Red Lobster Biscuit Chicken Pot Pie

My cousin Lisa called me at 7 PM on a Tuesday, breathless with excitement about her 'brilliant dinner hack.' Two hours later, I'm staring at this bubbling beauty of a pot pie, wondering why I ever bothered with traditional pie crust. The cheese biscuit topping is inspired—like those restaurant biscuits we all secretly love, only better because they're spooning up creamy chicken filling instead of sitting in a bread basket.

Last winter, my neighbor texted me at 9 PM asking if I had 'emergency comfort food' for her husband's terrible day. Thirty minutes later, she's texting back that the house smells amazing and they're fighting over the last spoonful. There's something about that combination of warm, savory filling and cheesy, garlicky biscuits that feels like a genuine hug in a baking dish.

Ingredients

• 2 cups all-purpose flour: The backbone of your biscuits—dont pack it down when measuring
• 1 tablespoon baking powder: This is what makes those biscuits rise tall and fluffy
• 1 teaspoon garlic powder: Essential for that Red Lobster flavor we all know and love
• 1/2 teaspoon salt: Enhances all the other flavors without overwhelming
• 1/2 cup unsalted butter, cold and cubed: Cold butter is the secret to flaky layers—work quickly to keep it cold
• 1 cup sharp cheddar cheese, shredded: Sharp cheddar gives the biggest flavor payoff
• 2 tablespoons chopped fresh parsley: Adds brightness and makes everything look intentional
• 3/4 cup whole milk: Creates tender biscuits and creamy filling
• 2 tablespoons unsalted butter: For sautéing your vegetables into aromatic perfection
• 1 small yellow onion, diced: The foundation of flavor in your filling
• 2 carrots, peeled and diced: Sweetness and color that balance the richness
• 2 celery stalks, diced: Dont skip this—its the savory backbone
• 3 cloves garlic, minced: More is always better when it comes to garlic
• 1/3 cup all-purpose flour: Thickens your filling into velvety perfection
• 3 cups low-sodium chicken broth: Control the salt level yourself
• 3 cups cooked chicken breast, shredded: Rotisserie chicken works perfectly here
• 1 cup frozen peas: Sweet little pops of color and nutrition
• 1 cup frozen corn: Natural sweetness that kids actually eat
• 1 teaspoon dried thyme: Earthy and homey—comfort in a pinch
• 1/2 teaspoon black pepper: A gentle warmth that brings everything forward
• 1 teaspoon salt: Adjust at the end to get it exactly right for your taste

Instructions

Preheat your oven:

400°F is hot enough to get those biscuits golden while bubbling the filling underneath

Sauté the vegetables:

Melt butter in a large skillet over medium heat, then add onion, carrots, and celery—cook until softened and fragrant, about 5 minutes

Add the garlic:

Stir in minced garlic and let it cook for just 1 minute until it smells amazing—burnt garlic is bitter, so watch closely

Build the sauce:

Sprinkle flour over vegetables and stir constantly for 2 minutes to cook out the raw taste, then gradually whisk in broth and milk until smooth

Complete the filling:

Add chicken, peas, corn, thyme, salt, and pepper, simmer until thickened, then pour into a 9x13-inch baking dish

Mix the biscuits:

Whisk flour, baking powder, garlic powder, and salt, cut in cold butter until crumbly, then stir in cheddar and parsley

Combine the dough:

Add milk and mix gently until just combined—overmixing makes tough biscuits, so stop as soon as the flour disappears

Top and bake:

Drop large spoonfuls of dough over the filling and bake for 35 to 40 minutes until biscuits are golden and filling bubbles up the sides

Save Pin

My friend's teenage son, who survives on chicken nuggets, actually asked for seconds and then requested this for his birthday dinner. Thats the moment I knew this recipe had earned permanent rotation in my comfort food lineup. Sometimes the simplest combinations—biscuits, cheese, creamy chicken—are exactly what we need.

Make It Your Own

Once I made this with leftover Thanksgiving turkey and sweet potato instead of carrots, and my family declared it even better than the original. The beauty of this recipe is how forgiving it is—swap vegetables, use rotisserie chicken, or even make it with ham and broccoli. The biscuits are the star anyway.

Getting Ahead

Ive learned to double the filling and freeze half in gallon bags. On busy nights, I thaw it in the fridge, whip up the fresh biscuit dough, and bake while I help with homework. It looks impressive but tastes even better the second time around because the flavors have melded beautifully overnight.

Serving Suggestions

A crisp green salad with vinaigrette cuts through all that creamy richness perfectly. I also love serving this with roasted broccoli or steamed green beans—something bright and fresh to balance the comfort food heaviness. And dont forget extra napkins, because those cheesy biscuits are delightfully messy.

• Brush the baked biscuits with melted butter and extra garlic powder for restaurant style finish
• Serve with a glass of chilled Chardonnay—something buttery and oaky complements perfectly
• Leftovers reheat beautifully at 350°F for 15 minutes, covered with foil

Save Pin

There's something profoundly satisfying about a dish that looks fancy but comes together with such humble ingredients. This is the kind of recipe that makes a regular Tuesday feel like a special occasion.

Recipe FAQs

→ Can I use rotisserie chicken?

Yes, rotisserie chicken works perfectly and saves time. Simply shred about 3 cups from a store-bought rotisserie chicken and add it to the filling.

→ How do I store leftovers?

Store cooled portions in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through.

→ Can I freeze this pot pie?

Yes, assemble the entire dish unbaked and freeze tightly covered for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

→ What vegetables can I substitute?

Feel free to add diced potatoes, green beans, or mushrooms. You can also swap frozen vegetables for fresh ones—just cook them slightly longer in the skillet.

→ Why are my biscuits not rising?

Ensure your butter is cold when cutting it into the flour mixture. Overmixing the dough can also prevent proper rising—mix just until combined.