Red Lobster Biscuit Chicken Pot Pie

The first time I brought this to a potluck, my friend Sarah actually groaned when she took her first bite. Those cheesy, garlicky biscuits on top of creamy pot pie filling hit some primal comfort button nobody knew they had. Now whenever the weather turns grey, I get text messages asking if that biscuit pot pie is making an appearance.

Last winter my sister came over after a terrible week at work, and I pulled this bubbling dish out of the oven. She sat there at my kitchen table, steam rising from her bowl, and told me this was exactly what her soul needed. Sometimes food really is love in a baking dish.

Ingredients

• 2 cups all-purpose flour: The foundation for both the biscuits and the thickener for the filling
• 1 tablespoon baking powder: Gives the biscuits their lift and fluffiness
• 1 teaspoon garlic powder: That signature Red Lobster flavor we all know and love
• 1/2 teaspoon salt: Balances and enhances all the flavors
• 1/2 cup cold unsalted butter, cubed: Cold butter creates those flaky biscuit layers
• 1 cup sharp cheddar cheese, shredded: Sharp cheese gives the most flavor punch
• 2 tablespoons fresh parsley, chopped: Adds brightness and color to the biscuits
• 3/4 cup whole milk: Creates tender biscuits and creamy filling
• 2 tablespoons unsalted butter: For sautéing the vegetables
• 1 small yellow onion, diced: Sweet aromatic base
• 2 carrots, peeled and diced: Classic pot pie vegetable
• 2 celery stalks, diced: Essential flavor backbone
• 3 cloves garlic, minced: Deep savory flavor
• 1/3 cup all-purpose flour: Thickens the filling perfectly
• 3 cups low-sodium chicken broth: The liquid base of the sauce
• 1 cup whole milk: Makes the sauce rich and creamy
• 3 cups cooked chicken breast, shredded: The star protein
• 1 cup frozen peas: Sweet pops of color and texture
• 1 cup frozen corn: Natural sweetness that balances the savory
• 1 teaspoon dried thyme: Earthy herb flavor
• 1/2 teaspoon black pepper: Warm spice and depth
• 1 teaspoon salt: Adjust to your taste preference

Instructions

Preheat your oven:

Get it to 400°F so it is ready when you are

Sauté the vegetables:

Melt 2 tablespoons butter in a large skillet over medium heat, then add onion, carrots, and celery, cooking for 5 minutes until softened. Stir in the garlic for just 1 minute until fragrant.

Build the sauce:

Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw taste. Whisk in the chicken broth gradually, then add the milk, stirring until smooth and starting to thicken.

Add the fillings:

Stir in the shredded chicken, frozen peas, corn, thyme, salt, and pepper. Let everything simmer together for 5 minutes until the filling is thick and coating the back of a spoon. Pour this mixture into your 9x13 baking dish.

Make the biscuits:

Whisk together the flour, baking powder, garlic powder, and salt in a large bowl. Cut in the cold butter until the mixture looks like coarse crumbs, then stir in the cheddar and parsley. Add the milk and mix just until combined.

Top and bake:

Drop large spoonfuls of biscuit dough evenly over the filling. Bake for 35 to 40 minutes until the biscuits are golden brown and the filling is bubbling up around the edges.

Rest before serving:

Let the pot pie cool for 10 minutes so the filling sets up slightly and does not run everywhere when you scoop it.

Pin This

My neighbor caught the smell wafting through the shared hallway and actually knocked on my door to ask what I was making. That is the power of baking biscuits and bubbling chicken together.

Make It Your Own

Rotisserie chicken works perfectly here and saves so much time on prep. Sometimes I add diced potatoes or swap in whatever frozen vegetables I have in the freezer.

Serving Ideas

A crisp green salad with vinaigrette cuts through all that rich creaminess perfectly. My husband insists on pairing it with a chilled glass of Chardonnay, and honestly he is not wrong.

The Extra Mile

Brush those baked biscuits with melted butter and another pinch of garlic powder right when they come out of the oven. It is the kind of detail that makes people think you spent hours on this.

• The filling can be made a day ahead and kept refrigerated
• Leftovers reheat beautifully in the microwave
• The biscuits actually taste pretty good the next day too

Pin This

There is something about the combination of crispy cheesy biscuits and creamy filling that feels like a hug from the inside out.

Recipe FAQs

→ Can I use rotisserie chicken?

Yes, a store-bought rotisserie chicken works perfectly and saves time. Simply shred the meat and add it to the creamy filling.

→ How do I store leftovers?

Cover tightly and refrigerate for up to 3 days. Reheat in a 350°F oven for 15-20 minutes until warmed through.

→ Can I freeze this pot pie?

Assemble the entire dish, wrap well, and freeze for up to 2 months. Bake from frozen at 375°F for about 50-60 minutes.

→ What vegetables can I add?

Diced potatoes, green beans, or mushrooms work beautifully. Use about 2 cups total of your favorite vegetables.

→ Can I make the biscuits ahead?

Mix the dry and wet ingredients separately ahead of time, but combine just before baking for the fluffiest results.