Red Lobster Biscuit Chicken Pot Pie

Red Lobster Biscuit Chicken Pot Pie

Comfort food doesn’t get more satisfying than a classic chicken pot pie — but imagine taking it up a notch with the buttery, garlicky goodness of Red Lobster-style biscuits baked right on top. This Red Lobster Biscuit Chicken Pot Pie combines tender chicken, creamy vegetables, and a savory gravy, all tucked beneath golden, cheddar-filled biscuits that practically melt in your mouth. This recipe brings restaurant-level indulgence to your kitchen while keeping the homestyle warmth of a traditional pot pie. Whether you’re serving a family dinner or prepping for cozy leftovers, this dish is a guaranteed hit — creamy, cheesy, flaky, and totally irresistible.

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Prep Time 20

Cook Time 32

Servings: 6 Servings

Ingredients Equipment Method Notes

Ingredients

For the Chicken Pot Pie Filling:

2 tablespoons butter
1 tablespoon olive oil
1 medium onion finely diced
2 garlic cloves minced
2 medium carrots diced
2 celery stalks chopped
1/2 cup frozen peas
1/2 cup corn kernels
3 tablespoons all-purpose flour
2 cups cooked shredded chicken rotisserie or leftover works great
2 cups low-sodium chicken broth
1 cup milk or heavy cream for extra richness
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon garlic powder
Optional: a squeeze of fresh lemon juice for brightness
For the Red Lobster Biscuit Topping:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 cup cold butter cubed
1 cup shredded sharp cheddar cheese
3/4 cup cold buttermilk

For the Garlic Butter Glaze:

3 tablespoons melted butter
1/2 teaspoon garlic powder
1 teaspoon chopped parsley optional

Equipment

To make this recipe smooth and efficient, gather these kitchen essentials:
1 large oven-safe skillet or cast-iron pan (10–12 inches)
Medium saucepan
Mixing bowls (2–3 sizes)
Whisk
Wooden spoon or silicone spatula
Measuring cups and spoons
Pastry brush (for brushing biscuit tops)
Oven mitts
Cooling rack

Method

Step 1: Prepare the Filling

Preheat your oven to 400°F (200°C).
In a large oven-safe skillet, melt the butter with olive oil over medium heat.
Add onions, garlic, carrots, and celery. Sauté for 5–6 minutes until tender and fragrant.
Sprinkle in the flour and stir well to coat the veggies — this helps thicken the sauce later.
Gradually pour in the chicken broth, whisking constantly to prevent lumps.
Stir in milk or cream and cook for 3–5 minutes until the sauce thickens slightly.
Add the shredded chicken, peas, corn, and seasonings. Taste and adjust salt and pepper.
Let the filling simmer for another 2–3 minutes, then remove from heat.

Step 2: Make the Biscuit Dough

In a large bowl, combine flour, baking powder, sugar, garlic powder, and salt.
Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Stir in the cheddar cheese.
Add the buttermilk gradually, mixing until a soft dough forms. Do not overmix — you want tender biscuits.

Step 3: Assemble

Drop spoonfuls of biscuit dough evenly over the chicken filling in the skillet.
Brush the tops lightly with melted butter for a golden finish.

Step 4: Bake

Transfer the skillet to the preheated oven and bake for 25–30 minutes, or until the biscuits are puffed and golden brown.
Remove from oven and brush with the garlic butter glaze while still warm.
Let rest for 10 minutes before serving — the filling will thicken beautifully as it cools slightly.

Notes

🧊 Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Freeze: Cool completely, then freeze for up to 2 months.

Reheat: Bake in a 350°F (175°C) oven for 20–25 minutes or until warmed through. For individual servings, microwave for 1–2 minutes.

💡 Tip: If reheating from frozen, cover with foil to prevent the biscuits from drying out.

🥄 Variations

Seafood Twist: Replace chicken with shrimp or crab for a true “Red Lobster” vibe.

Veggie Lovers: Omit the chicken and add mushrooms, spinach, and extra corn.

Spicy Kick: Add a pinch of cayenne or red pepper flakes to the filling.

Creamy Alfredo Base: Swap milk for Alfredo sauce for an indulgent twist.

Mini Pot Pies: Make individual servings in ramekins and top each with a single biscuit.

Bacon Lovers: Add crispy bacon bits to the filling or biscuit dough.

Lighter Version: Use low-fat milk and skip the butter glaze.

Herb-Infused: Add chopped rosemary or parsley to the biscuit mix.

Cheese Explosion: Try a blend of cheddar, Monterey Jack, and Parmesan.

Thanksgiving Remix: Mix in leftover turkey and veggies from holiday dinner.

❓ 10 FAQs

Can I use canned biscuits instead?
Yes, but homemade Red Lobster-style biscuits give the best flavor and texture.

Can I make it ahead of time?
Absolutely! Prepare the filling, cover, and refrigerate for up to 24 hours. Add biscuits just before baking.

Do I need an oven-safe skillet?
It’s ideal, but you can also transfer the filling to a baking dish before topping and baking.

Can I use rotisserie chicken?
Definitely — it saves time and adds great flavor.

Can I make it gluten-free?
Yes, use a gluten-free flour blend for both the filling and biscuit dough.

What if I don’t have buttermilk?
Mix ¾ cup milk with 1 tablespoon vinegar or lemon juice and let sit for 5 minutes.

Can I add potatoes?
Sure! Dice them small and cook with the carrots and celery.

Can I make it creamier?
Add an extra ½ cup of cream or a spoonful of cream cheese.

What’s the best cheese for biscuits?
Sharp cheddar adds the signature Red Lobster flavor, but Colby Jack or Gouda also work.

How do I get golden biscuits every time?
Brush with melted butter before and after baking for that restaurant-style sheen.

🏁 Conclusion

This Red Lobster Biscuit Chicken Pot Pie combines comfort, flavor, and flair in one skillet. The creamy, herby chicken filling pairs perfectly with those fluffy, cheesy biscuits — creating a meal that’s both nostalgic and indulgent. Whether it’s Sunday dinner or a cozy night in, this dish will warm hearts and win compliments every time.