Easy Red Lobster Biscuit Chicken Pot Pie Recipe

There’s just something magical about combining two iconic comfort foods into one dish, and that’s exactly what happens in this Red Lobster Biscuit Chicken Pot Pie recipe. Imagine the creamy, savory heart of an American classic tender chicken, peas, carrots, and a rich sauce all crowned with the buttery, cheesy goodness of Red Lobster’s famous Cheddar Bay Biscuits. I first made this on a cozy Sunday when we were craving something warm, nostalgic, and indulgent. One bite, and I knew this would become part of our regular dinner rotation. The biscuits don’t just top the pie they transform it. Crispy edges, soft centers, and that unmistakable garlic-cheddar flavor make this a total showstopper.

Red Lobster Biscuit Chicken Pot Pie served with creamy chicken, peas, and carrots on a white plate — Flaky biscuit tops a creamy serving of Red Lobster Biscuit Chicken Pot Pie comfort food at its best

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Why This Mashup Works So Well

Comfort food is all about flavors and feelings that stick with you. Chicken pot pie already ticks every box – creamy filling, hearty protein, and nostalgic vibes. But swap out the traditional crust for Red Lobster-inspired biscuits, and it elevates the whole experience. Those Cheddar Bay-style biscuits are fluffy yet crisp, with garlic, cheddar, and just the right touch of salt. When they bake on top of the steamy filling, their bottoms absorb all that creamy goodness, creating the perfect balance of crusty and soft. It’s rich, flavorful, and utterly satisfying.

Ingredients You’ll Need For Red Lobster Biscuit Chicken Pot Pie

3 cups cooked chicken, diced (rotisserie chicken works great)
1 cup frozen mixed vegetables (peas, carrots, corn)
1 cup cream of chicken soup
½ cup low-sodium chicken broth
1 teaspoon garlic powder (divided)
1 teaspoon onion powder
Salt and black pepper, to taste
2½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ cup unsalted butter, cold and diced
1 cup shredded sharp cheddar cheese
¾ cup milk

Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
In a large bowl, mix the diced chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, ½ teaspoon garlic powder, onion powder, salt, and pepper until everything is well combined.
Transfer the filling to a greased oven-safe baking dish and spread it out evenly.
In a separate mixing bowl, whisk flour, baking powder, remaining garlic powder, and salt.
Cut in the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
Stir in cheddar cheese, then add the milk. Mix lightly until a sticky dough forms be careful not to overmix!
Drop spoonfuls of the biscuit dough evenly over the chicken mixture.
Bake uncovered for 30-35 minutes, or until the top is golden brown and the filling is bubbling.
Let it cool for about 5 minutes before serving it’ll set up a bit and be easier to scoop.

Pro Tips for the Perfect Pot Pie

Keep the butter cold – This is key for fluffy, flaky biscuits.
Don’t overmix – It’ll make the dough tough rather than tender.
Taste the filling before baking – Adjust salt and pepper as needed.
Let it rest – Those extra 5-10 minutes out of the oven help thicken the filling for easier serving.
Pro Tip: Skip the boxed broth and make your own! Try our Easy Homemade Chicken Broth Recipe for deeper flavor and fewer additives.

Easy Variations

Spicy twist: Add a dash of cayenne or diced jalapeños to the biscuit dough.
Mushroom lovers: Add sautéed mushrooms to the filling for extra umami.
BBQ flavor: Use leftover BBQ chicken and mix in a spoonful of barbecue sauce to the filling.
Veggie version: Swap chicken for roasted sweet potatoes and mushrooms.

Troubleshooting Tips

Biscuits soggy? Your filling might be too runny. Try reducing it on the stove before baking.
Too dry? Add an extra ¼ cup of broth or a splash of milk to the filling.
Biscuits not rising? Make sure your baking powder isn’t expired, and the oven is properly preheated.

Ingredient Swaps

Gluten-free: Use a 1:1 gluten-free all-purpose flour blend with xanthan gum.
Dairy-free: Try plant-based cheese and butter alternatives; use oat milk for extra creaminess.
Low-fat: Swap whole milk for low-fat milk or unsweetened almond milk, and go light on the cheese.

Serving & Storage Suggestions For Red Lobster Biscuit Chicken Pot Pie

Serve with: A crisp green salad or roasted Brussels sprouts for freshness.
Leftovers: Store in an airtight container in the fridge for up to 4 days.
Reheat: Bake at 350°F for 15 minutes, or microwave individual portions.
Freezer tip: You can assemble it ahead just cover tightly and freeze before baking. Thaw overnight, then bake as usual.

Frequently Asked Questions

Can I use canned biscuits instead?

Yes, though homemade tastes better! Just place them right on top and adjust bake time if needed.

What kind of cheese should I use?

Sharp cheddar gives the most iconic flavor, but Monterey Jack or Colby work too.

Is it okay to use frozen vegetables?

Absolutely, they work great and save prep time.

Can I make this in a slow cooker?

You can cook the filling in the slow cooker, but you’d need to bake the biscuits separately and add them before serving.

How do I keep the biscuits from getting too brown?

Cover loosely with foil halfway through baking if they brown too fast.

Can I double this recipe?

Yes! Use a larger casserole dish or divide into two pans.

What if I don’t have cream of chicken soup?

Mix a roux with butter, flour, chicken broth, and milk for a homemade substitute.

If you love comfort food that feels like a warm hug, this Red Lobster Biscuit Chicken Pot Pie is as good as it gets. The creamy, savory filling paired with those golden, cheesy biscuits delivers everything we crave flavor, coziness, and that “just like home” feeling. Whether you’re making it for a weeknight dinner or a special Sunday meal, this dish brings people together in the best kind of way. So grab your casserole dish and get ready to bake up something unforgettable. Trust me once you try it, you’ll be hooked!

Red Lobster Biscuit Chicken Pot Pie

Emily Wilson

This comforting Red Lobster Biscuit Chicken Pot Pie combines creamy chicken and veggie filling with cheesy, golden biscuits on top—just like Cheddar Bay favorites!

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Prep Time 20

Cook Time 35

Total Time 55

Course Main Course

Cuisine American Comfort Food

Servings 4 bowls

Calories 450 kcal

Equipment

Mixing bowl
Large Skillet
Whisk
Oven-Safe Casserole Dish
Measuring cups and spoons

Ingredients

Filling Ingredients

3 cups cooked chicken, diced Rotisserie chicken works great
1 cup frozen mixed vegetables peas, carrots, and corn
1 cup cream of chicken soup
0.5 cup chicken broth low-sodium preferred
1 teaspoon garlic powder divided
1 teaspoon onion powder
Salt and pepper to taste

Biscuit Topping

2.5 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
0.5 cup unsalted butter cold and cubed
1 cup shredded cheddar cheese sharp preferred
0.75 cup milk whole or 2%
1 tablespoon garlic powder for Red Lobster biscuit flavor

Instructions

Preheat your oven to 375°F (190°C).
In a large bowl, mix the cooked chicken, frozen vegetables, cream of chicken soup, broth, onion powder, and half the garlic powder. Season with salt and pepper.
Pour the filling mixture into a greased casserole dish and spread evenly.
In a second bowl, whisk together flour, baking powder, salt, and remaining garlic powder.
Cut the cold butter into the flour mixture using a pastry cutter or your fingers until coarse crumbs form.
Stir in the shredded cheddar cheese, then gently mix in the milk until a soft dough forms. Do not overwork.
Drop spoonfuls of the dough over the filling, covering it evenly.
Bake for 30–35 minutes, or until biscuits are golden and filling is bubbling.
Let it rest for 5 minutes before serving. Enjoy warm!