Lu-Ann Simon December 5, 2025

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Red Lobster Biscuit Chicken Pot Pie

Name: Red Lobster Biscuit Chicken Pot Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 3 cups cooked chicken, diced; 1 cup frozen mixed vegetables (peas, carrots, 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

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There is nothing cozier than a bubbling casserole pulled from the oven, its biscuit topping a warm, golden blanket hiding a rich, creamy filling. Red Lobster Biscuit Chicken Pot Pie delivers that comforting, nostalgic feeling with a fresh twist, pairing flaky, garlicky biscuits inspired by those famous restaurant biscuits with a hearty chicken pot pie filling. Serve it on a cool evening for family dinner, bring it to a potluck, or tuck into it when you need something soothing and homey.

If you like hands off comfort, you can adapt some of the prep using slow cooker techniques like in this chicken pot pie in the slow cooker for an alternate method that keeps the filling tender while you get other things done.

Why You’ll Love This

This Red Lobster Biscuit Chicken Pot Pie is a warm, approachable twist on two classic favorites, the flaky biscuit and the creamy pot pie filling. The biscuit topping gets a hint of garlic that echoes Red Lobster style, while the filling is rich, savory, and studded with tender chicken and bright mixed vegetables. Each spoonful offers a comforting contrast, the soft, pillowy biscuit giving way to a smooth, savory interior.

What makes this dish especially great for weeknights and gatherings

It is forgiving and easy to customize to what you have on hand
The biscuits bake to a golden brown, creating a pleasing textural contrast
Leftovers reheat beautifully, and the casserole is easy to portion
It is an all-in-one dish that pairs well with a simple salad or steamed greens

The overall effect is familiar and restaurant inspired, but simple enough to make any night feel special.

What You’ll Need

Think of the ingredients as two teams, the filling and the biscuit topping. The filling brings savory depth and comfort, the biscuit topping brings lift and garlic butter flavor. If you want to speed things up, use rotisserie chicken or leftover cooked chicken from another recipe like this chicken parmesan crock pot to keep prep time minimal.

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
1 teaspoon garlic powder (For filling and biscuit topping.)
1 teaspoon onion powder
to taste salt and pepper
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.)

Notes, briefly: Use frozen mixed vegetables straight from the freezer so they do not turn to mush while baking. Cold butter in the biscuit dough helps create flakiness, and the extra tablespoon of garlic powder in the biscuit mix is your nod to Red Lobster style.

How to Cook Red Lobster Biscuit Chicken Pot Pie

Preheat your oven to 375°F, the heat should feel steady and even so the biscuits rise and color nicely.
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, stir until the mixture is smooth and the soup coats everything evenly, you should smell a savory, garlicky aroma.
Transfer the filling to your casserole or pie dish, spreading it evenly so the biscuits can sit on top without sinking too deep, the surface should look thick and glossy.
In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping, this dry mix will give the biscuits structure.
Cut in the cold butter until the mixture resembles coarse crumbs, small pea sized bits of butter will be visible, these pockets make the biscuits tender and flaky.
Stir in the shredded cheddar cheese and garlic powder, mixed crumbs should look slightly rustic with bits of cheese dispersed through the dough.
Gradually add the milk, mixing just until combined, the dough should be slightly sticky but hold its shape, avoid overmixing so the biscuits stay light.
Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly, aim for small mounds that touch slightly so they bake into a single golden crust.
Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly, you will hear the gentle bubble and see steam at the edges when it is ready.
Allow to cool for a few minutes before serving, the filling will settle and the aroma of warm garlic and cheddar will make it irresistible.

Prep ~ 20 minutes, Cook ~ 30 minutes, Total ~ 50 minutes, Servings ~ 6, Kcal ~ 620

Make-Ahead and Prep Tips

You can prepare much of this dish a day in advance to save time on a busy night. Mix the filling completely, then transfer it to the casserole dish and cover tightly, keep it refrigerated for up to 24 hours. Prepare the biscuit dough separately, wrap it in plastic, and store in the fridge for up to 24 hours as well. When ready to bake, let the biscuit dough sit at room temperature for 10 minutes to take the chill off, then drop spoonfuls over the chilled filling and bake as directed, you may need a couple of extra minutes if the filling is cold.

For longer storage, assemble the entire casserole, cover tightly, and freeze. To finish later, bake from frozen in a 375°F oven, tented with foil for the first 20 minutes, then remove foil and bake until biscuits are golden and filling bubbles, you will need roughly 45 to 60 minutes total from frozen.

Storing and Reheating

Refrigerate leftover Red Lobster Biscuit Chicken Pot Pie within two hours of baking, stored in an airtight container or covered in foil it will keep well for 3 to 4 days. To freeze, portion into individual servings or freeze the whole casserole for up to 3 months, wrap tightly in plastic then aluminum foil for best protection against freezer burn.

