Red Lobster Biscuit Chicken Pot

Section: Easy Dinner Recipes for Busy Families

This dish combines tender shredded chicken and a medley of vegetables in a rich, creamy sauce, all baked under fluffy, cheesy biscuits inspired by Red Lobster's famous cheddar bay biscuits. The biscuits are made with sharp cheddar, cold butter, and a hint of garlic, creating a flaky, buttery topping. This comforting meal evokes cozy family dinners and is perfect for sharing, bringing together beloved flavors in a unique twist on classic pot pie.

A woman wearing a chef's hat and apron.
Brought to You By iman
Last updated on Thu, 02 Oct 2025 17:41:29 GMT
A bowl of food with biscuits and chicken. Bookmark
A bowl of food with biscuits and chicken. | imaninthekitchen.com

This Red Lobster Biscuit Chicken Pot Pie brings together two beloved comforts: creamy chicken pot pie filling and those famous cheddar bay biscuits on top. It transforms a traditional classic into something a bit more indulgent and fun. Serving this is like offering a warm hug in a dish, perfect for family dinners or weekend treats when you want something cozy and special.

I remember the first time I baked this during a chilly evening when everyone needed something comforting. The cheesy biscuit topping melted just right, making my family go back for seconds and instantly making it a favorite.

Ingredients

  • Cooked chicken shredded: perfect source of protein that keeps the filling hearty and comforting
  • Frozen peas and carrots: add sweetness and color to the filling frozen works well for convenience
  • Diced potatoes: give the filling a nice texture and bulk choose waxy potatoes to hold shape
  • Chopped onion and celery: create a flavorful and aromatic base fresh is best for maximum flavor
  • Flour: thickens the sauce so it clings to all the ingredients beautifully
  • Chicken broth and heavy cream: combine for a rich and creamy sauce that feels indulgent but balanced
  • Salt and pepper: essential for seasoning to bring out all the flavors
  • All purpose flour: forms the biscuit base pick a good quality brand to ensure flakiness
  • Baking powder: helps the biscuits rise to that perfect fluffy height
  • Cold butter diced: key for flaky biscuit layers keep it cold until mixing
  • Shredded sharp cheddar cheese: gives biscuits their signature cheesy punch shredding fresh cheese makes a difference
  • Buttermilk: adds tang and moisture for tender biscuits fresh buttermilk will yield best results
  • Garlic powder: replicates that subtle garlicky depth found in Red Lobster biscuits
  • Fresh parsley: adds a pop of color and fresh flavor on top

Instructions

Sauté the Aromatics:
Cook onion and celery in a large skillet over medium heat until they begin to soften, about 5 to 7 minutes. This slow cooking releases their natural sweetness and forms a savory base.
Make the Filling Sauce:
Sprinkle the flour over the softened vegetables and stir for 1 to 2 minutes. This step cooks the flour so your sauce won’t taste raw. Slowly whisk in the chicken broth and heavy cream, keeping the mixture smooth as it thickens. Season with salt and pepper to your taste.
Add the Chicken and Vegetables:
Stir in the shredded chicken, peas, carrots, and potatoes into the sauce. Make sure everything is evenly combined and warmed through, then pour this hearty filling into your baking dish or deep skillet.
Prepare the Biscuit Dough:
In a mixing bowl, whisk together the flour, baking powder, salt, and garlic powder. Using a pastry cutter or your fingers, cut in the cold butter until the mixture looks like coarse crumbs. Gently stir in the shredded cheddar cheese and then pour in the buttermilk, mixing just until the dough comes together. Avoid overmixing to keep biscuits tender.
Top the Pie with Biscuits:
Drop spoonfuls of biscuit dough evenly over the chicken filling. They don’t have to be perfectly shaped rustic is charming and the biscuits will puff up beautifully during baking.
Bake Until Golden:
Place the dish in the preheated 400°F oven and bake for 25 to 30 minutes or until the biscuits are golden brown and cooked through. You’ll know it’s ready when the biscuit tops feel firm and the filling bubbles slightly along the edges.
Let It Rest:
Remove from the oven and let the pot pie sit for about 10 minutes before serving. This helps the filling set so it slices nicely without spilling and the flavors settle perfectly.
A plate of biscuits and chicken pot pie.
A plate of biscuits and chicken pot pie. | imaninthekitchen.com

Cheddar cheese really stands out in this recipe for me. I grew up eating cheddar in many comfort dishes and its sharpness brings just enough tang to balance the rich creaminess here. We always pass around seconds at the table because the biscuits remind us of cozy family gatherings on chilly nights.

Storage Tips

Cool leftovers completely before storing in an airtight container in the fridge. It will keep well for 3 to 4 days. To reheat, cover loosely with foil and warm in the oven to keep the biscuits from getting too soggy or chewy.

