Red Lobster Biscuit Chicken Pot Pie

Introduction

Experience ultimate comfort food with this Red Lobster Biscuit Chicken Pot Pie—a mouthwatering twist that combines fluffy, buttery biscuits bursting with cheesy garlic flavor atop a creamy, classic chicken pot pie filling. It’s a dish that brings restaurant magic to your kitchen for a family dinner or cozy gathering, making it the star of the night with its blend of savory decadence and nostalgic warmth. This all-in-one meal offers both the flakiness of Red Lobster’s iconic biscuits and the traditional, hearty comfort of a homemade pot pie.

Why Red Lobster Biscuit Chicken Pot Pie Stands Out

Forget ordinary crusts—pillowy Cheddar Bay-style biscuits elevate this pot pie, soaking up the rich, herb-packed filling and creating an irresistible harmony. Each forkful delivers a creamy medley of tender chicken and vegetables, with a golden biscuit top that’s crisp on the outside and soft in the center. The baked aroma fills your kitchen and is sure to draw guests straight to the dinner table before you even serve.

Effortless Prep for a Chef-Inspired Meal

Save time and guarantee perfect, evenly diced veggies with the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper, keeping chopping safe and consistent. For tender, shredded chicken, use the Chicken Shredder Tool Twist for Kitchen—it makes preparing rotisserie or poached chicken quick and mess-free.
For perfect browning and easy cleanup, bake your biscuits on a lined sheet using Reynolds Kitchens Brown Parchment Paper Roll. Use a sturdy SENSARTE Nonstick Frying Pan Skillet to prepare the creamy filling—its slick surface is perfect for sautéing and simmering without sticking.

Building Layers of Flavor

Start by sautéing onions, carrots, and celery until fragrant and tender. A homemade roux thickens cream and broth, embracing every bite with velvety sauce. Seasoned, shredded chicken melds beautifully with frozen peas and a scattering of fresh thyme or parsley. The real magic happens as the biscuit dough is dropped on top, capturing the filling’s steam and infusing the dish with hints of garlic and sharp cheddar, just like the legendary original.

Biscuit Topping Tips

For the signature biscuit flavor, use sharp cheddar cheese and a spoonful of garlic powder in your dough. Once the filling is hot and bubbly, dollop mounds of biscuit dough over the top and bake until golden brown. Brushing the biscuit tops with a little melted butter and a sprinkle of fresh herbs before serving makes for extra restaurant-style flair.

Serving Suggestions for a Crowd-Pleasing Pot Pie

Scoop your Red Lobster Biscuit Chicken Pot Pie into wide bowls for a truly hearty, satisfying dinner experience. Pair with a light green salad prepped and stored in a Bentgo Salad Container if you’re meal-prepping in advance. Hosting? Lay out a Pureegg Plastic Table Cloth for easy clean-up and serve with a chilled beverage in a Stanley Quencher ProTour Flip Straw Tumbler for true comfort.

Nutritional Information and Serving Size

This recipe serves 6 generous portions, each boasting a balance of protein, veggies, and satisfying carbs. Depending on the ingredients used, each serving typically ranges from 450–550 calories. The hearty biscuit topping and creamy filling make it a full meal—perfect for those seeking comfort with a gourmet twist.

Red Lobster Biscuit Chicken Pot Pie (Recap)

Warm, garlicky cheddar biscuits, tender chicken and vegetables in a creamy sauce—this pot pie turns a classic on its head, fusing two crowd favorites into a single, crave-worthy dish. Whether for a weekday family meal or a special occasion, it will quickly become a staple in your comfort food rotation.

Instructions

1. Preheat your oven to 400°F (200°C).
2. Using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper, chop onions, carrots, and celery for uniform pieces.
3. In a SENSARTE Nonstick Frying Pan Skillet or large, oven-safe pot, melt butter over medium heat. Sauté onion, carrots, and celery until softened, about 5–6 minutes. Stir in garlic and cook 1 minute.
4. Sprinkle flour over the veggies; stir continuously for 2 minutes. Gradually add chicken broth and cream, whisking to prevent lumps. Bring to a gentle simmer and cook until thickened, 3–4 minutes.
5. Stir in shredded chicken (use the Chicken Shredder Tool Twist for Kitchen for perfectly shredded meat) and frozen peas. Add thyme, salt, and pepper. Remove pan from heat.
6. In a large bowl, whisk together flour, baking powder, garlic powder, sugar, and salt. Cut in cold butter using two forks or your hands until mixture is crumbly. Stir in cheddar cheese. Add milk and mix just until combined.
7. Drop biscuit dough by large spoonfuls over the hot pot pie filling. Bake (using Reynolds Kitchens Brown Parchment Paper Roll if transferring to a baking sheet) for 20–25 minutes, until biscuits are golden brown and filling bubbles.
8. Brush cooked biscuits with melted butter and sprinkle with dried parsley. Cool slightly before serving.

Cook and Prep Times

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour