Dish Snapshot
Imagine opening your oven to a golden, garlic-scented dome of biscuit topping that yields under the spoon to reveal a steaming, creamy chicken filling studded with sweet peas, tender carrots, and pockets of gooey cheddar. The biscuit top — buttery, slightly crisp on the edges and softly tender inside — carries that familiar Cheddar Bay profile: parsley-kissed, garlicky, and utterly comforting. Each mouthful combines flaky biscuit texture with savory, velvety chicken filling that warms the throat and lifts the spirit.
This Red Lobster Biscuit Chicken Pot Pie is the kind of recipe that feels like a hug in food form. It’s ideal for chilly weeknights, casual family dinners, potlucks, or anytime you want to turn simple pantry staples into something celebratory. Use rotisserie chicken to make it a speedy weeknight winner, or prepare it from scratch for a cozy Sunday supper. It’s also perfect for feeding a crowd during holiday gatherings when you want something nostalgic but effortless.
Nutrition Highlights
The nutritional values below are estimates calculated using USDA FoodData Central and common nutrition databases. Actual values will vary with brands and substitutions (especially condensed soup, cheese, and butter). When monitoring intake for medical reasons, check product labels or consult a dietitian.
Per serving (recipe yields 6 servings):
- Calories: ~570 kcal
- Protein: ~34 g
- Carbohydrates: ~47 g
- Fat: ~27 g
- Fiber: ~2–3 g
- Sodium: variable — approximately 500–800 mg (highly dependent on canned soup and added salt)
Notes:
- Protein is high thanks to the chicken and cheddar; this makes the dish satisfying and filling.
- Sodium can be elevated because of condensed soup and broth — choose low-sodium soup and broth if you need to reduce sodium.
- For general dietary guidance, see reputable resources such as the CDC or Mayo Clinic for portion planning and sodium recommendations.
Why You’ll Love It
- Flavor & Aroma: The buttery, garlicky biscuits with sharp cheddar are instantly addictive — they smell like the iconic Cheddar Bay biscuits the moment they bake.
- Comfort & Memory: This dish combines two beloved comforts — chicken pot pie and Red Lobster-style biscuits — making it nostalgic and family-friendly.
- Ease & Flexibility: Use leftover or rotisserie chicken, frozen vegetables, and pantry staples to get dinner on the table fast.
- Crowd-Pleasing: Rich, satisfying, and easy to scale up for gatherings or potlucks.
- Seasonal & Cozy: Excellent for fall and winter evenings, yet delicious any time you crave something warm and homey.
How to Make Red Lobster Biscuit Chicken Pot Pie
Ingredients
- 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 (condensed)
- 1 teaspoon garlic powder (For filling and biscuit topping.)
- 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 a Red Lobster touch.)
Optional ingredients and substitutions
- Swap the cream of chicken soup for 1 cup homemade white sauce (bechamel) for lower sodium and cleaner ingredients.
- Use half-and-half or whole milk for a richer biscuit, or a milk alternative (unsweetened almond) for a lighter dairy profile (texture varies).
- Replace some or all of the cheddar with Monterey Jack or Gruyère for a different melt and flavor.
- For lower-sodium, use low-sodium condensed soup and low-sodium chicken broth.
- For a lighter version, substitute Greek yogurt (unsweetened) for some of the soup—do not overheat to prevent separation.
Equipment
- Large mixing bowls, pastry cutter or fork, 9×13-inch casserole dish (or similar), oven preheated to 375°F (190°C).
Step-by-step instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, 1 teaspoon garlic powder, onion powder, salt, pepper, and chicken broth. Mix until thoroughly combined. Taste and adjust seasoning.
- Transfer the filling to your casserole or pie dish, spreading it evenly.
- In another bowl, whisk together the flour, baking powder, and 1 teaspoon salt for the biscuit topping. Cut in the cold, cubed butter until the mixture resembles coarse crumbs (a pastry cutter or two forks works well).
- Stir in the shredded cheddar cheese and 1 tablespoon garlic powder. Gradually add the milk, mixing just until combined. Do not overmix — you want the dough to stay light and a bit shaggy.
- Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly (it’s fine if there are small gaps; the dough will spread slightly as it bakes).
- Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly. If the topping browns too quickly, loosely tent with foil for the final 5–10 minutes.
- Allow to cool for 5–10 minutes before serving to let the filling settle.
Practical tips
- Avoid overmixing the biscuit dough to keep it tender — mix until ingredients just come together.
- If using refrigerated dough or store-bought biscuits, shorten baking time and check doneness earlier.
- Check the filling is bubbling in the center to ensure it’s fully heated.
- If the biscuit topping is still raw after 30 minutes, bake an additional 5–10 minutes and monitor closely.
Best Pairings
- Classic sides: A crisp green salad with a bright vinaigrette to cut the richness.
- Vegetables: Roasted Brussels sprouts or steamed green beans with a squeeze of lemon.
- Bread & spreads: Serve with extra Cheddar Bay biscuits or a warm crusty loaf and herb butter.
