Red Lobster Biscuit Chicken Pot Pie Recipe (Easy Family Dinner)

Red Lobster Biscuit Chicken Pot Pie is the answer when you want two comfort classics in one hearty dish. I still remember the first time I combined these favorites in my own kitchen – the aroma of garlic butter biscuits baking over savory chicken filling had my whole family gathered around before dinner was even ready. This recipe brings together everything we love about cozy family meals without any fuss.

There’s something magical about a bubbling pot pie fresh from the oven, especially when it’s topped with those irresistible cheddar biscuits we all crave. Growing up in my grandmother’s farmhouse kitchen, Sunday dinners always meant chicken pot pie cooling on the windowsill. The flaky crust, the creamy filling, the way everyone would lean in for that first steamy spoonful – it was pure comfort. Years later, when I discovered I could crown that same beloved filling with Red Lobster-style biscuits instead of traditional pastry, it felt like coming home with a delightful twist. The golden, cheesy topping adds that restaurant-quality touch while keeping everything wonderfully homemade. Your kitchen’s about to smell incredible.

What Makes This Red Lobster Biscuit Chicken Pot Pie So Special

This family dinner recipe combines the best of both worlds, and I’ve found through countless Sunday suppers that it never fails to bring smiles around the table. The beauty of this dish lies in its simplicity – you’re working with straightforward ingredients and techniques that any home cook can master.

Here’s why this recipe belongs in your rotation:

• Uses ingredients you likely have on hand – No specialty store trips required; rotisserie chicken and frozen vegetables make prep a breeze

• Comes together in about an hour – Perfect for busy weeknights when you want something special without the stress

• Feeds six hungry people generously – Great for families or gatherings, with plenty of leftovers for lunch

• Can be assembled ahead and frozen – Make it on your schedule, bake it when you need it

• Delivers that restaurant flavor at home – Those famous cheddar garlic biscuits elevate simple pot pie to something extraordinary

• Appeals to picky eaters – I’ve served this to countless children and adults who normally turn their noses up at vegetables

After years of making pot pies every which way, I’ve learned that this version strikes the perfect balance between impressive and achievable.

Ingredient Spotlight

Cooked chicken forms the hearty foundation of this pot pie, and I always reach for rotisserie chicken to save time without sacrificing flavor – the pre-seasoned meat adds extra depth to the filling.

Frozen mixed vegetables bring color, nutrition, and that classic pot pie texture we all love; the peas, carrots, and corn combo is traditional for good reason, offering natural sweetness that balances the rich sauce.

Cream of chicken soup creates that signature creamy, comforting sauce that holds everything together beautifully and provides instant flavor without making a roux from scratch.

Garlic powder and onion powder work double duty in this Red Lobster Biscuit Chicken Pot Pie, seasoning both the filling and the biscuit topping with that savory, aromatic quality we crave in comfort food.

Cold unsalted butter is absolutely essential for achieving those flaky, tender biscuits – Betty always emphasizes keeping it cold and cutting it in quickly to create those little pockets that make biscuits light.

Shredded cheddar cheese delivers the signature flavor that makes these biscuits taste just like the restaurant version, melting into golden, savory perfection on top.

All-purpose flour provides structure for the biscuits; I’ve learned that measuring it correctly (spoon it into the cup, don’t pack it) makes all the difference in texture.

Chicken broth loosens the filling to just the right consistency – you want it saucy enough to be comforting but not so thin that it makes the biscuits soggy.

How to Make Red Lobster Biscuit Chicken Pot Pie

Step 1. I always start by preheating the oven to 375°F because having it ready when you need it keeps everything on schedule and ensures even baking throughout.

Step 2. In your large mixing bowl, combine the diced cooked chicken, frozen vegetables (no need to thaw them first), cream of chicken soup, 1 teaspoon garlic powder, onion powder, salt, pepper, and chicken broth, stirring until everything is evenly distributed – this ensures every spoonful has balanced flavor.

Step 3. Transfer your filling mixture to a 9×13-inch casserole dish or similar sized pie dish and spread it evenly across the bottom; Betty’s tip: tap the dish gently on the counter to release any air bubbles and settle the filling.

Step 4. For the biscuit topping, whisk together the flour, baking powder, and salt in a separate bowl, then cut in those cold butter cubes using a pastry cutter or two forks until the mixture looks like coarse crumbs – I’ve found this texture is key to flaky biscuits.

