Name: Copycat Red Lobster Biscuit Chicken Pot Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 servings
Ingredients: 3 cups cooked chicken, diced; 1 cup frozen mixed vegetables (peas, carrots, corn); 1 cup cream of chicken soup; 1 teaspoon garlic powder (for filling); 1 teaspoon onion powder; Salt and black pepper, to taste; ½ cup chicken broth; 2 ½ cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt (for biscuits); ½ cup cold unsalted butter, cubed; 1 cup shredded cheddar cheese; ¾ cup milk; 1 tablespoon garlic powder (for biscuits)

Red Lobster Biscuit Chicken Pot Pie is a revelation, a culinary mash-up that promises to transform your dinner table into a haven of comfort and flavor. Imagine the ultimate embrace of a classic, creamy chicken pot pie, but with a magnificent twist: instead of a traditional pastry lid, it’s crowned with the irresistible, cheesy, garlicky deliciousness of Red Lobster’s iconic Cheddar Bay Biscuits. I am absolutely thrilled to share this recipe with you, as it has quickly become a beloved staple in my own kitchen.

While the humble chicken pot pie boasts a rich history spanning centuries, offering warmth and sustenance across diverse cultures, this particular creation celebrates a more modern, yet equally cherished, American culinary inspiration. We’re taking the savory, melt-in-your-mouth magic of those beloved biscuits and fusing it with the hearty, comforting tradition of a tender chicken and vegetable filling. The result is nothing short of spectacular, providing a symphony of textures—from the flaky, tender, and cheesy biscuit topping to the luscious, flavorful stew beneath.

Why Everyone Adores This Dish

People universally adore this dish for its unique ability to marry convenience with gourmet taste. The rich, velvety chicken and vegetable filling, seasoned to perfection, provides a deeply satisfying experience, while the buttery, garlicky biscuits soak up just enough of that delicious gravy, creating a truly unforgettable bite. It’s the perfect one-pot wonder for busy weeknights, yet elegant enough to impress guests. Get ready to experience comfort food elevated to an entirely new level with our homemade Red Lobster Biscuit Chicken Pot Pie.

Ingredients:

For the Chicken Pot Pie Filling:
- 2 pounds boneless, skinless chicken breasts or thighs: I personally find a mix of both chicken breasts and thighs offers the best texture and flavor – the thighs add a lovely richness, while the breasts keep it lean. Cut them into 1-inch cubes.
- 2 tablespoons olive oil: For sautéing, a good quality extra virgin olive oil works wonderfully.
- 1 large yellow onion: Finely diced. This forms the aromatic base of our incredibly flavorful filling.
- 2 carrots: Peeled and finely diced into small, uniform pieces.
- 2 celery stalks: Finely diced, again aiming for uniform pieces to ensure even cooking and texture in every bite.
- 8 ounces cremini mushrooms: Sliced. These add a wonderful earthy depth that truly elevates the pot pie.
- 1 teaspoon dried thyme: Or 1 tablespoon fresh thyme, chopped. Thyme is a classic pot pie herb and really ties the flavors together.
- ½ teaspoon dried rosemary: Or 1 ½ teaspoons fresh rosemary, finely chopped. Use sparingly, as rosemary can be strong, but it adds a beautiful aromatic touch.
- ½ cup unsalted butter: This is for making our roux, which gives the filling its luxurious, creamy body.
- ½ cup all-purpose flour: Also for the roux. Ensure it’s fresh for best thickening power.
- 4 cups chicken broth: Low sodium is always a good choice so you can control the seasoning yourself. I prefer to use a good quality store-bought broth or homemade if I have it on hand.
- 1 ½ cups whole milk: For ultimate creaminess and richness in the filling.
- 1 cup frozen peas: No need to thaw, they’ll cook perfectly in the hot filling.
- 1 cup frozen corn: Also, no need to thaw. These add a touch of sweetness and color.
- Salt and freshly ground black pepper: To taste. Seasoning is key to a truly outstanding dish!
- 2 tablespoons fresh parsley: Chopped, for a fresh finish and a pop of color, stirred in at the very end.
For the Red Lobster-Style Biscuit Topping:
- 2 ½ cups all-purpose flour: Spooned and leveled.
- 1 tablespoon baking powder: Ensures a light and fluffy biscuit.
- ½ teaspoon baking soda: Works with the buttermilk to provide lift and tenderness.
- 1 teaspoon granulated sugar: Just a touch to balance the savory flavors.
- 1 teaspoon garlic powder: Crucial for that signature savory biscuit flavor!
- ½ teaspoon salt: Enhances all the other flavors.
- ½ cup (1 stick) unsalted butter: Very cold, grated or cut into small pieces. This is the secret to flaky biscuits!
- 1 ¼ cups cold buttermilk: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes.
- ½ cup shredded sharp cheddar cheese: For that classic cheesy biscuit goodness.
For the Garlic Butter Glaze:
- ¼ cup unsalted butter: Melted.
- 1-2 cloves garlic: Minced very, very finely. You can also use ½ teaspoon garlic powder if you prefer.
- 1 tablespoon fresh parsley: Finely chopped, for garnish and extra flavor.

