I love those evenings when the house smells like butter and warm biscuits and everyone wanders into the kitchen with that hungry, hopeful look. Tonight is one of those nights. I pulled together a cozy, no-fuss casserole that turns the flavors of a beloved seafood restaurant biscuit into a family-friendly chicken pot pie. The first time I made this, my daughter declared it “restaurant fancy” between mouthfuls, and my neighbor asked for the recipe before dessert. Red Lobster Biscuit Chicken Pot Pie is the kind of comfort food that feels both indulgent and utterly doable on a weeknight. It uses pantry-friendly staples and a biscuit topping that puffs and browns into golden, garlicky pillows. If you like a one-dish dinner that serves up nostalgia and warmth, you will want this on regular rotation. For a slow-cooker twist when life is busier, I sometimes lean on a different method found over here: slow cooker chicken pot pie.

Kitchen Essentials You’ll Need

This recipe is forgiving, but a few good tools make it effortless. A roomy mixing bowl keeps the filling easy to stir without spills. A medium to large baking dish gives the biscuits room to bake up fluffy on top of the filling. A pastry cutter or two forks for cutting the cold butter into the flour helps achieve tender, flaky biscuits. A sturdy spoon and a rubber spatula will get every saucy bit into the dish.

9×13-inch casserole dish or a deep 9-inch pie dish
Large mixing bowl and a medium bowl for the biscuit dough
Pastry cutter or two forks
Measuring cups and spoons
Rubber spatula and large spoon

I also love keeping a cheese grater and a kitchen towel handy. The grater saves time when shredding cheddar and the towel helps keep the counter clean when working with cold butter. This section also includes the recipe name and ingredients so you can prepare confidently for Red Lobster Biscuit Chicken Pot Pie.

Why You’ll Love This Red Lobster Biscuit Chicken Pot Pie

This dish hits that tender spot between nostalgic restaurant comfort and the warmth of a homemade dinner. Imagine a bubbling, savory filling spiked with gentle garlic and onion, flecked with sweet frozen vegetables and hearty chicken. The biscuit topping bakes into golden mounds with cheddar pockets and a whisper of garlic powder that make every forkful feel celebratory.

Flavor comfort. The cream of chicken base wraps the chicken and veggies in a silky, familiar sauce.
Texture contrast. Smooth, saucy filling meets biscuits that are crusty on top and soft inside.
Convenience. It uses pantry staples and comes together quickly when you have cooked chicken on hand.
Crowd pleasing. It reheats beautifully so you can feed a family or a friendly potluck crowd.

There is something about the aroma as it bakes that pulls everyone to the table. The biscuits sing of butter and garlic while the filling steams gently with savory undertones. Whether you are craving classic comfort or a quick way to elevate leftover chicken, Red Lobster Biscuit Chicken Pot Pie feels like a warm hug. If you enjoy easy, soulful meals you might also love a simple soup that pairs well for lighter nights 5-ingredient potato soup.

Red Lobster Biscuit Chicken Pot Pie Ingredients

Please have the following ready before you start for smooth assembly.

3 cups cooked chicken, diced, 1 cup frozen mixed vegetables, 1 cup cream of chicken soup, 1 teaspoon garlic powder, 1 teaspoon onion powder, Salt and pepper to taste, 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 biscuit topping)

Beyond this exact list I often keep extra salt, pepper, and a pat of butter nearby. If your chicken is not seasoned, a light sprinkle of salt and pepper while warming will make the filling sing. The frozen mixed vegetables are convenient and hold their texture through baking. Using cold butter when making the biscuit dough is the small trick that gives those biscuits a tender, flaky crumb.

Step-by-Step Instructions

Preheat your oven to 375°F (190°C). You want the oven hot so the biscuit tops brown while the filling becomes bubbly. Place a rack in the center so heat circulates evenly.
In a large mixing bowl, combine cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, Salt and pepper to taste, and 1/2 cup chicken broth. Mix well. Stir until the sauce coats the chicken and vegetables and you see an even, creamy color. The filling should be saucy but not soupy.
Transfer the filling to a casserole or pie dish. Spread it into an even layer so the biscuit dough will sit nicely on top. Smooth the surface with the back of a spoon and wipe any spills from the rim.
In another bowl, whisk together 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt. Cut in 1/2 cup unsalted butter, cold and cubed, until it resembles coarse crumbs. Stir in 1 cup shredded cheddar cheese and 1 tablespoon garlic powder (for biscuit topping). The mixture should look like tiny pebbles with bits of butter and cheese distributed through it.
Gradually add 3/4 cup milk until just combined. The dough will be soft and slightly sticky. Do not overwork it. Use a spoon to fold the mixture until it holds together in gentle clumps and you can scoop it.
Drop spoonfuls of biscuit dough over the chicken filling. Aim for even coverage leaving small gaps where steam can escape. The dough will spread a bit as it bakes and form individual biscuit domes across the surface.
Bake for about 30 minutes or until the biscuit topping is golden brown and filling is bubbly. Watch for a deep golden color on the biscuits and little bubbles of filling peeking through the edges. If the tops brown too quickly cover loosely with foil and finish baking.
Allow to cool for a few minutes before serving. The filling will settle and be easier to scoop. Let it rest five to ten minutes so the steam calms and the biscuits firm up slightly. Serve warm and enjoy the aroma and soft, cheesy biscuits.

Fun Variations You Can Try

Swap the cheddar for mozzarella and a sprinkle of Parmesan for a milder, silkier top.
Add cooked bacon pieces to the filling for smoky depth.
Make it dairy free by using dairy free milk and cheddar substitute, and use dairy free butter when cutting into the flour.
Try different vegetables such as frozen peas and carrots only, or a medley that includes corn for sweetness.
Boost the herbs with 1 teaspoon dried thyme or a tablespoon of chopped fresh parsley folded into the filling before baking.
For a heartier version, fold in 1/2 cup cooked potatoes or cubed sweet potato with the chicken.
Reduce richness by swapping half the cream of chicken soup with plain Greek yogurt stirred in after baking to keep it creamy but lighter.

Each variation shifts the personality of the dish. Treat these ideas as playful suggestions. Keep the biscuit method the same for that classic bakery-style top.

How I Love to Serve It

I serve this dish from the oven in the casserole dish it was baked in. It feels celebratory to bring a bubbling pan to the table. I like to set out a simple green salad dressed in lemon and olive oil to cut through the richness. A side of roasted Brussels sprouts or a crisp cucumber salad adds brightness and contrast.

Plating is easy. Spoon a generous portion onto warm plates so the biscuit topping keeps its texture. I sometimes add a pat of butter on the biscuit top for extra sheen. Leftovers are dreamy reheated and taste like a second dinner that somehow gets better with time.

For a gentle crunch, offer saltine crackers or store-bought crostini on the side.
For kids, serve with carrot sticks and a small ramekin of applesauce for balance.
For a cozy gathering, pair with a pot of simple soup or a light sandwich for variety.

The ideal atmosphere is casual and warm. Soft music, low lighting, and a sense that the evening can linger over second helpings and conversation.

Helpful Tips from My Kitchen

Keep the butter cold when you are cutting it into the flour. Little cold butter chunks melt in the oven and create steam pockets that make the biscuit tender. If you forget and your butter gets warm, pop the bowl into the fridge for 10 minutes to firm it up.

When measuring flour, gently spoon it into the measuring cup rather than scooping. This prevents packed flour that makes dough heavy. If your dough feels dry add milk a tablespoon at a time until it comes together. If it feels too wet dust the work surface with a teaspoon of flour and fold gently.

Taste the filling before you assemble. Since the cream of chicken soup can vary in saltiness you might want to adjust salt and pepper. If the filling seems thick, add a splash more chicken broth until it has a silky coating. If it seems thin, a tablespoon of flour mixed into a bit of milk and stirred in will thicken it as it heats.

Let the pot pie rest briefly before serving. The filling will firm and you will avoid a scalding surprise. Use a shallow, wide dish if you want more biscuit surface and slightly less filling per spoonful. Finally, if you like herbs add them at the end so the flavors stay bright.

