Red Lobster Biscuit Chicken Pot Pie is a comforting twist on the classic pot pie, featuring tender chicken and creamy veggies all topped with those famous cheesy, fluffy Red Lobster-style biscuits. The biscuits add a buttery, cheesy crust that makes this dish extra special and seriously delicious.
I love making this pot pie when I want something warm and cozy but still a little fancy. The combination of creamy chicken filling with those soft, golden biscuits on top is always a crowd-pleaser at my house. I think the biscuits really steal the show here—they’re the perfect mix of cheesy and flaky, and they soak up all the yummy pot pie juices.
My favorite way to serve this is right out of the oven when the biscuits are still piping hot and melting in your mouth. It’s great for a family dinner or a weekend treat, and leftovers taste just as good the next day. If you ever want a dish that feels like a big, warm hug, this pot pie is exactly it!
Key Ingredients & Substitutions
Chicken: Cooked chicken adds hearty protein. You can use rotisserie chicken, leftover baked chicken, or even shredded turkey as a swap. Just make sure it’s cooked and shredded before adding.
Vegetables: Carrots, peas, and optional corn give color and sweetness. Frozen peas and corn work well and save time. Feel free to add mushrooms or green beans for a twist.
Butter & Flour (Roux): These thicken the sauce. Use unsalted butter to control salt. For gluten-free, substitute regular flour with a gluten-free blend, but the texture may vary slightly.
Cheddar Cheese: Sharp cheddar creates those classic Red Lobster biscuit flavors. You can replace it with other flavorful cheeses like Monterey Jack or Colby if needed.
Milk or Buttermilk: Buttermilk adds tang and tenderness to biscuits, but milk or even half-and-half works fine. Choose based on your preference and what you have handy.
How Do You Make Perfect Fluffy Cheddar Biscuits Like Red Lobster’s?
Getting soft, cheesy biscuits on top is key for this pot pie. Here’s how I get them just right:
- Keep Butter Cold: Cold butter helps create flaky layers. Cut it into flour quickly to keep it chilled, stopping when the mix looks like coarse crumbs.
- Don’t Overmix: Mix just until wet ingredients combine. Overworking makes biscuits tough.
- Use Sharp Cheddar: The cheese adds flavor and browns nicely on top.
- Shape & Space: Drop spoonfuls or cut rounds so biscuits touch slightly—they’ll rise up and form a connected top crust.
- Brush With Butter: Melted butter on top before baking helps get that golden, delicious crust.
Follow these steps and you’ll have biscuits that are cheesy, tender, and peel apart perfectly after baking. They soak up the creamy filling while still holding their shape. It’s worth that small amount of care for a big texture and flavor payoff!
Equipment You’ll Need
- Large ovenproof skillet or baking dish – perfect for cooking the filling and baking the pot pie all in one dish.
- Wooden spoon or silicone spatula – helps you stir the filling without scratching your pan.
- Mixing bowls – for combining the biscuit dough ingredients easily.
- Pastry cutter or fork – makes cutting cold butter into flour quick and mess-free.
- Measuring cups and spoons – essential for precise ingredient amounts.
- Whisk – keeps the sauce smooth and lump-free when adding liquid to flour.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or crab to echo Red Lobster’s seafood theme; it adds a nice coastal twist.
- Add chopped cooked bacon for smoky flavor that pairs well with the cheesy biscuits.
- Mix in sautéed mushrooms or spinach to boost veggie content and add earthiness.
- Replace cheddar with pepper jack cheese for a bit of spice and extra flavor complexity.
Red Lobster Biscuit Chicken Pot Pie
Ingredients You’ll Need:
For the Filling:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- ½ cup frozen peas
- ½ cup frozen corn (optional)
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 3 cups cooked chicken, shredded or diced
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried thyme or Italian seasoning
- ¼ teaspoon ground black or white pepper
- Fresh chopped parsley for garnish (optional)
For the Red Lobster Style Cheddar Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 6 tablespoons cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- ¾ cup whole milk or buttermilk
- 1 tablespoon chopped fresh parsley (optional for biscuit dough)
- 2 tablespoons melted butter (for brushing biscuits)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 20-22 minutes for baking. Total time is around 40 minutes, giving you a quick and tasty homemade pot pie with cheesy biscuit topping.
Step-by-Step Instructions:
1. Make the Filling
In a large skillet over medium heat, melt the butter. Add chopped onion and garlic, and sauté for 2-3 minutes until fragrant and translucent. Then, add the diced carrots and cook for another 3-4 minutes until just softened.
2. Create the Sauce
Sprinkle the flour over the veggies and stir well to coat. Cook for 1-2 minutes to get rid of the raw flour taste. Slowly add the chicken broth, whisking continuously to avoid lumps. Then pour in the milk or cream, stirring until the mixture thickens and becomes creamy, about 3-5 minutes.
3. Add Chicken and Vegetables
Stir in the cooked chicken along with frozen peas (and corn, if using). Season with thyme, salt, and pepper. Let simmer for a few minutes to blend flavors, then remove from heat.
4. Preheat Oven & Prepare Baking Dish
Preheat your oven to 425°F (220°C). Lightly grease an ovenproof skillet or baking dish where you’ll assemble the pot pie.
5. Prepare the Biscuit Dough
In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and onion powder. Using a pastry cutter or your fingers, cut the cold butter into the mixture until it looks like coarse crumbs. Stir in shredded cheddar cheese and, if you like, fresh parsley. Pour in milk or buttermilk and gently mix until just combined; the dough should be a bit sticky.
6. Assemble the Pot Pie
Pour the chicken filling evenly into your prepared baking dish. Drop spoonfuls of biscuit dough on top, spacing them slightly but close enough to touch, so they bake into a soft crust.
7. Bake the Pot Pie
Brush the biscuits’ tops with melted butter for a golden finish. Bake uncovered for 18-22 minutes until biscuits are golden brown and fully cooked through.
8. Serve and Enjoy
Let your pot pie cool a few minutes before serving. Sprinkle a little fresh parsley on top if you like. Enjoy the creamy, comforting filling with the cheesy, fluffy Red Lobster-style biscuits!
This meal is perfect alongside a fresh green salad or steamed veggies for a cozy and delicious dinner.
Can I Use Frozen Chicken for This Pot Pie?
Yes! Just be sure to thaw the chicken completely before cooking. You can thaw it overnight in the fridge or use a quick cold water bath. Once thawed, shred or dice it before adding to the filling.
Can I Make This Pot Pie Ahead of Time?
Absolutely! Prepare the filling and biscuit dough separately, then refrigerate both. When ready to bake, assemble and cook as directed, adding a few extra minutes to baking time if baking from cold.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to keep the biscuit topping crisp, or microwave covered for a quicker option.
Can I Swap the Cheddar Cheese in the Biscuits?
Yes, you can use other cheeses like Monterey Jack, Colby, or mozzarella for a different flavor. Just keep the shredded cheese quantity the same for that signature cheesy biscuit texture.
