Red Lobster Biscuit Chicken Pot Pie is comfort food at its finest, combining flaky, buttery biscuits with a creamy chicken filling packed with veggies like peas, carrots, and potatoes. The biscuits on top are golden and soft, giving a wonderful contrast to the rich, cozy chicken stew underneath. It’s like having two favorite dishes wrapped up into one—chicken pot pie with a Red Lobster-style biscuit twist.
I love making this recipe when I want something warm and satisfying that feels a little special but is still easy to pull together. The biscuits add a fun homemade touch that everyone seems to enjoy, and the creamy chicken mixture is always a crowd-pleaser. One tip I have is to use leftover roasted chicken or even a rotisserie chicken to save time and make this dish even simpler on busy weeknights.
My favorite way to serve this pot pie is straight from the oven with a simple green salad on the side. It’s the perfect cozy meal on cooler days or when you want that home-cooked feel without too much fuss. Every time I make it, it reminds me of family dinners where everyone gathers around, enjoying good food and warm conversation. It’s a recipe I come back to again and again because it just feels like a big, tasty hug in biscuit form.
Key Ingredients & Substitutions
Chicken: Using cooked chicken like rotisserie makes this recipe quick and adds great flavor. You can swap for turkey or even plant-based chicken for a twist.
Vegetables: Carrots, peas, celery, and potatoes create the classic pot pie texture. If you don’t have potatoes, try sweet potatoes or parsnips.
Butter and Flour (Roux): This combo thickens the sauce beautifully. You can use gluten-free flour if needed, just watch the cooking time to thicken properly.
Milk or Cream: Heavy cream makes the filling richer, but whole milk is a good lighter choice. For dairy-free, try coconut milk or oat milk.
Biscuits: The Red Lobster-style biscuits get their signature flavor from garlic powder, dill, and cheddar cheese. If you don’t have dill, parsley works well too.
Buttermilk: It adds softness and tang to the biscuits. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
How to get your biscuits fluffy and golden on top of the pot pie?
Making biscuits soft and golden while baking them on the filling can be tricky. Here’s how to nail it:
- Use cold butter: Keep the butter cubes cold, and cut them into the flour just until crumbly to create tender layers.
- Don’t overmix: Stir biscuit dough gently and minimally to keep them light, overworking makes them tough.
- Spacing matters: Drop biscuit spoonfuls evenly but avoid crowding so they bake all around evenly.
- Bake at high heat: 400°F helps biscuits rise well and get a nice golden crust without drying out the filling.
- Brush biscuits (optional): For an extra golden top, gently brush each biscuit with melted butter halfway through baking.
Equipment You’ll Need
- Large oven-safe skillet – perfect for cooking the filling and baking the pot pie all in one dish.
- Mixing bowls – for combining biscuit ingredients easily without making a mess.
- Whisk – to stir the roux and sauce until smooth and lump-free.
- Measuring cups and spoons – ensure you get the seasoning and flour ratios just right.
- Pastry cutter or fork – helps cut cold butter into flour for tender biscuits.
- Wooden spoon or spatula – sturdy enough to mix the filling without scratching your pan.
Flavor Variations & Add-Ins
- Swap chicken with cooked turkey or leftover rotisserie chicken for convenience and a mild flavor change.
- Add cooked mushrooms or green beans to boost veggie variety and add texture.
- Use pepper jack or mozzarella instead of cheddar in the biscuits for a milder or spicier twist.
- Stir in fresh herbs like thyme or rosemary into the filling for extra aroma and depth.
Red Lobster Biscuit Chicken Pot Pie
Ingredients You’ll Need:
For the Chicken Pot Pie Filling:
- 4 cups cooked chicken, shredded or cubed (rotisserie chicken works well)
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup potatoes, diced small
- 1/2 cup celery, diced
- 1/3 cup onion, diced
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
For the Red Lobster Style Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1/4 teaspoon baking soda
- 1 teaspoon garlic powder
- 1 teaspoon dried dill or parsley
- 1/2 teaspoon salt
- 6 tablespoons cold butter, cubed
- 1 cup buttermilk (plus extra if needed)
- 1 cup shredded sharp cheddar cheese
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the filling and biscuit dough, plus 20-25 minutes to bake. The whole process from start to finish should take around 40 minutes, perfect for a comforting weeknight meal.
Step-by-Step Instructions:
1. Prepare the Pot Pie Filling:
Preheat your oven to 400°F (200°C). In a large skillet or saucepan over medium heat, melt the butter. Add the diced onions, carrots, celery, and potatoes, and sauté for 5-7 minutes until veggies start to soften. Stir in the flour to make a roux and cook for 1-2 minutes while stirring constantly. Slowly whisk in chicken broth and milk or cream, stirring until the sauce thickens smoothly, about 4-5 minutes. Season with garlic powder, onion powder, thyme, salt, and pepper. Stir in the cooked chicken, peas, and chopped parsley. Cook for 2 more minutes, then remove from heat.
2. Make the Red Lobster Style Biscuits:
In a large bowl, whisk together the flour, baking powder, sugar, baking soda, garlic powder, dried dill or parsley, and salt. Cut the cold butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs. Stir in the shredded cheddar cheese. Pour in the buttermilk and mix gently until just combined. If the dough feels sticky, add a bit more flour; if too dry, add a splash more buttermilk. Be careful not to overmix.
3. Assemble the Pot Pie:
Transfer the chicken filling into a large oven-safe skillet or baking dish. Drop spoonfuls of biscuit dough evenly over the top of the filling, covering it as best as you can but leaving some space between biscuits.
4. Bake:
Place the skillet or dish in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbling.
5. Serve:
Remove from the oven and sprinkle extra fresh parsley on top for a fresh touch. Let the pot pie sit for 5 minutes to set before serving. Enjoy your warm, comforting Red Lobster Biscuit Chicken Pot Pie!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. The best way is to thaw it overnight in the fridge or use the defrost setting on your microwave. This ensures even cooking and prevents extra moisture in the pot pie.
Can I Make This Pot Pie Ahead of Time?
Absolutely! Prepare the filling and biscuit dough separately, then refrigerate both for up to 24 hours. Assemble and bake just before serving to keep biscuits fresh and fluffy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, cover with foil and warm in the oven at 350°F until heated through to keep the biscuits soft.
Can I Substitute the Buttermilk in the Biscuits?
Yes, simply mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes to make a buttermilk substitute. This works perfectly for tender, flavorful biscuits.
