I grew up with dishes that smelled like Sunday—warm, savory, and impossible to resist. This Red Lobster Biscuit Chicken Pot Pie captures that feeling with a flaky, cheesy biscuit topping and a comforting chicken-and-vegetable filling. It’s an easy chicken pot pie spin perfect for weeknights, potlucks, or any time you want a cozy, crowd-pleasing casserole.
What makes this recipe special
This dish combines the nostalgic comfort of a classic pot pie with the buttery, garlicky biscuits inspired by a favorite chain. It’s family-friendly, budget-conscious, and comes together fast if you use rotisserie chicken. The cheesy biscuit topping adds texture and flavor that turns a simple casserole into a showstopper.
“Hands down the coziest dinner—my kids asked for seconds and I loved how quick it was with leftover chicken.”
The cooking process explained
You’ll mix the chicken, vegetables, and creamy base, spread that into a casserole dish, then top with a biscuit dough studded with cheddar and garlic. The oven does the rest: bake until the filling bubbles and the biscuits are golden. It’s mostly hands-off baking time, which makes it ideal for busy evenings or when you want a hearty, no-fuss meal.
What you’ll need
- 3 cups cooked chicken, diced (You can use rotisserie chicken to save time.)
- 1 cup frozen mixed vegetables (Peas, carrots, and corn.)
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder (For filling and biscuit topping.)
- 1 teaspoon onion powder
- to taste salt and pepper
- 1/2 cup chicken broth
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter (Cold and cubed.)
- 1 cup shredded cheddar cheese
- 3/4 cup milk
- 1 tablespoon garlic powder (For a Red Lobster touch.)
Substitution tips:
- No cream of chicken? Use 1 cup milk + 2 tablespoons butter + 1 tablespoon flour whisked and cooked until thickened.
- Want it lighter? Swap half-and-half or whole milk for lower-fat milk and reduce cheese slightly.
- Vegetarian option: replace chicken with extra mushrooms and use vegetable broth. For a pasta-inspired twist, try the classic chicken pot pie pasta for a saucier variation.
Directions to follow
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the diced cooked chicken, frozen mixed vegetables, cream of chicken soup, 1 teaspoon garlic powder, onion powder, salt, pepper, and chicken broth. Stir until the filling is evenly moistened.
- Transfer the filling into a casserole or pie dish and spread it into an even layer.
- In another bowl, whisk together the 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt. Use a pastry cutter or two forks to cut in the cold, cubed 1/2 cup unsalted butter until the mixture looks like coarse crumbs.
- Stir in the 1 cup shredded cheddar cheese and 1 tablespoon garlic powder. Gradually pour in the 3/4 cup milk, stirring just until the dough comes together—don’t overmix.
- Drop spoonfuls of the biscuit dough over the chicken filling, spacing to cover as much of the surface as possible. Small gaps are fine; the biscuits will spread slightly while baking.
- Bake for about 30 minutes, or until the biscuit topping is golden brown and the filling is bubbling around the edges.
- Let the pot pie rest for a few minutes before serving so the filling sets slightly.
Best ways to enjoy it
This pot pie shines with crisp and bright sides to contrast the cheesy, tender biscuits. Serve it with:
- A simple green salad with lemon vinaigrette.
- Steamed green beans or roasted Brussels sprouts for texture.
- Dollop of sour cream or hot sauce for added tang or heat.
- For a hearty platter, pair with crispy sweet potato patties—try the crispy sweet potato red lentil patties with avocado sauce as a flavorful side.
Serve this at family dinners, casual potlucks, or anytime you want a comforting, easy casserole that feeds a crowd.
Keeping leftovers fresh
- Refrigerator: Store tightly covered in the dish or transfer to airtight containers. Keeps 3–4 days.
- Freezing: Cool completely, then freeze in a shallow airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat individual portions in the microwave (2–3 minutes, stirring halfway) or reheat a whole dish in a 350°F (175°C) oven for 20–25 minutes, covered for the first 10 minutes so the biscuits don’t over-brown. If frozen, bake at 350°F until heated through, about 45–60 minutes.
Tricks for success
- Use cold butter and don’t overwork the biscuit dough—cold fats make lighter, flakier topping.
- If your filling seems thin, add a tablespoon or two of flour or a cornstarch slurry to thicken before topping.
- Let the casserole sit 5–10 minutes after baking so the filling firms up for cleaner slices.
- For deeper flavor, sauté the frozen vegetables briefly with a splash of butter and a pinch of salt before adding to the filling.
Different ways to try it
- Cheesy Herb: Stir chopped fresh thyme and rosemary into the biscuit dough.
- Spicy Kick: Add 1/4 to 1/2 teaspoon cayenne to the filling or a diced jalapeño to the biscuits.
- Gluten-free: Swap to a 1:1 gluten-free flour blend and use xanthan gum if your blend lacks it.
- Seafood twist: Swap chicken for cooked shrimp or crab for a more literal nod to Red Lobster flavors.
Helpful answers
Q: Can I make this ahead of time?
A: Yes—assemble the filling and biscuit dough separately, refrigerate both up to a day, then top and bake when ready. For longer storage, assemble and freeze unbaked; bake from frozen, adding about 15–20 minutes.
Q: My biscuit topping isn’t browning evenly. Tips?
A: Rotate the casserole halfway through baking and move it to the upper rack for the last 5–7 minutes if needed. A quick broil (30–60 seconds) can finish it—watch closely to avoid burning.
Q: Can I use fresh vegetables instead of frozen?
A: Absolutely. Dice carrots and parboil or steam until slightly tender. Peas and corn work fresh but may need a quick blanch. Adjust cooking times so the vegetables are tender once the pie is done.
Internal link suggestions (anchor text only):
- classic chicken pot pie pasta
- crispy sweet potato red lentil patties with avocado sauce
Red Lobster Biscuit Chicken Pot Pie
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: None
Description
A cozy chicken pot pie with a flaky, cheesy biscuit topping and a comforting chicken-and-vegetable filling, perfect for weeknights and potlucks.
Ingredients
- 3 cups cooked chicken, diced
- 1 cup frozen mixed vegetables (peas, carrots, and corn)
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 cup chicken broth
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup shredded cheddar cheese
- 3/4 cup milk
- 1 tablespoon garlic powder (for a Red Lobster touch)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the diced cooked chicken, frozen mixed vegetables, cream of chicken soup, 1 teaspoon garlic powder, onion powder, salt, pepper, and chicken broth. Stir until the filling is evenly moistened.
- Transfer the filling into a casserole or pie dish and spread it into an even layer.
- In another bowl, whisk together the 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt. Cut in the cold, cubed unsalted butter until the mixture looks like coarse crumbs.
- Stir in the shredded cheddar cheese and 1 tablespoon garlic powder. Gradually pour in the milk, stirring just until the dough comes together—don’t overmix.
- Drop spoonfuls of the biscuit dough over the chicken filling, spacing to cover as much of the surface as possible.
- Bake for about 30 minutes, or until the biscuit topping is golden brown and the filling is bubbling around the edges.
- Let the pot pie rest for a few minutes before serving.
Notes
Store leftovers tightly covered in the dish or transfer to airtight containers for 3–4 days. For freezing, cool completely and freeze in a shallow airtight container for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg