There’s something about buttery biscuit tops that reminds me of cold Sundays at Grandma’sthe way the oven steamed up the windows and the smell meant you’d better get in here, dinner’s almost done. This Red Lobster Biscuit Chicken Pot Pie is giving those same cozy feels but with a little TikTok-style glow-up. Folks can’t stop making it, sharing it, craving it, and I fully understand why.
This is your classic pot pie situation but jazzed up with those famous Cheddar Bay Biscuits on topand yep, it works. We’re talkin’ rotisserie chicken, creamy veggie filling, and a golden, cheesy biscuit crust that pulls it all together like magic. Like a Chicken Cobbler Casserole Red Lobster would totally approve of. Full details in the blog!
Honestly, I first fumbled this trying to impress my daughter with “fancy comfort food.” Forgot to defrost the veggies. Still turned out dreamy. That biscuit topper hides all sins, y’all. I tweaked and tested till it landed. You’re gonna want this trick up your sleeveI tested it. You’ll love the secret!
Why You’ll Love This Red Lobster Biscuit Chicken Pot Pie
If cozy comfort food had a spotlight moment, this recipe would steal the show. It’s everything you love about chicken pot pie, but with the same cheesy, garlicky goodness as Red Lobster’s Cheddar Bay Biscuits baked right on top. That golden biscuit crust? Total magic.
Quick Assembly: Rotisserie chicken and pantry-friendly ingredients keep things easy for even the busiest weeknight.
Customizable Filling: Toss in your favorite veggies or whatever’s hanging out in your freezer.
Biscuit Magic: Those fluffy, garlicky biscuits soak up every bit of the creamy filling.
Family Approved: It’s hearty, nostalgic, and destined to bring everyone to the tablesecond helpings included.
Ingredients & Tools You’ll Need
This recipe sticks to simple classics, with a few fun twists. Here’s what you’ll need to gather:
Ingredients for the Filling: Cooked, diced chicken (hello, rotisserie shortcut!), frozen mixed vegetables, cream of chicken soup, a splash of chicken broth, and just the right seasonings (garlic powder, onion powder, plus salt & pepper).
For the Biscuit Topping: All-purpose flour, baking powder, cold cubed butter, shredded cheddar cheese, milk, and garlic powder for that signature Red Lobster vibe.
Essential Tools: A large mixing bowl for the filling, another for the biscuits, plus a trusty skillet and oven-safe casserole dish.
Pro Tip: A rolling pin isn’t necessary for the biscuitsyou’ll just scoop and drop the dough. Bonus points for less cleanup!
Step-by-Step Instructions for Biscuit Bliss
Here’s how to make your Red Lobster Biscuit Chicken Pot Pie in no time:
Prepare the Filling: In a mixing bowl, combine your chicken, veggies, cream of chicken soup, broth, and seasonings. Stir it all together until it’s creamy and well mixed, then pour into your casserole dish and spread it evenly.
Make the Biscuit Dough: Whisk together flour, baking powder, and salt in a fresh bowl. Cut in the cold butter (a pastry cutter or hands will do) until crumbly, then stir in cheddar cheese and garlic powder. Add the milk gradually and stir just until dough formsdon’t overmix!
Top It Off: Scoop biscuit dough by the spoonful over the filling, spacing it evenly until the surface is mostly covered.
Bake to Perfection: Slide it into a 375°F preheated oven. Bake for about 30 minutes, or until the biscuits are golden and the filling is bubbling at the edges.
Shortcut: If you’re short on time, mix up some boxed biscuit mix with cheddar cheese and garlic powderno one will know the difference!
Pro Tips & Customizations
Here’s where you get to put your own spin on this comforting classic:
Veggie Swaps: Don’t love peas and carrots? Use chopped broccoli, green beans, or even mushrooms instead.
Add Some Spice: A pinch of cayenne or smoked paprika in the filling can give it an extra cozy kick.
Make It Ahead: Assemble the filling and biscuit topping separately the night before. Just top and bake when you’re ready for dinner.
Note: Forgot to thaw your frozen veggies? No problem! Quickly steam them in the microwave to take the chill off before mixing them into the filling.
Storage & Reheating Tips
Leftovers? Lucky you. This dish stores and reheats like a dream:
Storage
Reheating
Fridge: Cover and refrigerate for up to 3 days.
Oven: Cover with foil and warm at 350°F for 15–20 minutes.
Freezer: Store in an airtight container (before baking) for up to 2 months.
Microwave: Heat single servings in 30-second bursts to avoid overcooking.
Pro Tip: If freezing, skip the biscuit topping until you’re ready to bake for that fresh, flaky texture!
