Red Lobster Biscuit Chicken Pot Pie: The Ultimate Comfort Meal

Imagine the ultimate comfort food mashup: a rich, savory chicken pot pie filling topped with cheesy, garlicky Red Lobster-style biscuits. This Red Lobster Biscuit Chicken Pot Pie recipe is exactly that. It combines a creamy, hearty filling loaded with chicken and vegetables with a fluffy, flavorful Cheddar Bay Biscuit-inspired topping. It’s the cozy, satisfying dinner you’ve been dreaming of, and it’s surprisingly easy to make right in your own kitchen. Forget boring crusts; this biscuit topping changes the game entirely.

We’ve crafted this recipe to be straightforward, delivering that iconic restaurant flavor you love without any complicated steps. This is the perfect one-pan meal for a busy weeknight but special enough to serve to guests. Get ready to discover your new favorite dinner.

Why You’ll Love This Red Lobster Biscuit Chicken Pot Pie

This isn’t just another chicken pot pie. It’s an unforgettable meal that brings together two classic comfort foods in one delicious dish. The savory filling and the iconic biscuit topping create a truly irresistible combination.

• Incredible Flavor: The filling is rich and creamy, perfectly seasoned, and packed with tender chicken and vegetables. The real star, however, is the copycat Cheddar Bay Biscuit topping, complete with sharp cheddar, garlic, and a final brush of melted herb butter.
• Hearty and Satisfying: This is a true one-pan wonder. It’s a complete meal that will leave everyone feeling full, happy, and comforted.
• Easier Than You Think: While it looks and tastes impressive, the recipe uses simple ingredients and clear, step-by-step instructions. Using a rotisserie chicken can make it even faster!
• Perfect for Any Occasion: Whether you need a comforting weeknight dinner for the family or a cozy dish to share with friends, this Red Lobster Biscuit Chicken Pot Pie is always a crowd-pleaser.

Ingredients You’ll Need

This recipe uses simple, easy-to-find ingredients to create its signature flavor. Here’s what you’ll need to gather.

For the Creamy Chicken Filling

• Butter: Forms the base of our rich and flavorful roux.
• Yellow Onion & Garlic: The aromatic foundation for the entire dish.
• All-Purpose Flour: Thickens the sauce, giving it that classic, creamy pot pie consistency.
• Chicken Broth & Heavy Cream: Creates a luscious, savory sauce that coats every ingredient.
• Shredded Cooked Chicken: A store-bought rotisserie chicken works beautifully here and saves a ton of time.
• Frozen Peas and Carrots: A classic pot pie vegetable blend that adds sweetness and color. No need to thaw!
• Seasoning: A simple mix of dried parsley, salt, and black pepper is all you need.

For the Cheddar Bay Biscuit Topping

• All-Purpose Flour: The main structure of our fluffy biscuits.
• Baking Powder: Gives the biscuits their signature lift.
• Sugar & Salt: For balanced flavor.
• Cold Butter: The key to a tender, flaky biscuit is using very cold, cubed butter.
• Sharp Cheddar Cheese: Freshly shredded cheese will melt better and provide the best flavor.
• Milk: Binds the dough together.
• Garlic Butter Topping: A simple mix of melted butter, garlic powder, and dried parsley brushed on top after baking makes these biscuits truly irresistible.

How to Make Red Lobster Biscuit Chicken Pot Pie (Step-by-Step)

Follow these simple steps to create a show-stopping pot pie. We’ll make the filling first, then whip up the biscuit topping while the filling simmers.

Step 1: Prepare the Creamy Filling

Start by preheating your oven to 400°F (200°C). In a large, oven-safe skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Sprinkle the flour over the onions and cook, stirring constantly, for one minute to create a roux. Gradually whisk in the chicken broth and heavy cream until the mixture is smooth. Bring it to a simmer and let it cook for about 5 minutes, stirring occasionally, until it has thickened.

Stir in the shredded chicken, frozen peas and carrots, parsley, salt, and pepper. Reduce the heat to low and let the filling simmer gently while you prepare the biscuit topping.

Step 2: Mix the Biscuit Topping

In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese.

Pour in the milk and stir with a fork until just combined. Be careful not to overmix the dough, as this can lead to tough biscuits. The dough should be slightly shaggy.

Step 3: Assemble and Bake

Drop spoonfuls of the biscuit dough over the simmering chicken filling in the skillet. You should have enough for about 8-10 biscuits dotting the top.

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the filling is bubbly and the biscuits are golden brown and cooked through.

While the pot pie is baking, stir together the melted butter, garlic powder, and parsley for the topping. As soon as you remove the skillet from the oven, brush this garlic butter mixture generously over the hot biscuits. Let it rest for a few minutes before serving.

Tips for the Perfect Pot Pie

Want to ensure your Red Lobster Biscuit Chicken Pot Pie is absolutely perfect? Here are a few expert tips to guide you.

