This Red Lobster Biscuit Chicken Pot Pie is such a fun twist on a classic comfort dish! It combines tender chicken and veggies in a creamy sauce, all topped with those flaky, buttery biscuits that remind me of the ones from Red Lobster. The biscuits add a soft, golden crust that makes every bite feel special and cozy.
I love making this pot pie when I want something satisfying but a little different from the usual. The biscuits on top soak up just enough of the creamy filling while staying perfectly flaky. It’s one of those dishes that makes the kitchen smell amazing and fills the house with cozy vibes. I usually double the biscuit topping because I can’t get enough of those buttery layers!
Serving this pot pie with a simple green salad or steamed veggies makes for a comforting meal that hits all the right notes. It’s perfect for chilly evenings or anytime I want a dinner that feels like a warm hug. Plus, it’s always a hit with family and friends, so I keep this recipe handy for when I want to bring everyone together at the table.
Key Ingredients & Substitutions
Chicken: I prefer using boneless, skinless chicken thighs as they stay juicy and tender, but breasts work fine too. If you want a lighter meal, turkey works well as a substitute.
Vegetables: Carrots, peas, celery, and onion give classic pot pie flavor. Frozen peas are great for convenience. You can swap in green beans or corn if you like.
Biscuit topping: The cheddar bay biscuits are the showstopper here. Sharp cheddar adds that signature tang. If you’re dairy-free, a vegan cheese and plant-based butter can work, but your biscuit texture may change slightly.
Butter and Buttermilk: For the biscuits, cold butter and cold buttermilk help create flaky layers. If you don’t have buttermilk, add 1 tbsp lemon juice or vinegar to 1 cup milk and let it sit 5 minutes.
How Can You Make the Biscuits Extra Flaky and Light?
The secret to fluffy cheddar bay biscuits is to keep ingredients cold and don’t overwork the dough. Here’s how:
- Use cold butter, cut into small cubes, and quickly cut it into the flour mixture until you see pea-sized pieces.
- Keep your buttermilk cold and add it gently until just combined. Don’t overmix — lumps are okay.
- When rolling out the dough, handle it gently and avoid pressing down too hard to keep the air pockets intact.
- Use a sharp biscuit cutter or glass and press straight down without twisting to help biscuits rise evenly.
- Brush melted butter right after baking for a soft, buttery finish.
Equipment You’ll Need
- Cast-iron skillet – perfect for cooking the filling and baking the pot pie all in one pan, plus it heats evenly for a golden biscuit crust.
- Mixing bowls – you’ll need them to mix biscuit dough and toss ingredients; sturdy bowls make mixing easier.
- Whisk – great for stirring the sauce smoothly without lumps.
- Pastry cutter or fork – helps cut cold butter into flour for flaky biscuits.
- Measuring cups and spoons – for getting ingredient amounts just right.
- Biscuit cutter or round cookie cutter – to shape perfect biscuits easily.
Flavor Variations & Add-Ins
- Add cooked shrimp or lobster chunks to the filling for a seafood twist that honors the Red Lobster theme.
- Swap sharp cheddar cheese in the biscuits for pepper jack to add a bit of spicy kick.
- Include chopped mushrooms or roasted corn in the filling for extra texture and flavor.
- Replace chicken with turkey or leftover roast for a great way to use up holiday meats.
Red Lobster Biscuit Chicken Pot Pie
Ingredients You’ll Need:
For the Filling:
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 cup carrots, diced
- 1 cup frozen peas
- ½ cup celery, diced
- ⅓ cup onion, diced
- 2 cloves garlic, minced
- 3 tbsp unsalted butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk or half-and-half
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp dried thyme
- ¼ tsp dried rosemary (optional)
- ¼ cup chopped fresh parsley (plus extra for garnish)
- Optional: 1 cup cooked shrimp or lobster chunks for added seafood flavor
For the Biscuits (Red Lobster-style cheddar bay biscuits):
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp cayenne pepper (optional)
- ½ cup cold unsalted butter, cut into small cubes
- 1 cup shredded sharp cheddar cheese
- 1 cup cold buttermilk
- 2 tbsp chopped fresh parsley
- 2 tbsp melted butter (for brushing on top after baking)
- ½ tsp dried dill (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and assemble, plus 15-20 minutes for baking. Total time is roughly 40 minutes, perfect for a comforting and flavorful homemade dinner.
Step-by-Step Instructions:
1. Prepare the Filling:
In a large skillet, melt the butter over medium heat. Add diced chicken and cook about 5-7 minutes until no longer pink. Add carrots, peas, celery, onion, and garlic, cooking another 5 minutes until softened. Sprinkle flour over the mixture and stir for 1-2 minutes to cook the raw flour taste out. Gradually whisk in chicken broth and milk, stirring constantly until thickened (about 4-5 minutes). Stir in salt, pepper, thyme, rosemary (if using), and parsley. Fold in shrimp or lobster chunks if desired. Taste and adjust seasoning. Remove from heat.
2. Make the Biscuit Topping:
Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, sugar, garlic powder, onion powder, salt, and cayenne pepper. Use a pastry cutter or fingers to cut cold butter into dry ingredients until mixture resembles coarse crumbs. Stir in cheddar cheese and parsley. Pour in cold buttermilk and stir just until a soft dough forms — don’t overmix.
3. Assemble the Pot Pie:
Reduce oven temperature to 400°F (205°C). Pour the chicken filling into a cast-iron skillet or ovenproof dish. On a floured surface, gently pat biscuit dough to about ½ inch thickness. Cut biscuits using a 2½-3 inch round cutter and place them side by side over the filling.
4. Bake:
Brush biscuit tops with melted butter and sprinkle with dried dill if you like. Bake for 15-20 minutes or until biscuits are golden and cooked through.
5. Serve:
Garnish with extra chopped parsley. Serve warm and enjoy the perfect combination of flaky cheddar bay biscuits and creamy chicken pot pie filling.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to thaw it completely in the fridge overnight before dicing and cooking. This helps ensure even cooking and prevents excess moisture in the filling.
Can I Make This Pot Pie Ahead of Time?
Absolutely! Prepare the filling and biscuit dough separately, then store them covered in the fridge for up to 24 hours. Assemble and bake just before serving to keep biscuits fresh and flaky.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk to loosen the sauce if needed.
Can I Substitute Buttermilk in the Biscuit Dough?
Yes! Use 1 cup of milk with 1 tablespoon of lemon juice or vinegar added, let it sit 5 minutes to thicken. This will mimic buttermilk’s acidity and help biscuits rise nicely.
