Red Lobster Biscuit Chicken Pot Pie is the kind of dish that turns an ordinary Tuesday night into something that feels like a celebration. I still remember the first time I made it — a chilly autumn evening, leftover rotisserie chicken on the counter, and that familiar red box of Cheddar Bay Biscuit Mix sitting in the pantry. Something told me to put them together, and I have never looked back.
Growing up in the Midwest, Sunday dinners at my grandmother’s farmhouse were the highlight of the week. The smell of something bubbling in the oven would greet you at the door before you even stepped inside. Her classic chicken pot pie was a staple: thick, creamy, golden on top. When I discovered that Cheddar Bay biscuits could replace that traditional crust, it felt like finding a secret shortcut to pure joy. The garlic, the cheese, the buttery pull of that biscuit soaking up all that savory filling — your kitchen is about to smell absolutely wonderful.
Why This Cheddar Bay Biscuit Pot Pie Belongs in Your Recipe Box
There is a reason this Red Lobster Biscuit Chicken Pot Pie has earned a permanent spot in my weekly rotation. It checks every box a busy home cook needs without sacrificing a single drop of flavor.
- Uses leftover rotisserie chicken or any cooked chicken you have on hand
- Comes together in about 45 minutes from start to finish on a busy weeknight
- No traditional pie crust needed — the Cheddar Bay biscuit topping does all the heavy lifting
- Creamy, savory filling packed with vegetables for a balanced, satisfying meal
- Completely customizable with seasonal vegetables or pantry staples you already have
- Make-ahead friendly — prep the filling a day ahead for even faster weeknight dinners
Key Players in This Recipe
Cooked chicken is the heart of this pot pie, and I always choose rotisserie chicken when I am short on time. It shreds beautifully and adds incredible depth of flavor to the filling without any extra cooking steps.
Butter forms the base of the roux, giving the filling that rich, velvety texture that makes every bite feel indulgent. In my kitchen, I never skip real butter here — the flavor simply cannot be matched.
All-purpose flour works alongside the butter to thicken the sauce into a smooth, lump-free gravy. I have learned that cooking it for a full minute before adding liquid is the key to removing any raw flour taste.
Chicken broth builds the savory backbone of the filling. I always recommend a good quality broth since it makes up so much of the sauce — low-sodium works well so you can control the seasoning yourself.
Milk or heavy cream finishes the sauce with creaminess. Betty’s preference is heavy cream for rich, cold-weather comfort, but whole milk works beautifully for a lighter everyday version.
Frozen peas and carrots add color, sweetness, and a little texture to the filling. The key I discovered is adding them straight from frozen — they cook through perfectly in the oven without becoming mushy.
Red Lobster Cheddar Bay Biscuit Mix is the true star of the topping. That combination of sharp cheddar, garlic, and butter creates a golden, cheesy crust that turns a classic chicken pot pie into something completely unforgettable.
Ingredients
For the Filling
- 2 cups cooked chicken, diced or shredded
- 1/4 cup butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 3/4 cup milk or heavy cream
- 1 cup frozen peas and carrots
- 1/2 cup celery, chopped
- Salt and black pepper to taste
For the Biscuit Topping
- 1 box Red Lobster Cheddar Bay Biscuit Mix
- Ingredients listed on the box (usually milk, butter, and cheese packet)
How to Make Red Lobster Biscuit Chicken Pot Pie Step by Step
- Preheat your oven to 375 degrees F (190 degrees C) and lightly grease your baking dish. Betty always gets this going first so the oven is fully ready by the time the filling is done.
- Melt butter in a large skillet over medium heat. Add diced onion and chopped celery, sauteing until soft and translucent, about 4 to 5 minutes.
- Add minced garlic and cook for just 1 minute, stirring constantly. I have found that is all it takes to bloom the flavor without burning it.
- Stir in the flour and cook for a full minute, stirring constantly. This step builds your roux and is essential for a smooth, thick sauce.
- Slowly whisk in the chicken broth, then the milk or cream. Pour gradually and whisk continuously to keep the sauce lump-free and silky smooth.
- Stir in the cooked chicken, frozen peas and carrots, salt, and black pepper. Let the filling simmer until it thickens to a nice, hearty consistency, about 3 to 5 minutes.
