Red Lobster Biscuit Chicken Pot Pie is a cozy and comforting dish that’s a bit like your favorite chicken pot pie meeting those fluffy, buttery Red Lobster biscuits you crave. It’s packed with tender chicken, chunky vegetables, and a creamy sauce all topped with biscuit dough that bakes into a golden, flaky crust.
I love making this because it feels like a special treat but it’s really simple to pull together. The biscuit topping is what makes it stand out—it’s soft and buttery, soaking up just a little bit of the savory filling beneath. I find that using refrigerated biscuit dough saves time and still gives you that delicious, homemade feel.
When I serve this, I like to pair it with a simple green salad or some steamed veggies to keep things light. It’s a perfect comfort meal for cool evenings or whenever you want something that feels like a warm hug from the inside. Plus, leftovers (if there are any!) taste great reheated the next day.
Key Ingredients & Substitutions
Chicken: Rotisserie chicken is my favorite here because it’s cooked and flavorful. You can also use leftover chicken or poached chicken breast. For a vegetarian version, try mushrooms or chickpeas instead.
Vegetables: Carrots, celery, peas, and onions add great texture and sweetness. Frozen peas are super convenient. You could swap peas for green beans or corn if preferred.
Butter and Flour: These make the roux that thickens the sauce. Use gluten-free flour if you need a gluten-free version, or try a cornstarch slurry as a substitute.
Milk or Half-and-Half: Milk makes the sauce creamy but light. Half-and-half or cream will give it a richer taste. Plant-based milk like oat or almond can also work for a dairy-free option.
Biscuit Dough: Using refrigerated buttermilk biscuits saves time and mimics Red Lobster’s biscuits well. You can make homemade biscuit dough if you want, or try gluten-free biscuits to suit dietary needs.
How Do I Get the Biscuit Topping Golden and Fluffy?
The biscuit topping is the star here! To get them golden and soft inside, start with cold biscuit dough and place the pieces just touching on top of the filling. Here’s what helps:
- Press the biscuits gently but don’t flatten them—they need room to rise.
- Brush the biscuit tops lightly with melted butter before baking for extra browning and flavor.
- Bake in a hot oven (around 400°F) so biscuits cook quickly without drying out.
- Don’t peek too often while baking; opening the oven cools it and can stop biscuits from rising well.
Rest the pie a few minutes after baking to let the sauce thicken and the biscuits set. This makes serving easier and keeps each bite just right.
Equipment You’ll Need
- Large skillet or saucepan – perfect for cooking the veggies and making the creamy sauce without crowding.
- Whisk – helps you smoothly blend the flour into butter and pour in liquids without lumps.
- Measuring cups and spoons – keep your ingredients balanced for the best flavor and texture.
- 9×9-inch baking dish – just the right size to hold the filling and biscuit topping so everything cooks evenly.
- Pastry brush (optional) – ideal for brushing butter over the biscuit tops to make them golden and crisp.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey for a post-holiday twist; it’s tasty and uses up leftovers nicely.
- Add cooked bacon or pancetta for a smoky, salty boost that pairs well with the creamy filling.
- Mix in fresh herbs like rosemary or sage instead of thyme for a different earthy note.
- Stir in sautéed mushrooms or chopped spinach for extra veggies and a bit more texture and flavor.
Red Lobster Biscuit Chicken Pot Pie
Ingredients You’ll Need:
For the Filling:
- 3 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- ½ cup onion, finely chopped
- 3 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or half-and-half
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (plus more for garnish)
- ¼ teaspoon garlic powder
For the Biscuit Topping:
- 1 package refrigerated biscuit dough (buttermilk biscuits work best; about 8 biscuits)
- Optional: fresh thyme leaves for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and approximately 15-20 minutes to bake. So, you can have a warm, hearty meal ready in around 40 minutes total!
Step-by-Step Instructions:
1. Prepare the Creamy Filling:
Preheat your oven to 400°F (200°C). In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion, carrots, and celery, and sauté until they’re tender, about 5 to 7 minutes. Stir in the flour and cook for 1 to 2 minutes, stirring constantly to get rid of the raw flour taste.
Slowly whisk in the chicken broth followed by the milk. Keep stirring until the mixture thickens into a creamy, gravy-like consistency, about 3 to 5 minutes. Then stir in the cooked chicken, peas, salt, pepper, dried thyme, and garlic powder. Mix everything well and warm through. Taste and adjust seasoning if needed.
2. Assemble the Pot Pie:
Pour the creamy chicken and vegetable mixture into a greased 9×9-inch baking dish. Take the refrigerated biscuit dough and arrange the biscuits evenly on top of the filling. Press them lightly so they just touch but don’t overlap too much. Sprinkle a little fresh thyme over the biscuits if you like.
3. Bake and Serve:
Bake in the preheated oven for 15 to 20 minutes or until the biscuits are golden brown and fully cooked through. Once done, remove from the oven and let it rest for a few minutes so everything sets nicely. Serve warm, maybe with a simple salad or steamed vegetables for a comforting meal.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to thaw the chicken completely before using it. Thaw it overnight in the fridge or use the defrost setting on your microwave. Shred or dice it before adding to the filling.
Can I Make This Pot Pie Ahead of Time?
Absolutely! You can prepare the filling and assemble the pot pie up to a day in advance. Cover it tightly with foil and refrigerate. When ready to bake, remove the foil and add a few extra minutes to the baking time if needed.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the biscuit topping from getting soggy.
Can I Use Homemade Biscuit Dough Instead of Refrigerated?
Yes! Homemade biscuit dough works great and adds a personal touch. Just prepare your favorite biscuit recipe and place the dough on top of the filling before baking as instructed.
