I can still hear the clink of plates and the rustle of a paper napkin as my youngest drags a chair to the table. In the oven, a golden biscuit crust puffs and browns, releasing a warm, savory steam that makes everyone pause and smile. That small, quiet pause is what I cook for—the moment a house becomes a home. If you like easy meals that taste like a hug, give this Red Lobster Biscuit Chicken Pot Pie a try; it comes together fast, feeds a crowd, and brings everyone close. For a quick side that pairs well with this, I sometimes serve a simple salad inspired by my easy chicken salad, because quick sides let the main stay the star.
Why This Red Lobster Biscuit Chicken Pot Pie Feels Like Home
There is something about flaky biscuits set against a creamy chicken filling that makes comfort feel effortless. The biscuit top adds a bit of crunch and a lot of buttery flavor, while the filling stays rich and saucy beneath.
This dish matters because it respects busy nights. You can use rotisserie chicken, a can of soup, and frozen vegetables, and still end up with a meal that tastes like you took your time. It uses a few dishes and a short bake time, so you get more time at the table and less time cleaning up. It also invites family help; the kids can drop the biscuit dough on top—my kids love that part.
This recipe keeps flavor and comfort at its heart. The garlic and onion powders build a savory backbone, cheddar brings depth, and the biscuits soak up every lovely drop. When I make it, I feel like I am continuing a small kitchen tradition that will slot easily into any family’s weeknight routine.
How to Make Red Lobster Biscuit Chicken Pot Pie, The Heartwarming Way
“This is where the magic happens—when the aroma fills the kitchen and my kids come running in, asking ‘Is it ready yet?’”
The process is simple: mix a saucy chicken filling, spread it in a baking dish, then top with a cheesy biscuit dough and bake until golden. You will look for bubbling at the edges and a biscuit top that is golden and slightly crisp. The filling should be thick enough to hold its shape, not runny. The biscuits will show a light golden brown and feel firm when gently pressed.
Short pointers from my experience: use warm chicken broth to coax the soup into a silky sauce, and keep the biscuit dough a little rough for the best texture. If you want to adapt to a slow-cooker approach for hands-off prep, my slow-cooked chicken trick is a helpful reference for getting tender, well-flavored chicken ahead of time.
Ingredients You’ll Need
3 cups cooked chicken, diced (You can use rotisserie chicken to save time.)
1 cup frozen mixed vegetables (Peas, carrots, and corn.)
1 cup cream of chicken soup
1 teaspoon garlic powder (For filling and biscuit topping.)
1 teaspoon onion powder
to taste salt and pepper
1/2 cup chicken broth
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup unsalted butter (Cold and cubed.)
1 cup shredded cheddar cheese
3/4 cup milk
1 tablespoon garlic powder (For a Red Lobster touch.)
Don’t skip the cold butter in the biscuit dough; it creates pockets of steam that make the biscuits flaky. And don’t worry if your pantry is missing an item or two—this dish is forgiving. Use what you have and make it yours. If you have a sweet tooth waiting at the end of the meal, consider serving an apple dessert like this apple pie biscuits inspiration for later.
Step-by-Step Directions
-
Preheat your oven to 375°F (190°C).
Get your oven hot while you assemble. A good preheat makes the biscuit top rise and brown evenly. -
In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix until thoroughly combined.
Taste for seasoning now; salt adjusts everything. -
Transfer the filling to your casserole or pie dish, spreading it evenly.
Use a shallow dish so the biscuits sit on top rather than sink in. -
In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping. Cut in the cold butter until the mixture resembles coarse crumbs.
Cold butter is the secret to flaky bites. Work quickly. -
Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
Overworking makes biscuits tough; a shaggy dough is perfect. -
Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
You do not need perfect coverage; biscuits will spread slightly as they bake. -
Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
A little browning builds flavor, like my grandma taught me. If the top browns too quickly, tent with foil. -
Allow to cool for a few minutes before serving.
Letting it rest keeps the filling from running and makes it easier to dish up.
A quick tip: if your filling seems thin, mix a tablespoon of flour with a little cold water and stir it in before baking to thicken. It is easier than you think and helps the pot pie hold together for family-style serving.
Serving Red Lobster Biscuit Chicken Pot Pie with Love
I place the casserole at the center of the table, give everyone a serving spoon, and let the family dig in. This meal is meant to be shared. Pair it with a crisp green salad or simple roasted broccoli to balance the richness. My husband likes a drizzle of hot sauce; my kids prefer extra cheese on top. We pass plates around and tell the small stories of our day while spoons clink.
For a little extra warmth, set out buttered rolls or garlic bread. After dinner, I sometimes bring out a cool scoop of vanilla ice cream while someone warms up a quick apple dessert like apple pie a la mode for those who want it. These small extras make the meal feel finished and festive.
