chicken pot pie with red lobster biscuits

Chicken Pot Pie with Red Lobster Biscuits has quickly become one of my favorite comfort meals to make at home. I’m Lina, a 33-year-old home cook from the United States, and my love for cooking began in my grandmother’s cozy kitchen. She taught me that food is love in its warmest form. Today, I blend those cherished family traditions with a spark of modern creativity—like turning a classic chicken pot pie into something new with Red Lobster-style biscuits. It’s creamy, golden, and filled with heart—just the kind of dish that makes a home-cooked meal feel extra special.

Serving Versatility

One of my favorite things about this recipe is how flexible it is. Serve it straight from the oven for that bubbling, creamy goodness, or let it cool slightly and scoop it into bowls over a bed of fluffy rice or quinoa for a heartier dinner. Want to get creative? Try spooning the filling into wraps for an easy grab-and-go lunch—it’s like a warm chicken pot pie sandwich! For lighter days, a scoop over crisp romaine or spinach makes a cozy-meets-fresh salad that still feels indulgent. However you serve it, that golden biscuit topping makes every version feel like a treat.

Ingredients (Detailed & Humanized)

1/2 cup (1 stick) melted butter (divided): rich buttery base that adds flavor from the start.
4–5 cups pre-cooked, shredded chicken: lean protein and heartiness without the hassle.
10–12 ounces frozen peas and carrots: colorful veggies that bring sweetness and texture.
3/4 tsp garlic powder: subtle warmth that deepens the savory flavor.
3/4 tsp onion powder: gentle, sweet aroma that enhances the sauce.
1/2 tsp pepper: just the right touch of spice for balance.
1/2 tsp chili powder: a mild kick that livens up the creaminess.
1.5 cups chicken broth: flavorful liquid base for the filling.
1 can (10.5 ounces) cream of chicken soup: the creamy heart that ties everything together.
1 cup whole milk: gives the filling its luscious, velvety texture.
1 box (11 ounces) Cheddar Bay Biscuits Mix (reserve the seasoning packet): that signature Red Lobster biscuit flavor!
1/4–1/2 cup freshly shredded cheddar cheese: melty richness that makes every bite crave-worthy.

(Greek yogurt can also be added for a creamy protein boost, or swap in turkey for a fun twist on a turkey pot pie recipe easy with biscuits.)

Directions (Step-by-Step Cooking Guide)

Step 1: Preheat and prepare the dish
Start by preheating your oven to 350°F (175°C). Pour a few tablespoons of melted butter into your casserole dish, just enough to lightly coat the bottom. This buttery base helps create that rich, golden flavor as it bakes. Save the rest of the butter for later—it’ll be your finishing touch.

Step 2: Layer the chicken
Spread 4–5 cups of pre-cooked, shredded chicken evenly over the buttered dish. This is your hearty foundation, so make sure it’s distributed well for even bites of tender chicken throughout.

Step 3: Add the veggies
Next, sprinkle 10–12 ounces of frozen peas and carrots right on top of the chicken. There’s no need to thaw them—the oven will do the work. The veggies bring color, sweetness, and a soft bite that complements the creamy sauce.

Step 4: Season with care
In a small bowl, mix together ¾ teaspoon garlic powder, ¾ teaspoon onion powder, ½ teaspoon pepper, and ½ teaspoon chili powder. Sprinkle this mixture evenly across the top of the chicken and vegetables. Don’t stir! Let the flavors layer naturally—they’ll melt together beautifully while baking.

Step 5: Mix the creamy filling
In another bowl, whisk together 1½ cups chicken broth and 1 can of cream of chicken soup until smooth and silky. Gently pour this mixture over your chicken and veggies. It might look thin at first, but as it bakes, it’ll transform into that luscious, comforting sauce.

Step 6: Prepare the biscuit batter
In a separate bowl, combine 1 cup of milk, the Cheddar Bay Biscuit Mix, and half of the seasoning packet that comes with it. Stir until no lumps remain—the batter should be pourable but not runny. This layer will bake into a fluffy, golden topping that’s slightly crisp on the edges.

Step 7: Assemble the topping
Pour the biscuit mixture evenly over the casserole, letting it spread naturally to cover the filling. Then, sprinkle ¼ to ½ cup of freshly shredded cheddar cheese on top. As it bakes, the cheese will melt into the biscuit crust, creating that irresistible cheesy pull.

Step 8: Bake to perfection
Place the casserole in the preheated oven and bake for about 55 minutes, or until the top is golden brown and slightly puffed. You’ll know it’s ready when your kitchen smells like buttery heaven and the edges start to bubble gently.

Step 9: Add the buttery finish
While it’s baking, melt your remaining butter and stir in the rest of the seasoning packet from the biscuit mix. As soon as the pot pie comes out of the oven, brush this buttery mixture over the top while it’s still hot. It gives that signature Red Lobster biscuit aroma and shine.

Step 10: Rest and serve
Let the pot pie sit for about 10 minutes before serving—this helps the filling thicken slightly so it doesn’t spill out when you scoop. Then, dive in and enjoy that perfect harmony of creamy filling, tender chicken, and buttery, cheesy biscuit topping.

Why You’ll Love This Recipe

✅ Quick to make: No crust rolling or complicated prep—just layer and bake.
✅ Budget-friendly: Uses pantry staples and affordable proteins like chicken or turkey.
✅ Cozy, homemade flavor: Creamy filling meets buttery Cheddar Bay biscuit topping.
✅ Nutritious and balanced: Packed with protein, veggies, and a touch of indulgence.
✅ Great for meal prep: Reheats beautifully for weekday lunches.
✅ Family-approved: Even picky eaters go back for seconds!

Cultural or Technique Note

This casserole-style chicken pot pie borrows inspiration from Southern comfort cooking—layered, creamy, and baked until golden. By swapping traditional pie crust for Red Lobster Cheddar Bay Biscuits, we combine two beloved American classics into one. The technique keeps things simple but delivers all the richness of homemade comfort food without extra steps.

Serving Suggestions

Serve over rice or quinoa for a hearty, comforting dinner.
Spoon inside warm wraps for a cozy, handheld lunch.
Layer over a crisp green salad for a lighter meal.
Pair with roasted veggies or a side salad for balance.

Pro Tips for Success

Don’t skip brushing the biscuit topping with butter—it’s the secret to that restaurant-style flavor.
Let the casserole rest for 10 minutes before serving so the filling thickens beautifully.
If you love extra cheese, mix a little into the biscuit batter before baking.
Want a touch more spice? Add a pinch of cayenne to the seasoning mix.
Use leftover turkey after the holidays—it’s perfect for this dish!
Fresh herbs like parsley or thyme add brightness at the end.

Common Mistakes to Avoid

Overbaking the topping: It can turn too dark—check at 50 minutes to be safe.
Skipping the butter base: Without it, the bottom layer won’t get that rich, golden flavor.
Using cold ingredients: Room-temperature milk and broth mix more smoothly for a creamy sauce.
Stirring layers together: The magic happens when everything bakes in its own layer—resist stirring before baking.
Not resting before serving: Let it sit so the sauce sets and doesn’t run when sliced.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making it even better the next day. For longer storage, freeze portions for up to 2 months. To reheat, cover with foil and warm in a 325°F oven until heated through—low and slow keeps the biscuits tender and the filling creamy.

Frequently Asked Questions (FAQ)

Can I use chicken thighs instead of breasts?
Absolutely! Thighs stay extra juicy and flavorful in creamy casseroles like this.
How can I make it dairy-free?
Use plant-based butter and milk, and a dairy-free cream of chicken substitute. You’ll still get that creamy texture!
Can I double the recipe for meal prep?
Yes! Bake in two dishes and freeze one. It reheats wonderfully for a ready-made dinner.
How can I make it spicier or milder?
For more heat, add a dash of cayenne or hot sauce. To keep it mild, simply skip the chili powder.
Can I use fresh vegetables instead of frozen?
Of course—just sauté them lightly first to soften before layering.

Closing Paragraph

Cooking isn’t just about feeding ourselves—it’s about creating warmth, even on the busiest nights. This Chicken Pot Pie with Red Lobster Biscuits brings that sense of comfort to your table effortlessly. Whether it’s a cozy Sunday dinner or a midweek pick-me-up, every bite feels like a hug.

Final Thoughts

Whenever I make this dish, I’m reminded that simple food really is the most special. The creamy filling, the golden biscuits, the buttery aroma—it’s home on a plate. It’s about care, not perfection. I hope this recipe brings as much joy to your table as it does to mine.