Name: red lobster biscuit chicken pot pie Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 3 cups cooked chicken, diced (rotisserie chicken works well); 1 cup frozen mixed vegetables (peas, carrots, and corn); 1 cup cream of chicken soup; 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

Jump to Recipe

If you have ever dreamed of combining the cozy comfort of a chicken pot pie with the irresistible, garlicky charm of those famous Red Lobster biscuits, then the red lobster biscuit chicken pot pie is your next kitchen triumph waiting to happen. This dish brings together tender chicken, savory mixed vegetables, and a creamy filling all under a golden, cheesy biscuit crust infused with that perfect hint of garlic—making it a crowd-pleaser for any day of the week. Whether you’re cooking for family, friends, or yourself, this recipe has the kind of warmth and flavor that turns meals into memories.

red lobster biscuit chicken pot pie Recipe - Recipe Image

Ingredients You’ll Need

Simple ingredients come together to create layers of flavor and texture in this red lobster biscuit chicken pot pie. Each component plays a crucial role, from the creamy filling that holds everything together to the cheesy biscuit topping that adds crisp, buttery goodness.

3 cups cooked chicken: Using rotisserie chicken is a great shortcut without sacrificing flavor or texture.
1 cup frozen mixed vegetables: Peas, carrots, and corn add color, sweetness, and a pleasant bite to the filling.
1 cup cream of chicken soup: Acts as a luscious binder, keeping the filling creamy and comforting.
1 teaspoon garlic powder: Added to both filling and topping, it delivers that signature garlicky aroma reminiscent of Red Lobster biscuits.
1 teaspoon onion powder: Enhances the savory depth of the filling without overpowering the other flavors.
Salt and pepper to taste: Essential seasonings to balance the dish perfectly.
1/2 cup chicken broth: Provides some extra moisture and richness to the filling.
2 1/2 cups all-purpose flour: The base for the biscuit topping, giving it structure and softness.
1 tablespoon baking powder: Gives the biscuit topping a light, airy rise.
1 teaspoon salt: Critical for seasoning the biscuit dough just right.
1/2 cup unsalted butter (cold and cubed): Creates flakiness in the biscuit crust and adds a delicate richness.
1 cup shredded cheddar cheese: Infuses the biscuits with melty, sharp flavor.
3/4 cup milk: Hydrates the biscuit dough to the perfect consistency.
1 tablespoon garlic powder: Sprinkled into the biscuit dough itself for that unmistakable Red Lobster biscuit touch.

How to Make red lobster biscuit chicken pot pie

Step 1: Preheat and Prepare the Filling

Start by heating your oven to 375°F (190°C), so it’s ready when your pie assembly is complete. In a large bowl, mix the diced cooked chicken with frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. This combination creates that velvety, savory filling you’ll want to dive into—be sure everything is well combined to spread flavor evenly.

Step 2: Assemble the Filling in the Dish

Transfer your savory chicken mixture into your pie or casserole dish and spread it out evenly. This step sets the foundation for the biscuits to sit on, so a smooth and level layer ensures that every bite has the perfect ratio of filling to crust.

Step 3: Make the Biscuit Dough

In a separate mixing bowl, whisk together the flour, baking powder, salt, and garlic powder—the key to that distinct Red Lobster biscuit flavor. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese, then add the milk gradually, mixing just until combined. The dough should be soft and slightly sticky but not overworked to keep your biscuits light and fluffy.

Step 4: Top the Pie with Biscuit Dough

Drop spoonfuls of the biscuit dough all over the chicken filling. Aim to cover the entire surface, allowing just a few gaps for steam to escape but enough dough to bake into beautiful golden biscuits. This topping seals all the savory goodness inside while contributing that buttery, cheesy crunch.

Step 5: Bake to Perfection

Slide your assembled pie into the preheated oven and bake for about 30 minutes. You’ll want to watch as the biscuit topping puffs up, develops a gorgeous golden brown color, and the filling starts bubbling at the edges. This transformation signals that it’s ready to come out and cool just slightly before serving.

How to Serve red lobster biscuit chicken pot pie

Garnishes

A sprinkle of fresh chopped parsley or thyme adds a pop of color and a fresh herbal note that brightens the rich, hearty dish. If you like an extra garlicky touch, a light drizzle of melted butter mixed with a pinch of garlic powder over the biscuits just before serving takes things over the top.

Side Dishes

This pie stands strong on its own but pairs beautifully with something crisp and light, like a simple mixed green salad with a lemon vinaigrette. Roasted asparagus or steamed green beans offer a nice vegetable contrast in texture and freshness without competing with the pie’s robust flavors.

