This Red Lobster Biscuit Pot Pie is the ultimate comfort food mashup, combining a creamy chicken and vegetable filling with the legendary flavor of Cheddar Bay Biscuits. It is a hearty, crowd-pleasing dinner that transforms a restaurant-style appetizer into a complete, one-pan meal your family will love.
Table of Contents
Why You Will Love This Recipe
There are so many reasons to keep this Red Lobster Biscuit Pot Pie in your regular dinner rotation. First, it is incredibly easy to assemble thanks to the use of pre-cooked chicken and a boxed biscuit mix. Second, it offers a unique twist on the classic pot pie by replacing a traditional pie crust with a fluffy, cheesy, and buttery topping. Finally, it is a versatile “dump-and-bake” style casserole that requires very little active prep time, making it perfect for busy weeknights when you still want a warm, home-cooked meal.
Ingredients
- 1/2 cup (1 stick) melted butter, divided
- 4 to 5 cups pre-cooked, shredded chicken
- 10 to 12 ounces frozen peas and carrots
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 1/2 tsp pepper
- 1/2 tsp chili powder
- 1.5 cups chicken broth
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup whole milk
- 1 box (11 ounces) Cheddar Bay Biscuits Mix, seasoning packet reserved
- 1/4 to 1/2 cup freshly shredded cheddar cheese
Step-by-Step Instructions
- Prep the Oven and Dish: Start by preheating your oven to 350 degrees Fahrenheit. Pour enough of the melted butter into a rectangular casserole dish to cover the bottom entirely. Reserve about 1/4 of the melted butter to use as a topping after the pot pie finishes baking.
- Layer the Filling: Add an even layer of the shredded chicken directly on top of the butter. Next, spread the frozen peas and carrots over the chicken.
- Season the Layers: In a small bowl, mix the garlic powder, onion powder, pepper, and chili powder together. Sprinkle this spice blend evenly over the chicken and vegetables. Do not stir the ingredients; keep them in layers.
- Add the Liquid Base: In a separate bowl, whisk together the chicken broth and the cream of chicken soup until smooth. Pour this mixture carefully over the chicken and vegetables.
- Prepare the Biscuit Topping: In another bowl, combine the milk, the boxed biscuit mix, and exactly half of the reserved biscuit seasoning packet. Mix until the lumps are gone, then pour the batter evenly over the top of the casserole.
- Add Cheese: Sprinkle your desired amount of shredded cheddar cheese over the top of the biscuit batter layer.
- Bake: Place the dish in the oven and bake for 55 minutes. The top should be a beautiful golden brown when finished.
- The Final Touch: Melt the remaining butter and stir in the rest of the biscuit seasoning packet. Brush this savory butter over the hot crust as soon as you remove it from the oven. Serve and enjoy!
Expert Tips for the Best Pot Pie
To ensure your Red Lobster Biscuit Pot Pie turns out perfectly every time, follow these professional tips. First, avoid stirring the layers. The magic of this recipe lies in how the liquid and the batter interact during the baking process to create a distinct filling and a fluffy topping. Second, use a rotisserie chicken to save time; the seasoned skin of a store-bought bird adds extra depth to the flavor. Lastly, always use freshly shredded cheddar cheese rather than the pre-shredded bagged kind. Freshly grated cheese melts much more smoothly and integrates better with the biscuit topping.
Variations and Substitutions
While this recipe is delicious as written, you can easily customize it to suit your preferences. If you have leftover holiday turkey, it makes an excellent substitute for the shredded chicken. For the vegetables, feel free to add corn, green beans, or even diced celery for extra crunch. If you prefer a richer, more decadent sauce, you can swap the whole milk for heavy cream. For a bit of a kick, try adding a pinch of cayenne pepper or using a “spicy” version of the biscuit mix if available.
Serving Suggestions
This Red Lobster Biscuit Pot Pie is a very filling meal on its own, but it pairs beautifully with light side dishes. A crisp garden salad with a lemon vinaigrette helps cut through the richness of the buttery biscuits. You could also serve it alongside steamed broccoli, roasted asparagus, or a simple side of applesauce for the kids. Because it contains protein, starch, and vegetables, it truly is an all-in-one dinner solution.
Storage, Freezing, and Reheating
Storage: Allow the pot pie to cool completely before storing. Place leftovers in an airtight container and keep them in the refrigerator for up to 5 days.
Freezing: This dish freezes remarkably well. Wrap the cooled casserole or individual portions tightly in aluminum foil and place them in an airtight freezer bag. It will stay fresh for up to 3 months.
Reheating: To maintain the texture of the biscuits, it is best to reheat leftovers in the oven at 350 degrees until warmed through. If you are in a hurry, the microwave works well, though the biscuit topping may become slightly softer.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 726 kcal |
| Total Fat | 26g |
| Saturated Fat | 8g |
| Cholesterol | 220mg |
| Sodium | 893mg |
| Carbohydrates | 43g |
| Fiber | 11g |
| Sugar | 18g |
| Protein | 83g |
Note: Nutrition information is provided as a guide only.
Red Lobster Biscuit Pot Pie
Ingredients
Equipment
Method
- Start by preheating your oven to 350 degrees Fahrenheit. Pour enough of the melted butter into a rectangular casserole dish to cover the bottom entirely, reserving about 1/4 of the butter for later.1/2 cup melted butter
- Add an even layer of the shredded chicken directly on top of the butter, then spread the frozen peas and carrots over the chicken.4 to 5 cups pre-cooked, shredded chicken, 10 to 12 ounces frozen peas and carrots
- In a small bowl, mix the garlic powder, onion powder, pepper, and chili powder together. Sprinkle this spice blend evenly over the chicken and vegetables; do not stir the ingredients.3/4 tsp garlic powder, 3/4 tsp onion powder, 1/2 tsp pepper, 1/2 tsp chili powder
- In a separate bowl, whisk together the chicken broth and the cream of chicken soup until smooth. Pour this mixture carefully over the chicken and vegetables.1.5 cups chicken broth, 1 can cream of chicken soup
- In another bowl, combine the milk, the boxed biscuit mix, and exactly half of the reserved biscuit seasoning packet. Mix until lumps are gone, then pour the batter evenly over the top of the casserole.1 cup whole milk, 1 box Cheddar Bay Biscuits Mix
- Sprinkle your desired amount of shredded cheddar cheese over the top of the biscuit batter layer.1/4 to 1/2 cup cheddar cheese
- Place the dish in the oven and bake for 55 minutes, or until the top is a beautiful golden brown.
- Melt the remaining butter and stir in the rest of the biscuit seasoning packet. Brush this savory butter over the hot crust immediately after removing it from the oven.1/2 cup melted butter
Notes
FAQ
Can I use homemade biscuit dough instead of the box mix?
Yes, you can use a homemade cheddar biscuit recipe, but the texture and baking time may vary. The Red Lobster box mix is recommended for that specific restaurant-style flavor profile.
Why is my pot pie runny?
If the pot pie seems thin immediately after baking, let it sit for 5 to 10 minutes. The sauce will thicken significantly as it cools slightly. Also, ensure you are using the correct measurements for the broth and milk.
Can I make this ahead of time?
You can prep the chicken and spice mix ahead of time, but for the best results, do not add the liquid or the biscuit batter until you are ready to bake. This prevents the biscuits from becoming soggy.
Do I need to cook the vegetables before adding them?
No, there is no need to thaw or cook the frozen peas and carrots. They will cook perfectly during the 55-minute bake time in the oven.