This Red Lobster Biscuit Chicken Pot Pie is a cozy twist on a classic comfort meal. It features tender chicken and a creamy blend of veggies all tucked under those famous fluffy Red Lobster-style biscuits instead of a traditional crust. The biscuits add a buttery, soft topping that makes every bite extra special and satisfying.
I love making this dish when I want something uplifting and homey on a chilly evening. The biscuits are easy to mix up, and baking them right on top means the flavors all mingle perfectly. I usually whisk up the creamy chicken filling with carrots, peas, and a touch of herbs, then pop the biscuits on top while everything bakes. It’s fun to watch the biscuits puff up golden and inviting.
This pot pie is great served with a simple green salad to balance out the richness. It’s also a real crowd-pleaser at family dinners because it feels fancy but is so easy to prepare. Whenever I make this, it reminds me of those warm, relaxed nights where everyone gathers around the table and leaves happy and full. It’s one of those recipes I always keep in my go-to comfort meal rotation.
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless breasts or thighs. Thighs stay juicier, but breasts work great too. You can swap with cooked rotisserie chicken to save time.
Vegetables: Carrots, peas, and green beans add texture and color. Frozen veggies are perfect for convenience. Feel free to use fresh or other favorites like corn or mushrooms.
Dairy: Butter and cream or whole milk create that creamy pot pie filling. For lighter options, use milk only or a non-dairy alternative like oat milk, but the sauce might be less rich.
Biscuit topping: Sharp cheddar cheese brings that cheesy Red Lobster biscuit flavor. If you can’t find cheddar, try Colby or Monterey Jack. Using cold butter for the biscuit dough is key to flaky biscuits.
How Do You Make the Biscuits Light, Fluffy, and Cheesy?
Great biscuits are the highlight of this dish! To get that soft, flaky texture, keep your butter cold. Cut it into the dry ingredients quickly until crumbly but with some pea-sized bits left.
- Use a light touch mixing in the milk or buttermilk—stop as soon as it sticks together.
- Stir in shredded sharp cheddar right after the butter; the cheese melts into the dough during baking.
- Drop biscuits evenly spaced on top of the filling, don’t spread or press them flat.
- Bake until they’re puffed and golden on top—about 20-25 minutes. This timing ensures the biscuits bake through without drying out.
If your biscuits come out dense, chances are the dough was overmixed or the butter got too warm. Keeping things cool and gentle always helps biscuit success!
Equipment You’ll Need
- Large oven-safe skillet or baking dish – perfect for cooking the filling and baking the biscuits all in one pan.
- Wooden spoon or silicone spatula – great for stirring the filling without scratching your pan.
- Mixing bowls – you’ll need one for the biscuit dough and another for dry ingredients.
- Pastry cutter or fork – handy for cutting cold butter into the biscuit flour for flaky biscuits.
- Measuring cups and spoons – to get your ingredients just right.
- Whisk – helps make the sauce smooth and lump-free when adding flour and liquids.
Flavor Variations & Add-Ins
- Swap chicken with cooked turkey or leftover rotisserie chicken for a quick twist.
- Mix in cooked bacon bits or ham into the filling for a smoky, salty boost.
- Add veggies like sautéed mushrooms or corn to change up the texture and flavor.
- Use pepper jack cheese in the biscuit dough for a little spicy kick if you like heat.
Red Lobster Biscuit Chicken Pot Pie
Ingredients You’ll Need:
For The Pot Pie Filling:
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 2 tbsp butter
- ½ cup onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 1 cup frozen peas
- 1 cup frozen green beans, chopped (optional)
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
For The Red Lobster Style Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 2 tbsp granulated sugar
- ½ cup unsalted butter, cold and cubed
- ¾ cup whole milk or buttermilk
- 1 cup shredded sharp cheddar cheese
- ½ tsp garlic powder
- ¼ tsp dried dill (optional)
- ¼ tsp ground cayenne pepper or paprika (optional for a slight kick)
Time You’ll Need:
Preparing and cooking this dish takes about 45 minutes total: 15 minutes for prep and 25 minutes baking time. It’s quick enough for a weekday dinner but special enough for guests!
How To Make It – Step by Step:
1. Preheat and Prepare:
Set your oven to 400°F (200°C). Butter or grease a large oven-safe skillet or baking dish so nothing sticks.
2. Cook The Chicken:
In a skillet over medium heat, melt butter. Add diced chicken, sprinkle with salt and pepper, and cook until the chicken turns opaque, about 5-6 minutes. Remove chicken and set aside.
3. Cook The Veggies:
In the same skillet, add onions, carrots, and garlic. Cook for 4 minutes until soft. Then sprinkle flour over the veggies and stir well to coat. Cook 1-2 minutes to eliminate the raw flour taste.
4. Make The Creamy Sauce:
Slowly whisk in chicken broth and milk or cream until smooth. Bring to a simmer while stirring. The sauce should thicken in about 3-5 minutes.
5. Combine Filling:
Add the cooked chicken back along with peas, green beans (if using), thyme, and half the parsley. Adjust salt and pepper to your taste. Remove from heat.
6. Make The Biscuit Dough:
In a large bowl, mix flour, baking powder, salt, sugar, garlic powder, dill, and cayenne pepper. Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in shredded cheddar cheese.
Add milk or buttermilk and gently mix until dough just holds together. Don’t overmix.
7. Assemble And Bake:
Drop spoonfuls of biscuit dough evenly over the chicken filling in the skillet, covering the surface.
Bake in the oven for 20-25 minutes, until the biscuits turn golden and the filling bubbles.
8. Serve:
Let the pot pie rest for 5 minutes. Sprinkle the remaining parsley on top for color and freshness. Enjoy your warm, cheesy, comforting meal!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to thaw the chicken completely before cooking. The best way is to thaw it overnight in the fridge or place the sealed chicken in cold water for quicker thawing. Pat the chicken dry before cooking to avoid excess moisture.
Can I Make This Pot Pie Ahead of Time?
Absolutely! You can prepare the filling and biscuit dough separately, then refrigerate both for up to 24 hours. When ready, assemble and bake as directed, adding a few extra minutes to baking time if needed.
How Should I Store Leftovers?
Store leftover pot pie in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven to keep the biscuit topping crisp or microwave individual portions for convenience.
Can I Substitute the Biscuits Topping with Pie Crust?
You can, but the key feature of this recipe is the fluffy cheesy biscuit topping. A pie crust will give a different texture and flavor, but it works if preferred. Just bake the crust according to package or recipe instructions on top of the filling.