Red Lobster Biscuit Chicken Pot Pie – A Cheesy, Comforting Classic

If you love creamy, cheesy, and indulgent comfort food, Red Lobster Biscuit Chicken Pot Pie is the ultimate dish to try at home. Inspired by the beloved restaurant’s buttery biscuits and rich, creamy chicken filling, this homemade recipe delivers a hearty, satisfying meal perfect for cozy dinners or special occasions. With a flaky, golden biscuit topping and savory chicken-vegetable filling, it’s a dish that appeals to all ages.

This recipe combines the warmth of a traditional chicken pot pie with the irresistible appeal of Red Lobster’s signature biscuits. The creamy sauce infused with cheddar cheese and tender vegetables makes it a perfect weeknight dinner or a special treat for weekend family meals. Let’s dive into how you can recreate this delicious dish in your own kitchen.

Ingredients

For the Filling:

• 3 cups cooked chicken, diced (rotisserie chicken works great)
• 1 cup frozen peas and carrots, thawed
• 1/2 cup onion, finely chopped
• 3 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 1/2 cups milk (whole milk preferred)
• 1/2 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

For the Biscuit Topping:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 1 cup shredded cheddar cheese
• 3/4 cup buttermilk

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Prepare the Filling: In a large skillet, melt the butter over medium heat. Add chopped onions and sauté until translucent. Sprinkle the flour over the butter and onions, whisking continuously for 1–2 minutes to form a roux.
3. Make the Creamy Sauce: Slowly add the milk and heavy cream, whisking to avoid lumps. Cook until the mixture thickens, about 3–4 minutes. Add salt, pepper, garlic powder, and onion powder.
4. Add Cheese and Chicken: Stir in the shredded cheddar cheese until melted. Add diced chicken and peas and carrots, mixing to coat evenly in the creamy sauce. Remove from heat.
5. Prepare the Biscuit Dough: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs. Stir in shredded cheddar. Pour in buttermilk and mix until just combined.
6. Assemble the Pie: Pour the chicken filling into the prepared baking dish. Drop spoonfuls of biscuit dough evenly across the top, covering as much surface as possible without pressing down.
7. Bake the Pot Pie: Bake for 20–25 minutes or until biscuits are golden brown and cooked through. For extra browning, broil the top for 1–2 minutes, watching carefully.
8. Serve: Let the pot pie cool for 5 minutes before serving. Scoop generously onto plates and enjoy warm.

Tips for the Best Biscuit-Topped Chicken Pot Pie

• Use cold butter for biscuits: This ensures a flaky, tender topping.
• Do not overmix the biscuit dough: Overmixing develops gluten and can make biscuits tough.
• Customize veggies: Add corn, mushrooms, or green beans for extra flavor.
• Cheese variations: Try Gruyère or Fontina for a slightly different cheesy flavor.

Variations

• Mini Individual Pies: Bake in ramekins for personal servings.
• Herb Infusion: Add rosemary, thyme, or parsley to the filling for an aromatic twist.
• Spicy Kick: Sprinkle red pepper flakes in the filling for subtle heat.

Serving Suggestions

Pair with a fresh green salad or roasted vegetables for a complete meal. Serve with a light white wine like Chardonnay or a crisp iced tea for a family-friendly dinner. Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven to maintain biscuit crispness.

Fun Facts

Chicken pot pie has been a classic American comfort food since the 19th century, evolving from savory pies in European cuisine. Red Lobster’s biscuits are known for their buttery, cheesy flavor, making them a perfect topping for this creamy, hearty dish.

This homemade version of Red Lobster Biscuit Chicken Pot Pie combines rich flavors, tender chicken, and irresistible biscuits for a cozy, memorable meal any night of the week.

Red Lobster Biscuit Chicken Pot Pie

Creamy chicken pot pie with a golden biscuit topping inspired by Red Lobster.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Comfort Food, Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Filling

• 3 cups cooked chicken diced
• 1 cup frozen peas and carrots thawed
• 1/2 cup onion finely chopped
• 3 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1 1/2 cups milk whole milk
• 1/2 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

Biscuit Topping

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 6 tbsp cold unsalted butter cubed
• 1 cup shredded cheddar cheese
• 3/4 cup buttermilk

Equipment

• Mixing bowls
• Baking dish
• Skillet
• Whisk

Method

 

1. Preheat oven to 425°F (220°C) and grease a 9×13-inch baking dish.
2. In a skillet, melt butter over medium heat and sauté onions until translucent.
3. Sprinkle flour over onions and butter, whisking to form a roux for 1–2 minutes.
4. Gradually add milk and heavy cream, whisking until thickened.
5. Add cheddar cheese, chicken, and peas and carrots, mixing to coat.
6. Prepare biscuit dough by combining flour, baking powder, baking soda, and salt. Cut in butter, add cheese and buttermilk, mix until just combined.
7. Pour filling into baking dish and drop biscuit dough over top.
8. Bake 20–25 minutes or until biscuits are golden. Broil 1–2 minutes if desired.
9. Cool 5 minutes before serving.

Notes

Leftovers can be stored in the fridge up to 3 days and reheated in the oven to maintain biscuit crispness.