Red Lobster Biscuit Chicken Pot Pie

Red Lobster Biscuit Chicken Pot Pie takes everything I love about a cozy, creamy pot pie and tops it with those famous cheddar bay biscuits. It’s the perfect fusion of a comfort food classic and that irresistible restaurant-style biscuit topping—golden, cheesy, and full of garlic butter flavor. One bite of this, and I’m hooked.

Why I Love This Recipe

I love this version of chicken pot pie because it feels indulgent without being complicated. The biscuit topping gives it that extra something special—it’s fluffy on the inside, golden on top, and loaded with sharp cheddar and buttery garlic. The creamy chicken and veggie filling underneath is hearty and flavorful, and I don’t have to worry about rolling out pie dough. It’s a total comfort meal that always satisfies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the filling:

• Cooked chicken (rotisserie or leftover), chopped or shredded

• Frozen mixed vegetables (peas, carrots, corn, green beans)

• Onion, diced

• Garlic, minced

• Butter

• All-purpose flour

• Chicken broth

• Milk or half-and-half

• Salt and black pepper

• Dried thyme or poultry seasoning (optional)

For the biscuit topping:

• All-purpose flour

• Baking powder

• Salt

• Garlic powder

• Unsalted butter, cold and cubed

• Shredded sharp cheddar cheese

• Milk or buttermilk

For the garlic butter topping (optional but amazing):

• Melted butter

• Garlic powder

• Chopped parsley

Directions

1. I preheat the oven to 400°F (200°C) and grease a 9×13-inch baking dish or large oven-safe skillet.

2. In a large skillet, I melt the butter over medium heat and sauté the onion and garlic until soft.

3. I stir in the flour and cook for 1 minute to form a roux.

4. Slowly, I whisk in the chicken broth and milk, stirring constantly until the mixture thickens into a creamy sauce.

5. I add the cooked chicken, frozen vegetables, salt, pepper, and thyme. I stir until well combined and heated through.

6. I pour the filling into the prepared baking dish and spread it out evenly.

To make the biscuit topping:
7. In a mixing bowl, I whisk together the flour, baking powder, salt, and garlic powder.
8. I cut in the cold butter using a pastry cutter or my fingers until the mixture resembles coarse crumbs.
9. I stir in the shredded cheddar cheese and then the milk until a soft dough forms.
10. I drop spoonfuls of the biscuit dough evenly over the filling—no need to smooth it out.

11. I bake the pot pie for 25–30 minutes, or until the biscuits are golden and cooked through.

Optional step:
12. While it’s baking, I mix melted butter with garlic powder and parsley. When the pot pie comes out of the oven, I brush this garlic butter over the biscuits for that Red Lobster-style finish.

13. I let it cool for a few minutes, then serve warm.

Servings and Timing

This recipe serves 6–8 people.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

I sometimes swap the chicken for leftover turkey, especially around the holidays. If I’m out of frozen mixed veggies, I use whatever I have on hand—like sautéed mushrooms, spinach, or even broccoli. For a shortcut, I’ve used pre-made biscuit mix or cheddar biscuit mix from a box, and it still turns out great. If I want a bit of heat, I add a pinch of cayenne or a few dashes of hot sauce to the filling.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days in an airtight container. To reheat, I warm portions in the microwave or reheat the entire dish in the oven at 350°F (175°C) until heated through. If the biscuits start to brown too much, I cover the dish loosely with foil. This dish also freezes well—I assemble and bake it first, let it cool completely, then freeze in portions for quick future meals.

FAQs

Can I use canned biscuit dough?

Yes, I’ve used refrigerated biscuit dough for an even faster version. I just cut the biscuits into smaller pieces before placing them on top so they bake evenly.

Can I make the filling ahead of time?

Absolutely. I often prepare the filling a day ahead and refrigerate it. When I’m ready to bake, I whip up the biscuit topping and finish the dish fresh.

What’s the best chicken to use?

Rotisserie chicken is my go-to because it’s flavorful and convenient. Leftover grilled or roasted chicken also works great.

Do I need to thaw the frozen veggies first?

No, I just toss them in frozen—they cook through as the dish bakes. It saves time and still turns out perfectly tender.

How do I know when the biscuits are done?

I check that the tops are golden brown and the centers are cooked through. I usually poke a biscuit with a toothpick—if it comes out clean, it’s ready.

Conclusion

Red Lobster Biscuit Chicken Pot Pie is a cheesy, comforting twist on a classic favorite that never fails to impress. It’s cozy, satisfying, and full of rich flavor from the creamy filling and buttery biscuit topping. Whether I’m feeding the family or looking for a hearty dish to warm up a chilly night, this recipe always delivers comfort in every bite.

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