Name: Red Lobster Biscuit Chicken Pot Pie Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 3 cups cooked chicken, diced (rotisserie chicken recommended); 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; ½ cup chicken broth; 2 ½ cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; ½ cup unsalted butter, cold and cubed; 1 cup shredded cheddar cheese; ¾ cup milk; 1 tablespoon garlic powder

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If you’re looking for a cozy, comforting dinner that feels like a warm hug on a plate, this Red Lobster Biscuit Chicken Pot Pie Recipe is exactly what you need. I first tried a version inspired by Red Lobster’s iconic biscuits, and it was an absolute game-changer. The flaky, cheese-packed biscuit topping paired with that creamy, savory chicken filling makes every bite a little celebration.

This recipe shines when you want something that hits all the right notes—comfort, flavor, and ease of preparation. Whether it’s a chilly weeknight or a casual weekend gathering, you’ll find yourself coming back to this Red Lobster Biscuit Chicken Pot Pie Recipe because it’s straightforward, satisfying, and a delightful twist on classic pot pie.

Ingredients You’ll Need

The magic of this Red Lobster Biscuit Chicken Pot Pie Recipe lies in how the ingredients balance each other out—rich chicken, veggies, creamy soup, and that amazing cheesy biscuit topping. I always recommend using good-quality or leftover rotisserie chicken to make things quick and flavorful.

Cooked chicken: I like to use rotisserie chicken to save prep time and add extra flavor.
Frozen mixed vegetables: Peas, carrots, and corn add the perfect pop of color and sweetness.
Cream of chicken soup: This creates that creamy base everyone loves in pot pies.
Garlic powder: A double-duty ingredient here, for both filling and biscuit topping—adds a savory boost.
Onion powder: Helps deepen the flavor without the fuss of chopping fresh onions.
Salt and pepper: Essential for bringing everything to life.
Chicken broth: Adds moisture and an extra layer of chicken goodness.
All-purpose flour: The backbone of the biscuit topping, giving it structure.
Baking powder: For that fluffy rise in the biscuits.
Salt (again): Balances flavors in the biscuit dough.
Unsalted butter: Make sure it’s cold and cubed to get flaky biscuits.
Shredded cheddar cheese: For that signature Red Lobster biscuit cheesy kick.
Milk: Helps bring the biscuit dough together gently.

Variations

One of the things I love about this Red Lobster Biscuit Chicken Pot Pie Recipe is how easy it is to customize. You can swap out veggies or try different cheeses to make it your own. I often tweak it based on what’s in my fridge or what everyone’s craving.

Variation: Adding mushrooms or green beans can give it more texture and a fresh flavor twist—I’ve done this when I wanted something a bit earthier.
Dairy-Free Option: Substitute the milk and butter with plant-based versions, and use a dairy-free cheese to make it allergy-friendly.
Spicy Kick: A dash of cayenne or some chopped jalapeños mixed into the filling ups the heat and flavor complexity.
Vegetarian Version: Replace chicken with chickpeas or hearty mushrooms and use vegetable broth.
Make It Gluten-Free: Use a gluten-free flour blend and make sure your baking powder doesn’t contain gluten—perfect for friends with sensitivities.

How to Make Red Lobster Biscuit Chicken Pot Pie Recipe

Step 1: Mix the Comfort Filling

Start by preheating your oven to 375°F (190°C)—no one likes waiting around after all that prep! In a large bowl, toss together your diced cooked chicken, frozen mixed veggies, cream of chicken soup, garlic and onion powders, and a pinch of salt and pepper. Add the chicken broth last to loosen things up. Mix everything gently but thoroughly until it’s all combined, creamy, and ready to go into the dish.

Step 2: Prepare the Biscuit Topping

In a separate bowl, whisk your flour, baking powder, and salt first. Then, cut in your cold, cubed butter until the mixture looks like coarse crumbs—I like to use a pastry blender or two forks for this. Toss in the cheddar cheese and garlic powder for that unmistakable Red Lobster flavor. Gradually pour in the milk and stir just until it comes together. Be careful not to overmix here; you want tender, fluffy biscuits, not tough dough.

