If you love comfort food with a fun twist, this simple Red Lobster biscuit chicken pot pie is about to become a new favorite. It combines everything you love about classic chicken pot pie with the buttery, cheesy flavor of famous Cheddar Bay–style biscuits baked right on top. Instead of a traditional pie crust, this recipe uses fluffy biscuits to soak up the creamy filling, making every bite rich, cozy, and satisfying.
This dish is perfect for family dinners, potlucks, or anytime you want a hearty meal that feels special without being complicated.
Why You’ll Love This Simple Red Lobster Biscuit Chicken Pot Pie
This recipe is a crowd pleaser for so many reasons.
- Uses biscuits instead of pie crust for an easy shortcut
- Creamy, hearty filling loaded with chicken and vegetables
- Cheesy, garlicky biscuit topping baked right on top
- Family friendly and great for leftovers
- Perfect comfort food for cooler nights
If you enjoy cozy casseroles and restaurant inspired meals, this one delivers big flavor with minimal effort.
Ingredients for Simple Red Lobster Biscuit Chicken Pot Pie
Chicken Pot Pie Filling Ingredients
- 2 cups cooked chicken, shredded or diced
- 1/4 cup unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk or half-and-half
- 1 1/2 cups frozen mixed vegetables (peas, carrots, corn)
- Salt and black pepper, to taste
Biscuit Topping Ingredients
- 1 box Cheddar Bay–style biscuit mix
- Ingredients listed on the box (usually milk and shredded cheddar cheese)
- Garlic herb butter packet from the mix
Ingredient Notes and Substitutions
Chicken
Rotisserie chicken works perfectly and saves time. Leftover baked or boiled chicken also works well.
Milk or Cream
Milk creates a lighter filling, while half-and-half makes it richer. Both work beautifully.
Vegetables
Frozen mixed vegetables are convenient, but you can use fresh diced carrots, peas, and green beans if preferred.
Biscuit Mix
If you do not have the boxed mix, homemade biscuit dough with shredded cheddar and garlic seasoning can be used instead.
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F. Lightly grease a 9×13 inch baking dish or a similar sized casserole dish. Set aside.
Step 2: Cook the Aromatics
In a large skillet over medium heat, melt the butter. Add the diced onion and cook for 3 to 4 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
Step 3: Make the Creamy Sauce
Sprinkle the flour over the onion mixture and stir well. Cook for 1 minute to remove the raw flour taste.
Slowly whisk in the chicken broth and milk. Continue stirring until the mixture thickens into a smooth, creamy sauce.
Step 4: Add Chicken and Vegetables
Stir in the cooked chicken and frozen vegetables. Season with salt and black pepper to taste. Let the mixture simmer for 3 to 5 minutes until heated through.
Pour the filling evenly into the prepared baking dish.
Step 5: Prepare the Biscuit Topping
In a mixing bowl, prepare the biscuit dough according to the package instructions. Do not overmix.
Spoon the biscuit dough evenly over the chicken filling. It is fine if some filling shows through.
Step 6: Bake
Bake uncovered for 30 to 35 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.
Step 7: Finish with Garlic Butter
Melt the butter included with the biscuit mix and stir in the garlic seasoning packet. Brush generously over the hot biscuits right after baking.
Let the dish rest for 5 to 10 minutes before serving.
Pro Tips for Success
- Let the filling thicken before adding biscuits so it does not turn watery
- Do not overmix the biscuit dough or the topping may be dense
- Space biscuit dough evenly for even baking
- Place the baking dish on a sheet pan to catch any bubbling overflow
- Let the pot pie rest briefly before serving for cleaner scoops
Flavor Variations
- Extra Cheesy: Sprinkle shredded cheddar or mozzarella over the filling before adding biscuits
- Herb Boost: Add dried thyme or parsley to the sauce
- Turkey Version: Swap chicken for cooked turkey
- Veggie Loaded: Add mushrooms or green beans to the filling
- Spicy Twist: Add a pinch of cayenne or black pepper
Serving Suggestions
This simple Red Lobster biscuit chicken pot pie is filling on its own, but it also pairs well with:
- A crisp green salad
- Steamed broccoli or green beans
- Roasted carrots or Brussels sprouts
- Cranberry sauce for a holiday style meal
It is perfect for weeknight dinners or casual gatherings.
Storage and Freezing Instructions
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze the baked pot pie for up to 2 months. Wrap tightly with foil. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat in the oven at 350°F until warmed through, or microwave individual portions.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~520 |
| Protein | ~28 g |
| Carbohydrates | ~42 g |
| Fat | ~28 g |
| Fiber | ~4 g |
| Sodium | ~780 mg |
Nutrition values are estimates and will vary based on ingredients used.
FAQ About Simple Red Lobster Biscuit Chicken Pot Pie
Can I make this ahead of time?
Yes. You can prepare the filling a day in advance and refrigerate it. Add the biscuit topping just before baking.
Why are my biscuits doughy on the bottom?
This usually means the filling was too thin. Make sure the sauce is thick before adding biscuit dough.
Can I use canned biscuits instead?
Yes. Cut each biscuit into quarters and place evenly over the filling. Baking time may vary slightly.
Is this recipe kid-friendly?
Absolutely. The creamy filling and cheesy biscuits make it very popular with kids.
Can I make this in individual portions?
Yes. Divide the filling into ramekins and top with biscuit dough. Reduce baking time slightly.
Simple Red Lobster Biscuit Chicken Pot Pie
Equipment
- large skillet
- 9×13-inch baking dish
- mixing bowl
- whisk
- wooden spoon
- oven
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1/4 cup unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk or half-and-half
- 1 1/2 cups frozen mixed vegetables (peas, carrots, corn)
- salt and black pepper, to taste
- 1 box Cheddar Bay–style biscuit mix
- ingredients listed on biscuit mix box (milk, shredded cheddar)
- garlic herb butter packet from biscuit mix
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish.
- Melt the butter in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over the onion mixture and cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth and milk until a smooth, thick sauce forms.
- Stir in the cooked chicken and frozen vegetables. Season with salt and black pepper and simmer for 3 to 5 minutes until heated through. Pour the filling into the prepared baking dish.
- Prepare the biscuit dough according to package directions. Spoon the dough evenly over the chicken filling.
- Bake uncovered for 30 to 35 minutes, until the biscuits are golden brown and the filling is bubbling.
- Melt the garlic butter from the biscuit mix and brush it generously over the hot biscuits. Let rest for 5 to 10 minutes before serving.
Notes
Nutrition
Final Thoughts
This simple Red Lobster biscuit chicken pot pie is the ultimate comfort food mashup. With its creamy filling and buttery, cheesy biscuit topping, it delivers cozy, restaurant inspired flavor in an easy homemade dish. Whether you are feeding your family or sharing with friends, this recipe is guaranteed to bring everyone back for seconds.
