This Red Lobster Biscuit Chicken Pot Pie is a hearty, cheesy take on a classic comfort dish. Instead of a traditional pie crust, I use fluffy, garlicky cheddar biscuits inspired by Red Lobster’s famous recipe, baked right on top of a rich, creamy chicken and vegetable filling. It’s the perfect blend of savory flavors and cozy textures—ideal for warming up on cold nights or treating the family to something special during the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Biscuit Topping:
2 cups all-purpose flour
1/2 teaspoon garlic powder
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 cup shredded sharp cheddar cheese
3/4 cup whole milk
For the Chicken Pot Pie Filling:
2 tablespoons olive oil
2 cloves garlic, minced
1 small onion, chopped
2 medium carrots, diced
2 celery stalks, diced
1/3 cup all-purpose flour
2 cups cooked chicken breast, shredded or cubed
2 cups chicken broth
1/2 cup heavy cream
1 cup frozen peas
Salt and black pepper, to taste
1/2 teaspoon dried thyme
Directions
I preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
In a large skillet over medium heat, I heat the olive oil and sauté the onion, garlic, carrots, and celery for about 5–7 minutes until softened.
I sprinkle in the flour and stir for 1–2 minutes to cook it out.
Gradually, I pour in the chicken broth while stirring, then add the heavy cream. I let the mixture thicken for about 5 minutes.
I stir in the cooked chicken, frozen peas, thyme, salt, and pepper, then pour the mixture into the baking dish.
For the biscuit topping, I whisk the flour, baking powder, garlic powder, and salt in a large bowl. I cut in the butter until the mix looks like coarse crumbs.
I stir in the cheddar cheese and milk just until combined, being careful not to overmix.
Then I drop large spoonfuls of the dough over the chicken filling, spacing them out to allow spreading.
I bake the pot pie uncovered for 25–30 minutes until the biscuits are golden and cooked through.
After baking, I let it cool for about 5 minutes before serving.
Servings and timing
Servings: 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Calories: Approximately 420 kcal per serving
Variations
I sometimes swap the chicken for leftover turkey, especially after the holidays.
For a vegetarian twist, I replace the chicken with extra vegetables like mushrooms and green beans, and use vegetable broth instead.
I add a pinch of cayenne to the biscuit dough when I want a little kick.
A splash of white wine added with the broth gives the filling a deeper flavor.
I occasionally mix chopped fresh parsley or chives into the biscuit dough for a pop of color and freshness.
Storage/Reheating
To store leftovers, I let the pot pie cool completely, then cover the dish or transfer the contents to an airtight container and refrigerate for up to 3 days.
For reheating, I warm individual portions in the microwave for 1–2 minutes or reheat the whole dish in a 350°F oven for about 20 minutes, loosely covered with foil to prevent the biscuits from over-browning.
FAQs
What makes this different from a traditional chicken pot pie?
Instead of using pie crust, I top the filling with cheesy, garlicky biscuits—just like the ones from Red Lobster. It adds more flavor and a fluffy, savory texture.
Can I use biscuit mix instead of making the dough from scratch?
Yes, if I’m short on time, I use a cheddar biscuit mix and just follow the box instructions. I stir in extra garlic powder or cheese to enhance the flavor.
Can I make this dish ahead of time?
I can make the filling a day in advance and store it in the fridge. When ready to bake, I prepare the biscuit topping fresh, add it on top, and bake as directed.
Can I freeze this chicken pot pie?
Yes, I freeze the fully baked and cooled pot pie, tightly wrapped, for up to 2 months. I reheat it in the oven at 350°F for 30–40 minutes, until heated through.
What vegetables can I substitute in the filling?
I use whatever I have—green beans, corn, mushrooms, or bell peppers all work well. The key is keeping a nice balance of texture and flavor.
Conclusion
This Red Lobster Biscuit Chicken Pot Pie is the ultimate comfort food mashup. I love how the creamy, hearty filling pairs with those golden cheddar biscuits. It’s warm, filling, and easy to make—a satisfying dinner I come back to again and again, especially when I need something cozy and homemade. Whether I’m cooking for the family or just myself, this one always hits the spot.
📖 Recipe:
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Red Lobster Biscuit Chicken Pot Pie
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Low Lactose
Description
This Red Lobster Biscuit Chicken Pot Pie combines the rich, creamy comfort of a traditional chicken pot pie with the cheesy, garlicky goodness of Red Lobster-style biscuits. A hearty filling of chicken and vegetables is topped with golden, fluffy cheddar biscuits for the ultimate cozy meal.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 cup shredded sharp cheddar cheese
3/4 cup whole milk
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1/3 cup all-purpose flour
2 cups cooked chicken breast, shredded or cubed
2 cups chicken broth
1/2 cup heavy cream
1 cup frozen peas
Salt and black pepper, to taste
1/2 teaspoon dried thyme
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, heat the olive oil and sauté the onion, garlic, carrots, and celery for 5–7 minutes until softened.
- Sprinkle in the flour and stir for 1–2 minutes to cook off the raw flavor.
- Gradually pour in the chicken broth while stirring, then add the heavy cream. Let the mixture thicken for about 5 minutes.
- Stir in the cooked chicken, frozen peas, thyme, salt, and pepper. Pour the filling into the prepared baking dish.
- For the biscuit topping, whisk together the flour, baking powder, garlic powder, and salt in a large bowl.
- Cut in the butter until the mixture resembles coarse crumbs.
- Stir in the cheddar cheese and milk just until combined—do not overmix.
- Drop large spoonfuls of the biscuit dough evenly over the chicken filling, spacing them out to allow spreading.
- Bake uncovered for 25–30 minutes, until the biscuits are golden and cooked through.
- Let cool for about 5 minutes before serving.
Notes
Swap the chicken with leftover turkey for a holiday-friendly variation.
Use extra vegetables and vegetable broth for a vegetarian version.
Add a pinch of cayenne pepper to the biscuit dough for a spicy kick.
Mix chopped herbs like parsley or chives into the biscuit dough for extra flavor and color.
Add a splash of white wine with the broth for richer flavor.
To reheat leftovers, microwave individual portions or bake the whole dish at 350°F covered with foil.
Freeze the baked and cooled pot pie for up to 2 months; reheat at 350°F for 30–40 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg
