I really enjoy making this Red Lobster Biscuit Chicken Pot Pie because it combines everything I love about comfort food in one dish. I get a creamy, savory chicken filling topped with soft, cheesy biscuits that remind me of those famous restaurant biscuits. Every bite feels warm and satisfying, making it perfect for cozy dinners at home.
Why You’ll Love This Recipe
I like this recipe because it’s filling, comforting, and simple to prepare. I enjoy how the creamy chicken mixture balances perfectly with the buttery biscuit topping. I also appreciate that I can use leftover chicken and basic pantry ingredients, which makes this recipe both practical and delicious.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the filling, I use
2 cups cooked chicken, shredded
1 cup frozen peas and carrots
1 cup diced potatoes
½ cup chopped onion
½ cup diced celery
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup heavy cream
Salt and pepper to taste
For the biscuit topping, I use
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ cup cold unsalted butter, diced
1 cup shredded cheddar cheese
¾ cup buttermilk
½ teaspoon garlic powder
Directions
I begin by preheating my oven to 400°F (200°C). In a large skillet, I sauté the onion and celery over medium heat until softened. I stir in the flour and cook it for about 1 to 2 minutes to remove the raw taste.
Next, I slowly whisk in the chicken broth and heavy cream, stirring constantly until the mixture thickens. I add the cooked chicken, peas, carrots, potatoes, salt, and pepper, then stir everything together until well combined. I transfer the filling into a greased pie dish or oven-safe skillet.
For the biscuit topping, I whisk together the flour, baking powder, salt, and garlic powder in a bowl. I cut in the cold butter until the mixture resembles coarse crumbs. I gently stir in the cheddar cheese and buttermilk, mixing just until combined.
I drop spoonfuls of the biscuit dough evenly over the chicken filling. I bake the dish for 25 to 30 minutes, until the biscuits are golden brown and the filling is bubbling. I let it rest for a few minutes before serving.
Servings And Timing
I usually make this recipe to serve about 6 people. It takes me around 20 minutes to prepare and about 40 minutes to bake, so the total time comes out to roughly 1 hour. This makes it ideal for a comforting dinner without spending all evening in the kitchen.
Variations
I like to customize this dish depending on what I have available. Sometimes I add mushrooms or swap the peas and carrots for green beans or corn. When I want extra richness, I mix a little shredded cheese into the filling as well.
Storage/Reheating
When I have leftovers, I let the pot pie cool completely and store it in an airtight container in the refrigerator for up to 3 or 4 days. To reheat, I prefer using the oven at 350°F until warmed through so the biscuits stay firm. I use the microwave only for quick single servings.
FAQs
Can I Make This Ahead Of Time?
I often prepare the filling and biscuit dough separately and store them in the refrigerator. When I’m ready, I assemble everything and bake it fresh.
Can I Freeze This Chicken Pot Pie?
I like to assemble the dish without baking it, wrap it tightly, and freeze it. I thaw it overnight in the fridge before baking.
What Type Of Chicken Works Best?
I usually use rotisserie chicken or leftover roasted chicken because both add great flavor and save time.
How Do I Prevent Soggy Biscuits?
I make sure the filling is thick before adding the biscuit topping and allow the pie to rest after baking so it sets properly.
Can I Use Milk Instead Of Buttermilk?
I sometimes substitute regular milk mixed with a little lemon juice or vinegar if I don’t have buttermilk on hand.
Conclusion
I keep this Red Lobster Biscuit Chicken Pot Pie in my regular dinner rotation because it’s comforting, reliable, and always satisfying. The creamy filling and cheesy biscuit topping come together beautifully, making it a dish I love serving to family and friends again and again.
This Red Lobster Biscuit Chicken Pot Pie brings together a rich, creamy chicken and vegetable filling topped with soft, cheesy biscuits inspired by the famous Red Lobster cheddar bay biscuits. It’s a cozy, satisfying dish perfect for comforting weeknight dinners.
Ingredients
2 cups cooked chicken, shredded
1 cup frozen peas and carrots
1 cup diced potatoes
½ cup chopped onion
½ cup diced celery
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup heavy cream
Salt and pepper, to taste
2 cups all-purpose flour (for biscuit topping)
1 tablespoon baking powder
½ teaspoon salt
¼ cup cold unsalted butter, diced
1 cup shredded cheddar cheese
¾ cup buttermilk
½ teaspoon garlic powder
Instructions
Preheat oven to 400°F (200°C).
In a large skillet, sauté onion and celery over medium heat until softened.
Stir in flour and cook for 1–2 minutes to eliminate raw flour taste.
Gradually whisk in chicken broth and heavy cream, stirring until thickened.
Add shredded chicken, peas and carrots, potatoes, salt, and pepper. Stir to combine.
Transfer filling to a greased pie dish or oven-safe skillet.
In a separate bowl, whisk flour, baking powder, salt, and garlic powder for biscuit topping.
Cut in cold butter until mixture resembles coarse crumbs. Stir in cheddar cheese and buttermilk just until combined.
Drop spoonfuls of biscuit dough over the filling evenly.
Bake for 25–30 minutes, or until biscuits are golden and filling is bubbling.
Let rest for a few minutes before serving.
Notes
Use rotisserie or leftover chicken to save time.
Add mushrooms or swap veggies like corn or green beans as needed.
Ensure the filling is thick to prevent soggy biscuits.
Substitute buttermilk with regular milk + lemon juice if needed.
Reheat in oven to keep biscuits from getting soggy.
