Red Lobster Biscuit Chicken Pot Pie combines two comfort food favorites into one irresistible dish. Creamy chicken and vegetable filling gets topped with those famous golden, fluffy Cheddar Bay biscuits for a dinner that feels like a warm hug on a plate.
I made this for the first time on a chilly Sunday when I wanted something cozy but didn’t feel like making separate sides. The idea of using Red Lobster’s biscuit mix as the topping instead of regular pie crust was a game changer. Watching those cheesy biscuits bake to golden perfection over the bubbling chicken filling made my kitchen smell amazing. When I brushed them with that garlic butter and served it straight from the dish, my family devoured it. Now this shows up at least once a month because it’s genuinely easy, uses ingredients I usually have around, and satisfies everyone at the table. Time to cook!
Table of Contents
Ingredients for Red Lobster Biscuit Chicken Pot Pie
This recipe brings together simple pantry staples and a convenient biscuit mix for maximum comfort with minimal fuss. I always keep a box of Red Lobster Cheddar Bay Biscuit Mix in my pantry specifically for this recipe because those cheesy, garlicky biscuits make the whole dish special.
For the Filling:
- 2 cups cooked chicken (diced or shredded) – I recommend using rotisserie chicken to save time
- 1/3 cup butter
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth – My preference is low-sodium so I can control the salt level
- 3/4 cup milk or heavy cream
- 1 cup frozen peas and carrots
- 1/2 cup celery (chopped) – I usually chop it pretty fine so it cooks evenly
- Salt and black pepper to taste
For the Topping:
- 1 box Red Lobster Cheddar Bay Biscuit Mix (plus ingredients listed on box: milk, butter, and cheese packet)
Step-by-Step Instructions
The secret to a perfect pot pie is making sure your filling is well-seasoned and thick enough to support those biscuits. In my experience, tasting the filling before you transfer it to the baking dish ensures the final result is packed with flavor.
Step 1: Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish or similar size casserole dish. This size works perfectly for spreading the filling evenly and giving the biscuits room to expand.
Step 2: Melt the butter in a large skillet over medium heat. Add the diced onion and chopped celery, cooking for about 5 minutes until they’re soft and fragrant. Add the minced garlic and cook for another minute, stirring constantly to prevent burning. Your kitchen should smell incredible at this point.
Step 3: Sprinkle the flour over the vegetables and stir constantly for about 1 minute. This cooks out the raw flour taste and creates the base for your creamy sauce. Slowly whisk in the chicken broth, followed by the milk or cream, stirring constantly to avoid lumps. Keep whisking until the mixture is completely smooth.
Step 4: Add the cooked chicken and frozen peas and carrots to the skillet. Season generously with salt and black pepper. Let the mixture simmer for 5 to 7 minutes, stirring occasionally, until it thickens to a creamy, gravy-like consistency that coats the back of a spoon. Taste and adjust seasoning now because this is your last chance before baking.
Step 5: Pour the filling into your prepared baking dish and spread it out evenly. The filling should come about three-quarters of the way up the dish, leaving room for the biscuits on top.
Step 6: Prepare the Red Lobster Cheddar Bay Biscuit Mix according to the package instructions. The dough will be thick and slightly sticky, which is exactly what you want.
Step 7: Drop spoonfuls of biscuit dough evenly over the filling, leaving small gaps between each dollop. The biscuits will spread and puff up as they bake, eventually covering most of the surface. Bake uncovered for 25 to 27 minutes until the biscuits are golden brown on top and cooked through in the center.
Step 8: Remove from the oven and immediately brush the biscuits with the garlic butter packet included in the biscuit mix. This adds that signature Red Lobster flavor and makes them glossy and gorgeous. Let cool for 5 minutes before serving to allow the filling to set slightly.
Perfect Pairings for Red Lobster Biscuit Chicken Pot Pie
This rich, creamy pot pie pairs beautifully with fresh, light sides that balance the comfort food richness without overwhelming your plate.
Simple Green Salad: Crisp mixed greens with a tangy vinaigrette cut through the richness of the creamy filling and provide a refreshing contrast. The acidity helps balance the buttery biscuits perfectly.
Steamed Green Beans: Lightly steamed green beans with a squeeze of lemon add color, crunch, and freshness to round out the meal without competing with the main dish.
Roasted Asparagus: Tender asparagus spears roasted with olive oil and garlic echo the savory flavors in the pot pie while adding a sophisticated vegetable component.
Cranberry Sauce: A small spoonful of cranberry sauce on the side provides sweet-tart contrast that complements the savory chicken filling, especially during fall and winter months.
Coleslaw: Crunchy, tangy coleslaw adds textural variety and a bright, acidic element that keeps each bite interesting and prevents palate fatigue from the creamy filling.
Make-Ahead and Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The biscuits will soften slightly as they absorb moisture from the filling, but the flavor remains delicious.
To reheat, I recommend using the oven at 350°F for 15 to 20 minutes until warmed through and the biscuits crisp up again. Cover with foil for the first 10 minutes to prevent over-browning, then uncover for the last few minutes. The microwave works in a pinch but won’t restore that crispy biscuit texture. Pro tip: Add a fresh dollop of biscuit dough on top of individual portions before reheating for an extra-special touch.
For meal prep, you can prepare the filling up to 1 day ahead and store it in the refrigerator. When ready to bake, bring the filling to room temperature for about 30 minutes, transfer to your baking dish, top with freshly mixed biscuit dough, and bake as directed. You can also freeze just the filling (not the biscuits) for up to 2 months. Thaw overnight in the refrigerator, then add fresh biscuit dough and bake.
Conclusion
This Red Lobster Biscuit Chicken Pot Pie brings together everything you love about classic comfort food with a fun twist that makes it feel special. The creamy chicken filling combined with those iconic cheesy biscuits creates a dinner that’s both familiar and exciting. Ready in about 45 minutes with ingredients you likely have on hand, this recipe transforms a weeknight into something worth gathering around the table for. Give this cozy, crowd-pleasing dish a try and watch it become a regular request in your home!
Red Lobster Biscuit Chicken Pot Pie
Ingredients
Equipment
Method
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
- Melt the butter in a large skillet over medium heat. Add the diced onion and chopped celery, cooking for about 5 minutes until soft. Add the minced garlic and cook for another minute, stirring constantly.
- Sprinkle the flour over the vegetables and stir constantly for about 1 minute. Slowly whisk in the chicken broth, followed by the milk or cream, stirring constantly until the mixture is completely smooth with no lumps.
- Add the cooked chicken and frozen peas and carrots to the skillet. Season generously with salt and black pepper. Let the mixture simmer for 5 to 7 minutes, stirring occasionally, until it thickens to a creamy consistency that coats the back of a spoon. Taste and adjust seasoning.
- Pour the filling into your prepared baking dish and spread it out evenly.
- Prepare the Red Lobster Cheddar Bay Biscuit Mix according to the package instructions.
- Drop spoonfuls of biscuit dough evenly over the filling, leaving small gaps between each dollop. Bake uncovered for 25 to 27 minutes until the biscuits are golden brown on top and cooked through.
- Remove from the oven and immediately brush the biscuits with the garlic butter packet included in the biscuit mix. Let cool for 5 minutes before serving.
