Red Lobster Biscuit Chicken Pot Pie
Introduction
Close your eyes and imagine the warm, buttery aroma of fresh cheddar-basil biscuits mingling with the savory steam of shredded chicken, sweet peas, and tender carrots. The first spoonful greets you with a crisp biscuit top that gives way to a creamy, well-seasoned filling — nuggets of chicken, pops of corn and peas, and a velvety sauce that coats your tongue. Texture plays its part: flaky biscuit crust, creamy interior, and the occasional cheddar pull that makes every forkful feel celebratory.
This Red Lobster Biscuit Chicken Pot Pie is comfort food with a fun twist — all the satisfying nostalgia of a classic pot pie, elevated by a Cheddar Bay–style biscuit cap. It’s perfect for chilly weeknights, weekend family dinners, or as a show-stopping dish for potlucks. Make it for cozy Sunday suppers, to feed a hungry crowd after a long day, or as a nostalgic holiday side turned main. If you love the idea of seafood-forward casseroles, you might also enjoy this creative take on a biscuit pot pie like Shrimp & Lobster Cheddar Bay Biscuit Pot Pie — a reminder of how versatile these biscuit toppings can be.
At a Glance
- Prep Time: 20 minutes (plus time to shred chicken if cooking from raw)
- Cook Time: 30 minutes (baking time)
- Total Time: ~50 minutes
- Servings: 6
- Difficulty Level: Easy–Intermediate (great for home cooks; uses straightforward techniques)
Nutrition Highlights
Approximate nutrition per serving (recipe yields 6 servings). Values are estimates calculated from standard ingredient nutrition profiles and rounded for clarity; for precise results use exact brands and weights and consult USDA FoodData Central or similar databases.
- Calories: ~610 kcal
- Protein: ~36 g
- Carbohydrates: ~47 g
- Fat: ~31 g
- Saturated Fat: ~14 g
- Fiber: ~3 g
- Sodium: ~900 mg (varies with canned soup and cheese brands)
- Sugars: ~5 g
Notes on accuracy and sources:
- Nutrient estimates were calculated using USDA FoodData Central values for raw ingredients and common prepared foods and cross-checked against general guidance from Mayo Clinic on portion sizing and macronutrient values. Actual nutrition will vary based on the chicken cut, brand of condensed soup, cheese type, and whether you use low-sodium or full-fat options. For stricter dietary tracking, weigh your prepared dish and use a food database or app tied to USDA entries.
Perfect For…
- Cozy family dinners: The warm, savory flavors and comforting texture are ideal for bringing everyone to the table.
- Weeknight wins: Use rotisserie chicken to cut prep time and get dinner on the table fast.
- Potlucks & gatherings: It transports well and serves a crowd — people love the biscuit top.
- Comfort-with-a-kick: The garlic-and-cheddar biscuits give a recognizable Red Lobster-like twist that feels indulgent without being fussy.
- Seasonality: Especially welcome in fall and winter, but equally satisfying spring-to-summer when served alongside a crisp salad.
How to Make Red Lobster Biscuit Chicken Pot Pie
Ingredients
- 3 cups cooked chicken, diced (You can use rotisserie chicken to save time.)
- 1 cup frozen mixed vegetables (peas, carrots, and corn)
- 1 cup cream of chicken soup (condensed)
- 1 teaspoon garlic powder (For filling and biscuit topping.)
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 cup chicken broth
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter (Cold and cubed.)
- 1 cup shredded cheddar cheese
- 3/4 cup milk
- 1 tablespoon garlic powder (For a Red Lobster touch.)
Optional ingredients and substitutions
- Low-sodium or reduced-fat cream of chicken soup to decrease sodium and calories.
- Swap mixed vegetables for fresh vegetables (blanch peas/carrots briefly) or use mushrooms for an earthier flavor.
- Use half whole-wheat flour for the biscuit topping (expect a denser texture).
- For a dairy-free version: use plant-based butter and cheese alternatives and unsweetened almond milk; replace condensed soup with a homemade dairy-free roux and broth mixture.
- To add herbs: 1 tsp dried parsley or 1 tbsp fresh thyme works beautifully in the filling.
Step-by-step Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, 1 teaspoon garlic powder, onion powder, salt, pepper, and chicken broth. Mix until thoroughly combined.
- Transfer the filling to your casserole or pie dish, spreading it evenly.
- In another bowl, whisk together the flour, baking powder, and 1 teaspoon salt for the biscuit topping. Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the shredded cheddar cheese and 1 tablespoon garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
- Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
- Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
- Allow to cool for a few minutes before serving.
Practical tips
- Avoid overmixing the biscuit dough — this keeps biscuits tender and flaky.
- If the biscuit tops brown too quickly, tent loosely with foil for the remaining bake time.
- Check bubbling around the edges to ensure the filling is hot — bubbles at the edge are a good doneness cue.
- For an extra golden finish, brush biscuit tops with a little melted butter before baking.
- If using frozen chicken, ensure it’s fully thawed and patted dry to avoid extra water in the filling.
Best Pairings
- Simple green salad: A bright arugula or mixed-green salad with lemon vinaigrette cuts through the richness.
- Roasted vegetables: Brussels sprouts, green beans, or a medley of root vegetables add texture contrast.
- Warm buttered rolls or garlic toast for extra indulgence.
