How to Make Biscuit Chicken Pot Pie in the Red Lobster Style

If you love creamy chicken pot pie and those famous Red Lobster cheddar biscuits, this recipe brings them together in one cozy dish. Think tender chicken and vegetables in a rich, savory sauce, all topped with warm, cheesy, garlicky biscuits. It’s weeknight-friendly, company-worthy, and deeply satisfying.

You’ll get that restaurant-style biscuit flavor with the comfort of a classic pot pie at home. Grab a skillet, a bowl, and a baking dish—this is comfort food done right.

What Makes This Special

This pot pie uses cheddar bay-style biscuits as the topping, so you get buttery edges, a hint of garlic, and melty cheddar in every bite. Instead of a traditional pie crust, the biscuits bake right on top of the creamy filling, soaking up just enough sauce to stay tender.

It’s faster than making pie dough, and honestly, even more comforting. Plus, you can easily customize the filling with whatever veggies you have on hand.

What You’ll Need

For the Biscuit Topping:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon granulated sugar
- 1 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 to 1 cup cold buttermilk (start with 3/4 cup, add more as needed)
- 2 tablespoons melted butter (for brushing)
- 1/2 teaspoon dried parsley (optional, for brushing)
For the Chicken Pot Pie Filling:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup milk or half-and-half
- 2 cups cooked chicken, shredded or cubed (rotisserie works great)
- 1 cup frozen peas
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon paprika (optional)
- Salt and black pepper, to taste
Equipment:
- Large skillet or Dutch oven
- Mixing bowls
- 9×13-inch baking dish or large oven-safe skillet
- Pastry cutter or two forks

Instructions

Preheat the oven. Set to 425°F (220°C). Grease a 9×13-inch baking dish or use a large oven-safe skillet.
Make the biscuit dough. In a bowl, whisk flour, baking powder, baking soda, sugar, garlic powder, and salt.Cut in the cold butter with a pastry cutter or forks until pea-sized bits form. Stir in cheddar. Add 3/4 cup buttermilk and mix just until a shaggy dough forms.
If dry, add more buttermilk a tablespoon at a time. Do not overmix.
Chill the dough. Place the bowl in the fridge while you make the filling. Cold dough equals fluffier biscuits.
Sauté the vegetables. Heat butter and olive oil over medium in a large skillet.Add onion, carrots, and celery; cook 5–7 minutes until softened. Stir in garlic and cook 30 seconds.
Build the sauce. Sprinkle flour over the veggies and stir for 1 minute. Slowly whisk in chicken broth, then milk or half-and-half.Simmer 3–5 minutes until thick and creamy.
Add the chicken and season. Stir in chicken, peas, thyme, parsley, and paprika if using. Season with salt and pepper. The mixture should be thick but spoonable; add a splash of broth if too thick.
Transfer to the dish. Pour filling into your baking dish if not using an oven-safe skillet.Spread evenly.
Top with biscuits. Using a spoon or scoop, drop 8–10 mounds of biscuit dough over the filling, spacing them slightly apart. Don’t press down.
Bake. Bake 18–22 minutes, until biscuits are golden and cooked through (a toothpick should come out clean). If the tops brown too fast, tent loosely with foil for the last few minutes.
Brush and rest. Mix melted butter with parsley and brush over the hot biscuits.Let rest 5–10 minutes before serving so the sauce settles.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 15–20 minutes to keep the biscuits from getting soggy. For freezing, cool completely, wrap tightly, and freeze up to 2 months.

Reheat from frozen at 350°F, covered for 25–30 minutes, then uncover to crisp the biscuits for 10–15 minutes.

Health Benefits

Protein-rich: Chicken provides lean protein that supports muscle repair and keeps you full.
Veggie boost: Carrots, celery, peas, and onion add fiber, vitamins A and C, and antioxidants.
Portion control: The biscuit topping is satisfying, so smaller portions can still feel hearty.
Customizable dairy: Use milk instead of half-and-half to reduce saturated fat, or try lactose-free milk if needed.

Common Mistakes to Avoid

Overworking the biscuit dough: This leads to tough biscuits. Mix just until combined.
Warm butter in the dough: Keep butter and buttermilk cold so the biscuits rise and stay flaky.
Runny filling: If the sauce isn’t thick before baking, the final dish will be soupy. Simmer until it coats a spoon.
Skipping seasoning: Taste the filling before baking.Add salt and pepper until the flavors pop.
Overcrowding biscuits: Leave small gaps so steam can escape and the tops brown nicely.

Variations You Can Try

Seafood twist: Swap chicken for shrimp and chunks of white fish. Use seafood stock and add a squeeze of lemon.
Turkey and corn: Use leftover turkey and add corn for a post-holiday version.
Mushroom medley: Stir in sautéed mushrooms for a deeper, savory flavor.
Herb upgrade: Add fresh thyme and chives to the biscuit dough for an aromatic topping.
Lighter sauce: Use 2% milk and reduce butter by 1 tablespoon in the filling.
Gluten-free: Use a 1:1 gluten-free flour blend for both the filling and biscuits.
Spicy kick: Add a pinch of cayenne to the biscuit dough or a few dashes of hot sauce to the filling.

FAQ

Can I use refrigerated biscuit dough?

Yes. Store-bought biscuit dough works in a pinch.

Still brush with melted butter and a little garlic powder to mimic that cheddar bay flavor, and sprinkle cheddar on top before baking.

How do I make it ahead?

Prepare the filling up to 2 days in advance and refrigerate. Make and add the biscuit dough just before baking so it stays light and rises properly.

What if I don’t have buttermilk?

Mix 1 tablespoon lemon juice or white vinegar with enough milk to make 1 cup. Let sit 5 minutes, then use as directed.

The acidity helps the biscuits rise and adds tenderness.

Can I use rotisserie chicken?

Absolutely. It’s a great time-saver and adds extra flavor. Remove skin and shred the meat before adding to the filling.

How can I tell the biscuits are done?

They should be golden on top and firm to the touch.

A toothpick inserted in the center of a biscuit should come out clean, with no wet dough.

What pan is best?

A 9×13-inch dish gives room for even biscuit spacing. A deep, oven-safe skillet also works and gives a rustic presentation with fewer dishes to wash.

Wrapping Up

This Red Lobster biscuit chicken pot pie is the kind of meal that makes dinner feel special without a fuss. The creamy filling and cheesy, garlicky biscuits hit every comfort note.

Keep it classic, or try a variation that fits your style. Either way, you’ll have a cozy, crowd-pleasing dish that tastes like a warm hug from the oven.