- Pour the filling into your prepared baking dish, spreading it out into an even layer.
- Mix the Red Lobster Cheddar Bay Biscuit dough according to the package instructions, then drop generous spoonfuls evenly over the top of the filling.
- Bake uncovered for 25 to 30 minutes until the biscuits are deeply golden and cooked through. After you pull it from the oven, brush with the garlic butter packet included in the mix and serve immediately.
Important Notes
- Chicken: Cooked chicken breast, thighs, or leftover rotisserie chicken all work great.
- Biscuit Mix: Use the Red Lobster Cheddar Bay Biscuit Mix for authentic flavor. Homemade biscuits can be substituted but flavor will differ.
- Cream vs Milk: Heavy cream gives a richer filling; milk works for a lighter version.
Tips for Best Results
- Season the filling well before baking. It should taste great on its own before it ever goes in the oven.
- Do not overcook frozen veggies before baking to avoid mushy texture.
- Bake uncovered so biscuits turn golden and crisp on top.
- For a gluten-free version, use gluten-free biscuit mix and flour.
Keeping This Pot Pie Fresh
I typically store leftovers in an airtight container in the refrigerator, where they keep beautifully for up to 3 days. The filling stays creamy and the biscuits, while they soften slightly overnight, are still wonderfully flavorful the next day.
For freezing, Betty’s method is to freeze the filling only. Transfer it to a freezer-safe container and store for up to 3 months. When you are ready to bake, thaw the filling overnight in the fridge, pour it into a baking dish, top with fresh biscuit dough, and bake as directed. This makes it an excellent option for batch cooking and busy weeks ahead.
For reheating, the oven is always the best approach. A 350 degree F oven for 15 to 20 minutes brings the biscuits back to life with a little of their original crispness. The microwave works in a pinch, but the biscuit texture will not be quite the same.
Perfect Partners for Red Lobster Biscuit Chicken Pot Pie
This rich, creamy pot pie pairs best with simple sides that balance its hearty flavors. If you love cozy comfort food combinations, try pairing it with one of these:
- A crisp green salad with a light vinaigrette cuts through the richness beautifully. For another cozy one-pot meal idea, check out this Easy Chicken Pot Pie Soup that uses similar comforting flavors.
- Steamed green beans or roasted asparagus add freshness and color to the plate. These Honey Glazed Carrots and Green Beans are a perfect side.
- For a heartier spread, Easy Chicken and Dumplings with Biscuits on the side makes a wonderful comfort food pairing.
- Love the pot pie flavor profile? This One Pot Gnocchi Chicken Pot Pie is another delicious variation worth exploring.
- Cranberry sauce on the side adds a sweet-tart contrast that works especially well in fall and winter.
- A tall glass of iced tea or sparkling water with lemon keeps the meal feeling light and refreshing.
FAQs
You can, but the Red Lobster Cheddar Bay mix gives you that signature garlic-cheese flavor that makes this recipe so special. Homemade biscuits will taste different and will not replicate that distinctive buttery-cheese flavor.
I recommend freezing the filling only and adding fresh biscuit dough before baking, as already-baked biscuits do not hold up well in the freezer and become soggy when reheated.
They should be deep golden on top and firm in the center when pressed lightly. If they still feel doughy, give them another 5 minutes and check again.
Red Lobster Biscuit Chicken Pot Pie
Ingredients
Equipment
Method
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish and set aside.
- Melt butter in a large skillet over medium heat. Add diced onion and chopped celery and saute until soft, about 4 to 5 minutes.
- Add minced garlic and cook for 1 minute, stirring constantly.
- Stir in flour and cook for 1 full minute to build the roux.
- Slowly whisk in chicken broth, then milk or heavy cream, pouring gradually and whisking continuously until smooth.
- Stir in cooked chicken, frozen peas and carrots, salt, and black pepper. Simmer until filling thickens, about 3 to 5 minutes.
- Pour filling into the prepared baking dish and spread into an even layer.
- Mix the Cheddar Bay Biscuit dough according to package instructions. Drop spoonfuls evenly over the filling.
- Bake uncovered for 25 to 30 minutes until biscuits are golden brown and cooked through.
- Brush biscuits with the included garlic butter topping packet and serve immediately.
