Red Lobster Biscuit Chicken Pot Pie: A Savory Southern-Inspired Bake

If you love the buttery, cheesy biscuits from Red Lobster and crave the comforting warmth of chicken pot pie, this mash-up is for you. Imagine tender chicken, mixed vegetables, and a creamy sauce encased under a layer of cheddar biscuits. It’s hearty, flavorful, and offers that nostalgic crust-meets-filling comfort.

This version builds on the concept of a biscuit-topped pot pie, integrating elements inspired by Red Lobster’s signature biscuits while keeping the method home-cook-friendly.

Ingredients

For the filling:

• 2 cups cooked chicken, shredded or diced
• 1 tablespoon butter
• 1 onion, diced
• 2 carrots, peeled and diced
• 1 cup frozen peas
• 2 celery stalks, diced
• 3 cloves garlic, minced
• ¼ cup all-purpose flour
• 2½ cups chicken broth
• 1 cup heavy cream (or half-and-half)
• ½ teaspoon dried thyme
• Salt and black pepper, to taste

For the cheddar biscuit topping:

• 1¾ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon garlic powder (optional)
• ¾ cup sharp cheddar cheese, shredded
• 6 tablespoons cold unsalted butter, cubed
• ¾ cup milk (or buttermilk)

Instructions

1. Preheat & prepare dish
   Preheat your oven to 400 °F (200 °C). Lightly grease a 9×9- or 9×13-inch baking dish (depending on how deep you’d like the filling).
2. Make the savory filling
   In a heavy skillet or saucepan, melt butter over medium heat. Add onion, carrots, celery and sauté until veggies soften (5–7 minutes). Stir in garlic and cook briefly until aromatic. Sprinkle the flour over the vegetables and stir to coat. Gradually whisk in the chicken broth, stirring to avoid lumps. Bring the mixture to a simmer. Add the heavy cream, thyme, salt, and pepper. Simmer until the sauce thickens slightly. Stir in the cooked chicken and frozen peas; mix well. Transfer this filling mixture into your prepared baking dish, spreading it evenly.
3. Prepare the biscuit topping
   In a mixing bowl, whisk together flour, baking powder, salt, (and garlic powder, if using). Stir in the shredded cheddar. Add the cold butter cubes; use a pastry cutter (or fork/fingertips) to cut until mixture resembles coarse crumbs. Pour in milk and gently stir until just combined into a soft dough.
4. Top & bake
   Drop spoonfuls of the biscuit dough over the filling, leaving small gaps so steam can escape. Bake in the preheated oven for 20–25 minutes, or until the biscuits are golden and the filling is bubbly around edges.
5. Finish & serve
   Let rest 5–10 minutes before serving so it sets a little. Scoop portions ensuring you get both filling and biscuit. Garnish with fresh parsley if desired.

Tips & Variations

• Use rotisserie chicken or leftover roast chicken to save time.
• Make the biscuit topping lighter by substituting part of the milk with plain Greek yogurt.
• Add other vegetables (e.g. corn, mushrooms, bell pepper) for extra texture.
• For extra cheddar flavor, sprinkle additional cheese on the biscuits before baking.
• To make this gluten-free, use a gluten-free flour blend and verify baking powder is GF.
• If filling is too thick, add a splash more broth; if too thin, simmer a bit longer before topping.

Approximate Timing & Yield

• Prep Time: ~15 minutes
• Cook Time (filling + bake): ~30–35 minutes
• Total Time: ~45–50 minutes
• Servings: ~6
• Calories (estimate): ~450–550 per serving (depends on size and ingredients)

Frequently Asked Questions (FAQ)

Can I prepare this ahead of time?
Yes. You can assemble the filling and refrigerate it. Prepare the biscuit topping just before baking and bake when ready. The filled dish may need a few extra minutes if coming from cold.

Can I use biscuit dough from a can instead of making from scratch?
You can in a pinch — choose a good-quality biscuit dough and layer it over the filling. Baking time may vary, so watch for golden edges and bubbling filling.

Will the biscuits get soggy from the filling?
They should stay reasonably good if baked right away. To reduce sogginess, avoid overly wet filling or pour off excess liquid before topping.

Is there a vegetarian version?
Yes—replace chicken with hearty vegetables (e.g. mushrooms, squash, zucchini) or use a plant-based chicken substitute. Use vegetable broth instead of chicken broth.

How do I reheat leftovers?
Cover the dish with foil and reheat in a 350 °F oven until warm (~15–20 minutes). To crisp the biscuits, remove foil near the end or briefly broil while watching carefully.