Red Lobster Biscuit Chicken Pot Pie brings together the cozy, creamy goodness of classic chicken pot pie with those famous fluffy, buttery biscuits you know and love. Imagine tender chicken, mixed veggies, and a rich sauce all baked under a golden layer of those soft Red Lobster-style biscuits—it’s like comfort food at its finest.
I love making this pot pie when I want something that feels special but is still super simple to pull together. The biscuits on top add a fun twist that turns an ordinary dinner into something everyone gets excited about. I usually use leftover rotisserie chicken to save time, and it always tastes like it came from a fancy restaurant.
My favorite way to serve this is straight from the oven with a simple green salad on the side. It’s one of those meals where the whole family gathers around, and you just can’t help but smile with that warm, homey feeling. If you’ve ever wished you could have Red Lobster’s biscuits for dinner every night, this dish is definitely for you!
Key Ingredients & Substitutions
Chicken: Using cooked chicken saves time and adds great flavor. Rotisserie chicken or leftover roasted chicken works perfectly. For a lighter version, try shredded turkey or even cooked tofu cubes.
Vegetables: The classic trio of onion, carrot, and celery forms the base flavor. Frozen peas add sweetness and color. Feel free to swap peas with green beans or corn if you prefer.
Biscuits: Sharp cheddar cheese is key to the signature Red Lobster biscuit flavor. If you want a milder taste, try mozzarella or a mild white cheddar. Cold butter is important to create flaky biscuits.
Herbs & Seasonings: Thyme and rosemary add earthiness; fresh parsley brightens the dish at the end. Garlic powder in the biscuits and on top gives that irresistible garlicky kick.
How Do You Make Fluffy, Buttery Red Lobster-Style Biscuits?
Making biscuits that are soft inside with a golden crust needs cold butter and gentle mixing.
- Cut cold butter into the flour mixture until small pea-size pieces remain—this helps create flakiness.
- Add cold milk just until the dough holds together; don’t overmix, or biscuits get tough.
- Drop dough by spoonfuls right onto the filling—no rolling needed, which keeps them rustic and tender.
- Brush melted garlic butter on top before baking for a golden, flavorful crust.
- Bake in a hot oven (400°F) so they puff quickly and cook through without drying out.
Equipment You’ll Need
- Oven-safe skillet or baking dish – perfect for cooking the filling and baking the biscuits all in one pan.
- Large mixing bowl – great for mixing biscuit dough without making a mess.
- Pastry cutter or fork – helps cut cold butter into flour easily for flaky biscuits.
- Wooden spoon or spatula – ideal for stirring the filling and scraping the pan.
- Measuring cups and spoons – for accurate ingredient amounts and consistent results.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham for a different twist, especially great with leftover holiday meat.
- Add chopped mushrooms to the filling for a richer, earthier flavor and extra texture.
- Mix in shredded mozzarella or pepper jack cheese with cheddar in the biscuits for a melty, spicy kick.
- Use fresh herbs like thyme or tarragon instead of dried for a brighter, fresher taste.
Red Lobster Biscuit Chicken Pot Pie
Ingredients You’ll Need:
For the Chicken Pot Pie Filling:
- 2 cups cooked chicken, shredded or diced
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 celery stalk, diced
- 1 cup frozen peas
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk or half-and-half
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and pepper to taste
- ¼ cup fresh parsley, chopped (plus extra for garnish)
For the Red Lobster-Style Biscuits:
- 2 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ cup cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 1 cup whole milk or buttermilk
- ½ teaspoon dried parsley (optional)
For Topping:
- 2 tablespoons butter, melted
- ½ teaspoon garlic powder
- 1 teaspoon dried parsley (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus 20-25 minutes for baking. So, all together, expect around 45 minutes to have this comforting dish ready to enjoy!
Step-by-Step Instructions:
1. Preparing the Filling:
In a large skillet over medium heat, melt butter. Add chopped onions, carrots, and celery, and cook for about 5 minutes until softened. Add minced garlic and cook for one more minute. Sprinkle flour over the veggies and stir well for 1-2 minutes to cook off the raw flour taste.
Slowly whisk in the chicken broth and milk until the sauce thickens and becomes smooth. Stir in the cooked chicken, frozen peas, thyme, rosemary, salt, and pepper. Let it simmer gently for 5 minutes to blend flavors. Finally, mix in fresh parsley, then remove the pan from heat.
2. Making the Biscuits:
While the filling simmers, preheat your oven to 400°F (200°C). In a big bowl, combine flour, baking powder, garlic powder, salt, and dried parsley if you’d like. Use a pastry cutter or your fingers to cut in the cold butter until you see pea-sized crumbs. Stir in the shredded cheddar cheese.
Pour in the milk and mix just until everything holds together. The dough will be sticky—that’s okay; don’t overmix!
3. Assembling and Baking the Pot Pie:
If your filling isn’t already in an oven-safe skillet, transfer it now. Spoon large dollops of biscuit dough evenly on top of the filling—about six mounds.
Mix melted butter with garlic powder and dried parsley, then brush this flavorful mixture over the biscuit tops. Place the skillet in the preheated oven, baking for 20-25 minutes until biscuits are golden and the filling bubbles happily around them.
Remove from oven, let it cool a few minutes, sprinkle with more fresh parsley, and serve warm. Enjoy your delicious, savory pot pie with those fluffy, buttery biscuits!
Can I Use Frozen Chicken for the Filling?
Yes, frozen chicken works well—but be sure to thaw it completely before shredding or dicing to ensure even cooking and the best texture in your pot pie.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the filling and biscuit dough separately, then refrigerate both for up to 24 hours. When ready, assemble and bake as instructed for fresh, delicious results.
How Should I Store Leftovers?
Store any leftover pot pie in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to keep the biscuits from getting soggy, or microwave with a cover to retain moisture.
Can I Substitute the Biscuits with Pie Crust?
Yes, if you prefer a traditional pie crust topping, you can use store-bought or homemade crust instead. Just bake until the crust is golden and the filling is bubbling, but keep in mind you’ll lose that signature Red Lobster biscuit flavor.
