Get ready for the coziest meal of your life with this Red Lobster Biscuit Chicken Pot Pie recipe. We’ve cracked the code on creating that iconic, cheesy biscuit topping and paired it with a rich, creamy chicken filling that’s pure comfort in a dish. This is the ultimate dinner for when you’re craving a restaurant-quality meal without leaving your home.
Why This Red Lobster Biscuit Chicken Pot Pie is a Must-Try
This isn’t just another chicken pot pie. This is a game-changer. We combine a savory, vegetable-packed chicken stew with a tender, cheesy, and garlicky biscuit topping inspired by Red Lobster’s famous Cheddar Bay Biscuits. Every spoonful delivers a perfect balance of creamy filling and fluffy, savory biscuit.
It’s the perfect one-pan meal that feels both rustic and incredibly indulgent. Plus, it’s surprisingly simple to assemble, making it a fantastic choice for a weeknight dinner or a special Sunday supper. If you love savory bakes, you might also enjoy our French Onion Beef Casserole.
The Magic Ingredients: What You’ll Need
We’ll break this down into two simple parts: the creamy filling and that unforgettable biscuit topping. Using simple, wholesome ingredients is the key to making this dish shine.
For the Creamy Chicken Filling
- Butter: Provides the rich base for our sauce.
- Veggies: A classic mix of onion, carrots, celery, and garlic forms the aromatic foundation.
- All-Purpose Flour: This thickens the filling into a luscious, creamy sauce.
- Chicken Broth & Heavy Cream: Together, they create a silky, savory sauce that coats every ingredient beautifully.
- Shredded Cooked Chicken: Rotisserie chicken is a fantastic time-saver here!
- Frozen Peas: Added at the end for a pop of sweetness and color.
- Seasoning: Thyme, salt, and black pepper are all you need.
For the Cheddar Biscuit Topping
- All-Purpose Flour: The structural base of our fluffy biscuits.
- Baking Powder: Gives the biscuits their signature lift.
- Sugar & Salt: For balanced flavor.
- Cold Butter: The secret to a tender, flaky biscuit crumb. Make sure it’s very cold!
- Sharp Cheddar Cheese: This delivers that cheesy flavor we’re after.
- Buttermilk: Adds a slight tang and tenderizes the dough.
- Garlic Butter: A simple mix of melted butter, garlic powder, and parsley for brushing on top.
Step-by-Step Guide to the Perfect Red Lobster Biscuit Chicken Pot Pie
Follow these simple steps to create a show-stopping dinner. We’ll guide you through making the filling and the topping for a perfect bake every time.
Step 1: Prepare the Filling
First, melt the butter in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery, and cook until they begin to soften, which usually takes about 5-7 minutes. Stir in the minced garlic and cook for another minute until it’s fragrant.
Sprinkle the flour over the vegetables and stir continuously for one minute. This step cooks out the raw flour taste and is crucial for a thick sauce. Slowly pour in the chicken broth while whisking to prevent lumps. Then, stir in the heavy cream. Let the mixture simmer and thicken for about 5 minutes. Finally, stir in the shredded chicken, frozen peas, thyme, salt, and pepper. Remove the skillet from the heat.
Step 2: Make the Biscuit Topping
In a separate bowl, whisk together the flour, baking powder, sugar, and salt. Using a pastry blender or your fingers, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs. This process creates little pockets of steam, which makes the biscuits light and fluffy.
Gently stir in the shredded cheddar cheese. Pour in the buttermilk and mix until just combined—be careful not to overmix! A slightly shaggy dough is perfect.
Step 3: Assemble and Bake
Preheat your oven to 400°F (200°C). Drop spoonfuls of the biscuit dough over the top of the chicken filling in the skillet. You should have enough for about 8-10 biscuits. In a small bowl, mix together the melted butter and garlic powder for the topping.
Brush the garlic butter generously over the biscuit dough. Bake for 25-30 minutes, or until the filling is bubbly and the biscuit topping is golden brown and cooked through. Let it cool for a few minutes before serving. For another easy weeknight meal, try our delicious Boursin Chicken recipe.
Pro Tips for a Flawless Pot Pie
- Use Cold Butter: For the flakiest, most tender biscuits, make sure your butter is very cold. You can even pop it in the freezer for 15 minutes before using it.
- Don’t Overmix the Dough: Mix the biscuit dough until the ingredients are just combined. Overworking the dough will result in tough, dense biscuits.
- Rotisserie Chicken is a Shortcut: To save time, use a store-bought rotisserie chicken. It’s flavorful and easy to shred. If you have extra chicken, consider making our Crack Chicken Sandwiches.
Storing and Reheating Your Chicken Pot Pie
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pot pie in an oven-safe dish and bake at 350°F (175°C) for 15-20 minutes, or until warmed through. This method helps the biscuit topping stay crisp.
Frequently Asked Questions
It’s best to freeze the filling separately from the biscuit topping. Allow the filling to cool completely, then freeze it in an airtight container. When you’re ready to bake, thaw the filling, bring it to a simmer on the stove, then top with freshly made biscuit dough and bake as directed.
Absolutely! To save time, you can use a biscuit mix like Bisquick. Prepare the dough as directed on the package, but add about 1 cup of shredded cheddar cheese and 1/2 teaspoon of garlic powder to the dry mix for a similar flavor.
Yes, this recipe is very versatile. You can substitute the chicken with leftover shredded turkey (perfect after Thanksgiving!) or even cooked, crumbled sausage for a different flavor profile.
Since this is a crustless pot pie with a biscuit topping, you don’t have to worry about a soggy bottom crust! The filling thickens nicely in the skillet, creating the perfect base for the fluffy biscuits.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The best way to reheat it is in the oven at 350°F (175°C) for about 15-20 minutes, which helps keep the biscuit topping from getting soggy.
The Ultimate Red Lobster Biscuit Chicken Pot Pie Recipe
Red Lobster Biscuit Chicken Pot Pie (The Ultimate Copycat Recipe)
Ingredients
Equipment
Instructions
- Preheat oven to 400°F (200°C).
- In a large oven-safe skillet over medium heat, melt 1/4 cup of butter. Add the onion, carrots, and celery. Cook for 5-7 minutes, until softened.
- Stir in the minced garlic and cook for 1 minute more. Sprinkle the flour over the vegetables and stir for 1 minute.
- Slowly whisk in the chicken broth, followed by the heavy cream. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened. Remove from heat.
- Stir in the shredded chicken, frozen peas, thyme, salt, and pepper.
- In a separate bowl, whisk together 2 cups of flour, baking powder, sugar, and 1/2 tsp salt. Cut in the 1/2 cup of cold, cubed butter until the mixture resembles coarse crumbs.
- Gently stir in the cheddar cheese, then the buttermilk, mixing until just combined. Do not overmix.
- Drop spoonfuls of the biscuit dough over the chicken filling.
- In a small bowl, combine 2 tbsp of melted butter and the garlic powder. Brush this mixture over the biscuit dough.
- Bake for 25-30 minutes, until the topping is golden brown and the filling is bubbly. Let cool slightly before serving.
Notes
A store-bought rotisserie chicken is a great time-saver for this recipe.
Leftovers can be stored in the fridge for up to 3 days.
Share Your Creation!
We absolutely love seeing your take on our recipes! If you make this Red Lobster Biscuit Chicken Pot Pie, please leave a comment below and let us know how it turned out. Don’t forget to save this recipe to your favorite board on Pinterest!
