Name: Red Lobster Biscuit Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cooked chicken breast, shredded or diced; 2 tablespoons unsalted butter; 1 small onion, chopped; 2 cloves garlic, minced; 2 cups frozen mixed vegetables (peas, carrots, corn); 1/4 cup all-purpose flour; 1 1/2 cups chicken broth; 1 cup whole milk; Salt and pepper to taste; 1/2 teaspoon dried thyme; 1/2 teaspoon dried parsley; 2 cups Bisquick baking mix; 1 cup shredded sharp cheddar cheese; 2/3 cup whole milk; 1/2 teaspoon garlic powder; 2 tablespoons melted butter; 1/2 teaspoon garlic powder; 1/2 teaspoon dried parsley

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A comforting twist on the classic chicken pot pie, this Red Lobster Biscuit Chicken Pot Pie layers a creamy chicken and vegetable filling with golden, cheesy Cheddar Bay-style biscuits on top. It’s hearty, savory, and the perfect way to bring a restaurant favorite home in a cozy, oven-baked dish.

Red Lobster Biscuit Chicken Pot Pie

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked chicken breast, shredded or diced

2 tablespoons unsalted butter

1 small onion, chopped

2 cloves garlic, minced

2 cups frozen mixed vegetables (peas, carrots, corn)

¼ cup all-purpose flour

1 ½ cups chicken broth

1 cup whole milk

Salt and pepper to taste

½ teaspoon dried thyme

½ teaspoon dried parsley

For the Cheddar Biscuit Topping:

2 cups Bisquick baking mix

1 cup shredded sharp cheddar cheese

⅔ cup whole milk

½ teaspoon garlic powder

For the Garlic Butter Topping:

2 tablespoons melted butter

½ teaspoon garlic powder

½ teaspoon dried parsley

Directions

Preheat the oven to 400°F (200°C).

In a large skillet over medium heat, I melt the butter and sauté the chopped onion and garlic for about 2–3 minutes until soft and translucent.

I add the frozen mixed vegetables and cook them for another 3 minutes.

Next, I sprinkle in the flour and stir everything to coat evenly. I cook the flour for 1–2 minutes to get rid of the raw taste.

I gradually pour in the chicken broth and milk, stirring constantly until the sauce thickens and becomes creamy.

I stir in the shredded chicken, thyme, parsley, and season everything with salt and pepper. Then I let it simmer for another 2–3 minutes.

I transfer the mixture into a greased 9-inch round pie dish or an 8x8 baking dish.

In a medium bowl, I combine Bisquick, cheddar cheese, milk, and garlic powder to make a soft dough.

I drop spoonfuls of the biscuit dough on top of the filling.

I bake it uncovered for 25–30 minutes until the biscuits are golden and cooked through.

While it bakes, I mix melted butter with garlic powder and parsley for the topping.

Once it comes out of the oven, I brush the hot biscuits with the garlic butter.

I let the dish rest for about 5 minutes before serving.

Servings and timing

Servings: 6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories per serving: Approximately 385 kcal

Variations

I sometimes use leftover turkey instead of chicken—perfect for post-holiday meals.

If I want a low-carb version, I skip the biscuit topping and serve the creamy filling over mashed cauliflower.

I like adding chopped mushrooms or green beans for extra texture and flavor.

For a spicy twist, I stir in a pinch of cayenne or a dash of hot sauce into the filling.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover it with foil and warm it in a 350°F (175°C) oven for about 15–20 minutes, or until heated through. If I’m in a hurry, I use the microwave, but the biscuits lose a bit of their crispiness.

FAQs

How do I know when the biscuits are fully cooked?

I check that the tops are golden brown and that the centers are no longer doughy. A toothpick inserted into the center of a biscuit should come out clean.

Can I use homemade biscuit dough instead of Bisquick?

Yes, I’ve used homemade dough, and it works well. Just make sure it's a drop biscuit-style dough for best results.

Can I make this dish ahead of time?

Yes, I prepare the filling in advance and store it in the fridge. When I’m ready to bake, I add the biscuit dough on top and pop it in the oven.

Is it okay to use rotisserie chicken?

Absolutely. I often use rotisserie chicken to save time—it adds great flavor and shreds easily.

Can I freeze this pot pie?

I can freeze it after baking. I let it cool completely, wrap it tightly, and freeze for up to 2 months. When reheating, I bake it at 375°F (190°C) for 30–40 minutes straight from frozen.

Conclusion

This Red Lobster Biscuit Chicken Pot Pie brings together everything I love about comfort food: rich, savory filling and golden, cheesy biscuits with a garlicky finish. It’s a crowd-pleaser, perfect for weeknight dinners or cozy weekends at home. Whether I make it with leftover chicken or prepare it fresh, it always hits the spot.

Recipe:

Red Lobster Biscuit Chicken Pot Pie

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Author: Cheryl
Total Time: 45 minutes
Yield: 6 servings
Diet: Halal

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Description

A cozy and hearty twist on classic chicken pot pie, this dish features a creamy chicken and vegetable filling topped with golden, cheesy Red Lobster-style Cheddar Bay biscuits.

Instructions

Preheat the oven to 400°F (200°C).
In a large skillet over medium heat, melt the butter and sauté the chopped onion and garlic for about 2–3 minutes until soft and translucent.
Add the frozen mixed vegetables and cook for another 3 minutes.
Sprinkle in the flour and stir to coat evenly. Cook for 1–2 minutes.
Gradually pour in the chicken broth and milk, stirring constantly until the sauce thickens and becomes creamy.
Stir in the shredded chicken, thyme, parsley, salt, and pepper. Simmer for 2–3 more minutes.
Transfer the mixture into a greased 9-inch round pie dish or an 8x8 baking dish.
In a medium bowl, mix Bisquick, cheddar cheese, milk, and garlic powder to form a soft dough.
Drop spoonfuls of the biscuit dough on top of the filling.
Bake uncovered for 25–30 minutes, until the biscuits are golden and cooked through.
While baking, mix melted butter with garlic powder and parsley for the topping.
After baking, brush the hot biscuits with the garlic butter topping.
Let rest for about 5 minutes before serving.