Red Lobster Biscuit Chicken Pot Pie is a cozy, comforting meal that brings together tender chicken, creamy vegetables, and a flaky, buttery biscuit topping inspired by the famous Red Lobster biscuits. It’s like getting the best of both worlds—a classic pot pie with a biscuit crust that’s golden and soft on the inside.
I love making this dish when I want something that feels special but is still super easy to put together. The fluffy biscuits on top soak up all the creamy, savory filling underneath, making every bite rich and satisfying. I usually add a few extra herbs to the filling for a little fresh flavor, and it never fails to make everyone smile around the table.
One of my favorite things to do is serve this pot pie with a simple side salad or steamed green beans to balance out the richness. It’s perfect for a family dinner or when friends come over, and leftovers heat up wonderfully the next day. If you’re ever craving comfort food that’s both hearty and homemade-feeling, this is definitely the recipe I reach for.
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Key Ingredients & Substitutions
Cheddar Cheese: Sharp cheddar gives the biscuits a rich, tangy flavor. You can try Colby, Monterey Jack, or a mild cheddar if you prefer a softer taste.
Butter: Use cold unsalted butter for flaky biscuits. If you need a dairy-free option, try vegan butter, but expect a slight texture difference.
Chicken: Rotisserie chicken makes this easy and flavorful. Leftover cooked chicken or even turkey works great, so no need to cook from scratch every time!
Vegetables: Classic pot pie veggies like carrots, peas, and celery add color and crunch. Frozen peas are perfect when fresh aren’t on hand.
Seafood Addition (optional): Crawfish tails or shrimp add that Red Lobster touch. If you don’t have them, leave it out or substitute with lobster chunks or crab meat.
How Can I Make the Biscuits Light and Fluffy Like Red Lobster?
Light, fluffy biscuits need cold butter and gentle mixing. Here’s how to ensure that:
- Keep the butter cold before cutting it into the flour. This creates tiny pockets that puff up when baked.
- Cut the butter into the flour until you see pea-sized pieces, not fully blended.
- Mix in the milk just until the dough comes together—overmixing makes biscuits dense.
- Drop spoonfuls onto the filling instead of rolling out; this keeps them tender.
- Bake at a high temperature (400°F) to get a golden crust quickly while keeping the inside soft.
Equipment You’ll Need
- Oven-safe skillet or baking dish – perfect for making and baking the pot pie all in one pan.
- Mixing bowls – you’ll need one for the biscuit dough and one for the filling prep.
- Pastry cutter or fork – makes cutting cold butter into flour easy for flaky biscuits.
- Whisk – helps to mix the sauce smooth and lump-free.
- Spoon or cookie scoop – for dropping biscuit dough evenly over the filling.
- Measuring cups and spoons – essential for precise ingredient amounts.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham for a festive or leftover meal twist.
- Add cooked mushrooms or green beans to the filling for extra veggies and texture.
- Use pepper jack cheese in the biscuits for a subtle spicy kick.
- Try cooked lobster or crab meat instead of crawfish for a different seafood flavor.
Red Lobster Biscuit Chicken Pot Pie
Ingredients You’ll Need:
For the Biscuit Topping (Red Lobster Style Biscuits):
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons fresh parsley, finely chopped (or 2 tsp dried parsley)
- ¾ cup whole milk (or buttermilk)
For the Chicken Pot Pie Filling:
- 2 tablespoons unsalted butter
- ½ cup yellow onion, finely chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 3 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk or heavy cream
- Salt and freshly ground black pepper, to taste
- 1 teaspoon fresh thyme leaves (or ½ tsp dried thyme)
- 1 teaspoon fresh rosemary, finely chopped (optional)
- ½ teaspoon paprika
- ½ cup cooked crawfish tails or chopped cooked shrimp (optional, for a seafood touch like Red Lobster)
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the filling and biscuit dough. Baking time is 20 to 25 minutes, for a total of approximately 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Biscuit Topping:
Preheat your oven to 400°F (200°C). In a large bowl, whisk together the flour, baking powder, garlic powder, and salt. Use a pastry cutter or your fingers to cut in the cold butter until the mixture looks like coarse crumbs. Stir in the shredded cheddar and parsley. Pour in the milk and stir just until combined — don’t overmix. Set aside.
2. Make the Filling:
In an oven-safe skillet, melt butter over medium heat. Add the chopped onions, carrots, and celery. Cook about 5-7 minutes until softened. Add the garlic and cook an additional minute. Sprinkle the flour over the veggies and stir well. Cook for 1-2 minutes to cook off the raw flour taste. Gradually whisk in chicken broth, then milk or cream, stirring constantly until the sauce thickens (3-5 minutes). Stir in chicken, peas, thyme, rosemary (if using), paprika, salt, and pepper. Add crawfish or shrimp if you like for a seafood twist. Remove from heat.
3. Assemble and Bake:
Evenly ladle the filling in the skillet or bake dish. Drop spoonfuls of the biscuit dough evenly over the filling, leaving small gaps for steam to escape. Bake for 20-25 minutes until the biscuits turn golden and cooked through, and the filling bubbles at the edges. Let rest briefly before serving.
4. Serve and Enjoy:
Sprinkle with fresh parsley for garnish. Serve hearty spoonfuls of creamy chicken pot pie topped with cheesy, garlicky biscuits. Enjoy the warm, comforting flavors!
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure the chicken is fully thawed before using. Thaw it overnight in the fridge or quickly in cold water, then shred or dice as needed.
Can I Make This Pot Pie Ahead of Time?
Absolutely. Prepare the filling and biscuit dough separately, then refrigerate both for up to 24 hours. Assemble and bake right before serving for best results.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, covering the dish to keep moisture in.
Can I Substitute the Seafood?
Yes, if you don’t have crawfish tails or shrimp, feel free to swap in cooked lobster, crab meat, or skip the seafood entirely for a classic chicken pot pie.
