
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.

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.

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.