Tired of bland, uninspiring dinner options that leave your family wanting more? When the weather turns chilly and comfort food cravings strike, nothing satisfies quite like a homemade chicken pot pie. But this isn’t just any pot pie recipe—it’s a Red Lobster Biscuit Chicken Pot Pie that combines two beloved comfort foods into one irresistible dish!
This creative twist tops a rich, creamy chicken filling with those famous, cheesy, garlicky Red Lobster-style biscuits instead of traditional pastry. The result? A comforting meal that’s guaranteed to become a family favorite, delivering that perfect balance of crispy, buttery biscuit topping and hearty chicken filling.
In this recipe guide, you’ll discover selection tips for the perfect chicken, easy preparation methods, and helpful variations to make this dish your own. We’ll cover everything from ingredient shortcuts to expert baking techniques that ensure perfect results every time.
Why This Red Lobster Biscuit Chicken Pot Pie Works
- Uses affordable, readily available ingredients you might already have on hand
- Combines the beloved flavors of Red Lobster biscuits with classic chicken pot pie
- Ready in under an hour for a weeknight comfort meal
- Perfect make-ahead option for busy families
- Customizable with your favorite vegetables and seasonings
Choosing the Right Chicken for Your Red Lobster Biscuit Pot Pie
Best Cuts for This Recipe
Rotisserie chicken is the ultimate time-saver for this Red Lobster biscuit chicken pot pie. Pre-cooked, juicy, and full of flavor, it eliminates a major prep step. Simply shred about 3 cups of meat from the chicken, and you’re halfway to dinner success.
Boneless, skinless chicken breasts work well too, especially if you prefer leaner meat in your pot pie. Poach them gently in broth for about 15 minutes until cooked through, then dice or shred them for the filling.
Boneless chicken thighs offer richer flavor and stay moist in the pot pie. They’re also more forgiving if slightly overcooked, making them perfect for beginner cooks.
Buying Tips
For rotisserie chicken, choose one that feels heavy for its size and has golden, not burnt, skin. Select one that’s still warm if possible for easier shredding.
When buying raw chicken, look for meat with a pinkish color and no strong odor. Organic or free-range options often provide better flavor for your Red Lobster biscuit chicken pot pie.
Substitutions
Turkey works wonderfully as a substitute, especially leftover Thanksgiving turkey.
For a vegetarian version, replace chicken with extra vegetables like mushrooms, which provide a meaty texture, or cubed firm tofu.
Ingredients & Prep for Red Lobster Biscuit Chicken Pot Pie
Chicken Pot Pie Filling Essentials
Before assembling your filling, ensure all vegetables are diced to roughly the same size for even cooking. Pat chicken pieces dry before adding them to prevent excess moisture in your filling.
For maximum flavor, sauté your vegetables until they begin to caramelize slightly before adding other ingredients.
Biscuit Topping Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 cup cold butter, cubed
- ¾ cup cold buttermilk
- 1 cup shredded cheddar cheese
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons melted butter (for topping)
- ½ teaspoon garlic salt (for topping)
Pantry Staples
Chicken broth forms the base of your sauce—use low-sodium to control saltiness.
Dried herbs like thyme and rosemary add depth of flavor to the filling.
Keep flour on hand for thickening your sauce to the perfect consistency.
Step-by-Step Red Lobster Biscuit Chicken Pot Pie Cooking Instructions
Pre-Cooking Prep for Chicken Pot Pie
- Preheat your oven to 375°F (190°C).
- Prepare your vegetables by washing, peeling, and dicing into ½-inch pieces.
- If using raw chicken, cook and shred or dice it before beginning the filling.
- Measure out all ingredients before starting to ensure smooth assembly.
Cooking Method for Chicken Pot Pie Filling
- In a large skillet or Dutch oven, melt 4 tablespoons of butter over medium heat.
- Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté until softened, about 5 minutes.
- Stir in 3 tablespoons of flour and cook for 1 minute, stirring constantly.
- Gradually add 2 cups of chicken broth and ½ cup of milk, stirring continuously to prevent lumps.
- Bring to a simmer and cook until thickened, about 3-5 minutes.
- Add 3 cups of shredded chicken, 1 cup of frozen peas, and seasonings (1 teaspoon thyme, ½ teaspoon salt, ¼ teaspoon pepper).
- Transfer the filling to a 9×13 inch baking dish or individual ramekins.
Creating Red Lobster Biscuit Topping
- In a large bowl, whisk together flour, baking powder, garlic powder, and salt.
- Cut in cold butter using a pastry cutter or two knives until mixture resembles coarse crumbs.
- Stir in shredded cheddar cheese and parsley.
- Add buttermilk and stir just until combined. Do not overmix!
- Drop spoonfuls of biscuit dough over the pot pie filling, leaving some spaces for steam to escape.
Baking Your Red Lobster Biscuit Chicken Pot Pie
- Place the dish on a baking sheet to catch any overflow.
- Bake for 25-30 minutes, until biscuits are golden and filling is bubbling.
- During the last 5 minutes, brush biscuits with melted butter mixed with garlic salt.
- Allow to cool for 5-10 minutes before serving to let the filling set.
Pro Tips for Perfect Red Lobster Biscuit Chicken Pot Pie
Avoiding Common Chicken Pot Pie Problems
Keep your biscuit ingredients cold until mixing. This ensures flaky, tender biscuits that rise properly.
Don’t overmix the biscuit dough, which can make it tough. Stop stirring as soon as the ingredients come together.
Ensure your filling is properly thickened before adding the biscuit topping. If it’s too thin, the biscuits may become soggy.
Looking for more comfort food inspiration? Check out our extensive collection of cozy recipes on Pinterest that will keep your family warm and satisfied all winter long!
