A warm, cheesy weeknight winner

This Red Lobster Biscuit Chicken Pot Pie blends a creamy chicken filling with cheddar-garlic biscuit topping. It’s cozy, simple, and great for family dinners. If you like easy comfort food, this is a winner. For a soup-style spin on the same flavors, see this chicken pot pie soup recipe for another idea.

What makes this dish special

You get the rich, familiar flavors of classic chicken pot pie with a Cheddar Bay–style biscuit topping. The biscuit topping adds buttery, garlicky notes while the filling stays creamy and easy to prepare. It’s a nice shortcut meal when you use rotisserie chicken.

Step-by-step: Make Red Lobster Biscuit Chicken Pot Pie

Follow these simple steps to build and bake the pot pie.

Ingredients you’ll need

• 3 cups cooked chicken, diced (rotisserie chicken works well)
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 cup cream of chicken soup
• 1 teaspoon garlic powder (for the filling)
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup chicken broth
• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup shredded cheddar cheese
• 3/4 cup milk
• 1 tablespoon garlic powder (for the biscuit topping, for that Red Lobster touch)

How to assemble and bake

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, 1 teaspoon garlic powder, onion powder, salt, pepper, and chicken broth. Mix until well combined.
3. Transfer the filling to a casserole or pie dish and spread it evenly.
4. In another bowl, whisk together the flour, baking powder, and 1 teaspoon salt. Cut in the cold butter until the mixture looks like coarse crumbs.
5. Stir in the shredded cheddar cheese and 1 tablespoon garlic powder. Gradually add the milk and mix just until combined. Do not overmix.
6. Drop spoonfuls of the biscuit dough over the chicken filling so the surface is covered.
7. Bake for about 30 minutes, or until the biscuit topping is golden brown and the filling bubbles at the edges.
8. Let the pot pie cool for a few minutes before serving.

How to plate and serve Red Lobster Biscuit Chicken Pot Pie

Serve warm straight from the casserole dish. A simple side salad or steamed green beans balance the richness. You can also scoop individual portions into bowls for a cozy single-serving style. For a different way to use leftover shredded chicken on the table, try these shredded chicken and rice stuffed peppers as another family meal idea.

How to store leftovers

• Cool the dish to room temperature before storing.
• Cover tightly and refrigerate for up to 3–4 days.
• To freeze: assemble and freeze unbaked in a covered pan for up to 2 months. Thaw overnight in the fridge before baking.
• Reheat covered in a 350°F (175°C) oven until heated through, about 15–20 minutes for leftovers.

Helpful tips for the best result

• Use cold butter for the biscuit topping so the texture stays flaky.
• Don’t overmix the biscuit dough — mix just until it holds together.
• If your filling seems thin, add a bit more cream of chicken soup or a tablespoon of flour mixed into the broth.
• For an easy slow-cooker approach, check this crock pot chicken pot pie method to adapt the filling before topping and baking.

Ways to vary this recipe

• Make it spicy: add a pinch of cayenne or pepper jack cheese.
• Make it lighter: use reduced-fat soup and milk.
• Add herbs: fresh parsley, thyme, or chives on top brighten the flavor.
• Swap the vegetables: use green beans or mushrooms if you prefer.

Nutritional Information (approximate per serving)

• Calories: ~500 kcal
• Protein: ~30 g
• Carbohydrates: ~45 g
• Fat: ~25 g
  These values are estimates and will vary with exact ingredients and serving size.

Serving ideas for the whole family

• Pair with a crisp green salad and a simple vinaigrette.
• Offer steamed broccoli or roasted carrots on the side.
• Serve with crusty bread if you want extra dipping options.

What to serve with this dish

• A light white wine or iced tea works well.
• For kids, apple slices or raw veggies make a fresh side.
• For a full comfort meal, mashed potatoes or garlic roasted potatoes are good companions.

Frequently asked questions

Q: Can I use canned biscuits instead of making the biscuit topping?
A: Yes. Use canned cheddar biscuits or plain biscuits. You may brush them with melted butter and sprinkle garlic powder before baking.

Q: Can I make this vegetarian?
A: Replace chicken with firm tofu or extra mixed vegetables and swap cream of chicken soup for cream of mushroom or a vegetarian cream soup.

Q: How do I reheat individual portions?
A: Reheat in a 350°F (175°C) oven covered with foil for 10–15 minutes, or microwave on medium until hot.

Q: Can I prepare this ahead of time?
A: Yes — assemble and keep covered in the fridge for a day before baking. If frozen, thaw overnight in the fridge then bake.

Q: Is it possible to make the biscuit topping ahead?
A: You can make the biscuit dough and keep it chilled for a few hours, but adding it frozen to the filling may change bake time slightly.

Conclusion

If you want more variations and inspiration, check out this take on the recipe: Chicken Pot Pie With Red Lobster Biscuits – Merry About Town. For another Cheddar Bay biscuit version and step-by-step photos, see Easy Cheddar Bay Biscuit Chicken Pot Pie Recipe – Jessie’s. If you like the cobbler-style idea, this Chicken Cobbler Recipe is a related comfort-food option.

Red Lobster Biscuit Chicken Pot Pie

This hearty pot pie features a creamy chicken filling topped with Cheddar Bay-style biscuits, combining rich flavors for a comforting weeknight meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course dinner, Main Course

Cuisine American

Servings 6 servings

Calories 500 kcal

Ingredients

  

Filling Ingredients

• 3 cups cooked chicken, diced rotisserie chicken works well
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 cup cream of chicken soup
• 1 teaspoon garlic powder for the filling
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup chicken broth

Biscuit Topping Ingredients

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup shredded cheddar cheese
• 3/4 cup milk
• 1 tablespoon garlic powder for the biscuit topping

Instructions

 

Preparation

• Preheat your oven to 375°F (190°C).
• In a large bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, 1 teaspoon garlic powder, onion powder, salt, pepper, and chicken broth. Mix until well combined.
• Transfer the filling to a casserole or pie dish and spread it evenly.
• In another bowl, whisk together the flour, baking powder, and 1 teaspoon salt. Cut in the cold butter until the mixture looks like coarse crumbs.
• Stir in the shredded cheddar cheese and 1 tablespoon garlic powder. Gradually add the milk and mix just until combined. Do not overmix.
• Drop spoonfuls of the biscuit dough over the chicken filling so the surface is covered.

Baking

• Bake for about 30 minutes, or until the biscuit topping is golden brown and the filling bubbles at the edges.
• Let the pot pie cool for a few minutes before serving.

Notes

For best results, use cold butter for the biscuit topping and avoid overmixing the biscuit dough. For variations, add herbs or different vegetables.

Keyword Biscuit Topping, Chicken Recipe, Comfort Food, Easy Dinner, Pot Pie