Looking for the perfect dinner recipe that combines two comfort food favorites? This Red Lobster Biscuit Chicken Pot Pie brings together the creamy, savory goodness of classic chicken pot pie with those iconic buttery Cheddar Bay biscuits on top. It's like having a Red Lobster meal and grandma's pot pie in one delicious dish.
This Red Lobster Biscuit Chicken Pot Pie is taking over kitchens everywhere, and for good reason. It's incredibly easy to make, uses simple ingredients you probably already have, and creates the most amazing golden, cheesy biscuit crust over tender chicken and vegetables. Whether you're cooking for family dinner or meal prepping for the week, this Red Lobster Biscuit Chicken Pot Pie delivers every single time.
What Makes This Recipe a Game-Changer
This isn’t your average pot pie. The magic happens when you swap the crust for Red Lobster’s Cheddar Bay biscuits. The result? A flaky, buttery, garlic-kissed topping that soaks up the creamy filling but stays crisp. It’s no wonder this Red Lobster Biscuit Chicken Pot Pie went viral ; it blends two comfort food favorites into something new and irresistible.
With rotisserie chicken and a simple biscuit mix, this Red Lobster Biscuit Chicken Pot Pie comes together fast. Pair this Red Lobster Biscuit Chicken Pot Pie with a salad or veggies, and you’ve got a homestyle dinner that tastes like a restaurant treat. That’s the power of Red Lobster Biscuit Chicken Pot Pie done right.
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Ingredients
For the Chicken Filling:
- Cooked chicken, diced
- Mixed vegetables (carrots, peas, corn)
- Cream of chicken soup
- Chicken broth
- Sour cream
- Garlic powder
- Onion powder
- Salt and pepper
- Butter
For the Cheddar Bay Biscuit Topping:
- Red Lobster Cheddar Bay biscuit mix
- Milk
- Shredded cheddar cheese
- Melted butter
- Garlic powder
Substitutions:
- Gluten-free biscuit mix
- Gluten-free soup
- Coconut cream (for dairy-free)
- Dairy-free cheese
- Turkey (as a chicken substitute)
See recipe card for quantities.
Instructions
Step 1: Prepare the Creamy Filling
- Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish with butter or cooking spray.
- In a large mixing bowl, combine the cream of chicken soup, chicken broth, and sour cream until smooth and well blended.
- Stir in the garlic powder, onion powder, salt, and pepper; taste and adjust seasoning as needed.
- Add the diced chicken and mixed vegetables, stirring until everything is evenly coated in the creamy sauce.
- Pour the chicken mixture into your prepared baking dish, spreading it out evenly across the bottom.
Step 2: Mix the Biscuit Topping
- In a separate bowl, combine the Red Lobster biscuit mix with milk according to package directions; the dough should be slightly sticky but hold together.
- Fold in the extra shredded cheddar cheese for an even cheesier biscuit topping.
- Drop spoonfuls of biscuit dough over the chicken filling, leaving small gaps for steam to escape; don't worry about covering every inch.
- The biscuits will spread as they bake, creating that perfect golden crust.
Step 3: Bake to Golden Perfection
- Place the assembled chicken pot pie with red lobster biscuits in the preheated oven on the middle rack.
- Bake for 25-30 minutes until the biscuits are golden brown and the filling is bubbling around the edges.
- While baking, mix the melted butter with garlic powder in a small bowl.
- Remove from oven when biscuits are cooked through; a toothpick inserted should come out clean.
Step 4: Add the Finishing Touch
- Immediately brush the hot biscuits with the garlic butter mixture for that authentic Red Lobster flavor and shine.
- Let the Red Lobster Biscuit Chicken Pot Pie rest for 10 minutes before serving; this allows the filling to thicken slightly.
- Garnish with fresh parsley if desired for a pop of color.
- Serve hot with a generous scoop that shows off both the biscuit topping and creamy filling.
Expert Cooking Tips
- Rotisserie Chicken Hack Use store-bought rotisserie chicken to save 30 minutes. Just pull the meat and chop into pieces.
- Don't Overmix Biscuit Dough Mix just until combined. Overmixing makes tough biscuits.
- Leave Gaps Between Biscuits Space out dollops so steam escapes. They'll connect as they bake.
Recipe Variations & Substitutions
Vegetarian Version
- Skip the chicken entirely and double up on vegetables.
- Add mushrooms, broccoli, cauliflower, and green beans for a hearty veggie pot pie.
- Use cream of mushroom soup and vegetable broth instead of chicken versions.
Keto-Friendly Adaptation
- Replace the biscuit mix with a low-carb biscuit recipe using almond flour and skip the soup for a homemade roux with heavy cream.
- Use cauliflower instead of corn and carrots to keep carbs down while maintaining that comforting chicken pot pie experience.
Turkey Pot Pie Twist
This recipe is perfect for using up Thanksgiving leftovers.
Substitute turkey for chicken and add some dried cranberries for a sweet-savory combination. The red lobster biscuits chicken pot pie works amazingly with holiday flavors.
Spicy Cajun Style
- Add 1-2 teaspoons of Cajun seasoning to the filling and mix diced jalapeños into the biscuit dough.
- Top with hot sauce before serving for a Southern-inspired kick that pairs perfectly with the Cheddar Bay biscuit topping.
Individual Pot Pies
- Divide the filling among 6-8 ramekins or oven-safe bowls.
- Top each with a small biscuit and bake for 20-25 minutes. Perfect for portion control and makes serving a breeze.
