Imagine combining the ultimate comfort food, creamy chicken pot pie, with the iconic, cheesy goodness of Red Lobster’s Cheddar Bay Biscuits. That’s exactly what you get with this Red Lobster Biscuit Chicken Pot Pie recipe. This dish transforms a classic family dinner into an unforgettable meal that’s surprisingly easy to make. We’re talking a rich, savory filling loaded with tender chicken and vegetables, all bubbling under a blanket of perfectly golden, cheesy, and garlicky biscuits. It’s the one-pan wonder you didn’t know you needed.
This recipe is designed for the enthusiastic home cook who loves delivering delicious and impressive meals without spending hours in the kitchen. Get ready to win dinner with a recipe your family will ask for again and again.
Why You’ll Love This Red Lobster Biscuit Chicken Pot Pie
- Two Classics in One: It perfectly marries the savory, creamy filling of a traditional chicken pot pie with the legendary flavor of Cheddar Bay Biscuits.
- Incredibly Flavorful: The savory chicken filling and the cheesy, garlicky biscuit topping create a symphony of flavors in every bite.
- Weeknight Friendly: Using simple ingredients and straightforward steps, you can have this comforting casserole on the table in about an hour.
- Crowd-Pleasing Comfort: This is the definition of comfort food. It’s warm, hearty, and guaranteed to be a hit with both kids and adults. For another cozy classic, try this beloved ultimate beef stew recipe.
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients to create its restaurant-quality taste. Here’s what you’ll need to gather.
For the Creamy Chicken Filling
- Butter: Forms the base of our rich and savory roux.
- Onion, Carrots, and Celery: The classic trio that builds a flavorful foundation.
- Garlic: Adds a layer of aromatic depth.
- All-Purpose Flour: Thickens the filling to a perfect, creamy consistency.
- Chicken Broth: Creates the savory sauce for the filling.
- Heavy Cream: Adds richness and a velvety smooth texture.
- Shredded Cooked Chicken: Rotisserie chicken is a fantastic time-saver here!
- Frozen Peas and Corn: For a pop of sweetness and color. No need to thaw them first.
- Seasoning: Dried thyme, salt, and black pepper are all you need.
For the Cheddar Bay Biscuit Topping
- All-Purpose Flour: The structural base of our biscuits.
- Baking Powder: Gives the biscuits their signature lift and fluffy texture.
- Sugar & Salt: For balanced flavor.
- Cold Butter: The key to a flaky, tender biscuit crumb. Make sure it’s very cold!
- Sharp Cheddar Cheese: The star of the show! Freshly shredded melts best.
- Buttermilk: Adds moisture and a slight tang for that authentic biscuit flavor.
- Melted Butter & Garlic Powder: The iconic garlic butter topping brushed on after baking.
Step-by-Step Instructions
Follow these simple steps to create a delicious and comforting pot pie that will have everyone reaching for seconds.
1. Prepare the Creamy Filling
Start by melting the butter in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery, and cook until they begin to soften, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the vegetables and cook, stirring constantly, for one minute. This step is crucial for cooking out the raw flour taste.
Gradually whisk in the chicken broth, ensuring there are no lumps. Then, stir in the heavy cream. Bring the mixture to a simmer and let it cook for a few minutes until it thickens. Finally, stir in the shredded chicken, frozen peas, corn, thyme, salt, and pepper. Remove the skillet from the heat and set it aside while you prepare the biscuit topping.
2. Make the Biscuit Topping
In a large bowl, whisk together the flour, baking powder, sugar, and salt. Using a pastry blender or your fingers, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs. This process creates little pockets of butter that will melt during baking, resulting in a flaky biscuit. Stir in the shredded cheddar cheese.
Pour in the cold buttermilk and stir with a fork until just combined. Be careful not to overmix! Overworking the dough will result in tough biscuits. The dough should be slightly sticky.
3. Assemble and Bake
Preheat your oven to 400°F (200°C). Drop spoonfuls of the biscuit dough over the top of the chicken filling in the skillet. You should have enough for about 8-10 biscuits. Bake for 20-25 minutes, or until the filling is bubbly and the biscuits are golden brown and cooked through.
While the pot pie is baking, stir the garlic powder into the melted butter for the topping. As soon as the pot pie comes out of the oven, brush the garlic butter generously over the hot biscuits. Let it rest for a few minutes before serving.