Step 3: Assemble and Bake

Spread your delicious chicken filling evenly in a casserole or pie dish. Then, drop spoonfuls of the biscuit dough all over the top, covering as well as you can but leaving some rustic gaps (it bakes up beautifully this way!). Pop it in your preheated oven and bake for about 30 minutes, until the biscuit topping is golden and that filling is bubbling through. Let it cool for a few minutes before digging in—it’s packed with heat!

How to Serve Red Lobster Biscuit Chicken Pot Pie Recipe

A white plate holds a thick, golden-brown biscuit on top of a creamy chicken and vegetable mixture. The biscuit is lightly textured with small cracks and is garnished with small green herb pieces. Underneath, the creamy sauce is pale with visible chunks of orange carrots, green peas, and white shredded chicken. The dish is set on a white marbled surface, with a soft blurred background that includes a skillet with more biscuits. The lighting is warm and cozy, highlighting the dish's comforting appearance. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle fresh chopped parsley or chives on top for a burst of color and mild freshness—it really brightens up the rich dish. A little cracked black pepper or even a sprinkle of smoked paprika can bring a subtle smoky warmth that I adore.

Side Dishes

Since this pot pie is hearty enough on its own, I like to pair it with a crisp green salad or some roasted Brussels sprouts on the side for a bit of crunch and brightness. A simple steamed vegetable or even some garlic bread can complement the meal perfectly.

Creative Ways to Present

For a fun twist, I’ve served this in individual ramekins topped with biscuit dough for a personalized touch—ideal for dinner parties or cozy date nights at home. You can also add a little cheese on top of each biscuit before baking for extra melty goodness. It’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which often happens!), I recommend storing them covered tightly in the fridge. I usually use an airtight container or wrap the dish well with plastic wrap. The pot pie is best enjoyed within 2 days to keep the biscuit topping from getting too soft.

Freezing

I’ve frozen the unbaked pot pie before, wrapped tightly with foil and plastic wrap. When you’re ready, just thaw it overnight in the fridge, then add a few extra minutes to baking time. The biscuits still turn out tender and cheesy, making it a lifesaver for busy weeks.

Reheating

To keep that biscuit topping delightful when reheating, I usually pop leftovers in a preheated oven (about 350°F) for 15-20 minutes rather than the microwave. This way, the crust stays flaky, and the filling heats evenly—microwaving tends to make the biscuits a bit soggy.

FAQs

Can I use fresh vegetables instead of frozen in the Red Lobster Biscuit Chicken Pot Pie Recipe?

Absolutely! Fresh veggies like diced carrots, peas, and corn work well, but make sure to cook them slightly beforehand so they become tender during baking. Frozen veggies are convenient and already prepped, but fresh adds a vibrant texture and flavor if you have the time.
Is it necessary to use cheddar cheese in the biscuit topping?

Cheddar cheese is key to capturing that Red Lobster biscuit flavor and adds a lovely sharpness. However, you can experiment with other cheeses like Monterey Jack or a mild mozzarella if you prefer a different flavor profile. Just keep it shredded for easy mixing.
Can I make this Red Lobster Biscuit Chicken Pot Pie Recipe gluten-free?

Yes! Use a gluten-free flour blend in place of all-purpose flour and verify that your baking powder is gluten-free as well. This swap lets you enjoy the dish without sacrificing texture or taste.
How long does it take to prepare and cook this pot pie?

The prep time is about 20 minutes, mainly chopping and mixing, while baking will take around 30 to 40 minutes. Overall, you’re spending roughly an hour from start to finish for a satisfying homemade meal.
Can I make this recipe dairy-free?

Definitely. Swap the butter and milk for dairy-free alternatives like coconut oil or olive oil and almond or oat milk. Use a dairy-free cheese substitute or omit it for a simpler biscuit, and you’ll still get amazing flavor.

Final Thoughts

Whenever I want a meal that feels special but doesn’t require hours in the kitchen, this Red Lobster Biscuit Chicken Pot Pie Recipe is my go-to. It brings together that irresistible cheesy biscuit topping with a creamy chicken filling that simply melts in your mouth. I’m confident you’ll find this recipe not only delicious but also easy enough to become a regular on your dinner rotation. Trust me, after your first bite, it’ll feel like you’ve got a new favorite comfort food in your repertoire!