Red Lobster Biscuit Chicken Pot Pie

Red Lobster Biscuit Chicken Pot Pie is warm, comforting, and absolutely irresistible! This genius recipe combines everything we love about classic chicken pot pie with those famous buttery, cheesy Cheddar Bay biscuits on top. It’s made with simple ingredients like rotisserie chicken, frozen veggies, cream of chicken soup, and that magical Red Lobster biscuit mix that makes everyone swoon.

Why You’ll Love This Recipe

Creamy, savory, and full of homestyle flavor, this Red Lobster Biscuit Chicken Pot Pie is comfort food at its finest. Tender chicken and vegetables are baked in a rich, creamy sauce and topped with fluffy, cheesy Red Lobster–style biscuits. It’s a cozy, satisfying dish that turns classic pot pie into something extra special.

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Ingredient List

For the Pot Pie Filling:

• ½ cup (1 stick) melted butter, divided
• 4-5 cups pre-cooked, shredded chicken
• 10-12 ounces frozen peas and carrots
• ¾ teaspoon garlic powder
• ¾ teaspoon onion powder
• ½ teaspoon pepper
• ½ teaspoon chili powder
• 2 cups chicken broth
• 1 can (10.5 ounces) cream of chicken soup

For the Biscuit Topping:

• 2 cups whole milk
• 1 box (11 ounces) Red Lobster Cheddar Bay Biscuits Mix (reserve the seasoning packet!)
• ¼-½ cup freshly shredded cheddar cheese

Substitution Notes: Want more biscuit? Use 2 boxes. Some people cut the broth down to 1 cup if they think it’s too soupy. Rotisserie chicken is clutch here – don’t make extra work for yourself.

Why These Ingredients Work

The butter coating the bottom of the pan keeps stuff from sticking and makes everything taste richer. Pre-cooked chicken means you’re not stressing about whether raw chicken cooked all the way through. Those frozen veggies are honestly better than fresh here because they don’t get mushy.

Cream of chicken soup plus broth is the lazy way to make gravy and I’m here for it. No roux, no whisking for ten minutes, just dump and go. That biscuit mix is the star though – you get those restaurant biscuits without doing any real work. Shredded cheese on top melts into everything and makes it look like you actually tried.

Essential Tools and Equipment

• 9×13-inch casserole dish or baking dish
• Large mixing bowls (at least 2)
• Small bowl for mixing spices
• Whisk
• Measuring cups and spoons
• Pastry brush (for buttering the top)
• Oven mitts

How To Make Red Lobster Biscuit Chicken Pot Pie

Step 1: Prep Work and Preheat

Turn your oven to 350°F. Pour melted butter all over the bottom of your 9×13 pan – like really coat it. Set aside some butter for later, maybe a quarter of what you melted.

Step 2: Add the Chicken and Veggies

Throw your shredded chicken in there, spread it around so it’s even. Dump the frozen peas and carrots right on top. Don’t bother thawing them first.

Step 3: Mix and Sprinkle the Spices

Mix all your spices together in a little bowl – garlic powder, onion powder, pepper, chili powder. Sprinkle it over everything. Don’t mix it in, just leave it sitting on top. I know it seems weird but it works.

Step 4: Mix the Broth and Cream of Chicken

Whisk the chicken broth and cream of chicken soup together. Pour it over the whole thing. It’s gonna look like a lot of liquid but that’s fine.

Step 5: Prepare the Biscuit Mix

Here’s the fun part. Mix your milk, biscuit mix, and half that seasoning packet until there’s no lumps. Pour it over the top of everything. Yeah it looks runny and thin, but it puffs up when it bakes. Just trust it.

Step 6: Sprinkle with Cheese

Throw cheese all over the top. I use a lot because I’m not here to play around with cheese.

Step 7: Bake and Serve

Put it in the oven for 55 minutes. When the top’s golden brown, it’s done. Take that butter you saved, melt it if it’s not still melted, mix in the other half of the seasoning packet, and brush it all over the top.

You Must Know

Beat those lumps out of the biscuit batter or you’ll have weird doughy spots. And brushing that seasoned butter on after baking? That’s literally the difference between this tasting like pot pie with biscuits versus tasting like Red Lobster pot pie. Don’t skip it.