Tips for the Perfect Red Lobster Biscuit Chicken Pot Pie
- Use Cold Ingredients: For the flakiest biscuits, make sure your butter and buttermilk are very cold. This prevents the butter from melting prematurely.
- Don’t Overmix the Dough: Mix the biscuit dough until it just comes together. Overmixing develops gluten and leads to tough, dense biscuits.
- Try a Rotisserie Chicken: To save time, use a store-bought rotisserie chicken. It’s flavorful, moist, and easy to shred.
- Grate Your Own Cheese: Pre-shredded cheese is often coated with anti-caking agents that prevent it from melting smoothly. Grating a block of sharp cheddar will give you the best cheesy results. If you love cheesy casseroles, you must check out this amazing cheesy tater tot casserole.
Variations and Substitutions
- Different Veggies: Feel free to add other vegetables like green beans, mushrooms, or potatoes to the filling.
- Turkey Pot Pie: This recipe is perfect for using up leftover Thanksgiving turkey instead of chicken.
- Herb Variations: Add other herbs like rosemary or parsley to the filling for a different flavor profile.
- No Buttermilk? You can make a quick substitute by adding one tablespoon of lemon juice or white vinegar to a cup of regular milk. Let it sit for 5 minutes before using.
Storage and Reheating Instructions
Store any leftover Red Lobster Biscuit Chicken Pot Pie in an airtight container in the refrigerator for up to 3-4 days. For best results, reheat it in an oven at 350°F (175°C) until warmed through. This will help the biscuits crisp up again. Microwaving will work in a pinch, but the biscuit topping may become soft.
Frequently Asked Questions
Absolutely. You can prepare the filling up to 2 days in advance and store it in the refrigerator. When you’re ready to bake, simply reheat the filling on the stovetop until warm, then prepare and add the fresh biscuit topping and bake as directed.
Yes, you can use store-bought biscuit dough, like Pillsbury Grands, to save time. However, for the authentic Red Lobster flavor, the homemade cheddar biscuit topping is highly recommended and only takes a few extra minutes to prepare.
To prevent a soggy topping, ensure your filling is simmering and has thickened properly before adding the biscuit dough. Also, make sure not to overcrowd the biscuits; leave a little space between them for steam to escape during baking.
Store leftovers in an airtight container in the refrigerator for up to 4 days. For the best results, reheat in an oven preheated to 350°F (175°C) for 15-20 minutes, or until the filling is hot and the biscuits are crisp.
This dish is a complete meal on its own, but it pairs wonderfully with a simple green salad with a light vinaigrette, steamed green beans, or roasted broccoli to add a fresh, crisp element to your dinner.
More Comfort Food Recipes to Try
If you loved this comforting casserole, explore some of our other family-favorite dinners. This Mississippi Pot Roast is a slow-cooker classic that’s packed with flavor, and for a seafood twist on this recipe, you have to try our Cheddar Bay Biscuit Seafood Pot Pie. And when you want biscuits without the pot pie, these Butter Swim Biscuits are a viral sensation for a reason!
We are so excited for you to try this Red Lobster Biscuit Chicken Pot Pie recipe! It’s a true celebration of comfort food that we’re sure your family will love. If you make it, please leave a comment below to let us know how it turned out. Don’t forget to save this recipe to Pinterest for later!
Red Lobster Biscuit Chicken Pot Pie Recipe
Red Lobster Biscuit Chicken Pot Pie (The Ultimate Copycat Recipe)
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). In a large oven-safe skillet or Dutch oven, melt 1/4 cup of butter over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for 1 minute more.
- Sprinkle the flour over the vegetables and cook, stirring, for 1 minute. Gradually whisk in the chicken broth and heavy cream until smooth. Bring to a simmer and cook until thickened, about 3-5 minutes.
- Stir in the shredded chicken, frozen peas, corn, thyme, salt, and pepper. Remove from heat.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt. Cut in the cold cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the cheddar cheese.
- Pour in the cold buttermilk and stir with a fork until just combined. Do not overmix.
- Drop large spoonfuls of the biscuit dough over the chicken filling in the skillet.
- Bake for 20-25 minutes, or until the filling is bubbly and the biscuits are golden brown.
- While baking, combine the 2 tbsp melted butter and garlic powder. Brush the garlic butter over the hot biscuits as soon as they come out of the oven. Let rest for a few minutes before serving.
Notes
For the Best Biscuits: Ensure your butter and buttermilk are very cold for a flaky, tender biscuit topping.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
