Red Lobster Biscuit Chicken Pot Pie – Comfort Food with a Buttery Twist

Red Lobster Biscuit Chicken Pot Pie takes a classic, creamy chicken pot pie and gives it a savory upgrade with those iconic cheddar bay biscuits on top. Imagine juicy chunks of chicken, tender vegetables, and a velvety herb-infused sauce, all tucked beneath golden, cheesy, buttery biscuits. It’s the perfect mashup of two beloved comfort foods.

This hearty one-dish meal combines the soul-warming satisfaction of a traditional pot pie with the rich, garlicky flavor of Red Lobster’s famous biscuits. It’s baked until bubbly and golden, delivering both texture and flavor in every bite — flaky biscuit tops with creamy, cozy filling beneath.

Ideal for weeknight dinners, holiday potlucks, or when you’re craving a little extra indulgence, this pot pie is family-friendly, freezer-friendly, and endlessly comforting.

Ingredients Overview

Cooked Chicken

Use rotisserie chicken, leftover roast, or cooked shredded chicken breasts. The goal is juicy, tender meat that holds up to baking and doesn’t dry out.

Tip: About 3 cups diced or shredded chicken is ideal for a deep-dish pie.

Vegetables

A classic mix of diced carrots, peas, corn, and celery adds color and texture. You can use frozen mixed vegetables for convenience or chop fresh veggies if time allows.

Alternative: Add mushrooms or green beans for extra heartiness.

Onion & Garlic

A base of sautéed onion and garlic adds depth and aroma to the creamy sauce.

Optional: Shallots or leeks can be used for a milder flavor.

Butter & Flour

These make the roux — a buttery thickening base for the sauce. All-purpose flour works best.

Gluten-Free Option: Use a 1:1 gluten-free flour blend.

Chicken Broth & Milk

Combining broth and whole milk (or half and half) creates a creamy, flavorful sauce without needing cream. The broth keeps it savory, while milk adds silkiness.

Dairy-Free Option: Use unsweetened almond milk or oat milk with olive oil or vegan butter.

Red Lobster Biscuit Mix

This is the star topping! The boxed Cheddar Bay Biscuit mix contains biscuit flour and seasoning. You’ll mix it with shredded cheddar and water or milk as directed.

Homemade Alternative: If you don’t have the boxed mix, combine self-rising flour, garlic powder, shredded cheddar, and melted butter.

Shredded Cheddar Cheese

Adds richness and a melty, cheesy bite to the biscuit topping.

Parsley & Garlic Powder

Fresh parsley and garlic powder boost the savory flavor and give that signature Red Lobster biscuit taste.

Optional Toppings

Melted butter brushed on top after baking for glossy finish
Extra parsley or chives for garnish

Step-by-Step Instructions

Step 1: Prep the Filling

• In a large skillet, melt 4 tablespoons of butter over medium heat.

• Add 1 diced onion and sauté until translucent, about 3–4 minutes.

• Stir in 2 cloves minced garlic, 2 diced carrots, and 2 celery stalks. Cook until slightly softened, about 5 minutes.

• Sprinkle ¼ cup flour over the veggies and stir constantly for 1–2 minutes to cook out the raw taste.

• Slowly pour in 2 cups chicken broth and 1 cup whole milk, whisking to prevent lumps.

• Bring to a simmer and stir until thickened, about 5–7 minutes.

• Add 3 cups cooked, shredded chicken and 1 cup frozen peas (or mixed vegetables).

• Season with salt, pepper, and a pinch of thyme or rosemary if desired.

• Remove from heat and pour into a greased 9×13-inch baking dish or deep pie dish.

Step 2: Make the Biscuit Topping

• In a large bowl, combine 1 packet of Red Lobster Cheddar Bay Biscuit Mix with ¾ cup cold water (or follow package instructions).

• Stir in 1 cup shredded cheddar cheese and 1 tsp garlic powder.

• Drop large spoonfuls of the biscuit dough over the chicken filling, spacing them evenly like dumplings.