- For brunch-style serving: pair with freshly brewed coffee or a light tea and a fresh fruit side.
- Leftovers work well reheated with a crisp side of coleslaw or a tangy pickle. If you want to try a pasta spin on pot pie flavors, see this Classic Chicken Pot Pie Pasta for inspiration.
Storing Leftovers
- Room temperature: Do not leave perishable casseroles out more than 2 hours.
- Refrigeration: Store in an airtight container in the fridge for up to 3–4 days.
- Freezer: To freeze, wrap tightly with plastic and foil or store in a freezer-safe container for up to 2–3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat individual portions in the microwave until hot, or reheat larger portions covered at 350°F (175°C) until warmed through (about 15–20 minutes). For a crisped biscuit top, finish under the broiler for 1–2 minutes, watching closely.
Pro Tips & Tricks
- Best chicken: Skinless, boneless chicken breast or thigh both work well. Thighs give slightly more moisture and flavor.
- Cheese choice: Sharp cheddar adds pronounced flavor; a mild cheddar yields a creamy, less assertive bite. Mixing in a touch of Parmesan enhances umami.
- Texture balance: Keep the filling on the thicker side — too thin a filling leads to soggy biscuits. If your mix seems watery, stir in 1–2 tablespoons of flour or 1–2 teaspoons cornstarch dissolved in a little broth to thicken.
- Biscuit distribution: For uniform baking, leave tiny gaps between biscuit dollops so heat can circulate and biscuits bake evenly.
- Flavor layering: Toast a little garlic powder in butter before adding to the biscuit mix to bloom its flavor (cool slightly before mixing into cold dough).
Creative Twists
- Cheesy Herb Pot Pie: Add 1 tbsp chopped fresh thyme and 1/2 cup grated Parmesan to the filling for a savory herbal lift.
- Bacon & Jalapeño Kick: Stir in 4 slices cooked, crumbled bacon and 1 finely chopped jalapeño to the filling for smoky heat.
- Vegetarian Version: Replace chicken with 3 cups roasted cauliflower or cubed butternut squash and use a creamy mushroom soup base. Add white beans for protein.
- Gluten-free: Use a 1:1 gluten-free flour blend for the biscuit topping and a gluten-free condensed soup or homemade thickener for the filling.
- Seafood Swap: Replace chicken with shrimp or crab for a seafood pot pie (reduce baking time slightly if using delicate seafood). For a shellfish celebration that leans into the Red Lobster profile, see the seafood biscuit pot pie inspiration linked at the top.
Recipe Q&A
Q: Can I make this ahead of time?
A: Yes — assemble the filling and biscuit dough separately, store in the fridge (filling up to 24 hours; dough up to 24 hours), then assemble and bake when ready. You can also freeze assembled (unbaked) for up to 2 months.
Q: My biscuit topping was doughy in the center — what happened?
A: Likely the biscuit dollops were too large or the oven temperature was low. Bake until the internal biscuit reaches doneness (golden top) and the filling bubbles. Try smaller dollops and ensure oven is fully preheated.
Q: How can I reduce sodium?
A: Use low-sodium or homemade chicken soup, low-sodium broth, and lower-sodium cheddar or reduce cheese amount. Season to taste at the end.
Q: Can I use raw chicken?
A: Yes—if using raw diced chicken, sauté the chicken first until cooked through (about 6–8 minutes) before combining with the other filling ingredients to ensure even cooking.
Q: What’s a good vegetarian protein swap?
A: White beans (cannellini) or cubed, roasted tempeh/chickpeas work well to add protein and texture in a vegetarian version.
Conclusion
This Red Lobster Biscuit Chicken Pot Pie is a warm, comforting crowd-pleaser — familiar enough to be nostalgic, but playful with its Cheddar Bay–style biscuit cap. Try it for a family dinner, to impress at potlucks, or when you want an indulgent but approachable one-dish meal. If you’d like to compare variations or get more inspiration, check out this flavorful take on Chicken Pot Pie With Red Lobster Biscuits – Merry About Town and another easy, step-by-step version at Easy Cheddar Bay Biscuit Chicken Pot Pie Recipe – Jessie’s.
If you make this recipe, please share your photos and tips — I love hearing about your tweaks and favorite pairings. Enjoy!
Print
Red Lobster Biscuit Chicken Pot Pie
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A comforting pot pie with a Cheddar Bay biscuit topping, filled with shredded chicken and mixed vegetables in a creamy sauce.
Ingredients
- 3 cups cooked chicken, diced
- 1 cup frozen mixed vegetables (peas, carrots, and corn)
- 1 cup cream of chicken soup (condensed)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 cup chicken broth
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup shredded cheddar cheese
- 3/4 cup milk
- 1 tablespoon garlic powder (for biscuit topping)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, 1 teaspoon garlic powder, onion powder, salt, pepper, and chicken broth. Mix until thoroughly combined.
- Transfer the filling to your casserole or pie dish, spreading it evenly.
- In another bowl, whisk together the flour, baking powder, and 1 teaspoon salt for the biscuit topping. Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the shredded cheddar cheese and 1 tablespoon garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
- Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
- Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
- Allow to cool for a few minutes before serving.
Notes
For an extra golden finish, brush biscuit tops with a little melted butter before baking. Use rotisserie chicken to cut prep time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 5g
- Sodium: 900mg
- Fat: 31g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 60mg