Creative Ways to Present

For a charming individual serving idea, try baking this recipe in small ramekins topped with biscuit dough. This personal pot pie style makes for a cozy presentation great for dinner parties or special family meals. You can also sprinkle extra cheddar on top before baking for a bubbly, cheesy crust that will wow everyone.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover your leftover red lobster biscuit chicken pot pie tightly with plastic wrap or foil and refrigerate. It will stay fresh for up to 3 days, retaining that comforting flavor while ready for a quick reheat.

Freezing

Freezing this dish is a great option if you want to enjoy it later. Assemble the pie and top it with biscuit dough as usual, then wrap it well in plastic wrap and foil before placing it in the freezer. It can be frozen for up to 2 months. Bake from frozen by adding extra time to ensure the filling is heated through and the biscuits are baked golden.

Reheating

To reheat, place the pie or portion in an oven-safe dish, cover loosely with foil to prevent the biscuit topping from burning, and bake at 350°F (175°C) until warmed through. Removing the foil during the last 5 minutes helps refresh the biscuit topping’s crispness.

FAQs

Can I use fresh vegetables instead of frozen?

Absolutely! Fresh peas, carrots, and corn work wonderfully. Just be sure to lightly steam or sauté them before mixing into the filling to prevent excess moisture that could make the pot pie too watery.

Is there a dairy-free way to make the biscuit topping?

Yes, you can substitute the butter with a plant-based alternative and use a dairy-free milk such as almond or oat milk. The texture will be slightly different but still delicious and garlicky.

Can I make the filling ahead of time?

Definitely! Prepare the filling up to a day in advance and store it in the fridge. When ready to bake, just assemble it with the biscuit topping and bake as directed.

What can I use instead of cream of chicken soup?

If you prefer homemade, a simple mixture of chicken broth thickened with a bit of flour and some cream or milk can replace canned soup, adding freshness and control over ingredients.

How do I ensure the biscuit topping bakes evenly?

Dropping spoonfuls of dough evenly and not overcrowding the surface helps the biscuits bake uniformly. Also, preheating the oven ensures the biscuits rise quickly and brown nicely.

Final Thoughts

The red lobster biscuit chicken pot pie is one of those special dishes that feels like a warm hug after a long day. It’s fun to make, bursting with comforting flavors, and satisfying in every way. If you’re craving something hearty with a touch of that Red Lobster magic, this recipe is your golden ticket. Give it a try and watch it become a new family favorite that brings everyone back to the table with smiles.

red lobster biscuit chicken pot pie Recipe

★★★★★

5 from 23 reviews

Author: Julian
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Halal

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Description

This Red Lobster Biscuit Chicken Pot Pie recipe combines tender cooked chicken and mixed vegetables in a creamy filling, topped with a flaky, cheddar-infused garlic biscuit crust reminiscent of Red Lobster’s famous biscuits. It’s a comforting and flavorful casserole that’s perfect for family dinners or potlucks.

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
Prepare Filling: In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix thoroughly until all ingredients are well incorporated.
Assemble Filling: Transfer the mixture to a casserole or pie dish, spreading it evenly to form the base layer of the pot pie.
Make Biscuit Dough: In a separate bowl, whisk together the flour, baking powder, and salt. Cut in the cold, cubed butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
Add Cheese and Garlic: Stir in the shredded cheddar cheese and garlic powder to the flour and butter mixture.
Combine Milk: Gradually pour in the milk, mixing just until combined. Avoid overmixing to keep the biscuits light and fluffy.
Top Filling with Dough: Drop spoonfuls of biscuit dough evenly over the chicken filling, covering the surface as much as possible.
Bake: Place the dish in the oven and bake for 30 minutes or until the biscuit topping is golden brown and the filling is bubbly.
Cool and Serve: Allow the pot pie to cool for a few minutes after baking before serving to let the filling set slightly.

Notes

Using rotisserie chicken saves time and adds rich flavor.
You can substitute frozen mixed vegetables with fresh vegetables if preferred.
Do not overmix the biscuit dough to keep the topping tender and flaky.
For a more intense garlic flavor, add a little more garlic powder to the biscuit dough or sprinkle some garlic salt on top before baking.
This recipe can be made ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.
To make this recipe gluten-free, use a gluten-free flour blend and baking powder certified gluten-free, and ensure cream of chicken soup is gluten-free.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Dish, Casserole
Method: Baking
Cuisine: American