For the Chicken Pot Pie Filling:

Prepare the Chicken: First things first, we need to get our chicken ready. Take your boneless, skinless chicken breasts or thighs (or a combination, which I highly recommend for the best flavor and texture!) and cut them into nice, uniform 1-inch cubes. This size ensures they cook evenly and are easy to eat in your Red Lobster Biscuit Chicken Pot Pie. Season the chicken generously with a good pinch of salt and freshly ground black pepper. Don’t be shy here; proper seasoning at each stage builds incredible flavor.
Sear the Chicken: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken cubes in a single layer, making sure not to overcrowd the pot. You might need to do this in two batches. We’re looking for a beautiful golden-brown sear on all sides, which locks in moisture and adds a depth of flavor. This isn’t about cooking the chicken all the way through, just getting that fantastic exterior. Once browned, remove the chicken from the pot and set it aside on a plate. It will finish cooking later in the sauce.
Sauté the Aromatics: Reduce the heat to medium. Add the finely diced yellow onion, carrots, and celery to the same pot. If needed, add another tiny drizzle of olive oil. Sauté these vegetables, stirring occasionally, for about 8-10 minutes, or until they have softened considerably and the onion is translucent. Make sure to scrape up any browned bits from the bottom of the pot; those are pure flavor!
Add Mushrooms and Herbs: Now, let’s introduce our sliced cremini mushrooms. Add them to the pot along with the dried thyme and dried rosemary. Continue to sauté for another 5-7 minutes. The mushrooms will release their liquid and then start to brown slightly. The aroma at this stage is absolutely incredible, a true preview of the delicious Red Lobster Biscuit Chicken Pot Pie to come!
Make the Roux (The Secret to Creaminess!): Push the vegetables to one side of the pot. Add ½ cup of unsalted butter to the empty side and let it melt. Once melted, sprinkle in ½ cup of all-purpose flour over the melted butter. Whisk continuously for 1-2 minutes, creating a smooth paste known as a roux. This roux is what will thicken our pot pie filling and give it that luxurious, velvety texture we all crave. Make sure to cook it long enough to remove the raw flour taste but not so long that it browns too much; we want a blonde roux here.
Gradually Add Liquids: Slowly, and I mean slowly, pour in the 4 cups of chicken broth, whisking constantly as you add it. It’s crucial to whisk continuously to prevent lumps and ensure a smooth, creamy sauce. Once all the broth is incorporated and the mixture is smooth, gradually whisk in the 1 ½ cups of whole milk. Continue whisking until the sauce begins to thicken and coats the back of a spoon, which should take about 5-7 minutes over medium heat.
Return Chicken and Simmer: Bring the sauce to a gentle simmer. Return the seared chicken cubes to the pot. Stir well to combine everything. Season the filling generously with salt and freshly ground black pepper to your taste. Remember to taste and adjust! Let the filling simmer gently for about 10-15 minutes, or until the chicken is cooked through and the sauce has reached your desired consistency. It should be thick enough to cling to the chicken and vegetables.
Add Frozen Vegetables and Final Touches: Finally, stir in the 1 cup of frozen peas and 1 cup of frozen corn. Cook for just another 2-3 minutes, just long enough for the vegetables to heat through. We don’t want them to get mushy. Remove the pot from the heat and stir in the 2 tablespoons of fresh chopped parsley. Give it one final taste and adjust seasoning if needed. This filling is truly the heart of your Red Lobster Biscuit Chicken Pot Pie, and it should be bursting with flavor.

