Red Lobster Biscuit Chicken Pot Pie brings together two all-time favorites in one dish that’ll have your family asking for seconds before they’ve finished their first helping. I’ve spent over forty years perfecting pot pies in my Midwest kitchen, and this twist with those famous cheesy, garlicky biscuits on top? Pure magic.
You know, there’s something special about a pot pie bubbling away in the oven on a chilly evening. It takes me back to Sunday suppers at Grandma’s farmhouse, where the kitchen windows would fog up from all that steamy goodness cooking inside. She’d make her classic chicken pot pie with a flaky crust, and we’d gather around that old oak table, breaking through that golden top to reveal the creamy chicken and vegetables underneath. This version honors that tradition while adding a playful twist – those buttery, cheese-loaded Red Lobster-style biscuits that turn golden and crispy on top while staying tender inside. The combination of tender chicken, colorful vegetables, and that irresistible biscuit topping creates layers of flavor and texture that make every bite a little celebration. Time to get our hands floury and create some cozy kitchen memories.
Why Red Lobster Biscuit Chicken Pot Pie Belongs in Your Recipe Box
I’ve been making pot pies since my children were little, and over the years, I’ve learned what makes a recipe truly special. It’s got to deliver on flavor, work with real-life schedules, and bring people together around the table. This chicken pot pie recipe checks every single box, and then some.
After testing this dish dozens of times for family gatherings and church suppers, I can confidently say it’s become one of my most-requested recipes. Here’s what makes it such a winner:
- Combines two beloved comfort foods in one satisfying dish – no need to choose between pot pie and those famous biscuits when you can have both
- Uses straightforward ingredients you likely have in your pantry and freezer, making it perfect for those nights when you haven’t planned ahead
- Comes together in about an hour, which means you can have a homemade dinner on the table without spending your whole evening in the kitchen
- Feeds a crowd beautifully and travels well to potlucks, making it ideal for family gatherings or bringing comfort to neighbors
- Adapts easily to what you have on hand – leftover turkey, rotisserie chicken, or even a different vegetable mix works wonderfully
- Creates that perfect contrast between the creamy, savory filling and those fluffy, cheesy biscuits that get crispy on the edges
What I love most is watching my grandchildren’s faces light up when this comes out of the oven. The golden biscuits on top look like little clouds, and breaking through them to reach that rich, comforting filling underneath – well, that’s the kind of simple joy that makes cooking worthwhile.
Understanding Your Ingredients
Every ingredient in this Red Lobster Biscuit Chicken Pot Pie plays an important role in creating that perfect balance of flavors and textures that makes this dish so satisfying.
Cooked chicken forms the hearty foundation of your filling, and I always recommend using rotisserie chicken to save time. It’s already seasoned and tender, plus it shreds beautifully.
Frozen mixed vegetables bring color, nutrition, and sweetness to the creamy sauce, and I prefer the classic combination of peas, carrots, and corn because their sizes and textures work so well together.
Cream of chicken soup creates that rich, velvety base that coats everything beautifully, and while some folks make it from scratch, I’ve found that a good-quality canned version works perfectly for busy weeknights.
Chicken broth thins the filling just enough so it’s creamy without being too thick, and I always use low-sodium broth so I can control the seasoning myself.
All-purpose flour gives the biscuits their structure, and I’ve learned that measuring it correctly – spooned into the cup and leveled off – makes all the difference in achieving that perfect tender texture.
Cold butter is the secret to flaky, layered biscuits, and in my kitchen, I always cube it straight from the refrigerator and work quickly so it doesn’t melt before baking.
Shredded cheddar cheese adds that signature tangy, savory flavor to the biscuits, and I prefer shredding a block of sharp cheddar myself rather than using pre-shredded because it melts more smoothly.
Garlic powder appears in both the filling and the biscuits, creating layers of savory flavor that tie everything together. It’s that hint of garlic that makes these biscuits taste just like the restaurant version.
Baking powder gives the biscuits their rise and light, fluffy texture, and I always check that mine is fresh because old baking powder won’t give you the lift you need.
How to Make Red Lobster Biscuit Chicken Pot Pie Step by Step
Step 1. I always start by preheating my oven to 375°F so it’s perfectly ready when my pot pie is assembled. This temperature bakes the biscuits to golden perfection while heating the filling through.
Step 2. In a large mixing bowl, combine your cooked chicken, frozen vegetables (no need to thaw them), cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth, stirring until everything is thoroughly mixed and coated in that creamy sauce.
Step 3. Transfer this filling mixture to your oven-safe casserole or pie dish, spreading it evenly across the bottom. I’ve learned that an even layer helps the biscuits bake uniformly on top.
Step 4. Betty’s tip: In a separate bowl, whisk together the flour, baking powder, and salt, then cut in those cold butter cubes using a pastry cutter or two forks until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible.
