Name: Red Lobster Biscuit Chicken Pot Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 10-12 servings
Ingredients: 3 cups cooked chicken, diced; 1 cup frozen mixed vegetables (peas, carrots, corn); 1 cup cream of chicken soup; 1 tsp garlic powder (for filling & biscuit dough); 1 tsp onion powder; Salt and pepper, to taste; ½ cup chicken broth; 2 ½ cups all-purpose flour; 1 tbsp baking powder; 1 tsp salt; ½ cup unsalted butter, very cold & cubed; 1 cup shredded sharp cheddar cheese; ¾ cup milk; 1 tbsp garlic powder (for topping)

Red Lobster Biscuit Chicken Pot Pie is not just a dish; it’s a revelation, a brilliant fusion of two ultimate comfort food champions. Imagine the heartwarming embrace of a classic, creamy chicken pot pie combined with the irresistible, cheesy, garlicky goodness of those iconic Red Lobster Cheddar Bay Biscuits. I’ve always been captivated by the idea of transforming everyday favorites into something truly extraordinary, and this recipe does exactly that. The traditional chicken pot pie has graced dinner tables for centuries, a symbol of home-cooked warmth and satisfying sustenance. But by crowning it with a fluffy, savory biscuit topping, we elevate it to an entirely new level of deliciousness.

People absolutely adore this dish for countless reasons. The filling itself is a symphony of flavors and textures: tender pieces of chicken, crisp-tender vegetables, all swimming in a rich, savory cream sauce that beckons you in. Then comes the star topping: those light, buttery, and incredibly flavorful biscuits that act as the perfect edible lid, soaking up all that incredible sauce. It’s the perfect balance of flaky, tender, and robust, delivering a hearty meal that’s both nostalgic and excitingly new.

Get Ready to Indulge in Unmatched Comfort!

Every spoonful offers a delightful contrast, making the Red Lobster Biscuit Chicken Pot Pie a truly unforgettable experience, perfect for cozy evenings or impressing guests with a unique twist on a beloved classic.

Welcome to a culinary adventure where we take the comforting embrace of a classic chicken pot pie and elevate it with the legendary, cheesy, garlic-butter goodness of Red Lobster’s Cheddar Bay Biscuits! This isn’t just a meal; it’s an experience. Imagine a rich, creamy filling packed with tender chicken and vibrant vegetables, all crowned with fluffy, savory, garlicky cheddar biscuits. It’s truly a match made in heaven, and I’m so excited to guide you through creating your very own “Red Lobster Biscuit Chicken Pot Pie” at home.

Ingredients:

For the Creamy Chicken Pot Pie Filling:
- 2 tablespoons olive oil
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 large yellow onion, chopped (about 1 ½ cups)
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 stalks celery, diced (about 1 cup)
- 3 cloves garlic, minced
- ½ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 ½ cups whole milk (or half-and-half for extra creaminess)
- ½ cup heavy cream
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary, crushed (optional, but lovely)
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- 1 cup frozen peas
- 1 cup frozen corn
- ½ cup fresh parsley, chopped, plus more for garnish
- Salt and freshly ground black pepper to taste (I usually start with 1 teaspoon salt, ½ teaspoon pepper)
For the Cheddar Bay Biscuits:
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon garlic powder (for the dough)
- 1 cup (2 sticks) unsalted butter, very cold and cut into ½-inch cubes
- 1 ½ cups shredded sharp cheddar cheese, cold
- 1 cup cold buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice or white vinegar, let sit for 5 minutes)
For the Garlic-Herb Butter Topping (for biscuits):
- ¼ cup (½ stick) unsalted butter, melted
- 1-2 cloves garlic, minced very fine or ½ teaspoon garlic powder
- 2 tablespoons fresh parsley, finely chopped
- Pinch of dried oregano or dill (optional)

Kitchen Tools You’ll Need:

Large Dutch oven or a heavy-bottomed pot (at least 5-quart capacity)
Large mixing bowls (for biscuit dough)
Whisk
Rubber spatula or wooden spoon
Measuring cups and spoons
Cutting board and sharp knife
Grater (helpful for cold butter, but not essential)
Pastry blender or fork (if not using fingers for butter)
9×13 inch baking dish (or similar size, roughly 3-quart capacity)
Baking sheet (if you prefer to pre-bake biscuits separately, which I sometimes do for extra crispness)
Small saucepan or microwave-safe bowl (for melting butter)
Pastry brush