- Beverages: A light-bodied white wine (Chardonnay or Pinot Grigio), a malty amber ale, or a hot cup of tea/coffee for brunch-style comfort.
- For a lighter finish: offer a citrusy fruit salad (orange segments, pomegranate, mint) to refresh the palate.
Keeping it Fresh
Safe storage and recommended timeframes:
- Room temperature: Do not leave the pot pie out at room temperature for more than 2 hours (per USDA guidelines for perishable foods).
- Refrigerator: Store covered in an airtight container or wrapped with foil/plastic wrap for 3–4 days. Reheat in a 350°F (175°C) oven until steaming hot (internal temp 165°F/74°C).
- Freezer: Cool completely, then wrap tightly (plastic wrap + foil) or place in a freezer-safe container. Freeze up to 2–3 months for best quality. Thaw overnight in the refrigerator before reheating.
- Reheating tip: Reheat in the oven to preserve biscuit texture; microwaving can make biscuits soggy.
Chef’s Advice
- Best chicken: Use dark-and-white meat mix or rotisserie chicken for the juiciest result — dark meat adds extra moistness.
- Cheese balance: Full-flavor sharp cheddar gives the signature bite; mild cheddar will be creamier but less pronounced.
- Biscuit texture: Keep butter cold and cut it into the flour until pea-sized bits remain — those pockets of butter produce flaky texture.
- Doneness cues: The pastry should be golden and the filling bubbling at the center; use a thermometer to confirm 165°F (74°C) interior if uncertain.
- Make-ahead: Assemble the casserole (without baking), cover, and refrigerate up to 24 hours. Bake when ready — you may need a few extra minutes.
Creative Twists
- Gluten-Free: Swap 2 1/2 cups all-purpose flour for a 1:1 gluten-free flour blend that contains xanthan gum. Chill dough slightly longer and bake until the biscuits are set.
- Vegan: Replace chicken with shredded jackfruit or chickpeas; use vegan butter, plant-based milk, and a dairy-free cheddar alternative. Replace cream of chicken soup with a thickened vegetable stock and plant-based cream.
- Herbed & Lemony: Add 1–2 tablespoons chopped fresh thyme and 1 teaspoon lemon zest to the filling for brightness.
- Spicy Kick: Stir 1/2 teaspoon cayenne into the biscuit dough and add chopped jalapeños to the filling for a southwestern twist.
- Seafood Spin: Substitute cooked crab or shrimp for chicken and use seafood stock in place of chicken broth for a coastal take.
All Your Questions Answered
Q: Can I use store-bought biscuits instead of making the topping?
A: Yes — cut down baking time and monitor closely; store-bought biscuits will brown faster and may need less time.
Q: My filling is too thin — how can I fix it?
A: Stir in 1–2 tablespoons of flour or 1–2 tablespoons cornstarch slurry (cornstarch + cold water) and simmer briefly before baking to thicken.
Q: Can I make this dairy-free?
A: Yes — use dairy-free butter, plant milk, and a dairy-free cheddar substitute. For the soup, use a homemade plant-based white sauce.
Q: How can I reduce sodium?
A: Use low-sodium condensed soup or make your own white sauce; choose low-sodium broth and limit added salt.
Q: Is this freezer-friendly?
A: Yes — assemble fully, then freeze unbaked or baked. Thaw overnight and bake until heated through (if unbaked, bake from thawed).
Conclusion
Give this Red Lobster Biscuit Chicken Pot Pie a try next time you want something homey, generous, and full of nostalgia — it’s a crowd-pleaser that’s both easy to adapt and satisfying to serve. For another take and visual inspiration, check out this detailed version: Chicken Pot Pie With Red Lobster Biscuits – Merry About Town. If you’d like a similar recipe with step-by-step photos and slight ingredient tweaks, see Easy Cheddar Bay Biscuit Chicken Pot Pie Recipe – Jessie’s.
If you make it, please share your photos and tweaks — I love seeing your versions and swap ideas for future posts. Happy baking!
Print
Red Lobster Biscuit Chicken Pot Pie
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Paleo
Description
A creamy chicken pot pie topped with buttery, garlicky biscuits reminiscent of Red Lobster’s famous Cheddar Bay biscuits.
Ingredients
- 3 cups cooked chicken, diced
- 1 cup frozen mixed vegetables (peas, carrots, and corn)
- 1 cup cream of chicken soup (condensed)
- 1 teaspoon garlic powder (for filling and biscuit topping)
- 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 a Red Lobster touch)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, 1 teaspoon 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 1 teaspoon salt for the biscuit topping. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
- Stir in the shredded cheddar cheese and 1 tablespoon garlic powder. Gradually add the milk, mixing just until combined.
- Drop spoonfuls of the biscuit dough over the chicken filling, covering 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 5–10 minutes before serving to let the filling settle.
Notes
If using refrigerated dough or store-bought biscuits, shorten baking time and check doneness earlier. For a lighter version, substitute Greek yogurt for some of the soup.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 4g
- Sodium: 650mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 85mg
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