Seafood Version
- Channel Red Lobster even more by using shrimp, crab, or a seafood mix instead of chicken.
- Add Old Bay seasoning to the filling for that coastal flavor.
Equipment Recommendations
- 9x13-inch Baking Dish ; glass or ceramic works best for even heat distribution and lets you see when the filling bubbles
- Large Mixing Bowls ; you'll need at least two for keeping filling and biscuit dough separate
- Wooden Spoon or Spatula ; for mixing without overstirring the biscuit dough
- Pastry Brush ; essential for applying that garlic butter finish to hot biscuits
- Measuring Cups and Spoons ; accurate measurements ensure perfect red lobster biscuits chicken pot pie results every time
- Oven Mitts ; the dish will be very hot and heavy when removing from the oven
Budget-friendly alternative: Any deep casserole dish works if you don't have a 9x13 pan. Even a large cast-iron skillet can be used for a rustic presentation.
Storage & Meal Prep Tips
- Refrigerator Storage Store leftover chicken pot pie with red lobster biscuits in an airtight container for up to 4 days. Keep the dish covered with plastic wrap or in a container with a tight lid.
- Freezing Instructions This dish freezes beautifully for up to 3 months. Wrap tightly in plastic wrap followed by foil. Thaw overnight in the fridge, then bake at 350°F for 30-35 minutes.
- Make-Ahead Method Prepare the filling up to 2 days ahead and refrigerate. When ready to bake, bring to room temperature, mix fresh biscuit dough, assemble, and bake.
- Reheating for Best Results Reheat portions in the microwave for 2-3 minutes, or the entire dish at 350°F for 20 minutes. For crispier biscuits, pop under the broiler for 1-2 minutes.
The Secret to Restaurant-Quality Results
The trick to making Red Lobster Biscuit Chicken Pot Pie taste like it came from a restaurant is simple: brush the biscuits with garlic butter twice. First right out of the oven, then again before serving for that rich, garlicky flavor.
Let the Red Lobster Biscuit Chicken Pot Pie filling rest for five minutes before topping it. If it’s too thick, add broth; too thin, add flour.
Perfecting your Red Lobster Biscuit Chicken Pot Pie ensures every bite is creamy, flavorful, and comforting ; a true Red Lobster Biscuit Chicken Pot Pie moment.
FAQ
What are some common mistakes to avoid when making chicken pot pie?
The biggest mistake is using filling that's too watery. Make sure your Red Lobster Biscuit Chicken Pot Pie sauce has enough body before baking. Don't forget to season enough and avoid overbaking.
Do I have to refrigerate red lobster biscuits?
Yes, refrigerate your Red Lobster Biscuit Chicken Pot Pie within 2 hours of cooking. Store covered in the fridge for up to 4 days.
How long can you keep cooked chicken pot pie in the refrigerator?
Cooked Red Lobster Biscuit Chicken Pot Pie stays fresh for 3-4 days when stored in an airtight container. Always check for spoilage before reheating.
How to reheat chicken pot pie with biscuits in the oven?
Preheat oven to 350°F. Cover your Red Lobster Biscuit Chicken Pot Pie with foil and bake for 20-25 minutes. Remove foil the last 5 minutes to crisp the biscuits.
Comfort Food at Its Finest
This Red Lobster Biscuit Chicken Pot Pie is more than just dinner; it's pure comfort in a baking dish. The combination of creamy filling and Cheddar Bay biscuits creates something truly special that becomes a family favorite after just one bite.
Whether you're making it for a weeknight meal or serving it at your next gathering, this Red Lobster Biscuit Chicken Pot Pie delivers on flavor and satisfaction. Try my Hot Honey Chicken Biscuits for a sweet and spicy twist, or grab breakfast with these Protein Breakfast Biscuits Recipe for a healthy morning start.
Happy cooking, and may your biscuits always be golden! 🧈- Viola
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Pairing
These are my favorite dishes to serve with this Red Lobster Biscuit Chicken Pot Pie recipe:
Red Lobster Biscuit Chicken Pot Pie
Equipment
- 1 9x13 inch baking dish
- 1 Large mixing bowls
- 1 Wooden spoon
- 1 Pastry Brush
- Measuring cups
- 1 Oven mitts
Ingredients
Chicken Filling
- 3 cups cooked chicken, diced rotisserie works great
- 2 cups mixed vegetables carrots, peas, corn
- 1 can cream of chicken soup 10.5 oz
- 1 cup chicken broth
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- 2 tablespoon butter
Biscuit Topping
- 1 box Red Lobster Cheddar Bay biscuit mix
- ⅔ cup milk
- 1 cup shredded cheddar cheese
- 2 tablespoon melted butter for brushing
- ½ teaspoon garlic powder mixed into butter
Instructions
- Preheat oven to 375°F and grease a 9x13-inch baking dish.
- In a large bowl, combine cream of chicken soup, chicken broth, sour cream, garlic powder, onion powder, salt, and pepper.
- Stir in diced chicken and mixed vegetables until fully combined.
- Pour chicken mixture into the prepared baking dish and spread evenly.
- In a bowl, prepare the Cheddar Bay biscuit dough by combining biscuit mix, milk, and shredded cheddar cheese.
- Spoon dollops of biscuit dough over the top of the chicken filling.
- Bake uncovered for 25–30 minutes or until biscuits are golden and filling is bubbling.
- Mix melted butter and garlic powder, then brush over hot biscuits right out of the oven.
- Let rest for 10 minutes before serving.
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