Preparing the Chicken and Vegetables:

Preheat your oven to 375°F (190°C). This will be the temperature for baking the pot pie later, so it’s good to get it ready.
Cook the Chicken: Heat the 2 tablespoons of olive oil in your large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the diced chicken pieces. Season them lightly with a pinch of salt and pepper. Cook the chicken, stirring occasionally, until it’s lightly browned on all sides and cooked through, about 5-7 minutes. You want to develop some nice flavor here, but don’t overcook it as it will cook more in the sauce. Remove the cooked chicken from the pot and set it aside on a plate. It’s okay if there are some browned bits sticking to the bottom of the pot; those are delicious flavor builders!
Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion, diced carrots, and diced celery to the same pot, adding a tiny splash more olive oil if the pot seems too dry. Cook, stirring frequently, for about 8-10 minutes, until the vegetables have softened significantly and the onion is translucent. The goal here is to really coax out their natural sweetness and create a flavorful base for our pot pie.
Introduce the Garlic: Stir in the minced garlic and cook for another minute until it becomes wonderfully fragrant. Be careful not to burn the garlic, as burnt garlic can impart a bitter flavor to your creamy pot pie filling.

Making the Creamy Pot Pie Filling:

Build the Roux: Sprinkle the ½ cup of all-purpose flour over the softened vegetables in the pot. Stir constantly with a whisk or wooden spoon for 2-3 minutes. This step is crucial for cooking out the raw flour taste and creating a roux that will thicken our filling beautifully. The mixture will look a bit pasty and might lightly brown, which is exactly what we want.
Whisk in Liquids Gradually: Slowly pour in about 1 cup of the chicken broth, whisking vigorously to incorporate the flour mixture and prevent lumps. Continue to add the remaining chicken broth, then the whole milk, and finally the heavy cream, whisking continuously after each addition until the mixture is smooth. This gradual addition and constant whisking are key to achieving a silky-smooth pot pie filling.
Season and Thicken: Add the dried thyme, dried rosemary (if using), Dijon mustard, and Worcestershire sauce. Season with 1 teaspoon of salt and ½ teaspoon of freshly ground black pepper, or to your taste. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Let it simmer for 5-7 minutes, or until the sauce has thickened to your desired consistency. It should be thick enough to coat the back of a spoon. Remember, it will thicken a bit more as it cools.
Combine with Chicken and Frozen Vegetables: Return the cooked chicken to the pot. Stir in the frozen peas and frozen corn. Cook for another 2-3 minutes, just long enough for the frozen vegetables to heat through. They will continue to cook during baking.
Finish with Fresh Herbs: Remove the pot from the heat. Stir in the ½ cup of fresh chopped parsley. Taste the filling and adjust the seasoning as needed. You might want a bit more salt, pepper, or even a dash more Dijon to brighten the flavors. This is your “Red Lobster Biscuit Chicken Pot Pie” filling, make it perfect for you!

Crafting the Cheddar Bay Biscuits:

Now for the star topping of our “Red Lobster Biscuit Chicken Pot Pie” – the incredible Cheddar Bay Biscuits!

Combine Dry Ingredients: In a large mixing bowl, whisk together the 2 ½ cups all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, 1 teaspoon salt, and ½ teaspoon garlic powder. Make sure everything is well combined.
Cut in Cold Butter: Add the very cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. The colder your butter, the flakier your biscuits will be! I often use a box grater to grate cold butter directly into the flour for even distribution and minimal handling.
Add Cheese: Stir in the 1 ½ cups of cold shredded sharp cheddar cheese. Toss gently to coat the cheese with the flour mixture.
Mix in Buttermilk: Make a well in the center of the dry ingredients and pour in the 1 cup of cold buttermilk. Using a rubber spatula or a wooden spoon, mix until just combined. Be careful not to overmix! Overmixing will develop the gluten in the flour, resulting in tough biscuits instead of light and fluffy ones. It’s okay if there are still a few dry patches; it will come together.
Form the Biscuits: Lightly flour a clean surface or your hands. Gently turn out the dough and knead it a few times (no more than 5-6 gentle turns) just until it forms a cohesive ball. You can either gently pat the dough to about a 1-inch thickness and use a biscuit cutter (or a round cookie cutter) to cut out biscuits, or, for a more rustic and traditional Red Lobster drop biscuit look, simply use a large spoon or an ice cream scoop to drop spoonfuls of dough onto a parchment-lined baking sheet. For this pot pie, we’ll be placing them directly on top of the filling, so uniform spoonfuls are perfect. You should get about 10-12 biscuits.