Step 5. After years of making biscuits, I’ve found that stirring in the shredded cheddar and garlic powder before adding the milk ensures even distribution of all that cheesy, garlicky goodness throughout the dough.
Step 6. Gradually pour in the milk, stirring gently just until the dough comes together. Overmixing is the enemy of tender biscuits, so stop as soon as you don’t see dry flour anymore.
Step 7. Drop generous spoonfuls of the biscuit dough over your chicken filling, spacing them to cover most of the surface but leaving small gaps where the filling can bubble up and create those delicious crispy edges.
Step 8. Bake for 30 minutes, watching for that beautiful golden-brown color on the biscuits and those telltale bubbles around the edges that tell you everything is heated through and delicious.
Step 9. I always let the pot pie rest for 5-10 minutes before serving. This cooling time allows the filling to thicken slightly and makes serving so much neater.
Keeping This Recipe Fresh
Proper storage makes all the difference when you want to enjoy this Red Lobster Biscuit Chicken Pot Pie beyond the initial meal, and I’ve learned a few tricks over the years that keep everything tasting fresh.
For refrigerator storage, I typically let the pot pie cool completely, then cover it tightly with aluminum foil or transfer portions to airtight containers. It’ll stay fresh for 3-4 days this way, and honestly, some of my family members think it tastes even better the next day after all those flavors have had time to meld together. Just be aware that the biscuits will soften a bit in the fridge. They won’t be as crispy as when fresh from the oven, but they’ll still taste wonderful.
Betty’s freezing method works particularly well if you want to prepare this ahead for busy weeks. I assemble the entire pot pie but don’t bake it yet. Cover it thoroughly with plastic wrap and then aluminum foil, making sure it’s sealed well to prevent freezer burn, and it’ll keep beautifully for up to 3 months. When you’re ready to enjoy it, thaw the pot pie overnight in the refrigerator, then bake as directed. You might need to add 5-10 extra minutes to the baking time since it’s starting cold. I’ve found this make-ahead approach is perfect for new parents, folks recovering from surgery, or anyone who wants a homemade comfort meal ready to pop in the oven.
For the best texture when reheating leftovers, I reheat portions in a 350°F oven for 15-20 minutes until heated through. This method helps crisp up those biscuits again, much better than the microwave which tends to make them soggy. If you’re in a hurry, the microwave works in a pinch – just use 50% power and heat in short intervals, checking frequently.
Perfect Partners for Red Lobster Biscuit Chicken Pot Pie
This hearty pot pie is satisfying enough to stand alone, but the right side dishes can turn a simple dinner into a memorable meal that feels complete and balanced.
- Simple green salad with tangy vinaigrette – The crisp, fresh lettuce and bright acidic dressing cut through the richness of the creamy filling and buttery biscuits, providing a refreshing contrast that cleanses your palate between bites
- Roasted green beans with garlic – These tender-crisp vegetables add a different texture and a touch of char that complements the soft, comforting nature of the pot pie while echoing the garlic notes in the biscuits
- Cranberry sauce or relish – I love serving a small dish of this on the side because that sweet-tart flavor brightens up the savory pot pie, especially during fall and winter months when you crave those holiday flavors
- Southern-style coleslaw – The crunchy cabbage and creamy dressing provide textural variety, and I find that the slight sweetness and acidity balance the richness of the chicken and cheese beautifully
- Steamed or roasted broccoli – This is my go-to vegetable side when I want something simple and nutritious that won’t compete with the pot pie’s flavors, plus the slight bitterness of broccoli pairs wonderfully with the cheese in the biscuits
- Creamy scalloped potatoes – For an extra indulgent meal, these cheesy potatoes make a rich side that potato lovers will appreciate
In my family, we usually serve this with just a simple salad and call it dinner, but for Sunday suppers or when we have company, I might add two sides to make the table look extra abundant and welcoming.
FAQs
I recommend sticking with sharp cheddar for the most authentic Red Lobster taste, but I’ve successfully used Monterey Jack, Colby, or even a Mexican cheese blend when that’s what I had on hand. Just avoid pre-shredded cheese if possible since it contains anti-caking agents that affect melting.
The key I discovered is making sure your filling isn’t too thin. It should be creamy but not watery. Dropping the biscuit dough in generous mounds rather than spreading it thin creates air pockets underneath that stay drier.
Many home cooks find success with assembling the entire dish up to 24 hours in advance, covering it tightly, and refrigerating until ready to bake. Just add 5-10 minutes to the baking time since you’re starting with a cold dish.
Red Lobster Biscuit Chicken Pot Pie
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C)
- 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
- Transfer the filling to your casserole or pie dish, spreading it evenly
- 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
- Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix
- Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly
- Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly
- Allow to cool for 5-10 minutes before serving
