Red Lobster Biscuit Chicken Pot Pie

Update : December 26, 2025

Why make this recipe

Red Lobster Biscuit Chicken Pot Pie is a delightful twist on traditional pot pie. It brings together the comforting flavors of chicken and vegetables with the irresistible, cheesy garlic biscuits inspired by Red Lobster. This recipe is perfect for a cozy family dinner or a comforting dish to share with friends. It’s warm, hearty, and the biscuits on top add a delicious, flaky texture that complements the filling beautifully. Plus, it’s a convenient way to use leftover chicken, making it both delicious and practical.

How to make Red Lobster Biscuit Chicken Pot Pie

Ingredients:

3 cups cooked chicken, diced (You can use rotisserie chicken to save time.)
1 cup frozen mixed vegetables (Peas, carrots, and corn.)
1 cup cream of chicken soup
1 teaspoon garlic powder (For filling and biscuit topping.)
1 teaspoon onion powder
Salt and pepper to taste
1/2 cup chicken broth
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup unsalted butter (Cold and cubed.)
1 cup shredded cheddar cheese
3/4 cup milk
1 tablespoon garlic powder (For a Red Lobster touch.)

Directions:

Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix until thoroughly combined.
Transfer the filling to your casserole or pie dish, spreading it evenly.
In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping. Cut in the cold butter until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
Allow to cool for a few minutes before serving.

How to serve Red Lobster Biscuit Chicken Pot Pie

Serve the pot pie warm, straight from the oven, for the best experience. You can pair it with a fresh side salad or steamed vegetables for a complete meal. It also works well as a comforting dish for gatherings or family dinners, bringing smiles all around.

How to store Red Lobster Biscuit Chicken Pot Pie

To store any leftovers, let the pot pie cool completely. Then cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for about 3 to 4 days. You can also freeze it by placing it in an airtight container or freezer-safe bag. It can be frozen for up to 2 months. To reheat, thaw overnight in the refrigerator, and warm it in the oven until heated through.

Tips to make Red Lobster Biscuit Chicken Pot Pie

For a richer flavor, add herbs like thyme or rosemary to the filling.
You can use any mix of vegetables you prefer or have on hand, such as broccoli or green beans.
If you want a creamier filling, add a bit more cream of chicken soup or some sour cream.
Avoid overmixing the biscuit dough; it’s okay if it’s a little lumpy.

Variation

You can slightly change the flavor by using different types of cheese in the biscuit topping, such as Monterey Jack or pepper jack for some spice. You can also use cooked turkey instead of chicken for a post-holiday meal.

FAQs

1. Can I use other proteins instead of chicken?
Yes, you can use shredded turkey or even cooked sausage for a different flavor.

2. Can I make this ahead of time?
Absolutely! You can prepare the filling and biscuit dough ahead of time. Just assemble it before baking, or you can even bake it and then reheat.

3. How do I know when the pot pie is done?
The pot pie is done when the biscuit topping is golden brown and the filling is bubbling around the edges. A toothpick inserted into the biscuits should come out clean.