This Red Lobster Biscuit Chicken Pot Pie brings together a rich, creamy vegetable filling and a golden, garlic-butter brushed topping that rivals the famous restaurant side. I skipped the condensed soup to create a scratch-made sauce that coats every piece of tender chicken without becoming gloopy. It is the ultimate comfort dinner that feels special enough for weekends but comes together quickly in a single skillet.
The Secret to Perfect Red Lobster Biscuit Chicken Pot Pie
The magic of this recipe lies in the contrast between the savory, herb-infused filling and the tender, cheesy topping. While many versions rely on store-bought mixes, making the drop biscuits from scratch allows you to control the texture and match that signature garlic-cheddar flavor perfectly. The Red Lobster Biscuit Chicken Pot Pie works because the steam from the bubbling filling cooks the bottom of the biscuits while the oven crisps the top, creating a dumpling-like interior with a crunchy, buttery crust. I found that adding a pinch of cayenne to the biscuit dough mimics that subtle back-note of heat found in the original restaurant favorites.
Jump to:
- The Secret to Perfect Red Lobster Biscuit Chicken Pot Pie
- Ingredients for This Red Lobster Biscuit Chicken Pot Pie
- How to Prepare This Red Lobster Biscuit Chicken Pot Pie
- Top Tip
- Substitutions and Variations
- How to Store This Red Lobster Biscuit Chicken Pot Pie
- What to Serve With Red Lobster Biscuit Chicken Pot Pie
- Why I Created This Red Lobster Biscuit Chicken Pot Pie
- Frequently Asked Questions
- More Recipes You'll Love
- Red Lobster Biscuit Chicken Pot Pie
- Related
- Pairing
Ingredients for This Red Lobster Biscuit Chicken Pot Pie
Main Ingredients
- Cooked Chicken: Rotisserie chicken or leftover roasted breasts work best for shredding into large, substantial bite-sized pieces.
- Sharp Cheddar Cheese: Freshly grated cheese melts smoother than pre-shredded bags and provides the necessary tang for the biscuit topping.
- Unsalted Butter: You will need this for sautéing the vegetable base and for the signature garlic-herb brush on top of the biscuits.
- All-Purpose Flour: This thickens the sauce to a velvety consistency and forms the structure of your drop biscuits.
- Chicken Broth: Low-sodium broth allows you to control the saltiness of the sauce, which is crucial when adding salty cheese later.
- Half-and-Half: This creates a luxurious creaminess in the filling that isn't as heavy as heavy cream but richer than milk.
- Frozen Mixed Vegetables: A classic blend of peas, carrots, and corn adds sweetness and color without requiring extra chopping time.
- Garlic Powder: Essential for both the biscuit dough and the melted butter topping to achieve that authentic "Cheddar Bay" profile.
- Dried Thyme: This herb pairs perfectly with poultry and cuts through the richness of the creamy sauce.
Optional Ingredients
- Cayenne Pepper: A tiny pinch adds depth to the cheese biscuits without making them spicy.
- Fresh Parsley: Chopped fresh leaves add a burst of color and freshness to the final garlic butter garnish.
See Recipe Card Below This Post For Ingredient Quantities
How to Prepare This Red Lobster Biscuit Chicken Pot Pie
Preheat and Prep
Preheat your oven to 400°F (200°C) and ensure your rack is in the center position for even browning. Grease a 10-inch cast-iron skillet or deep baking dish lightly with butter or cooking spray.
Sauté the Aromatics
Melt butter in the skillet over medium-high heat and add the diced onions and celery. Cook these for 5 minutes until they soften and turn translucent, releasing their sweet flavor into the fat.
Build the Roux
Sprinkle flour over the softened vegetables and stir constantly for 2 minutes to cook out the raw flour taste. The mixture should smell slightly nutty and coat the vegetables in a pale paste.
Simmer the Sauce
Slowly whisk in the chicken broth and half-and-half, scraping up any browned bits from the bottom of the pan. Bring the liquid to a gentle simmer and let it thicken for 3-4 minutes until it coats the back of a spoon.
Combine Filling
Stir in the shredded chicken, frozen vegetables, thyme, salt, and pepper until everything is evenly distributed. Remove the skillet from the heat immediately so the sauce doesn't over-reduce before baking.
Mix the Biscuit Dough
Whisk together the flour, baking powder, sugar, garlic powder, and salt in a medium bowl, then stir in the milk and melted butter just until a sticky dough forms. Fold in the shredded cheddar cheese gently, being careful not to overwork the dough, which would make the biscuits tough.
Top the Pie
Scoop large portions of the dough and drop them evenly over the chicken filling, leaving small gaps between them for steam to escape. These rustic mounds will spread slightly and puff up beautifully during baking.
Bake Until Golden
Bake for 12-15 minutes until the biscuits are deep golden brown and the filling is bubbling vigorously around the edges. A toothpick inserted into the center of a biscuit should come out clean.
Garnish and Serve
Brush the warm biscuits immediately with melted butter mixed with garlic powder and dried parsley. Let the Red Lobster Biscuit Chicken Pot Pie rest for 10 minutes before serving to allow the filling to set slightly.
Top Tip
- Don't Overmix the Dough – Stir the wet and dry ingredients together just until the flour disappears. Overmixing develops gluten and turns your fluffy topping into dense, hockey-puck textures.
- Use Cold Broth – When adding liquid to the hot roux (flour and butter mixture), use cold or room-temperature broth. This prevents lumps from forming and ensures a silky smooth sauce for your Red Lobster Biscuit Chicken Pot Pie.
- Shred Your Own Cheese – Pre-shredded cheese contains anti-caking agents that prevent it from melting properly. For the best cheese pulls and flavor in your biscuits, take the extra minute to grate a block of sharp cheddar.
