Name: red lobster biscuit chicken pot pie Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 3 cups cooked chicken, diced (rotisserie chicken recommended); 1 cup frozen mixed vegetables (peas, carrots, and corn); 1 cup cream of chicken soup; 1 teaspoon garlic powder; 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

Jump to Recipe

If you have ever dreamed about combining the flaky tenderness of Red Lobster biscuits with the rich, comforting warmth of a classic chicken pot pie, this red lobster biscuit chicken pot pie recipe is about to become your new favorite dinner. Picture juicy chunks of chicken nestled in a savory vegetable and creamy sauce filling, all topped with cheddar-studded, garlicky biscuits that bake to golden perfection. Each bite is a delightful harmony of textures and flavors that brings a sense of cozy indulgence, effortlessly bringing restaurant-quality joy right to your own kitchen table.

red lobster biscuit chicken pot pie Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about simple, wholesome ingredients that come together beautifully to deliver flavors that sing. Every component has a purpose: the chicken provides hearty protein, the vegetables add freshness and color, and the biscuit topping gives you that buttery, cheesy finish that makes this pot pie a true showstopper.

3 cups cooked chicken, diced: Rotisserie chicken works wonderfully to save time while keeping it tender and flavorful.
1 cup frozen mixed vegetables: A colorful combo of peas, carrots, and corn adds just the right fresh crunch and sweetness.
1 cup cream of chicken soup: This creates a creamy, luscious base that ties everything together perfectly.
1 teaspoon garlic powder: Used in both filling and biscuit topping for that irresistible garlicky depth.
1 teaspoon onion powder: Adds a subtle savory note to the filling.
Salt and pepper to taste: Enhances all the flavors harmoniously.
1/2 cup chicken broth: Keeps the filling moist and adds a more natural chicken flavor.
2 1/2 cups all-purpose flour: Essential for creating tender, fluffy biscuits.
1 tablespoon baking powder: The secret to light and airy biscuit rise.
1 teaspoon salt: Balances the biscuit’s flavor perfectly.
1/2 cup unsalted butter, cold and cubed: Creates flaky biscuit layers when gently cut into the flour.
1 cup shredded cheddar cheese: Adds a rich, melty goodness that pairs perfectly with the garlic.
3/4 cup milk: Helps the biscuit dough come together neatly without overworking.
1 tablespoon garlic powder: Sprinkled into the biscuit dough, this gives it that signature Red Lobster biscuit flair.

How to Make red lobster biscuit chicken pot pie

Step 1: Prepare Your Oven and Filling

Start by preheating your oven to 375°F (190°C). This ensures it’s perfectly hot when it’s time to bake. Next, in a large mixing bowl, combine your diced cooked chicken with frozen mixed vegetables, cream of chicken soup, garlic and onion powder, salt, pepper, and chicken broth. Stir everything together until it’s well mixed—the mixture should feel rich and creamy, full of cozy flavors ready to shine under that biscuit topping.

Step 2: Assemble the Filling in Your Dish

Transfer the luscious chicken and vegetable mixture into a casserole or pie dish, spreading it out evenly to create a uniform base. The filling should be hearty but spreadable, setting the perfect stage for the biscuit topping to come.

Step 3: Whip Up the Biscuit Topping

In a separate bowl, whisk together the flour, baking powder, and salt. Then, using a pastry cutter or your fingertips, cut in the cold cubed butter until the flour mixture looks like coarse crumbs. This technique keeps the biscuits flaky and tender. Stir in the shredded cheddar cheese and the magical spoonful of garlic powder for that signature Red Lobster biscuit flavor.

Step 4: Add Milk and Combine Dough

Slowly pour in the milk, stirring gently until the dough just comes together. Avoid overmixing to keep your biscuits light instead of doughy. The dough should be slightly sticky but manageable enough to spoon onto the filling.

Step 5: Top and Bake

Drop spoonfuls of the biscuit dough evenly over the chicken filling, covering as much surface as possible while leaving a few gaps for steam to escape. Place the dish in your preheated oven and bake for about 30 minutes, or until the biscuits are a perfect golden brown and the filling is bubbling invitingly around the edges.

Step 6: Cool and Ready to Serve

Once baked, allow your red lobster biscuit chicken pot pie to cool for a few minutes. This rest time helps the filling settle and makes serving easier without losing any of those wonderful, creamy juices.

How to Serve red lobster biscuit chicken pot pie

Garnishes

Simple garnishes like freshly chopped parsley or a sprinkle of chives add a fresh, herbal touch that complements the rich, garlicky biscuits beautifully. A light dusting of smoked paprika can add an unexpected warmth that brightens the presentation and taste.