Reheat gently, cover pieces with foil and warm in a 350°F oven for about 15 to 20 minutes for single servings, or 25 to 35 minutes for a larger portion, remove foil for the last 5 minutes to refresh the biscuit top. You can reheat slices in a microwave for 2 to 3 minutes, rotating halfway through, but the biscuit will soften, so use the oven if you want to restore crispness. A good freshness cue is the biscuit texture and vibrant color, when the biscuit looks pale and the filling has off odors, toss it.

Perfect Pairings

A crisp green salad with lemon vinaigrette to cut the richness
Steamed broccoli or green beans with a squeeze of lemon for brightness
A simple tomato salad with fresh basil and olive oil for contrast
Roasted Brussels sprouts with a light balsamic glaze to add a savory edge
Buttery mashed potatoes if you want extra comfort on the plate

If you want another comforting main to keep on rotation, try pairing ideas inspired by slow cooker chicken dishes like this crockpot garlic parmesan chicken pasta when planning a week of easy dinners.

Variations and Swaps

Cheddar and Herb Biscuits, swap half the cheddar for Monterey Jack, add a tablespoon of chopped fresh parsley to the biscuit dough for a fresher finish.
Mushroom and Thyme Filling, sauté sliced cremini mushrooms with a little olive oil and fold them into the filling for an earthier profile.
Lightened Version, use reduced fat milk and reduced sodium cream of chicken soup, and swap half the butter in the biscuit for a light butter alternative, texture will be slightly less rich but still satisfying.
Add a Crunch Topping, sprinkle panko mixed with a tablespoon of melted butter over the biscuits for extra crunch during the last five minutes of baking.
Herbed Chicken, stir a teaspoon of chopped fresh rosemary or thyme into the filling for aromatic depth.
Veggie Forward, increase the mixed vegetables to 1 1/2 cups and use an extra cup of chicken broth to loosen the filling for a more vegetable heavy casserole.
Cheesy Pot Pie, layer an extra 1/2 cup of shredded cheese between the filling and biscuits for a gooey cheese layer.

All these options keep the recipe free from pork and alcohol, and you can use turkey bacon in other recipes where you want smoky crispness without pork.

Pro Tips for Best Results

Keep your butter very cold, it is the key to flaky biscuit layers.
Space biscuit dollops close enough to touch slightly, they will rise into a cohesive topping.
Check the center with a skewer, the filling should be bubbling and hot, the skewer will come out warm.
If you want the biscuit top extra golden, brush with a little milk before baking.
Let the pot pie rest for 5 to 10 minutes after baking, this helps the filling set for cleaner servings.
Use a thermometer to check the filling, it should register about 165°F when fully heated through.

Frequently Asked Questions

What kind of chicken works best for this dish?
Leftover roasted chicken or rotisserie chicken works beautifully, because it is already cooked and stays tender in the sauce, shred or dice it into even pieces so every bite is consistent.

Can I use frozen cooked chicken or raw chicken?
You can use frozen cooked chicken, thawed in the fridge, but avoid raw chicken here because the filling is designed for already cooked poultry, raw chicken would need a longer cook time and could dry out.

How can I make the biscuits fluffier?
Keep the butter cold and do not overmix the dough, gentle handling preserves small butter pockets that expand into steam, lifting the biscuit.

Is it possible to make this gluten free?
Yes, substitute a gluten free all purpose flour blend measured cup for cup, be mindful some blends absorb liquid differently so you may need slightly less or more milk to reach the right dough texture.

Can I make the filling spicier or more savory?
Absolutely, stir in a pinch of cayenne or smoked paprika, or add a teaspoon of Dijon mustard for extra depth, taste as you go to keep the balance of flavors.

How do I know when the filling is done?
The filling should be bubbling at the edges and the internal temperature should be around 165°F, the biscuit top should be golden, and the center should feel set when pressed gently.

Final Thoughts

Red Lobster Biscuit Chicken Pot Pie is an inviting, homey dish that marries the garlicky, cheddar biscuits everyone loves with a creamy, comforting chicken filling. It is forgiving, adaptable, and perfect for family dinners, leftovers, and potlucks. Give it a try on a cool evening, let the kitchen fill with the scent of baked garlic and cheddar, and enjoy how a simple casserole can make any night feel like a special occasion.

Red Lobster Biscuit Chicken Pot Pie

Author: anastasia-rice
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: None specified

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Description

A comforting twist on two classics, this chicken pot pie features flaky, garlicky biscuits and a rich chicken filling, perfect for family dinners and potlucks.

Instructions

Preheat your oven to 375°F.
In a large mixing bowl, combine the chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth until smooth.
Transfer the filling to a casserole dish, spreading it evenly.
In another bowl, whisk flour, baking powder, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
Stir in the cheddar cheese and garlic powder.
Gradually add milk, mixing just until combined.
Drop spoonfuls of the biscuit dough over the filling.
Bake for 30 minutes, or until the biscuits are golden brown and the filling is bubbly.
Let cool for a few minutes before serving.