Red Lobster Biscuit Chicken Pot Pie

Red Lobster Biscuit Chicken Pot Pie is the ultimate comfort meal that brings together creamy chicken filling and buttery Red Lobster Cheddar Bay Biscuits in one irresistible dish. Perfect for busy nights, this recipe transforms a simple chicken pot pie into something truly special. Inspired by Red Lobster Biscuit Mix favorites, it’s easy, hearty, and packed with flavor. If you love chicken cobbler with Red Lobster biscuit or crave cozy casseroles, this one’s for you. Whether you’re a fan of biscuit-topped chicken pot pie or dump-and-go dinners, this delicious twist will make your kitchen smell like comfort and taste like home.

Serving Versatility

This Red Lobster Biscuit Chicken Pot Pie is wonderfully versatile. You can serve it as a classic casserole straight from the oven, spoon it over rice or mashed potatoes for extra comfort, or even turn it into a fun twist by baking it in ramekins for individual servings. If you’re going low-carb, simply enjoy the creamy chicken filling on its own — it’s satisfying enough to stand alone.

Ingredients:

• 2 cups cooked chicken, shredded or cubed
• 1 cup frozen peas and carrots
• 1 cup corn (optional)
• 1 can (10.5 oz) cream of chicken soup
• 1 cup chicken broth
• ½ cup milk
• 1 tsp garlic powder
• ½ tsp onion powder
• Salt and pepper to taste
• 1 box Red Lobster Cheddar Bay Biscuit Mix (plus seasoning packet)
• ½ cup shredded cheddar cheese
• ½ cup water (for biscuit mix)
• ¼ cup melted butter

Directions:

1. Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
2. In a large bowl, mix together cream of chicken soup, chicken broth, milk, garlic powder, onion powder, salt, and pepper until smooth.
3. Stir in the chicken, peas, carrots, and corn. Pour the mixture evenly into the prepared baking dish.
4. In another bowl, prepare the biscuit topping: combine the Red Lobster biscuit mix, cheese, and water. Stir until a soft dough forms.
5. Drop spoonfuls of the biscuit dough evenly over the chicken mixture. Don’t worry about covering everything — the dough will spread while baking.
6. Bake uncovered for 25–30 minutes, or until the biscuits are golden brown and the filling is bubbling.
7. In a small bowl, mix the seasoning packet with melted butter and brush it over the hot biscuits before serving.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: Approximately 420 per serving

Why You’ll Love This Recipe

• Quick preparation: Uses cooked chicken and biscuit mix for easy assembly.
• Budget-friendly ingredients: Pantry staples make this meal affordable.
• Big, cozy flavor: Buttery, cheesy biscuits meet creamy, savory filling.
• Nutritional value: Protein from chicken and vegetables for balance.
• Customizability: Swap veggies or add turkey for a fun twist.

Cultural or Cooking Technique Note (Optional)

This recipe is inspired by the classic Southern pot pie but gets a restaurant-style twist from the famous Red Lobster Cheddar Bay Biscuits. The technique of “drop biscuits” over a creamy base makes it easier than traditional pastry crusts — no rolling, no fuss, just comfort in a pan.

Serving Suggestions

1. Serve over a scoop of fluffy white rice for a hearty Southern-style meal.
2. Make it a rustic dinner with a side of green salad and sweet tea.
3. Scoop into warm bowls and top with extra shredded cheese.
4. Bake in individual ramekins for a cozy dinner party presentation.

Pro Tips for Success

• Use leftover rotisserie chicken for the fastest prep.
• Don’t overmix the biscuit dough — it should stay soft and slightly lumpy.
• Let the pot pie rest for 10 minutes after baking to thicken the filling.
• Add a pinch of thyme or poultry seasoning for extra flavor depth.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, let the pot pie cool completely, then cover tightly and freeze for up to 2 months. Reheat in the oven at 350°F until warmed through to keep the biscuits crisp. For single servings, microwave gently with a splash of milk to maintain creaminess.

5 Common Mistakes to Avoid

1. Overmixing the biscuit dough – This makes the biscuits dense instead of light and fluffy. Stir just until combined.
2. Using too much liquid in the filling – The pot pie can turn soupy. Stick to the recipe ratios for the perfect creamy texture.
3. Not preheating the oven – A cold oven prevents the biscuits from rising properly, so always preheat to 400°F.
4. Skipping the butter glaze – The signature Red Lobster flavor comes from that buttery seasoning brushed on top — don’t skip it!
5. Cutting into it too soon – Let the pot pie rest for at least 10 minutes after baking so the filling thickens and settles.

4 Frequently Asked Questions

1. Can I use leftover turkey instead of chicken?
Yes! Turkey works beautifully in this recipe, especially around the holidays.

2. Can I make this ahead of time?
You can assemble the filling and refrigerate it up to a day in advance, then add the biscuit topping just before baking.

3. Can I freeze Red Lobster Biscuit Chicken Pot Pie?
Absolutely. Cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven for best results.

4. What vegetables work best?
Classic peas and carrots are perfect, but feel free to mix in corn, green beans, or even broccoli for a heartier twist.

Closing Paragraph

This Red Lobster Biscuit Chicken Pot Pie is the kind of meal that brings everyone to the table — no fancy prep required, just pure comfort in every bite. It’s rich, filling, and adaptable for whatever you have on hand. Try it once, and it’s sure to become one of your go-to cozy favorites. Don’t forget to share, rate, and comment if you give it a try — I’d love to hear how you made it your own!

🎀 Final Thoughts

There’s something magical about pulling a bubbling pot pie out of the oven on a cool evening — it smells like home. This recipe captures that feeling perfectly, with a shortcut that still feels homemade. I hope it brings warmth to your kitchen and smiles to your table.