Side Dishes

This pot pie stands strong on its own but pairs wonderfully with a crisp green salad tossed in a tangy vinaigrette to balance the creaminess. Steamed green beans or roasted Brussels sprouts also make excellent sides, adding a bit of crunch and bright flavors.

Creative Ways to Present

Feel like impressing your guests? Try making individual portions by baking the pot pie filling and biscuit topping in small ramekins or muffin tins. This method not only makes serving neat but also creates irresistibly cute handheld pies—perfect for casual entertaining or family dinners.

Make Ahead and Storage

Storing Leftovers

Leftover red lobster biscuit chicken pot pie keeps well in the fridge for up to 3 days. Store it covered tightly with plastic wrap or in an airtight container to maintain moisture and freshness without drying out the biscuit topping.

Freezing

If you want to prepare this dish ahead, it freezes nicely. Freeze the pot pie either before baking by assembling it and wrapping it well, or bake it fully and freeze leftovers. Just be sure to thaw completely overnight in the fridge before reheating for best results.

Reheating

Reheat individual portions in the microwave for a quick fix or place the pot pie in a 350°F oven for about 15-20 minutes, uncovered, to refresh the biscuit topping’s crispness and warm the filling evenly. Avoid covering it while reheating to preserve that lovely crust.

FAQs

Can I use fresh vegetables instead of frozen mixed vegetables?

Absolutely! Using fresh peas, carrots, and corn can add a wonderful texture and vibrant color. Just make sure to slightly steam or blanch them beforehand to soften, so they cook evenly in the pot pie.

Is there a way to make the biscuits gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend made for biscuits or pancakes. Make sure your baking powder is also gluten-free. The texture might be a bit different, but the cheesy garlic flavor will still shine.

Can I prepare the filling in advance?

Definitely! Making the filling ahead lets the flavors meld beautifully and saves time on baking day. Store the filling in the fridge for up to 24 hours, then add your biscuit topping and bake when ready.

What if I don’t have cream of chicken soup?

No worries! You can make a quick homemade version by whisking together some chicken broth, milk or cream, and a little flour or cornstarch to thicken, plus seasoning. It will still yield a creamy, delicious filling.

Can I add other proteins like shrimp or turkey?

Yes! The recipe is versatile enough to swap or combine proteins. Shrimp adds a lovely seafood twist reminiscent of the Red Lobster theme, while turkey is a great lean alternative to chicken. Adjust cooking time if using raw shrimp to avoid overcooking.

Final Thoughts

This red lobster biscuit chicken pot pie has a way of turning an ordinary night into something cozy, special, and downright delicious. The magic lies in the marriage of flavors and textures—tender chicken, creamy filling, and those unforgettable garlicky cheddar biscuits that take it over the top. I encourage you to give this recipe a try; it’s a guaranteed crowd-pleaser that feels like a warm hug from the inside out. You’ll find yourself reaching for seconds and planning the next bake in no time.

red lobster biscuit chicken pot pie Recipe

★★★★★

4.7 from 30 reviews

Author: Ella
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Low Fat

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Description

This Red Lobster Biscuit Chicken Pot Pie is a comforting, savory dish featuring tender chicken and mixed vegetables in a creamy filling, topped with fluffy garlic cheddar biscuits inspired by Red Lobster’s famous bread. Perfect for a cozy dinner, this recipe combines a rich pot pie filling with a unique biscuit crust to elevate a classic meal.

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready when your pot pie is assembled.
Prepare Filling: 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 thoroughly to create a creamy and flavorful filling.
Transfer Filling: Pour and spread the chicken filling evenly into your casserole or pie dish, forming a solid base for the biscuit topping.
Mix Dry Ingredients for Biscuit: In another bowl, whisk together the all-purpose flour, baking powder, and salt.
Cut In Butter: Add the cold, cubed butter to the flour mixture and cut it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Add Cheese and Garlic Powder: Stir in the shredded cheddar cheese and garlic powder, distributing them evenly throughout the biscuit dough.
Add Milk: Gradually add the milk, stirring just until the dough comes together. Avoid overmixing to keep the biscuits tender.
Top Filling: Drop spoonfuls of the biscuit dough evenly over the chicken filling, covering the surface.
Bake: Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is hot and bubbly.
Cool and Serve: Allow the pot pie to cool for a few minutes before serving to let the filling set slightly for easier serving.

Notes

Using rotisserie chicken saves time and adds extra flavor.
Ensure the butter for the biscuit dough is cold to achieve a flaky texture.
Do not overmix the biscuit dough to keep the topping light and tender.
You can substitute mixed vegetables with fresh or other preferred veggies if desired.
Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend and confirm the cream of chicken soup is gluten-free.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: American