Red Lobster Biscuit Chicken Pot Pie

The idea hit me during one of those gray Sunday afternoons when I had leftover rotisserie chicken and a serious craving for those famous cheesy biscuits. I dropped the concept of traditional pie crust cold and went all in on what really matters, topping a rich creamy filling with golden garlicky cheddar biscuits instead.

My sister was skeptical when I described it but took one bite and declared it the best pot pie shes ever had. Now whenever snow starts falling she texts asking when Im making it again.

Ingredients

• 2 cups all-purpose flour: The foundation for fluffy biscuits that rise beautifully over the filling
• 1 tablespoon baking powder: Essential lift for those tall biscuit tops
• 1 teaspoon garlic powder: This is what gives them that familiar Red Lobster essence
• 1/2 teaspoon salt: Balances the richness and brings out cheese flavor
• 1/2 cup unsalted butter cold and cubed: Cold butter creates those flaky tender layers we love
• 1 cup sharp cheddar cheese shredded: Sharp cheese packs more flavor into every biscuit
• 2 tablespoons chopped fresh parsley: Adds bright color and fresh contrast to all that cheese
• 3/4 cup whole milk: Creates tender biscuits without being too wet
• 2 tablespoons unsalted butter: The base for sautéing aromatic vegetables
• 1 small yellow onion diced: Sweet aromatic foundation for the filling
• 2 carrots peeled and diced: Natural sweetness and classic pot pie texture
• 2 celery stalks diced: Essential aromatic backbone for the sauce
• 3 cloves garlic minced: Deep savory flavor throughout the filling
• 1/3 cup all-purpose flour: Thickens the sauce into velvety perfection
• 3 cups low-sodium chicken broth: Creates the savory base without overpowering saltiness
• 1 cup whole milk: Adds creaminess and balances the broth
• 3 cups cooked chicken breast shredded: Use rotisserie for maximum ease and flavor
• 1 cup frozen peas: Sweet pops of color and texture
• 1 cup frozen corn: Natural sweetness that complements the savory filling
• 1 teaspoon dried thyme: Earthy herb flavor that screams comfort food
• 1/2 teaspoon black pepper: Warm spice that cuts through the cream
• 1 teaspoon salt adjust to taste: Enhances all the flavors without making it salty

Instructions

Preheat your oven:

Get it to 400°F so its ready when that perfect filling is assembled

Sauté the vegetables:

Melt butter in a large skillet over medium heat then cook onion carrots and celery for 5 minutes until they soften and smell amazing. Add garlic for one last minute until fragrant.

Build the sauce base:

Sprinkle flour over the vegetables stirring constantly to coat everything. Cook for 2 minutes to remove raw flour taste then gradually whisk in chicken broth followed by milk until smooth.

Add the heart of the pie:

Stir in shredded chicken frozen peas corn thyme salt and pepper. Let everything simmer for 5 minutes until thickened then pour into a 9x13 baking dish.

Whisk the dry biscuit ingredients:

Combine flour baking powder garlic powder and salt in a large bowl. Cut in cold butter until the mixture looks like coarse crumbs with some pea-sized pieces remaining.

Add cheese and milk:

Stir in shredded cheddar and parsley then pour in milk mixing just until combined. The dough will be slightly sticky and that is exactly right.

Top and bake:

Drop large spoonfuls of biscuit dough evenly over the hot filling. Bake for 35 to 40 minutes until biscuits are golden brown and you see the filling bubbling up around the edges.

Let it rest:

Wait 10 minutes before serving so the filling sets slightly making serving easier and cleaner

Save

My neighbor smelled this baking and knocked on my door with an empty Tupperware container. That same container came back empty two nights later with a request for the recipe.

Make It Your Own

I have swapped in diced potatoes when I wanted something more hearty and used whatever frozen vegetables I had in the freezer. Sometimes I add a splash of white wine to the filling when I am feeling fancy.

Perfect Pairings

A crisp green salad with vinaigrette cuts through all that richness beautifully. I also love serving this alongside roasted green beans or steamed broccoli to get some green on the plate.

Leftover Love

This reheats surprisingly well though the biscuits will soften slightly. I actually love the texture the next day when everything has melded together even more.

• Recover leftovers with foil and warm at 350°F for about 15 minutes
• The biscuits can be refreshed under the broiler for 2 minutes to recrisp
• Individual portions microwave well in 2 minute intervals

Save

There is something about pulling this bubbling dish out of the oven that makes everyone gather around the kitchen. Hope it becomes a favorite in your house too.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, prepare the filling and biscuit dough separately up to 24 hours in advance. Store them in the refrigerator. When ready to bake, assemble and bake as directed, adding 5-10 minutes if the dish is cold.

→ Can I freeze this dish?

You can freeze the assembled, unbaked dish for up to 3 months. Cover tightly with foil and plastic wrap. Bake from frozen at 400°F for 60-70 minutes, covering with foil if biscuits brown too quickly.

→ What can I substitute for the chicken?

Turkey works perfectly, especially post-holiday leftovers. For a vegetarian version, use chickpeas, white beans, or plant-based chicken alternatives along with vegetable broth instead of chicken broth.

→ How do I know when the biscuits are done?

The biscuits should be golden brown on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The filling should be bubbling around the edges.

→ Can I use store-bought biscuit mix?

Yes, you can use a drop biscuit mix and add the cheddar cheese, garlic powder, and parsley to replicate the flavor. However, homemade biscuits yield better texture and flavor control.

→ What vegetables work best in the filling?

The classic trio of onions, carrots, and celery provides the traditional flavor base. You can also add diced potatoes, mushrooms, green beans, or swap peas and corn for other frozen vegetables like lima beans or mixed vegetables.