Assembling and Baking Your Red Lobster Biscuit Chicken Pot Pie:

Prepare the Baking Dish: Lightly grease your 9×13 inch baking dish (or similar 3-quart oven-safe dish).
Pour the Filling: Carefully pour the hot, creamy chicken pot pie filling into the prepared baking dish, spreading it evenly.
Top with Biscuits: Arrange the unbaked cheddar bay biscuits on top of the hot filling. You want them to cover most of the surface, but it’s okay if there are small gaps; the filling will bubble up enticingly.
Bake the Pot Pie: Place the baking dish in your preheated 375°F (190°C) oven. Bake for 30-40 minutes, or until the biscuits are beautifully golden brown on top and cooked through, and the pot pie filling is bubbly and hot. If you notice the biscuits browning too quickly, you can loosely tent the dish with aluminum foil for the last 10-15 minutes of baking.
Prepare Garlic-Herb Butter Topping: While the pot pie is baking, melt the ¼ cup of unsalted butter in a small saucepan or microwave-safe bowl. Stir in the minced garlic (or garlic powder), 2 tablespoons of fresh chopped parsley, and the optional pinch of dried oregano or dill.
Brush and Serve: Once the “Red Lobster Biscuit Chicken Pot Pie” is out of the oven, immediately brush the warm garlic-herb butter generously over the tops of the hot biscuits. This is the magical finishing touch that truly makes them taste like Red Lobster’s famous biscuits!

Serving Suggestions and Tips for the Perfect Red Lobster Biscuit Chicken Pot Pie:

Allow to Rest: I know it’s tempting to dig in right away, but for the best experience, let the pot pie rest for 5-10 minutes after removing it from the oven. This allows the filling to set slightly and prevents it from being too runny when you scoop it out. The biscuits will stay warm and delicious!
Pairing: This “Red Lobster Biscuit Chicken Pot Pie” is a hearty, complete meal on its own. However, if you’d like to add a side, a simple green salad with a light vinaigrette or some steamed green beans would be a wonderful complement to cut through the richness.
Ingredient Variations: Feel free to customize your filling!
- Protein: Cooked turkey (especially leftover holiday turkey!) can be substituted for chicken. Cooked ham or even shredded pork could also work for a different flavor profile.
- Vegetables: Don’t limit yourself to peas and corn. Diced potatoes (add them in with the carrots and celery to ensure they cook through), green beans, mushrooms, or even a handful of fresh spinach (stirred in at the very end) would be delicious additions.
- Herbs: Fresh rosemary, sage, or tarragon can replace or supplement the thyme for a different aromatic note.
- Cheese: While sharp cheddar is classic for Red Lobster, feel free to experiment with Monterey Jack, Colby, or a cheddar blend in your biscuits.
For Extra Crispy Biscuits: If you love your biscuits extra crispy, you can bake them separately on a baking sheet at 375°F (190°C) for 15-20 minutes, then place them on top of the pre-baked (or mostly baked) filling for the last 5-10 minutes of the pot pie’s baking time, or simply add them after the pot pie has finished baking and brush with the garlic butter just before serving.
Make Ahead Tips:
- Filling: The chicken pot pie filling can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. Reheat gently on the stovetop before assembling.
- Biscuits: You can prepare the biscuit dough, form the biscuits, and store them uncooked on a parchment-lined plate in the refrigerator for up to 24 hours. Cover them tightly with plastic wrap. You can also freeze uncooked biscuits for up to a month; bake from frozen, adding a few extra minutes to the baking time.
Storage and Reheating: Leftover “Red Lobster Biscuit Chicken Pot Pie” can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover loosely with foil and warm in a 300°F (150°C) oven until heated through, or gently microwave individual servings. The biscuits might lose some crispness, but the flavor will still be fantastic!
Don’t Overmix Biscuit Dough: This is a crucial tip! Light handling of the biscuit dough ensures a tender, fluffy texture. Overmixing develops gluten, leading to a tough, dense biscuit. Mix until just combined, even if there are a few dry spots.
Always Use Cold Butter for Biscuits: The cold butter creates pockets of steam in the oven, which results in those wonderful flaky layers we associate with perfect biscuits. Don’t let your butter get warm!

There you have it! A truly impressive, comforting, and incredibly delicious “Red Lobster Biscuit Chicken Pot Pie” that I am confident will become a new favorite in your home. Enjoy every single cheesy, garlicky bite!

Conclusion:

And there you have it, my friends! We’ve reached the delicious finale of our culinary journey. This isn’t just another dinner recipe; it’s an experience, a warm embrace from your kitchen to your soul. If you’ve been searching for that ultimate comfort food, a dish that truly stands out from the crowd and brings a smile to everyone at the table, then look no further. This creation is, without a doubt, a must-try masterpiece that I promise will earn you rave reviews. The combination of the rich, creamy, savory chicken filling, packed with tender chicken and perfectly cooked vegetables, nestled under a blanket of those incredibly light, cheesy, and garlicky biscuits, is simply divine. It’s the kind of meal that makes you want to curl up on the sofa and savor every single bite. The distinct flavor profile of the biscuits elevates the entire pot pie, transforming a classic into something truly extraordinary and unforgettable.

What makes this particular recipe so special is the ingenious pairing of a beloved comfort food with an iconic biscuit flavor. It’s a stroke of genius, marrying the best of both worlds into one harmonious dish. The biscuits, with their signature hints of garlic and cheese, don’t just top the pie; they become an integral part of the flavor experience, soaking up the luscious filling just perfectly. It’s hearty without being heavy, comforting without being complicated, and elegant enough for a special occasion while still being approachable for a weeknight dinner. Trust me when I say, once you taste this incredible fusion, you’ll understand exactly why it’s become one of my absolute favorite recipes to share. It’s a true game-changer in the realm of comfort food, offering a unique twist that consistently delights.

Elevate Your Meal: Serving Suggestions & Variations

While this magnificent pot pie is certainly a complete meal on its own, I love offering a few suggestions to truly round out your dining experience or even customize it to your heart’s content. For a simple yet effective accompaniment, a fresh, crisp green salad with a light vinaigrette would provide a wonderful counterpoint to the richness of the pot pie. You could also serve it alongside some roasted asparagus or a medley of seasonal root vegetables for an added layer of flavor and nutrition. If you’re feeling a bit fancy, a side of cranberry sauce or even a dollop of sour cream on top of each serving can add an interesting tang and creaminess.

But the fun doesn’t stop there! Feel free to get creative with variations. If you have leftover turkey from a holiday meal, it makes an excellent substitute for the chicken, making this recipe incredibly versatile for using up those festive remnants. For a vegetarian twist, consider swapping the chicken for hearty chickpeas, robust mushrooms, or even a mix of cannellini beans and spinach – just ensure your vegetable broth is also vegetarian. You could also play with the cheese in the biscuits, perhaps adding some smoked gouda or sharp cheddar for a different flavor profile. A sprinkle of fresh herbs like thyme or rosemary directly into the chicken filling, or even brushed onto the biscuits just before baking, would also be absolutely delightful. Don’t be afraid to make this recipe truly your own; it’s incredibly forgiving and adaptable.

Your Turn: Share Your Red Lobster Biscuit Chicken Pot Pie Adventure!

Now, it’s your moment to shine in the kitchen! I genuinely hope you feel inspired to roll up your sleeves and give this incredible recipe a try. There’s an immense joy that comes from creating something truly delicious from scratch, especially when it results in a dish that brings so much warmth and happiness to your home. Imagine the aroma filling your kitchen as it bakes, promising a meal that’s both deeply satisfying and wonderfully unique. This Red Lobster Biscuit Chicken Pot Pie isn’t just a recipe; it’s an invitation to create lasting memories around your dinner table.

I am incredibly excited for you to experience the magic of this dish firsthand. Once you’ve whipped up your own batch, please don’t keep it to yourself! I would absolutely love to hear about your culinary adventures. Did you add any unique twists? What did your family and friends think? Share your thoughts, photos, and any brilliant variations you came up with in the comments section below. Your feedback and creativity inspire me and our entire community of food lovers. Let’s celebrate the joy of good food together. Happy cooking!