• Use Cold Butter: For the flakiest, most tender biscuits, make sure your butter is very cold. This creates steam pockets as it bakes, resulting in a lighter texture.
• Don’t Overmix the Dough: Stir the biscuit dough until it just comes together. Overworking the gluten will result in tough, dense biscuits instead of light and fluffy ones.
• Shred Your Own Cheese: Pre-shredded cheese is often coated in anti-caking agents that prevent it from melting smoothly. For the best cheesy flavor and texture, buy a block of sharp cheddar and shred it yourself.
• Check for Doneness: The biscuits should be a deep golden brown on top, and the filling should be bubbling around the edges. You can insert a toothpick into the center of a biscuit to ensure it’s cooked through.

Recipe Variations

While this recipe is fantastic as is, it’s also very adaptable. Feel free to try one of these variations to make it your own.

• Add More Veggies: Corn, green beans, or mushrooms would all be delicious additions to the filling.
• Make it Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a little kick.
• Try Different Herbs: Fresh thyme, rosemary, or chives would be wonderful in either the filling or the biscuit topping. For a different flavor profile, consider this Sausage and Cheese Butter Swim Biscuits recipe as inspiration.

Storing and Reheating

This Red Lobster Biscuit Chicken Pot Pie makes for fantastic leftovers. To store, allow the pot pie to cool completely, then cover the skillet tightly with foil or transfer to an airtight container. It will keep in the refrigerator for up to 3-4 days.

For reheating, the oven is your best bet to keep the biscuits from getting soggy. Place the desired portion in an oven-safe dish and bake at 350°F (175°C) for 15-20 minutes, or until warmed through. You can also microwave it, but the biscuit topping will lose its crispness.

What to Serve with Chicken Pot Pie

This dish is a hearty meal on its own, but a simple side can round it out beautifully. A fresh green salad with a light vinaigrette, steamed green beans, or some simple Garlic Parmesan Roasted Potatoes would be excellent choices to complement the rich flavors of the pot pie.

Frequently Asked Questions

More Delicious Dinner Ideas

If you loved this comforting meal, you’re sure to enjoy some of our other favorite dinner recipes. This creamy Boursin Chicken is another one-pan wonder that’s packed with flavor, and for a cozy casserole night, this French Onion Beef Casserole is always a huge hit.

The Best Red Lobster Biscuit Chicken Pot Pie Recipe

Red Lobster Biscuit Chicken Pot Pie: The Ultimate Comfort Meal

Create the ultimate comfort food with this Red Lobster Biscuit Chicken Pot Pie. A creamy, savory chicken and vegetable filling is topped with easy, homemade copycat Cheddar Bay Biscuits for an unforgettable one-pan dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

For the Creamy Chicken Filling

• 4 tbsp Unsalted Butter
• 1 Yellow Onion chopped
• 2 cloves Garlic minced
• 1/4 cup All-Purpose Flour
• 1 1/2 cups Chicken Broth
• 1 cup Heavy Cream
• 3 cups Shredded Cooked Chicken rotisserie chicken works well
• 1 1/2 cups Frozen Peas and Carrots
• 1 tsp Dried Parsley
• 1/2 tsp Salt or to taste
• 1/4 tsp Black Pepper or to taste

For the Cheddar Bay Biscuit Topping

• 2 cups All-Purpose Flour
• 1 tbsp Baking Powder
• 1 tsp Sugar
• 1/2 tsp Salt
• 1/2 cup Cold Unsalted Butter cubed
• 1 cup Shredded Sharp Cheddar Cheese
• 3/4 cup Milk

For the Garlic Butter Topping

• 2 tbsp Unsalted Butter melted
• 1/2 tsp Garlic Powder
• 1/2 tsp Dried Parsley

Equipment

• 1 Large Oven-Safe Skillet (10-12 inch) or Dutch Oven
• 2 Mixing Bowls
• 1 Pastry blender (Optional)

Instructions

 

Make the Filling

1. Preheat oven to 400°F (200°C). In a large oven-safe skillet over medium heat, melt 4 tbsp of butter. Add the onion and cook until soft, 5-7 minutes. Stir in the garlic until fragrant, about 1 minute.
2. Sprinkle the flour over the onions and cook, stirring, for 1 minute. Gradually whisk in chicken broth and heavy cream until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
3. Stir in the shredded chicken, frozen peas and carrots, 1 tsp dried parsley, salt, and pepper. Reduce heat and let simmer while you make the topping.

Prepare the Biscuit Topping

1. In a medium bowl, whisk together 2 cups flour, baking powder, sugar, and 1/2 tsp salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the cheddar cheese.
2. Add the milk and stir with a fork until just combined. Do not overmix.

Assemble and Bake

1. Drop spoonfuls of the biscuit dough over the simmering filling.
2. Bake for 25-30 minutes, or until the filling is bubbly and biscuits are golden brown.
3. While baking, mix together the melted butter, garlic powder, and 1/2 tsp parsley for the topping. Brush the garlic butter over the hot biscuits as soon as they come out of the oven. Let rest for a few minutes before serving.

Notes

Time-Saving Tip: Use a store-bought rotisserie chicken to save time on cooking and shredding chicken.
Proper Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven for best results.
Cheese Choice: For the best flavor and melt, use a block of sharp cheddar and shred it yourself.

Share Your Creation!

We are sure this Red Lobster Biscuit Chicken Pot Pie will become a new family favorite. It’s the perfect blend of creamy, savory, and cheesy goodness. If you make this recipe, we’d love to see it! Share your photos and tag us on Pinterest. Your feedback and creations inspire us!