Step 5. Stir the shredded cheddar cheese and 1 tablespoon garlic powder into your flour mixture, then gradually pour in the milk while stirring gently just until combined; after years of making biscuits, I learned that overmixing develops gluten and makes them tough instead of tender.

Step 6. Drop generous spoonfuls of biscuit dough over the chicken filling, leaving about 1 inch between each dollop – they’ll spread as they bake and create that beautiful rustic topping that covers most of the surface.

Step 7. Slide your pot pie into the preheated oven and bake for 30 minutes, watching for that golden brown color on the biscuits and bubbling around the edges that signals everything is perfectly cooked through.

Step 8. My family prefers when I let the pot pie rest for 5-10 minutes after baking; this cooling time allows the filling to set up slightly so it doesn’t run all over the plate when you serve it.

Keeping This Red Lobster Biscuit Chicken Pot Pie Fresh

Refrigerator storage: I typically store leftovers in an airtight container for 3-4 days, and they reheat beautifully for quick lunches or next-day dinners. The biscuits may soften slightly in the fridge, but they still taste wonderful. Make sure the pot pie has cooled completely before covering it to prevent condensation from making everything soggy.

Freezing guidelines: Betty’s freezing method works well because she assembles the entire dish but doesn’t bake it first – simply cover it tightly with plastic wrap and then foil, label it with the date, and freeze for up to 3 months. When you’re ready to enjoy it, thaw overnight in the refrigerator and bake as directed, adding 5-10 extra minutes if needed since it starts cold.

Reheating methods: For the best texture, I reheat individual portions in the oven at 350°F for about 15-20 minutes until warmed through. The microwave works in a pinch (2-3 minutes on medium power), but the oven keeps those biscuits from getting rubbery. If reheating the whole casserole, cover it loosely with foil for the first 15 minutes, then uncover to let the top crisp up for the last 10 minutes.

Perfect Partners for Red Lobster Biscuit Chicken Pot Pie

Since this pot pie is already rich and hearty, I’ve found that lighter, fresher sides create the best balance on the plate:

• Simple green salad with vinaigrette – The crisp lettuce and tangy dressing cut through the creamy richness beautifully, and the acidity brightens every bite. Try pairing it with a Christmas Salad for festive occasions.

• Roasted vegetables – Carrots, Brussels sprouts, or green beans roasted with olive oil and herbs add color and a slightly caramelized flavor that complements the savory filling.

• Steamed broccoli with lemon – This classic pairing brings bright flavor and extra nutrition; the lemon juice adds a fresh note that makes the whole meal feel lighter.

• Cranberry sauce – Whether homemade like Mary Berry’s Cranberry Sauce or from a can, that sweet-tart flavor is traditional with chicken for good reason, adding a festive touch to any weeknight.

• Fresh vegetable soup – Start your meal with a light Easy Vegetable Soup to round out the dinner without overwhelming your guests.

• Coleslaw – A tangy, crunchy slaw provides textural contrast and cuts the richness; it’s especially good if you use a vinegar-based dressing rather than mayo-heavy.

For a complete comfort food spread, consider serving this alongside Creamy Scalloped Potatoes or Garlic Bread for the ultimate cozy family dinner.

FAQs

Can I use raw chicken instead of cooked chicken? I recommend sticking with cooked chicken for food safety and timing – raw chicken wouldn’t cook through in just 30 minutes, and you’d risk underdone meat or burnt biscuits.

What if I don’t have cream of chicken soup? Many home cooks find success with making a quick substitute: melt 2 tablespoons butter, whisk in 2 tablespoons flour, then gradually add 1 cup milk and 1/2 teaspoon each of garlic powder, onion powder, and salt until thickened.

How can I make this pot pie ahead of time? Betty’s solution is to assemble everything in your baking dish, cover tightly, and refrigerate for up to 24 hours before baking – just add 5-10 extra minutes to the baking time since it starts cold.

Can I use a different cheese in the biscuits? To prevent texture issues, stick with cheddar or another good melting cheese like Monterey Jack; harder cheeses like Parmesan won’t give you that classic soft, cheesy biscuit.

Why are my biscuits tough instead of fluffy? The best approach I’ve tested is to handle the dough as little as possible and stop mixing the moment the ingredients come together – overmixing develops gluten strands that create toughness.

Can I add more vegetables to the filling? I recommend adding diced potatoes, mushrooms, or celery if you’d like, but keep the total vegetable amount around 2 cups so the filling doesn’t become too watery or overcrowded.