Tool Recommendations
A cast-iron skillet can go from stovetop to oven, making this a one-pot meal.
A good-quality pastry cutter makes incorporating butter into the biscuit dough much easier.
An instant-read thermometer ensures your chicken is cooked to a safe 165°F if preparing from raw.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For best reheating results, warm in a 325°F oven until heated through (about 15-20 minutes) rather than using a microwave, which can make the biscuits soggy.
Freeze unbaked pot pies without the biscuit topping for up to 3 months. Thaw overnight in the refrigerator, add fresh biscuit topping, and bake as directed.
Red Lobster Biscuit Chicken Pot Pie Flavor Variations
Herb-Enhanced Version
Add fresh herbs like rosemary, thyme, and sage to both the filling and biscuit mixture for an aromatic twist on this Red Lobster biscuit chicken pot pie.
Dairy-Free Option
Substitute the butter in both components with plant-based butter and use coconut milk instead of dairy milk for a dairy-free version that maintains the creamy texture.
Regional Flavors
| Variation | Key Ingredients | Flavor Profile |
|---|---|---|
| Southern Style | Add okra, bell peppers, and cajun seasoning | Slightly spicy with traditional southern vegetables |
| New England | Include potatoes and use cream instead of milk | Extra rich and hearty with root vegetables |
| Mediterranean | Add artichokes, sun-dried tomatoes, and oregano | Bright, tangy flavors with herb notes |
| Tex-Mex | Incorporate corn, black beans, and chili powder | Slightly spicy with southwestern flavors |
Serving Suggestions for Red Lobster Biscuit Chicken Pot Pie
This comforting dish stands on its own as a complete meal, but a fresh green salad with a light vinaigrette makes the perfect accompaniment, adding a crisp contrast to the rich pot pie.
For a more substantial meal, serve smaller portions of the pot pie alongside roasted vegetables like Brussels sprouts or broccoli.
For dessert, follow this hearty meal with something light like a fruit sorbet or a small slice of apple pie to complete your comfort food experience.
Discover more delicious recipes for every occasion at RecipesFoody.com!
FAQs About Red Lobster Biscuit Chicken Pot Pie
Can I make this Red Lobster biscuit chicken pot pie ahead of time?
Yes! Prepare the filling up to two days in advance and refrigerate it. Make the biscuit topping fresh before baking for best results. Allow extra baking time if the filling is cold from the refrigerator.
How do I prevent my biscuit topping from becoming soggy?
Ensure your filling is properly thickened and has cooled slightly before adding the biscuit topping. Also, make sure your oven is fully preheated to the correct temperature before baking.
Can I use a rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is an excellent time-saver and adds great flavor to your pot pie. Simply remove the skin and bones, shred the meat, and you’re ready to go.
What’s the best way to reheat leftover pot pie?
For best results, reheat in a 325°F oven for 15-20 minutes until warmed through. This maintains the crispy biscuit texture better than microwave reheating.
Can I freeze this pot pie?
Yes, but for best results, freeze the filling separately from the biscuit topping. When ready to serve, thaw the filling overnight in the refrigerator, then top with freshly made biscuit dough before baking.
Conclusion
This Red Lobster Biscuit Chicken Pot Pie transforms ordinary ingredients into an extraordinary comfort meal that’s perfect for family dinners, potlucks, or whenever you need a heartwarming dish. The combination of flaky, cheesy biscuits with creamy chicken filling creates a memorable meal that will have everyone asking for seconds.
Don’t wait for a special occasion to make this delightful dish—it’s simple enough for weeknights but special enough for Sunday dinner. With these tips and techniques, you’ll create a pot pie that looks as impressive as it tastes.
Join the thousands of home cooks who’ve already discovered this perfect comfort food marriage of Red Lobster biscuits and classic chicken pot pie. Your family will thank you!
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Red Lobster Biscuit Chicken Pot Pie: A Comfort Food Dream
- Total Time: 40 mins
- Yield: 6 servings 1x
Description
Creamy, cozy, and packed with flavor — this Red Lobster Biscuit Chicken Pot Pie is the ultimate comfort food dream! Juicy chicken, tender veggies, and a rich, savory sauce are topped with flaky cheddar biscuits that bake up golden and buttery perfection.
Ingredients
2 cups cooked chicken, shredded or diced
1 cup frozen peas and carrots
1/2 cup frozen corn
1/3 cup unsalted butter
1/3 cup all-purpose flour
2 cups chicken broth
1 cup milk
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and black pepper, to taste
1/4 tsp thyme (optional)
1 package Red Lobster Cheddar Bay Biscuit mix (plus ingredients on box)
2 tbsp butter, melted (for topping)
Instructions
1. Preheat oven to 400°F (200°C) and lightly grease a 9×9-inch baking dish.
2. In a large skillet, melt butter over medium heat.
3. Whisk in flour and cook for 1 minute to form a roux.
4. Slowly add chicken broth and milk, whisking until smooth and thickened.
5. Stir in garlic powder, onion powder, thyme, salt, and pepper.
6. Add cooked chicken, peas, carrots, and corn. Stir to coat everything evenly.
7. Pour the mixture into the prepared baking dish.
8. Prepare Red Lobster biscuit mix according to package directions.
9. Drop spoonfuls of biscuit dough evenly over the filling.
10. Bake for 20–25 minutes, until biscuits are golden brown and filling is bubbling.
11. Brush biscuit tops with melted butter and serve warm.
Notes
Use rotisserie chicken for a quick, flavorful shortcut.
Add diced potatoes or mushrooms for a heartier version.
If you don’t have the Red Lobster mix, use homemade cheddar biscuits.
Perfect for cozy nights, family dinners, or when you need a little extra comfort on your plate!
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner, Comfort Food
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 5g
- Sodium: 960mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg