Red Lobster Biscuit Chicken Pot Pie Recipe

If you’re a fan of cozy comfort food with a gourmet touch, you’re going to love this Red Lobster Biscuit Chicken Pot Pie Recipe. It’s like taking that classic comfort of chicken pot pie and bumping it up with the irresistible, buttery, garlicky biscuit topping that Red Lobster is famous for. Honestly, the biscuit crust alone might make you want to make this just to eat those topping bits!

This recipe shines on a chilly evening when you want something hearty but still a bit special. I’ve served it to friends who thought it was from a restaurant – that’s how good the biscuit topping is. Plus, it’s surprisingly simple to pull together, especially if you have leftover chicken or rotisserie chicken on hand.

Ingredients You’ll Need

Each ingredient here plays a role in balancing rich creaminess and flaky biscuit goodness. Shopping tip? Grab cold butter and good-quality cheddar—it really elevates the flavor and texture.

• Cooked chicken: Rotisserie chicken works perfectly and saves tons of time without sacrificing flavor.
• Frozen mixed vegetables: Peas, carrots, and corn add that classic pot pie touch and vibrant color.
• Cream of chicken soup: Acts as the creamy base to bind everything smoothly—don’t skip this!
• Garlic powder: Used twice—in the filling and biscuit topping—for a subtle but delicious garlicky punch.
• Onion powder: Adds depth to the filling without any extra chopping.
• Salt and pepper: Simple seasoning magic. Adjust based on your taste.
• Chicken broth: Lightens up the filling just enough and adds extra flavor.
• All-purpose flour: The biscuit base—make sure it’s fresh for best rise and tenderness.
• Baking powder: Ensures your biscuits are fluffy and golden.
• Unsalted butter: Cold and cubed—this creates those beautiful flaky layers in the biscuit.
• Shredded cheddar cheese: For that sharp, melty cheddar flavor in the biscuit topping.
• Milk: To bring the biscuit dough together—but be careful not to overmix!

Variations

I love tweaking this Red Lobster Biscuit Chicken Pot Pie Recipe to match whatever mood I’m in or what happens to be in my fridge. Don’t hesitate to make it your own!

• Vegetable swaps: I sometimes use fresh green beans or mushrooms instead of frozen mixed veggies, depending on the season. It keeps the pot pie feeling fresh and just a bit fancy.
• Dairy-free option: For friends avoiding dairy, swap the butter for a vegan alternative and use nondairy milk—just keep the cheddar out or replace with a vegan cheese.
• Spicy twist: Add a pinch of cayenne or some chopped jalapeño in the filling for a heat kick I’ve surprisingly enjoyed when serving to spice lovers.
• Make it gluten-free: Use a gluten-free flour blend for the biscuit topping. The texture differs slightly, but it still hits the spot!

How to Make Red Lobster Biscuit Chicken Pot Pie Recipe

Step 1: Mix Your Comfort-Filled Chicken Pot Pie Base

Start by preheating your oven to 375°F (190°C). In a large bowl, get your filling going: toss diced cooked chicken, frozen mixed veggies, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth together until everything is nicely combined. The broth helps it all stay creamy but not too thick—think of it as the cozy sauce that brings it all home. When mixing, don’t be afraid to taste a little; sometimes I add extra garlic powder or salt, depending on my mood.

Step 2: Spread the Filling and Whip Up That Biscuit Topping

Transfer your savory filling to a casserole or pie dish, spreading it evenly. Now, for the biscuit topping magic: whisk together flour, baking powder, and salt in another bowl. Cut in your cold, cubed butter with a pastry cutter or fingers until it looks like coarse crumbs—this step is key for biscuits that flake beautifully. Stir in the shredded cheddar cheese and garlic powder for that signature Red Lobster flavor punch. Add milk gradually and mix just until you can bring the dough together. Overmixing will make it tough, so remember: a few lumps are okay!

Step 3: Dollop, Bake, and Enjoy the Gouda-goodness

Spoon the biscuit dough evenly over the chicken filling, covering as much surface as you can. Pop it in the oven for about 30 minutes, or until the biscuit topping has puffed up and turned a beautiful golden brown, and the filling is bubbly. A good trick I’ve learned is to check it with a toothpick in the biscuit—it should come out clean or with just a few crumbs attached. Let it sit for a few minutes before scooping out generous servings; this little rest helps everything set up nicely without burning your mouth.

How to Serve Red Lobster Biscuit Chicken Pot Pie Recipe

Garnishes

I love topping mine with a sprinkle of fresh chopped parsley or chives right before serving—it brightens the rich flavors and adds a pop of color. Sometimes I also drizzle a tiny bit of melted butter on top for an extra glossy finish. It’s a minor touch, but it makes the dish look extra inviting.

Side Dishes

This meal really stands strong on its own, but if you want sides, a simple green salad with a light vinaigrette balances the richness beautifully. You could also serve steamed asparagus or roasted Brussels sprouts for a touch of earthiness that pairs great with the cheesy biscuit topping.

Creative Ways to Present

For special occasions, I like to bake this pot pie in individual ramekins topped with mini biscuit dollops. It’s adorable, impressive, and means everyone gets their own personal pot pie. I’ve also tried layering the biscuit topping a bit thicker and using a crust cut-out shape on top for a festive touch—great for celebrations or casual dinner parties.

Make Ahead and Storage

Storing Leftovers

Leftovers are pretty straightforward: let the pot pie cool completely, then cover tightly and store in the refrigerator for up to 2 days. I like to use a glass casserole dish with a tight lid or wrap it well with aluminum foil and plastic wrap to keep the biscuit topping from getting soggy.

Freezing

You can freeze this pot pie unbaked! I usually assemble it, cover it tightly with foil, and freeze it for up to 2 months. When you’re ready, bake it straight from the freezer—just add 10–15 extra minutes to the baking time and watch for that gorgeous golden biscuit crust.

Reheating

Reheating leftovers is best done in the oven at 350°F (175°C) for about 15–20 minutes to bring back crispiness to the biscuit topping. Microwaving works in a pinch but might make the biscuit a bit soft, so I only use it if I’m really short on time.

FAQs

Final Thoughts

This Red Lobster Biscuit Chicken Pot Pie Recipe has become one of my favorite ways to bring a bit of that restaurant magic into my home. The combination of creamy chicken filling and that garlicky cheddar biscuit topping is pure comfort food heaven. I really think you’ll enjoy how approachable it is to make while still feeling a little special. So go ahead, try it out on a weekend or when you want to impress without stress—you might find yourself making this one again and again!

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