Ingredient Substitutions

Gluten free all purpose flour can replace regular flour for a gluten free version without affecting biscuit texture much. Use plant based cheese and dairy free milk or cream to make this suitable for vegan or dairy free diets. Swap chicken for cooked tofu or chickpeas for a vegetarian twist that still offers satisfying protein.

Serving Suggestions

Serve this pot pie with a crisp green salad or roasted vegetables to cut through the richness. Mashed potatoes or steamed broccoli work well too for a comforting well rounded dinner. A simple side of steamed green beans or a fresh herb garnish on the biscuits can brighten the plate.

A bowl of chicken pot pie with biscuits on top.
A bowl of chicken pot pie with biscuits on top. | imaninthekitchen.com

Serve warm with a sprinkle of fresh parsley. Enjoy the comforting cheesy biscuits with every bite.

Common Questions About the Recipe

→ What can I use instead of chicken?

Tofu, tempeh, or chickpeas can replace chicken for a vegetarian or vegan option without sacrificing texture.

→ How should I store leftovers?

Allow the dish to cool, then store in an airtight container in the refrigerator for 3-4 days.

→ Can I prepare the dish ahead of time?

Yes, prepare the filling and biscuit dough separately, refrigerate, and bake when ready.

→ Is freezing the pie possible?

Freeze unbaked assembled pie covered tightly. Thaw overnight in the fridge before baking as usual.

→ What are good side dishes to serve with this pie?

Fresh green salad, garlic bread, or steamed broccoli complement the rich flavors well.

→ How can I prevent soggy biscuits?

Ensure the filling is thick enough before topping with biscuits, and keep butter cold for flaky biscuits.

Red Lobster Biscuit Chicken Pot

Hearty chicken pot pie with soft cheddar biscuits, creamy filling, and a blend of seasoned vegetables.

Prep Time
20 minutes
Cooking Time
30 minutes
Total Time
50 minutes
Brought to You By: iman

Recipe Category: Dinner Recipes

Skill Level: Moderately Challenging

Cuisine Origin: American

Portions: 6 Serves (One 9-inch chicken pot pie)

Diet Preferences: ~

What You'll Need

→ Filling

01 2 cups cooked shredded chicken
02 1 cup frozen peas and carrots
03 1 cup diced potatoes
04 ½ cup chopped onion
05 ½ cup diced celery
06 3 tablespoons all-purpose flour
07 2 cups chicken broth
08 1 cup heavy cream
09 Salt and pepper to taste

→ Biscuit Topping

10 2 cups all-purpose flour
11 1 tablespoon baking powder
12 ½ teaspoon salt
13 ¼ cup cold unsalted butter, diced
14 1 cup shredded sharp cheddar cheese
15 ¾ cup buttermilk
16 ½ teaspoon garlic powder
17 Fresh parsley for garnish

Steps to Follow

Step 01

Set the oven to 400°F (200°C) to prepare for baking.

Step 02

In a large skillet, sauté chopped onion and diced celery over medium heat until softened.

Step 03

Sprinkle flour over the softened vegetables and cook, stirring constantly, for 1-2 minutes to remove raw flour taste.

Step 04

Gradually whisk in chicken broth followed by heavy cream, ensuring a smooth sauce forms.

Step 05

Stir in shredded chicken, peas, carrots, diced potatoes, salt, and pepper until fully incorporated and warmed through.

Step 06

Pour the prepared filling into a greased pie dish or deep skillet.

Step 07

In a mixing bowl, whisk together flour, baking powder, salt, and garlic powder.

Step 08

Add cold butter pieces and cut in with a pastry blender or fingers until mixture resembles coarse crumbs.

Step 09

Stir in shredded cheddar cheese and buttermilk gently until dough just comes together; avoid overmixing.

Step 10

Drop spoonfuls of biscuit dough evenly over the chicken filling in the dish.

Step 11

Place in the preheated oven and bake for 25-30 minutes, or until biscuits are golden brown and cooked through.

Step 12

Allow the pot pie to rest for 10 minutes to set before slicing and serving.

Step 13

Sprinkle fresh parsley over the biscuits before serving for color and freshness.

Additional Notes

  1. Ensure filling is thickened adequately to prevent soggy biscuits; keep butter cold when preparing biscuit dough for flaky layers.

Must-Have Tools

  • Large skillet
  • Mixing bowls
  • Whisk
  • Pie dish or deep skillet
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Sharp knife for chopping vegetables
  • Oven mitts

Allergy Details

Always inspect ingredient packaging for allergens, and consult a healthcare provider if you're unsure.
  • Contains dairy, gluten, and gluten-containing ingredients. Substitute with gluten-free flour and plant-based products for allergy accommodations.