For the Red Lobster Biscuit Topping:

Prepare Dry Ingredients: In a large mixing bowl, whisk together the 2 ½ cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, 1 teaspoon granulated sugar, 1 teaspoon garlic powder, and ½ teaspoon salt. Make sure these are well combined. The garlic powder here is absolutely essential for that iconic “Red Lobster” flavor!
Incorporate Cold Butter: Now for the magic trick for flaky biscuits! Take your ½ cup (1 stick) of very cold unsalted butter. You can either grate it using a box grater directly into the flour mixture, or cut it into very small, pea-sized pieces. Use your fingertips or a pastry blender to quickly cut the butter into the flour mixture until it resembles coarse crumbs with some larger, lentil-sized pieces of butter remaining. Working quickly is key to keep the butter cold. Cold butter creates steam in the oven, leading to those wonderful flaky layers.
Add Buttermilk and Cheese: Create a well in the center of the flour mixture. Pour in the 1 ¼ cups of cold buttermilk. Add the ½ cup of shredded sharp cheddar cheese. With a fork or a wooden spoon, gently mix until just combined. Be careful not to overmix! Overmixing develops gluten, which leads to tough biscuits. A few streaks of flour are perfectly fine.
Form the Biscuits: Lightly flour a clean work surface. Turn the dough out onto the floured surface. Gently pat the dough into a roughly 1-inch thick rectangle or circle. Using a 2-inch biscuit cutter (or the rim of a glass), cut out your biscuits. Try to cut them as close together as possible to minimize scraps. Gather the scraps gently, pat them together, and cut out any remaining biscuits. You should get about 8-10 biscuits, depending on the size of your cutter.

Assembling and Baking Your Red Lobster Biscuit Chicken Pot Pie:

Preheat Oven and Prepare Baking Dish: Preheat your oven to 400°F (200°C). Grab a 9×13 inch baking dish or a similar oven-safe dish with a capacity of about 3 quarts. I don’t typically grease the dish when making pot pie, as the filling is usually quite rich, but if you’re concerned, a light spray of cooking oil won’t hurt.
Pour in the Filling: Carefully pour your wonderfully rich and creamy chicken pot pie filling into the prepared baking dish, spreading it evenly. Make sure the chicken and vegetables are submerged in the sauce. This filling, even on its own, is absolutely divine, but it’s about to get even better with our cheesy biscuit topping!
Arrange the Biscuits: Carefully place the prepared Red Lobster-style biscuits on top of the hot filling. You can arrange them in a neat pattern, or just place them randomly, making sure there’s a little space between each biscuit for even cooking and rising. Don’t worry if they sink a little into the filling; that’s perfectly normal and delicious!
Bake the Pot Pie: Place the baking dish into the preheated oven. Bake for 25-30 minutes, or until the biscuit topping is beautifully golden brown and the filling is bubbling hot around the edges. Keep a close eye on the biscuits to ensure they don’t get too dark. If they start browning too quickly, you can loosely tent the dish with aluminum foil.
Prepare the Garlic Butter Glaze: While the pot pie is baking, melt ¼ cup of unsalted butter in a small microwave-safe bowl or saucepan. Stir in the 1-2 cloves of finely minced garlic (or ½ teaspoon garlic powder) and 1 tablespoon of finely chopped fresh parsley. Give it a good stir.
Glaze and Serve: Once the Red Lobster Biscuit Chicken Pot Pie is out of the oven, immediately brush the tops of the hot, golden biscuits generously with the prepared garlic butter glaze. The butter will melt into the warm biscuits, infusing them with an irresistible garlicky, herby flavor that truly makes this dish spectacular.
Rest and Enjoy: Let the Red Lobster Biscuit Chicken Pot Pie rest for 5-10 minutes before serving. This allows the filling to set slightly and prevents it from being too runny when you scoop it out. Then, ladle generous portions into bowls and prepare for some serious comfort food!

Serving Suggestions and Tips:

Perfect Pairings: This Red Lobster Biscuit Chicken Pot Pie is a hearty, complete meal on its own, but it pairs beautifully with a simple side salad dressed with a light vinaigrette. The freshness of the salad cuts through the richness of the pot pie perfectly. A side of steamed green beans or asparagus would also be a lovely addition.
Storage: Leftover Red Lobster Biscuit Chicken Pot Pie can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, I recommend using the oven at 350°F (175°C) for about 20-30 minutes, covered loosely with foil, until heated through. This helps keep the biscuits from getting soggy. You can also microwave individual portions, though the biscuits might lose some crispness.
Freezing Instructions: If you’re looking to meal prep, you can assemble the pot pie (filling in the dish, biscuits on top) and then freeze it unbaked. Cover it tightly with plastic wrap and then foil. It can be frozen for up to 3 months. When ready to bake, remove from the freezer, unwrap, and bake at 375°F (190°C) for about 60-75 minutes, or until the filling is bubbly and the biscuits are golden brown and cooked through. You might want to tent it with foil if the biscuits brown too quickly. You can also freeze the baked pot pie, but the biscuits tend to get a bit softer upon reheating.
Customizing Your Pot Pie:
- Vegetable Variations: Feel free to swap out or add other vegetables you enjoy! Diced potatoes, green beans, or even some spinach could be wonderful additions. Just be mindful of cooking times for different vegetables.
- Cheese Choices: While sharp cheddar is classic for the biscuits, don’t hesitate to experiment with other cheeses like white cheddar, Monterey Jack, or even a smoked gouda for a different flavor profile.
- Spice It Up: If you like a little heat, a pinch of red pepper flakes in the filling would add a delightful kick.
- Creamier Texture: For an even richer filling, you can substitute some of the milk with heavy cream, or add a dollop of cream cheese or sour cream at the end.
Don’t Skimp on Seasoning: I cannot stress this enough – taste and season your filling at every stage! A little extra salt and pepper can truly elevate your Red Lobster Biscuit Chicken Pot Pie from good to outstanding.
Cold Butter is Your Friend: For the flakiest biscuits, ensure your butter is as cold as possible. Grating it is a fantastic trick if you struggle with cutting it into tiny pieces. This attention to detail will really make your “Red Lobster Biscuit Chicken Pot Pie” stand out.

Conclusion:

So, there you have it, my friends! We’ve journeyed through the steps of creating what I genuinely believe is a culinary masterpiece, a dish that transcends the ordinary and elevates comfort food to an art form. This isn’t just any weeknight dinner; it’s an experience, a warm embrace in a bowl, topped with fluffy, savory goodness that will undoubtedly become a new favorite in your recipe repertoire. I’ve shared my secrets, my tips, and my boundless enthusiasm for this incredibly satisfying meal, and now it’s your turn to bring this magic to life in your own kitchen. Trust me when I say, this recipe is more than just a meal; it’s a statement.

It’s a testament to the fact that home cooking can be both incredibly comforting and extraordinarily exciting.

The symphony of flavors, the tender chicken swimming in a rich, creamy sauce, and those unbelievably light, cheesy biscuits on top create a perfect harmony that will have everyone at your table asking for seconds, and probably for the recipe too! What makes this particular chicken pot pie stand head and shoulders above the rest? It’s truly all about that ingenious topping. Forget traditional, often dense, pastry crusts. We’re talking about a golden, buttery, garlic-kissed biscuit topping that’s reminiscent of those beloved, iconic biscuits from a certain seafood restaurant we all adore. This isn’t just a crust; it’s a fluffy cloud of savory delight that perfectly complements the hearty, vegetable-laden chicken filling below.

The rich, velvety sauce, brimming with tender chunks of chicken and vibrant garden vegetables, is seasoned to perfection, offering a depth of flavor that is both familiar and exciting. Every spoonful is a delightful combination of textures and tastes, from the melt-in-your-mouth chicken to the al dente vegetables, all unified by that luxurious, savory gravy, and then, of course, crowned with the star of the show – our unique biscuit topping. It’s a dish that feels both elevated and incredibly approachable, making it ideal for a special family dinner or a cozy night in. This isn’t just comfort food; it’s comfort food perfected.

Now, let’s talk about how to make this delightful dish even more spectacular, or how to tailor it to your personal preferences. While this pot pie is undeniably a complete meal on its own, a simple crisp green salad with a tangy vinaigrette would offer a wonderful contrast to its richness, cutting through the creamy layers beautifully. You could also serve it alongside some roasted asparagus or steamed green beans for an extra boost of fresh vegetables. For those who love a little heat, a pinch of red pepper flakes added to the filling would provide a subtle kick. If you’re looking to lighten things up slightly, consider using a mix of chicken and turkey, or even swapping out some of the cream for milk or a non-dairy alternative. Vegetarians could easily adapt this by replacing the chicken with hearty mushrooms, chickpeas, or even plant-based chicken substitutes, ensuring everyone can enjoy a version of this delightful creation. And for the ultimate indulgence, a sprinkle of fresh chopped parsley or chives just before serving adds a pop of color and freshness that truly elevates the presentation. Don’t be afraid to experiment with your favorite herbs and spices in the filling – a touch of thyme or rosemary can work wonders!

So, what are you waiting for? I urge you, absolutely implore you, to set aside some time this week to give this incredible recipe a try. You won’t regret it. It’s comforting, it’s bursting with flavor, and it carries that undeniable ‘wow’ factor that makes any meal feel special. This isn’t just another dinner; it’s an experience, a moment of culinary joy waiting to happen in your kitchen. Once you’ve savored every last bite of your homemade Red Lobster Biscuit Chicken Pot Pie, I would absolutely love to hear about your experience! Did you make any fun variations? What did your family think? Did it become an instant hit? Share your thoughts, your photos, and your triumphs in the comments below. Your feedback and stories inspire me and our entire community of home cooks. So grab your apron, gather your ingredients, and prepare to create something truly memorable. Happy cooking, everyone!