Red Lobster Biscuit Chicken Pot Pie is the dinner that makes everyone stop what they are doing and come to the table. A rich, creamy chicken and vegetable filling topped with golden, buttery Cheddar Bay biscuits fresh from the oven — it is everything you want on a cold night. I first threw this together on a Tuesday in October when I had half a rotisserie chicken in the fridge and a box of biscuit mix in the pantry, and my family asked for it again by Friday.
What makes this recipe so special is how little effort it takes for how impressive it feels. The filling is thick and savory, the biscuit topping is fluffy and cheesy, and the whole thing bakes up in one dish. No fussy pie crust, no rolling, no stress.
Your family will thank you!
Table of Contents
Ingredients for Red Lobster Biscuit Chicken Pot Pie
I always recommend starting with a store-bought rotisserie chicken for this recipe. It shaves off prep time and gives the filling a deeper, more savory flavor than plain poached chicken. My go-to is a simple classic-seasoned rotisserie breast, shredded by hand for the best texture.
For the Filling:
- 2 cups cooked chicken, diced or shredded — I recommend rotisserie chicken for the best flavor with minimal effort
- 1/4 cup butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth — in my experience, a quality low-sodium broth gives you the most control over the final seasoning
- 3/4 cup whole milk or heavy cream (heavy cream gives a noticeably richer, thicker sauce)
- 1 cup frozen peas and carrots, do not thaw before adding
- 1/2 cup celery, chopped
- Salt and black pepper to taste
For the Biscuit Topping:
- 1 box Red Lobster Cheddar Bay Biscuit Mix — my preference is always the original box for that signature garlic cheddar flavor, plus the ingredients listed on the box (typically milk, butter, and the included seasoning packet)
Step-by-Step Instructions
In my experience, the most important step in this Red Lobster Biscuit Chicken Pot Pie is getting your filling properly seasoned and thickened before it goes into the oven. A bland or watery filling does not improve much in the oven, so taste and adjust before you transfer it.
Step 1: Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch or similar baking dish and set aside.
Step 2: Melt butter in a large skillet over medium heat. Add diced onion and chopped celery. Cook for 3 to 4 minutes, stirring occasionally, until softened and the onion turns translucent. Stir in minced garlic and cook for 30 seconds until fragrant. Watch the garlic closely so it does not brown.
Step 3: Sprinkle flour over the vegetables and stir constantly for 1 full minute to cook out the raw flour taste. Slowly pour in the chicken broth while whisking continuously, then add the milk or heavy cream. Keep whisking until the sauce is completely smooth and thick enough to coat the back of a spoon, about 3 to 4 minutes.
Step 4: Stir in the shredded chicken, frozen peas and carrots, salt, and black pepper. Simmer on low for 2 to 3 minutes until the filling is well combined and thick. Taste here and adjust seasoning. The filling should taste well-seasoned before it goes into the oven.
Step 5: Pour the filling evenly into your prepared baking dish and spread it out flat.
Step 6: Mix the Cheddar Bay Biscuit dough according to the package instructions. Drop generous spoonfuls of dough evenly across the top of the filling, covering as much surface as possible. Gaps are fine — the filling will bubble up through them.
Step 7: Bake uncovered for 25 to 30 minutes until the biscuits are golden brown on top and firm when lightly pressed in the center. If they look golden but feel soft, give them 3 to 5 more minutes.
Step 8: Remove from the oven and immediately brush the biscuits with the included garlic butter packet. Serve hot directly from the baking dish.
Best Sides to Complete Your Red Lobster Biscuit Chicken Pot Pie Dinner
This hearty pot pie pairs best with light, fresh, or simply seasoned sides that balance the richness of the creamy filling and cheesy biscuit topping.
Honey Glazed Carrots and Green Beans: The natural sweetness of glazed carrots and crisp green beans provides a lovely contrast to the savory, creamy pot pie filling. A side that works beautifully for both weeknight dinners and holiday tables.
Healthy Sauteed Vegetables: A quick skillet of lightly seasoned sauteed vegetables adds color, fiber, and freshness to the plate without competing with the bold flavors of the biscuit topping.
