There are few comfort foods more nostalgic than a classic chicken pot pie—but when you top it with Red Lobster–style Cheddar Bay biscuits, it becomes something truly unforgettable. This Red Lobster Biscuit Chicken Pot Pie combines a creamy, savory chicken filling with fluffy, cheesy biscuits baked golden right on top.
This is the kind of dish that fills the kitchen with warmth. I first tested this recipe on a cold evening when regular pot pie just wasn’t enough. The moment those cheddar biscuits puffed up and turned golden, I knew this was comfort food on a whole new level.
Rich, hearty, and deeply satisfying, this Red Lobster Biscuit Chicken Pot Pie is perfect for family dinners, holiday leftovers, or anytime you want a meal that feels like a hug.
Why You’ll Love This Red Lobster Biscuit Chicken Pot Pie
- Inspired by Red Lobster Cheddar Bay biscuits
- Creamy, classic chicken pot pie filling
- No pie crust required
- Uses rotisserie chicken for easy prep
- Perfect fall and winter comfort food
- Crowd-pleasing and freezer-friendly
This recipe brings together the best parts of Southern comfort food with the familiar flavors everyone loves.
What Makes This Chicken Pot Pie Different?
Traditional pot pie relies on pastry crust, which can sometimes feel heavy or soggy. This Red Lobster Biscuit Chicken Pot Pie replaces the crust with buttery cheddar biscuits that soak up just enough sauce while staying fluffy inside.
The result?
- Crisp, cheesy tops
- Soft, tender biscuit centers
- Creamy filling underneath
It’s indulgent without being fussy—and that’s exactly what comfort food should be.
Ingredients for Red Lobster Biscuit Chicken Pot Pie (Serves 8)
Chicken Pot Pie Filling
- 3 cups rotisserie chicken, shredded
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup frozen peas and carrots
- ½ cup corn kernels
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon thyme
Red Lobster–Style Biscuit Topping
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ cup cold butter, cubed
- 1 cup shredded sharp cheddar cheese
- ¾ cup milk
Garlic Butter Finish
- 3 tablespoons butter, melted
- ½ teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped
Kitchen Equipment You’ll Need
- Large skillet
- Mixing bowls
- Whisk
- 9×13-inch baking dish
- Pastry cutter or fork
How to Make Red Lobster Biscuit Chicken Pot Pie
Step 1: Prepare the Filling
Preheat oven to 375°F (190°C).
In a large skillet, melt butter over medium heat. Add onion and cook until softened, about 4 minutes. Stir in garlic and cook for 30 seconds.
Sprinkle flour over the mixture and cook for 1 minute, stirring constantly.
Step 2: Make It Creamy
Slowly whisk in chicken broth, followed by milk. Let the mixture simmer until thickened, about 4–5 minutes.
Add shredded chicken, peas, carrots, corn, salt, pepper, and thyme. Stir well and remove from heat.
Transfer filling to a greased baking dish.
Step 3: Make the Biscuit Dough
In a large bowl, whisk flour, baking powder, garlic powder, and salt.
Cut in cold butter until the mixture resembles coarse crumbs. Fold in shredded cheddar cheese, then stir in milk just until combined.
Do not overmix—this keeps the biscuits fluffy.
Step 4: Assemble and Bake
Drop biscuit dough by spoonfuls over the chicken filling, leaving small gaps for steam to escape.
Bake uncovered for 30–35 minutes, until biscuits are golden and filling is bubbling.
Step 5: Garlic Butter Finish
Mix melted butter with garlic powder and parsley. Brush generously over hot biscuits immediately after baking.
This step gives the Red Lobster Biscuit Chicken Pot Pie its signature flavor.
Tips for Perfect Red Lobster Biscuit Chicken Pot Pie
Avoid Soggy Biscuits
- Ensure filling is thick before baking
- Leave small gaps between biscuit scoops
Best Cheese Choice
- Sharp cheddar gives the boldest flavor
- Avoid pre-shredded cheese (it doesn’t melt as well)
Make It Extra Rich
- Add 2 tablespoons cream cheese to the filling
- Stir in a splash of heavy cream
Fall & Winter Serving Suggestions
This dish is hearty enough on its own, but pairs well with:
- Simple green salad
- Steamed green beans
- Cranberry salad
- Roasted Brussels sprouts
Make-Ahead, Storage & Freezing Tips
- Refrigerator: Store leftovers up to 4 days
- Freezer: Freeze baked (unbrushed) up to 2 months
- Reheat: Bake covered at 325°F until warmed through
Add garlic butter after reheating for best flavor.
Nutritional Notes
- High protein from chicken
- Calcium-rich from cheese
- Comfort food balance
For poultry safety guidelines, visit the USDA Food Safety Resource:
https://www.fsis.usda.gov
Frequently Asked Questions
Can I use leftover turkey?
Yes—this recipe is perfect for holiday leftovers.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend for both filling and biscuits.
Is this really like Red Lobster biscuits?
Very close—cheesy, garlicky, buttery, and fluffy.
Recommended External Resources
- USDA Chicken Safety – https://www.fsis.usda.gov
- Biscuit Baking Tips – https://www.thekitchn.com
- How to Thicken Creamy Sauces – https://www.bonappetit.com
- Freezer Meal Safety – https://www.foodsafety.gov
Final Thoughts
This Red Lobster Biscuit Chicken Pot Pie takes everything you love about classic comfort food and elevates it with cheesy, garlicky biscuits baked right on top. It’s cozy, satisfying, and guaranteed to become a repeat recipe during colder months.
If you make it, I’d love to know—extra biscuits on top or classic spacing? 🧀🥧