- Check Biscuit Doneness – The biscuits sit on top of wet filling, so the bottoms take longer to cook. If the tops are browning too fast, tent the skillet loosely with foil for the last 5 minutes of baking.
- Rest Before Serving – The filling will be like molten lava straight out of the oven. Letting it sit allows the sauce to cool to a safe temperature and thicken up for cleaner scooping.
Substitutions and Variations
Turkey Biscuit Pot Pie
Swap the rotisserie chicken for leftover roast turkey. This is an excellent way to repurpose holiday leftovers into a comforting Red Lobster Biscuit Chicken Pot Pie variation that tastes entirely new.
Spicy Cajun Twist
Add 1 teaspoon of Cajun seasoning to the filling and substitute the cheddar cheese for Pepper Jack. This gives the dish a Southern kick that pairs beautifully with the buttery biscuit topping.
Vegetarian Pot Pie
Replace the chicken with cubed potatoes and extra mushrooms, and use vegetable broth instead of chicken broth. The hearty vegetables stand up well to the rich sauce and cheesy topping.
How to Store This Red Lobster Biscuit Chicken Pot Pie
Refrigerating Leftovers
Allow the pot pie to cool completely, then transfer it to an airtight container or cover the skillet tightly with foil. It will stay fresh in the refrigerator for up to 3 days.
Reheating for Best Texture
Reheat individual portions in the microwave, or for best results, place the desired amount in a 350°F oven for 10-15 minutes. This helps re-crisp the biscuit topping that may have softened in the fridge.
Freezing Instructions
You can freeze the filling and the raw biscuit dough separately. When you are ready to eat, thaw the filling, heat it in the skillet, top with fresh dough, and bake as directed.
What to Serve With Red Lobster Biscuit Chicken Pot Pie
Crisp Green Salad
A simple salad with arugula, cherry tomatoes, and a lemon vinaigrette cuts through the richness of the creamy sauce and cheese. The acidity balances the savory heaviness of the meal perfectly.
Roasted Green Beans
Toss green beans with olive oil and garlic, then roast them until tender-crisp. The crunch provides a nice textural contrast to the soft, comforting consistency of the pot pie.
Glazed Carrots
If you didn't include carrots in the filling, maple-glazed carrots make a sweet and savory side dish. Their natural earthiness complements the herb-infused chicken filling.
Why I Created This Red Lobster Biscuit Chicken Pot Pie
I first attempted this Red Lobster Biscuit Chicken Pot Pie recipe after a disappointing takeout experience where the "biscuit" crust was soggy and the filling was mostly potatoes. I wanted to recreate the specific flavor of those legendary cheddar bay biscuits—garlicky, buttery, and salty—but pair them with a filling that had integrity. I spent weeks testing different ratios of flour to fat for the biscuits, discovering that increasing the baking powder slightly helped them stand tall above the heavy cream sauce rather than sinking into it.
After making this 15 times for family dinners, I learned that brushing the garlic butter after baking, rather than before, prevents the herbs from burning in the high heat. My husband now requests this Red Lobster Biscuit Chicken Pot Pie specifically when he's had a long week, claiming it's better than any restaurant version he's tried. It has become a staple in our home because it delivers that specific, nostalgic flavor profile without the need to leave the house or use processed soup mixes.
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Frequently Asked Questions
Can I use the boxed biscuit mix instead of scratch?
Yes, you can use the Red Lobster brand mix for this recipe. Prepare the dough according to the package directions, drop it onto the hot filling, and bake as instructed for the Red Lobster Biscuit Chicken Pot Pie.
Can I make this Red Lobster Biscuit Chicken Pot Pie Recipe ahead of time?
You can prepare the filling up to 2 days in advance and store it in the fridge. When ready to bake, heat the filling on the stove, prepare the fresh biscuit dough, top, and bake.
Why are my biscuits soggy on the bottom?
Soggy bottoms usually happen if the filling isn't hot enough when the dough is added. Make sure your filling is simmering gently before you drop the biscuits to ensure they start cooking immediately.
Can I bake this Red Lobster Biscuit Chicken Pot Pie in a casserole dish?
Absolutely. Transfer the hot prepared filling into a 9x13 baking dish, top with the biscuit dough, and bake. You may need to add 2-3 minutes to the baking time.
Is it possible to use heavy cream instead of half-and-half?
Yes, heavy cream will make the sauce even richer and thicker. If it becomes too thick, you can splash in a little extra chicken broth to reach your desired consistency.
More Recipes You'll Love
If you enjoyed this comforting meal, you'll definitely want to try my other favorites. For a sweet finish, try making delicate French Macarons or a rich and creamy Oreo milkshake. If you are looking for something to bake for a special occasion, my Valentine's Banana Bread is always a hit. These recipes share the same focus on reliable, delicious results that I put into this Red Lobster Biscuit Chicken Pot Pie.
Red Lobster Biscuit Chicken Pot Pie
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C) and grease a 10-inch skillet.
- Melt 2 tablespoons butter in the skillet over medium heat and sauté onion and celery until soft, about 5 minutes.
- Sprinkle flour over vegetables and stir for 1 minute to cook the roux.
- Gradually whisk in chicken broth and half-and-half; simmer until thickened.
- Stir in chicken, frozen vegetables, and thyme; remove from heat.
- Mix biscuit ingredients (flour mix, cheese, milk, ¼ teaspoon garlic powder) until just combined.
- Drop spoonfuls of dough onto the hot filling and bake for 12-15 minutes until golden.
- Brush hot biscuits with remaining melted butter mixed with garlic powder and parsley before serving.
Nutrition
Notes
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Pairing
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