Mediterranean Chickpea Salad with Lemon Vinaigrette: A bright, lemony chickpea salad cuts right through the richness of the filling and adds a protein-packed, refreshing element that rounds out the meal beautifully.
Easy Vegetable Soup: On a cold night, a small cup of light vegetable soup alongside a scoop of pot pie turns dinner into something genuinely cozy and complete.
Garlic Roasted Vegetables: Simple oven-roasted vegetables with garlic are an effortless side that adds warmth and a satisfying crunch, making the whole dinner feel thoughtful and balanced.
Chicken Pot Pie Soup: If your family loves the flavors of this pot pie, this creamy chicken pot pie soup is the perfect next recipe to try — all the same comfort in a bowl.
Keeping It Fresh: Storage and Serving Tips
Store leftover pot pie in an airtight container in the refrigerator for up to 3 days. The biscuits will soften slightly overnight, but the flavor is just as good the next day. Store the filling and biscuit topping together — there is no need to separate them for short-term fridge storage.
I recommend reheating in the oven at 350 degrees F for 10 to 15 minutes rather than the microwave. This helps the biscuits regain some texture and keeps the filling from becoming watery. Cover loosely with foil if the biscuit tops start to darken before the filling is fully heated through.
Pro tip: if you want to get ahead, make the filling up to one full day in advance and store it covered in the refrigerator. When you are ready to serve, mix fresh biscuit dough, top the cold filling straight from the fridge, and bake as directed. The biscuits come out perfectly golden every time and you save yourself at least 20 minutes of active cooking.
Frequently Asked Questions
Can I use homemade biscuit dough instead of the boxed mix?
Yes, homemade biscuits work as a substitute. That said, the Red Lobster Cheddar Bay mix delivers a specific buttery, garlicky, cheesy flavor that is very difficult to replicate from scratch. For the most authentic result, the box is the way to go.
How do I know when the biscuits are fully cooked through?
The biscuits should be golden brown on top and feel firm when lightly pressed in the center. If they look done on top but still feel soft or doughy inside, give them 3 to 5 more minutes uncovered before checking again.
Can I freeze this pot pie?
Freeze the filling only, without any biscuit topping, in an airtight container for up to 2 months. When you are ready to cook, thaw the filling overnight in the fridge, transfer it to a baking dish, top with freshly mixed Cheddar Bay biscuit dough, and bake as directed for the best result.
Conclusion
This Red Lobster Biscuit Chicken Pot Pie is the kind of cozy dinner that earns a permanent spot in your weekly rotation. It is simple to make, deeply satisfying, and the kind of meal that gets everyone at the table fast. Try it this week and see how quickly it disappears. Happy cooking!
Red Lobster Biscuit Chicken Pot Pie
Ingredients
Equipment
Method
- Preheat oven to 375 degrees F. Lightly grease a 9×13 inch baking dish and set aside.
- Melt butter in a large skillet over medium heat. Add diced onion and chopped celery. Cook for 3 to 4 minutes until softened and onion turns translucent. Stir in minced garlic and cook for 30 seconds until fragrant. Watch closely so garlic does not brown.
- Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. Slowly pour in chicken broth while whisking continuously, then add milk or heavy cream. Keep whisking until smooth and thick enough to coat the back of a spoon, about 3 to 4 minutes.
- Stir in shredded chicken, frozen peas and carrots, salt, and black pepper. Simmer on low for 2 to 3 minutes until filling is well combined and thick. Taste and adjust seasoning before transferring.
- Pour the filling evenly into the prepared baking dish and spread it out flat.
- Mix the Cheddar Bay Biscuit dough according to the package instructions. Drop generous spoonfuls of dough evenly across the top of the filling, covering as much surface as possible. Gaps are fine.
- Bake uncovered for 25 to 30 minutes until biscuits are golden brown on top and firm when lightly pressed in the center. Add 3 to 5 more minutes if biscuits still feel soft.
- Remove from oven and immediately brush biscuits with the included garlic butter packet. Serve hot directly from the baking dish.