• Leave a little room between each for spreading.

Step 3: Bake

• Preheat oven to 400°F (200°C).

• Bake uncovered for 25–30 minutes, or until biscuits are puffed and golden brown and the filling is bubbling around the edges.

• Optional: Brush biscuit tops with melted butter mixed with the garlic herb packet included in the mix (or your own garlic-parsley butter).

Step 4: Rest & Serve

Let the pot pie rest for 10 minutes before serving. This helps the filling settle and thickens it slightly more.

Tips, Variations & Substitutions

Kitchen Tips

• Make Ahead: Prepare the filling a day in advance and store in the fridge. Add biscuit topping just before baking.

• Avoid soggy biscuits: Don’t cover with foil while baking. You want the tops to brown and the steam to escape.

• Check biscuit doneness: If they brown too fast, cover loosely with foil in the last 10 minutes.

Variations

• Turkey Pot Pie: Perfect for holiday leftovers — just swap the chicken for turkey.

• Loaded Veggie Version: Add chopped kale, mushrooms, or roasted sweet potato for a vegetarian twist (use veggie broth).

• Mini Pot Pies: Spoon into ramekins or muffin tins for individual portions and bake accordingly.

Substitutions

• No Red Lobster mix? Use any drop biscuit recipe or refrigerated biscuit dough.

• Lactose-Free: Use plant-based milk and vegan cheese and butter alternatives.

• Low-Carb/Keto: Swap biscuits for a cauliflower mash topping for a pot pie shepherd’s pie hybrid.

Serving Ideas & Occasions

This savory, biscuit-topped pot pie is a complete meal on its own, but it pairs beautifully with:

• Crisp green salad with vinaigrette

• Roasted Brussels sprouts or asparagus

• A glass of dry white wine or apple cider

It’s a winning dish for:

• Cozy weeknight dinners

• Potluck gatherings

• Sunday family meals

• Cold weather comfort food cravings

The flaky cheddar biscuits and rich, creamy filling make it hard to resist seconds.

Nutritional & Health Notes

This is a rich, filling comfort dish with satisfying levels of protein and healthy vegetables. For a lighter version:

• Use low-fat milk and reduce cheese in the biscuit mix.

• Cut butter down by 1–2 tablespoons if desired.

• Add more veggies to stretch servings and reduce calorie density.

Estimated per serving (based on 6 servings):

• Calories: 450–550

• Protein: 30g

• Fat: 22g

• Carbohydrates: 35–40g

• Fiber: 3g

FAQs

Q1: Can I freeze Red Lobster Biscuit Chicken Pot Pie?

A1: Yes. Freeze the filling separately and top with fresh biscuit mix just before baking. Baked leftovers can also be frozen, but the biscuit texture may soften slightly when reheated.

Q2: What if I don’t have Red Lobster biscuit mix?

A2: Make your own by combining 2 cups self-rising flour, 1 cup shredded cheddar, 1 tsp garlic powder, and ¾ cup buttermilk or water. Drop spoonfuls on top just as you would with the mix.

Q3: How do I thicken the filling?

A3: If your filling is too thin, simmer it a few minutes longer or stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) before baking.

Q4: Can I use rotisserie chicken?

A4: Absolutely! It’s a perfect shortcut — just remove the skin and shred the meat. You’ll need about 3 cups for a full casserole.

Q5: Can I make this in a cast iron skillet?

A5: Yes. A 10- or 12-inch oven-safe skillet works beautifully and adds a rustic touch. Cook the filling right in the skillet, add biscuit topping, and transfer to the oven.

Q6: How do I reheat leftovers?

A6: Reheat in a 350°F oven for 15–20 minutes or until warmed through. To re-crisp biscuits, cover filling with foil and leave the tops exposed.

Q7: Is this recipe kid-friendly?

A7: Very much so! The cheesy biscuit topping and creamy chicken filling are mild and familiar flavors that even picky eaters usually enjoy.

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