Red Lobster Biscuit Chicken Pot Pie: Comfort Food Done Right

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Craving a warm, comforting meal that fills your kitchen with irresistible aromas? Red Lobster Biscuit Chicken Pot Pie combines flaky, buttery biscuits with a creamy chicken and vegetable filling, making it the ultimate comfort food. This recipe is perfect for cozy weeknight dinners, family gatherings, or meal prep that will wow everyone at the table.

Ingredients

  • Chicken Filling
    • 2 cups cooked chicken, shredded
    • 1 cup frozen peas and carrots
    • 1/2 cup corn kernels
    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • 1/4 cup unsalted butter
    • 1/4 cup all-purpose flour
    • 2 cups whole milk
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon paprika
  • Biscuits
    • 2 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1/2 cup unsalted butter, cold, cut into cubes
    • 3/4 cup milk
  • Optional Garnish
    • Fresh parsley, chopped

Instructions

1. Prepare the Chicken Filling

  1. In a large skillet, melt butter over medium heat. Add onions and garlic; sauté until translucent and fragrant.
  2. Stir in flour, whisking constantly for 1–2 minutes to form a roux.
  3. Slowly pour in milk while whisking to prevent lumps. Cook until the sauce thickens, about 3–5 minutes.
  4. Add shredded chicken, peas, carrots, corn, salt, pepper, thyme, and paprika. Stir to combine and cook for another 2–3 minutes. Remove from heat.

2. Prepare the Biscuits

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, mix flour, baking powder, and salt.
  3. Cut in cold butter until the mixture resembles coarse crumbs.
  4. Pour in milk and stir until just combined. Do not overmix.
  5. Drop biscuit dough by spoonfuls over the chicken filling in your baking dish.

3. Bake the Chicken Pot Pie

  1. Bake in preheated oven for 20–25 minutes, or until biscuits are golden brown and cooked through.
  2. Remove from oven and let rest for 5 minutes. Garnish with fresh parsley. Serve warm.

Tips for the Perfect Red Lobster Biscuit Chicken Pot Pie

  • Chicken Options: Rotisserie chicken is a time-saving option, or poach fresh chicken breasts for a leaner version.
  • Vegetables: Swap peas and carrots for broccoli, green beans, or a medley of your favorite seasonal vegetables.
  • Make Ahead: Prepare the filling a day ahead. Store in the fridge and top with biscuits just before baking.
  • Dairy Alternatives: Use almond or oat milk for a lighter, dairy-free version.

Variations

  • Cheesy Twist: Add shredded cheddar or mozzarella to the filling for an extra creamy, cheesy experience.
  • Herb Infusion: Fresh rosemary or tarragon can elevate the flavor profile.
  • Mini Pot Pies: Use ramekins for single-serving portions, perfect for dinner parties or meal prep.

Serving Suggestions

Serve your Red Lobster Biscuit Chicken Pot Pie with:

  • A side green salad with light vinaigrette
  • Garlic roasted potatoes
  • Steamed asparagus or roasted broccoli

This hearty dish pairs beautifully with a crisp white wine or a refreshing iced tea.

Fun Facts

  • Red Lobster’s famous Cheddar Bay biscuits have inspired countless copycat recipes, with their buttery, garlicky, and slightly cheesy flavor profile.
  • Chicken pot pie is a classic American comfort food, dating back to the 1600s in Europe, where savory pies were popular family meals.

Recipe Notes

  • Leftovers can be stored in an airtight container for 3 days in the fridge. Reheat at 350°F (175°C) for best results.
  • For freezer-friendly portions, freeze the uncooked pot pie (with biscuit topping) for up to 2 months. Bake directly from frozen, adding 5–10 minutes to the bake time.

Nutrition (per serving)

  • Calories: 450
  • Carbohydrates: 40g
  • Protein: 25g
  • Fat: 20g
  • Saturated Fat: 12g
  • Cholesterol: 80mg
  • Sodium: 700mg
  • Fiber: 4g
  • Sugar: 4g
  • Vitamin A: 25%
  • Vitamin C: 8%
  • Calcium: 15%
  • Iron: 15%

Red Lobster Biscuit Chicken Pot Pie

A creamy chicken and vegetable filling topped with golden Red Lobster-style biscuits, perfect for cozy weeknight dinners.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Comfort Food, Dinner
Cuisine: American
Calories: 450

Ingredients
  

Chicken Filling
  • 2 cups cooked chicken shredded
  • 1 cup frozen peas and carrots
  • 1/2 cup corn kernels
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/4 tsp paprika
Biscuits
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter cold, cubed
  • 3/4 cup milk

Equipment

  • Mixing bowls
  • Skillet
  • Baking dish
  • Whisk

Method
 

  1. In a large skillet, melt butter over medium heat. Add onions and garlic; sauté until translucent.
  2. Stir in flour, whisking constantly for 1–2 minutes to form a roux.
  3. Slowly pour in milk while whisking to prevent lumps. Cook until thickened.
  4. Add chicken, peas, carrots, corn, salt, pepper, thyme, and paprika. Stir to combine.
  5. Preheat oven to 400°F (200°C). Prepare biscuit dough by mixing flour, baking powder, and salt, cut in butter, and stir in milk.
  6. Drop biscuit dough over chicken filling in a baking dish.
  7. Bake for 20–25 minutes until biscuits are golden and cooked through.
  8. Remove from oven, let rest 5 minutes, garnish with parsley, and serve.

Notes

Leftovers can be stored in the fridge for 3 days. Freeze for up to 2 months before baking.

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