red lobster biscuit chicken pot pie

Update : December 26, 2025

Why Make This Recipe

Red Lobster Biscuit Chicken Pot Pie is a delightful dish that combines comfort food and a hint of seafood restaurant flair. It offers a creamy and hearty filling topped with fluffy biscuit dough, creating a warm and satisfying meal. Perfect for busy weeknights or cozy family dinners, this recipe is easy to prepare and brings a taste of the popular Red Lobster biscuits right into your kitchen.

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
To taste salt and pepper
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 from the oven, letting everyone dig in straight from the dish. It pairs nicely with a fresh side salad or some steamed vegetables for a complete meal.

How to Store Red Lobster Biscuit Chicken Pot Pie

To store leftovers, let the pot pie cool completely. Cover it with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) until heated through.

Tips to Make Red Lobster Biscuit Chicken Pot Pie

Use leftover chicken or store-bought rotisserie chicken for a quick and easy filling.
Feel free to add additional vegetables like mushrooms or green beans for extra flavor and nutrition.
For some spice, consider adding a dash of hot sauce or red pepper flakes to the filling.

Variation

You can switch up this recipe by using turkey instead of chicken or substituting the cream of chicken soup with cream of mushroom soup for a different taste.

FAQs

1. Can I use fresh vegetables instead of frozen?

Yes, you can use fresh vegetables, but you may need to cook them a bit first to ensure they are tender when combined with the filling.

2. Can I make this pot pie ahead of time?

Absolutely! You can prepare everything in advance and assemble it in the casserole dish. Cover it, then refrigerate and bake it when you are ready to serve.

3. What can I serve with this dish?

This pot pie goes well with a simple salad, steamed broccoli, or some crusty bread to soak up the delicious filling.