Personal Secret: Rotisserie chicken every time. I’m not cooking chicken separately when the store already did it for me. It’s seasoned, it’s moist, it saves me like 45 minutes. No-brainer.

Pro Tips & Cooking Hacks

• First time I made this, the bottom was swimming in liquid. Cut the broth to 1 cup if that happens to you. Some ovens just cook differently.
• Don’t go crazy mixing that biscuit batter. Mix it till it’s smooth and then stop. Overmixing makes it tough.
• Spread the biscuit stuff all the way to the edges. I missed the corners once and they came out dry and sad.
• Leaving the layers alone is the whole trick. Don’t stir anything together. It all cooks through and mixes itself.
• If the top starts browning too fast, throw some foil over it loosely.

Flavor Variations / Suggestions

Southwest Style: Black beans, corn instead of peas and carrots, green chiles, pepper jack cheese. Game changer.

Creamy Mushroom: Cook some mushrooms first, toss ’em in, swap to cream of mushroom soup.

Extra Veggie: Whatever frozen veggies are in your freezer, throw them in. Corn, green beans, whatever.

Bacon Lover’s: Cook bacon, crumble it, put it in with the chicken. You already know this would be amazing.

Italian Twist: Italian seasoning instead of the spice mix, some canned diced tomatoes, mozzarella and parmesan on top.

Make-Ahead Options

You can build this whole thing except the cheese part, wrap it up tight, and leave it in the fridge for a day before you bake it. Just add the cheese when you’re ready and stick it in the oven. Give it maybe 10 extra minutes since it’s cold.

For freezing, I’d just freeze the filling without the biscuit part. Thaw it overnight, make the biscuit topping fresh, and bake. The biscuit mix doesn’t freeze great anyway.

Recipe Notes & Baker’s Tips

Don’t stir the layers – that’s the whole thing. Everything goes on top of each other and it all comes together while it’s baking.

People always ask me if the chicken dries out since it’s already cooked. Nope, opposite actually. It just warms up instead of cooking for an hour, so it stays juicy.

Half the seasoning packet goes in the batter, half gets brushed on top. That’s how you get the flavor everywhere plus that shiny restaurant look on top.

Serving Suggestions

Honestly it’s a meal by itself but sometimes I’ll put out a salad or some green beans just so there’s something green on the plate. Makes me feel less guilty about all that butter and cheese.

I serve it in bowls so you can see the layers when you scoop it. Looks nicer. Sometimes I’ll chop some parsley on top if people are coming over and I want it to look fancy.

How to Store Your Red Lobster Biscuit Chicken Pot Pie

Leftovers go in the fridge in a container with a lid. Good for 3-4 days. The biscuit part gets soft but whatever, it still tastes good.

Reheat it covered in the oven at 350°F for like 20 minutes. Or microwave it if you’re in a hurry, but the oven’s better.

You can freeze it after you bake it. Let it cool all the way down first, wrap it real good in plastic wrap and then foil, freezer for 3 months. Thaw in the fridge overnight before you reheat it.

Allergy Information

Common allergens in this recipe:

• Dairy (butter, milk, cheese, cream of chicken soup)
• Gluten (biscuit mix, cream of chicken soup)
• Possible soy (in processed ingredients)

Substitution suggestions:

• Dairy-free: Plant butter, dairy-free milk, dairy-free cheese, dairy-free cream soup. The biscuit mix is harder – you’d probably have to make your own.
• Gluten-free: Red Lobster doesn’t make their mix gluten-free so you’d need something else like Bisquick Gluten-Free. Make sure the soup’s gluten-free too.

Questions I Get Asked A Lot

Can I use raw chicken instead of pre-cooked?

Don’t. Raw chicken needs way more time and higher heat to cook through safely. 55 minutes at 350°F with all that liquid? I wouldn’t risk it. Just grab a rotisserie chicken, seriously. If you’re dead set on raw, cook it in a pan first.

My filling seems too liquidy – what went wrong?

Use less broth next time – try 1 cup instead of 2. Also you gotta let it sit for 10 minutes after it comes out. It thickens up as it cools a bit. The biscuit soaks up liquid too.

Do I really need to use the Red Lobster biscuit mix, or can I use regular Bisquick?

You can use Bisquick but it won’t taste the same. If you do, throw in ½ cup shredded cheddar, ½ teaspoon garlic powder, and some Old Bay to fake the flavor.

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