Expert Insight: The Appeal of Red Lobster Biscuit Chicken Pot Pie
The Red Lobster biscuit chicken pot pie creatively combines flaky, buttery biscuits with a comforting, savory filling, enhancing both texture and flavor. This fusion elevates a traditional pot pie into a rich, indulgent dish without complicating preparation, making it an accessible yet sophisticated weeknight meal option.
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The Story Behind My Red Lobster Biscuit Chicken Pot Pie
This Red Lobster Biscuit Chicken Pot Pie didn’t happen overnight. After more than a handful of tweakslike learning the perfect biscuit topping thickness and juggling bubbling fillingI finally nailed a version my family devoured without complaint. It’s been a patient, messy journey worth every delicious bite.
FAQs ( Red Lobster Biscuit Chicken Pot Pie )
Can I make this meal ahead of time?
You can prepare the base and chicken mixture a day ahead and keep it refrigerated. Add the biscuit topping just before baking to keep it fresh and fluffy. This approach saves time and maintains the best texture for the biscuit topping in the final bake.
What’s the best way to store leftovers?
Store leftovers in an airtight container and refrigerate within two hours of baking. The dish keeps well for 3 to 4 days. To reheat, cover with foil and bake at 350°F until warmed through, preserving the biscuit topping’s texture.
Can I substitute the chicken with turkey?
Yes, turkey works great and makes for a tasty variation similar to a turkey pot pie recipe easy with biscuits. Use cooked, shredded turkey in the same quantity as chicken for consistent flavor and texture in this dish.
How do I get the biscuits crispy on top?
Brush the biscuit tops lightly with melted butter before baking for a golden, crispy finish. Bake uncovered on the center rack to let the heat circulate around the biscuits, promoting a perfect crust.
Can I use frozen vegetables in this recipe?
Frozen vegetables can be used if fresh aren’t available; just thaw and drain excess water before mixing. This prevents the filling from becoming watery while keeping the flavors balanced in the chicken Red Lobster biscuit casserole.
Conclusion
Red Lobster Biscuit Chicken Pot Pie is exactly the kind of dinner that fills your home with cozy smells and happy sighs. From the buttery, cheesy biscuit tops to the creamy chicken filling, it comes together in about an hour and delivers warm, comforting bites that practically hug your taste buds. You’ll love how the flaky biscuits soak up all that savory goodnessseriously, it tastes like a little Sunday family feast, no matter what day of the week.
One trick I swear by from my own chaotic kitchen: if you’re short on time, swap in your favorite frozen veggies or sneak in some spice with smoked paprika for a subtle twist. Leftovers reheat beautifullyjust cover and warm in the oven to keep those biscuits tender and golden. Plus, assembling this the night before makes your weeknight dinner a dream. Trust me, your future self will thank you!
Now, I’m curioushave you ever made a cozy pot pie with a buttery biscuit twist? Share your photos or stories below! And if this recipe brought a little comfort (and that perfect Red Lobster vibe) to your table, don’t forget to save or share it with your favorite home cooks. Here’s to plenty more warm, delicious moments together!
This comforting Chicken Cobbler Casserole Red Lobster style combines tender chicken and mixed vegetables in a creamy sauce, topped with Red Lobster Cheddar Bay Biscuits. Perfect for an easy dinner with a cozy restaurant flair.
Ingredients
Scale
3 cups cooked chicken diced You can use rotisserie chicken to save time
1 cup frozen mixed vegetables Peas carrots and corn
1 cup cream of chicken soup
1 teaspoon garlic powder For filling and biscuit topping
1 teaspoon onion powder
to taste salt and pepper
½ cup chicken broth
2 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ cup unsalted butter Cold and cubed
1 cup shredded cheddar cheese
¾ cup milk
1 tablespoon garlic powder For a Red Lobster touch
Instructions
Preheat your oven to 375°F 190°C.
In a large mixing bowl combine the cooked chicken frozen mixed vegetables cream of chicken soup garlic powder onion powder salt pepper and chicken broth and mix until thoroughly combined.
Transfer the filling to your casserole or pie dish spreading it evenly.
In another bowl whisk together the flour baking powder and salt for the biscuit topping cut in the cold butter until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese and garlic powder gradually add the milk mixing just until combined do not overmix.
Drop spoonfuls of the biscuit dough over the chicken filling covering it evenly.
Bake in the preheated oven for 30 minutes or until the biscuit topping is golden brown and the filling is bubbly.
Allow to cool for a few minutes before serving.
Notes
You can use rotisserie chicken to save time
Feel free to customize the vegetables based on your preference or what’s in season
This dish can be made ahead and stored in the refrigerator for a couple of days before baking just add a few extra minutes to the baking time if going from cold
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
