juicy texture to the filling. If you’ve got leftover baked chicken, that works beautifully too. (And if you love chicken shortcuts, you’ll also enjoy this Easy Ranch Chicken Crock Pot Recipe.) - Frozen mixed vegetables – 1 cup
A classic mix of peas, carrots, and corn gives this pot pie its familiar flavor and colorful appeal. Frozen veggies work well because they keep their bite without turning mushy. - Cream of chicken soup – 1 cup
This is your creamy base that ties everything together. If you prefer homemade, you can whip up a quick roux with butter, flour, and chicken stock, but canned soup makes weeknights so much easier. - Chicken broth – ½ cup
Adds just enough liquid to keep the filling smooth and luscious without being runny. - Seasonings – garlic powder, onion powder, salt, and pepper
These simple pantry spices bring depth and a savory kick to both the filling and the biscuit topping.
For the Cheddar Biscuit Topping:
Here’s where the magic happens—the signature Red Lobster-style biscuits that make this dish irresistible.
- All-purpose flour – 2 ½ cups
The foundation of your biscuit dough. Keep it simple—no need for specialty flours here. - Baking powder – 1 tbsp
Helps the biscuits rise and stay fluffy. - Salt – 1 tsp
Balances out the richness of the cheese and butter. - Unsalted butter – ½ cup, cold and cubed
Cold butter is the key to light, flaky biscuits. Cut it into the flour until you see small, pea-sized crumbs. - Shredded cheddar cheese – 1 cup
This is what makes your biscuits taste like they came straight from Red Lobster. Sharp cheddar works best for that bold, cheesy flavor. - Milk – ¾ cup
Binds everything together into a soft, scoopable dough. - Garlic powder – 1 tbsp
The signature touch that gives these biscuits their famous savory aroma.
How to Make Red Lobster Biscuit Chicken Pot Pie (Step by Step)
Making this dish is easier than you might think. With just a few bowls, some simple prep, and about an hour in the oven, you’ll have a meal that tastes like it came straight from a restaurant kitchen. Here’s the full walkthrough for your Red Lobster Biscuit Chicken Pot Pie:
Step 1: Preheat and Prepare Your Dish
Set your oven to 375°F (190°C) so it’s ready to go once everything is assembled. Lightly grease a large oven-safe casserole or pie dish to prevent sticking and to make cleanup easier.
Step 2: Mix the Chicken Filling
- In a large mixing bowl, add 3 cups of cooked chicken (rotisserie chicken works best for busy nights).
- Stir in 1 cup frozen mixed vegetables, 1 cup cream of chicken soup, ½ cup chicken broth, and your seasonings (garlic powder, onion powder, salt, and pepper to taste).
- Mix until everything is well coated in that creamy sauce. The filling should look thick but still spoonable.
- Transfer the mixture into your prepared casserole dish and spread it out evenly.
Tip: If you’re a fan of chicken comfort dishes, you might also love this Crock Pot No Peek Chicken with Rice. It’s just as hearty and fuss-free.
Step 3: Make the Cheddar Biscuit Dough
This is where the “Red Lobster” magic comes in!
- In a second large bowl, whisk together 2 ½ cups flour, 1 tbsp baking powder, and 1 tsp salt.
- Add in the ½ cup cold cubed butter. Using a pastry cutter, fork, or even clean hands, work the butter into the flour until you see pea-sized crumbs. This is key for flaky biscuits.
- Stir in 1 cup shredded cheddar cheese and 1 tbsp garlic powder.
- Gradually add ¾ cup milk, mixing just until the dough comes together. Don’t overmix—your biscuits should look rustic, not perfect.
Step 4: Top the Filling with Biscuit Dough
Using a spoon or cookie scoop, drop mounds of biscuit dough over the chicken filling. You don’t need to spread them perfectly—those uneven edges bake up golden and delicious. Try to cover most of the filling but leave a few small gaps for steam to escape.
Step 5: Bake Until Golden and Bubbly
Place the casserole dish on a baking sheet (to catch any drips). Bake in the preheated oven for about 30 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.
Step 6: Cool and Serve
Let the Red Lobster Biscuit Chicken Pot Pie rest for 5–10 minutes before serving. This helps the filling thicken slightly so every scoop comes out neat and hearty.
Tips and Tricks for Perfect Red Lobster Biscuit Chicken Pot Pie
- Butter matters: Keep your butter cold for fluffier biscuits.
- Veggie swaps: Broccoli, green beans, or mushrooms? Go for it.
- Make-ahead magic: Assemble in the morning, cover, and refrigerate. Just add 10 extra minutes baking time.
- Freezer-friendly: Bake, cool, wrap well, and freeze for up to 2 months. Reheat covered in foil.
- Cheese boost: Try pepper jack for a kick.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze up to 2 months.
- Reheat: Warm in oven at 350°F, covered with foil to keep biscuits soft.
FAQs
Can I use canned biscuits instead?
Yes, but homemade gives you that real Red Lobster-style flair.
Can I use fresh veggies instead of frozen?
Absolutely—just blanch them a bit before adding so they cook evenly.
What if my biscuits look a little rustic?
That’s the charm! Imperfect biscuits bake up beautifully golden and fluffy.
Conclusion
This Red Lobster Biscuit Chicken Pot Pie is more than dinner—it’s a warm memory in the making. Whether you’re feeding picky eaters, cozying up on a cold night, or looking for a dish that tastes like a restaurant treat at home, this recipe checks all the boxes.
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Red Lobster Biscuit Chicken Pot Pie – Easy Comfort Recipe
- Total Time: 1 hour
- Yield: 4 people 1x
Description
This comforting dish combines tender chicken and veggies in a creamy sauce, topped with warm, fluffy Red Lobster-style biscuits. Perfect for a cozy dinner, this pot pie brings together the best of home cooking with a touch of restaurant flair.
Ingredients
3 cups cooked chicken, diced (you can use rotisserie chicken to save time)
1 cup frozen mixed vegetables (peas, carrots, and corn)
1 cup cream of chicken soup
1 teaspoon garlic powder (for filling and biscuit topping)
1 teaspoon onion powder
Salt and pepper, to taste
½ cup chicken broth
2 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ cup unsalted butter, cold and cubed
1 cup shredded cheddar cheese
¾ cup milk
1 tablespoon garlic powder (for a Red Lobster touch)
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix until thoroughly combined.
3. Transfer the filling to your casserole or pie dish, spreading it evenly.
4. In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping. Cut in the cold butter until the mixture resembles coarse crumbs.
5. Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
6. Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
7. Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
8. Allow to cool for a few minutes before serving.
Notes
You can use rotisserie chicken to save time.
Feel free to customize the vegetables based on your preference or what’s in season.
This dish can be made ahead and stored in the refrigerator for a couple of days before baking; just add a few extra minutes to the baking time if going from cold.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
Keywords: chicken pot pie, red lobster biscuits, comfort food, casserole, easy dinner