Important Cooking Reminders

Always use cold butter for the biscuit topping to ensure flaky texture.
Reheat leftovers covered in a 350°F oven until warmed through to preserve biscuit texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
When reheating in the microwave, cover loosely and check frequently to avoid drying out the biscuits.
Ensure chicken is fully cooked before adding to the filling to keep the dish safe.
Avoid overmixing biscuit dough; it should be just combined for tender results.
If the top browns too fast cover with foil and continue baking until filling bubbles.

Nutritional Information (Estimated)

This is an approximation per serving assuming 6 servings total. Calories are moderate for a hearty casserole with biscuits on top. Expect a balance of carbohydrates from the flour and vegetables, protein from the chicken and cheese, and fat from the butter and cheese. Typical estimates per serving might include around 450 to 600 calories, with carbs near 35 to 50 grams, fat between 20 and 35 grams, and protein approximately 25 to 40 grams depending on portion and exact ingredients used.

Recipe Details

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: Serves 6

Common Questions You Might Have

What can I use instead of cream of chicken soup? You can make a quick homemade substitute by whisking together 1 cup of milk, 1 tablespoon butter, 1 tablespoon flour, and a pinch of salt and pepper in a small saucepan over medium heat until thickened. Stir in a little chicken stock if you want a richer flavor. This will mimic the creamy texture and let you control sodium.

Can I make this ahead and bake later? Yes. Assemble the filling and top with the biscuit dough but do not bake. Cover tightly and refrigerate for up to 24 hours. When ready to bake, allow it to sit at room temperature for 15 minutes then bake a few extra minutes until the center is bubbly and the biscuits are golden. If frozen, bake longer from frozen and cover with foil initially to avoid over-browning.

How do I keep the biscuits from getting soggy? Use cold butter and do not press the biscuit dough into the filling. Drop spoonfuls so there are air pockets. Also make sure the filling is not overly thin. If it seems watery before baking, simmer it briefly to reduce. Baking at the recommended temperature helps the tops set quickly and form a barrier that keeps them tender and not soggy.

Conclusion

When I tuck a serving of this into my bowl and break into that first biscuit, the comfort is instant. The cheddar pockets and garlic-scented tops crumble into warm, velvety filling like a story you can taste. This pot pie is one of those recipes I reach for when I want to feed people with minimal fuss and maximal heart. It uses simple ingredients to create a moment that feels special. Whether you are serving a weeknight dinner or bringing something to a friendly potluck, Red Lobster Biscuit Chicken Pot Pie will welcome everyone to the table. Keep a warm towel, a good spoon, and someone to share it with. The leftovers are worth looking forward to and the aroma on baking morning will always remind you of homemade comfort.

Red Lobster Biscuit Chicken Pot Pie

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Comfort Food

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Description

A comforting chicken pot pie topped with flaky, buttery biscuits inspired by the beloved Red Lobster biscuits, perfect for family dinners.

Ingredients

Scale

3 cups cooked chicken, diced
1 cup frozen mixed vegetables
1 cup cream of chicken soup
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
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 biscuit topping)

Instructions

Preheat your oven to 375°F (190°C) and place a rack in the center.
In a large mixing bowl, combine the chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix until well combined.
Transfer the filling to a casserole or pie dish, smoothing it into an even layer.
In a separate bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in cheddar cheese and garlic powder.
Gradually add the milk until just combined, forming a soft dough.
Drop spoonfuls of the biscuit dough over the filling, leaving gaps for steam to escape.
Bake for 30 minutes or until the biscuits are golden brown and the filling is bubbly. If needed, cover with foil to prevent over-browning.
Let cool for 5-10 minutes before serving.

Notes

Using cold butter is crucial for achieving flaky biscuits. Taste the filling before assembling and adjust seasoning as needed.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 2g
Sodium: 600mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 20g
Cholesterol: 80mg

Keywords: chicken pot pie, casserole, comfort food, biscuits, family dinner