Storage & Reheat Tips (Keeping the Goodness)
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to freeze a portion, cover the cooled casserole tightly with foil and place it in a freezer-safe container for up to 2 months.
To reheat: an oven brings back the best texture. Preheat to 350°F (175°C), cover loosely with foil, and bake for 15 to 20 minutes until warmed through. For a single serving, the microwave is fine for a quick lunch; heat on medium power in 30-second bursts until hot. For frozen, thaw in the fridge overnight and reheat as above. The oven keeps the biscuit top from going soggy and brings the filling back to that just-baked comfort we love.
My Kitchen Notes & Shortcuts
- Use rotisserie chicken to skip cooking time and get great flavor fast.
- Swap the cheddar for pepper jack for a bit of heat, or use Swiss for a milder richness.
- If you want to prep in advance, mix the filling the night before and store it covered; drop the biscuit dough on top right before baking.
- For dairy-free options, use plant-based milk and cheese and a dairy-free butter substitute in the biscuit dough.
- If you need a sweet treat for the kids after dinner, try a quick cupcake like these Boston cream pie cupcakes—they make the meal feel like a small celebration.
These are tricks I use when the week is heavy and the family needs something familiar. They save time and let me keep the heart of the dish intact.
Family-Friendly Variations
Make it lighter: swap half-and-half for milk and reduce the cheese slightly. Add a cup of cauliflower florets to stretch the vegetable portion without losing comfort.
Make it kid-friendly: leave the peas out if your kids are picky, or make mini versions in a muffin tin with small biscuit tops. Kids love little, personal pot pies they can hold.
Make it vegetarian: switch the chicken for a cup of cooked chickpeas and an extra cup of hearty vegetables, then use vegetable broth instead of chicken broth.
Make it fancier: add a splash of white wine to the filling or stir in a handful of cooked mushrooms for depth. A sprinkle of fresh parsley at the end brightens every bite.
These variations let you make this dish match your family’s taste and schedule. Give a few a try—you might discover a new family favorite.
FAQs About Red Lobster Biscuit Chicken Pot Pie
Q: Can I make this ahead for a busy week?
A: Absolutely. Assemble the filling and refrigerate it covered for up to 24 hours. Add the biscuit topping and bake when you are ready. The flavors settle and taste even better after a short rest.
Q: Can I use fresh vegetables instead of frozen?
A: Yes. If you use fresh, cook them briefly until tender before adding them to the filling so they do not release too much water in the oven.
Q: My biscuits browned too quickly. What now?
A: Tent the dish with foil in the final 10 to 15 minutes of baking. That will allow the filling to bubble through while preventing the top from burning.
Q: How do I keep the filling from being too runny?
A: Stir in a tablespoon of flour or cornstarch mixed with a little cold water into the filling before baking. That helps it set up as it cools.
Q: Can I make this gluten-free?
A: Yes, use a gluten-free all-purpose flour blend that is a 1:1 swap and a gluten-free baking powder. The texture may differ slightly, but it will still be comforting.
One Final Thought from My Kitchen
When I serve Red Lobster Biscuit Chicken Pot Pie, I think about the small comforts that tie a family together: sitting down at the same time, sharing the day’s stories, and passing dishes around. Recipes like this are about more than food; they are about creating space for connection. It is easier than it looks, and the payoff is big. Let the kitchen be warm, let the biscuits be imperfect, and let the conversation flow.
Conclusion
If you want to see another home cook’s spin on the idea, check out this version for inspiration at Chicken Pot Pie With Red Lobster Biscuits – Merry About Town. For a cheddar drop-biscuit take that uses a similar shortcut, this recipe shows a different method at Chicken Pot Pie with Red Lobster Cheddar Drop Biscuits.
Until next time, happy cooking—may this dish fill your home with warmth and cheerful noise.
Red Lobster Biscuit Chicken Pot Pie
Ingredients
For the Chicken Filling
- 3 cups cooked chicken, diced You can use rotisserie chicken to save time.
- 1 cup frozen mixed vegetables Peas, carrots, and corn.
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder For filling and biscuit topping.
- 1 teaspoon onion powder
- to taste salt and pepper
- 1/2 cup chicken broth Use warm to coax the soup into a silky sauce.
For the Biscuit Topping
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter Cold and cubed.
- 1 cup shredded cheddar cheese
- 3/4 cup milk
- 1 tablespoon garlic powder For a Red Lobster touch.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix until thoroughly combined.
- Transfer the filling to your casserole or pie dish, spreading it evenly.
- In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping. Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
Baking
- Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
- Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
- Allow to cool for a few minutes before serving.