There are recipes that fill your stomach… and then there are recipes that hug your soul. This Red Lobster Biscuit Chicken Pot Pie definitely falls in the second category. Think creamy, cozy chicken filling bubbling under a golden, buttery biscuit topping that tastes just like those famous Red Lobster biscuits 🧈✨
If you love pot pie but want something a little extra special, this is your golden ticket. It’s comfort food with a restaurant-worthy twist — and the best part? It’s surprisingly easy to make at home.
💛 Why You’ll Love This Recipe
- Restaurant flavor at home – Get that iconic biscuit taste without leaving your kitchen.
- Perfect for chilly evenings – Warm, creamy, and hearty, it’s like a hug in a bowl.
- Simple ingredients – No fancy gadgets or complicated steps needed.
- Make-ahead friendly – Ideal for busy weeknights or family dinners.
- Customizable – You can tweak the filling with your favorite veggies or proteins.
🛒 Ingredients You’ll Need
Here’s what goes into this irresistible chicken pot pie:
🐔 For the Filling:
- Cooked chicken (shredded or cubed)
- Butter
- Onion (finely chopped)
- Carrots (diced)
- Celery (diced)
- Garlic (minced)
- All-purpose flour
- Chicken broth
- Milk or heavy cream
- Peas (frozen or fresh)
- Salt & black pepper
- Dried thyme (optional)
🥐 For the Biscuit Topping:
- Biscuit mix (or homemade biscuit dough)
- Shredded cheddar cheese
- Milk
- Garlic powder
- Melted butter
- Dried parsley (optional for garnish)
🧑🍳 Step-by-Step Instructions
1. Preheat the Cozy Vibes
Preheat your oven to 375°F (190°C). That warm oven will give your biscuits the perfect golden finish.
2. Build the Flavor Base
In a large skillet, melt butter over medium heat. Add onions, carrots, and celery. Sauté until they’re soft and fragrant — about 5–7 minutes. Add garlic and cook for another minute. (This is where your kitchen starts to smell amazing 😍).
3. Create the Creamy Sauce
Sprinkle flour over the veggies and stir well to coat. Slowly pour in the chicken broth while whisking constantly. Then add the milk. Cook until the mixture thickens and turns into a luscious, creamy sauce. Season with salt, pepper, and thyme.
4. Add the Star Player: Chicken
Stir in the shredded chicken and peas. Simmer for a few minutes until everything is hot and cozy. Taste and adjust seasoning if needed.
5. Prepare the Biscuit Topping
In a mixing bowl, combine biscuit mix, cheddar cheese, milk, and garlic powder. Mix just until combined. The dough should be soft and fluffy — not overmixed!
6. Assemble the Pot Pie
Pour the creamy chicken filling into a greased baking dish or ovenproof skillet. Drop spoonfuls of biscuit dough evenly on top of the filling. Don’t worry if it’s not perfect — rustic looks delicious too.
7. Bake to Perfection
Pop the dish into the oven and bake for about 25–30 minutes or until the biscuits are golden brown and the filling is bubbling at the edges.
8. Finish with a Buttery Touch
Brush the tops of the biscuits with melted butter and sprinkle with parsley. That little extra step gives it that iconic Red Lobster biscuit flavor. 😋
✨ Pro Tips for the Best Pot Pie Ever
- Shred your chicken finely so it blends smoothly with the creamy sauce.
- If you like it extra cheesy, add a handful more cheddar into the biscuit dough.
- Let the pot pie rest for 5–10 minutes before serving — it thickens up beautifully.
- Using leftover rotisserie chicken makes this recipe lightning fast.
🥦 Easy Variations
- Turkey Twist: Swap chicken for leftover turkey — perfect after the holidays!
- Veggie Lovers: Add mushrooms, corn, or green beans to make it heartier.
- Spicy Kick: A pinch of cayenne or a dash of hot sauce takes it up a notch.
- Mini Pot Pies: Bake in ramekins for cute, individual servings.
🥄 Serving Suggestions
This pot pie is a meal in itself, but you can make it extra special with:
- A crisp green salad with lemon vinaigrette 🍋
- Roasted asparagus or broccoli on the side
- A warm cup of apple cider or iced tea
🧊 Storing & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze (before or after baking) for up to 2 months. If freezing unbaked, wrap tightly with foil.
- Reheating: Warm in the oven at 350°F (175°C) until heated through. Add a little broth if needed to refresh the sauce.
🪄 Why These Biscuits Make All the Difference
Regular pot pie is good… but Red Lobster-style biscuits on top? That’s magic. 🪄
They’re buttery, cheesy, garlicky, and perfectly fluffy. Every bite is a mix of creamy filling and golden biscuit heaven. One spoonful, and you’ll know why this recipe is a keeper.
🥰 Conclusion: A Hug in Every Bite
This Red Lobster Biscuit Chicken Pot Pie is more than just dinner — it’s comfort, warmth, and a whole lot of love baked into one dish. It’s perfect for family gatherings, cozy nights in, or just because you deserve a little treat.
Whether you’re serving it straight from the skillet or in cute ramekins, one thing’s for sure: there won’t be any leftovers for long 😉
❓ FAQs
1. Can I use store-bought biscuits?
Yes! If you’re short on time, ready-to-bake biscuits work great. Just layer them on top and bake.
2. What kind of chicken works best?
Cooked, shredded rotisserie chicken is perfect. You can also use leftover grilled or baked chicken.
3. Can I make this vegetarian?
Absolutely. Swap the chicken for mushrooms, extra veggies, or tofu, and use veggie broth.
4. How do I make the sauce creamier?
Use heavy cream instead of milk, and don’t rush the thickening process.
5. Can I prepare this in advance?
Yes! Assemble everything except the biscuit topping. Add the topping right before baking.
