Red Lobster Biscuit Chicken Pot Pie

The winter my neighbor Lisa brought over a container of Red Lobster biscuits after her restaurant shift changed everything for me. Those fluffy, garlicky cheese biscuits disappeared faster than any dinner I'd ever made. I stood at my kitchen counter thinking, what if these became the crust of something warm and comforting instead of just a side? That night, chicken pot pie got a serious upgrade.

Last February, my sister came over for dinner after a particularly rough week at work. She took one bite of this pot pie and actually went quiet for a full minute. Then she reached for her phone and cancelled her dinner plans for the rest of the week just so she could take leftovers home. That's when I knew this wasn't just another comfort food recipe—it was the kind of dinner that fixes bad days.

Ingredients

• 2 cups all-purpose flour: This forms the backbone of your biscuit topping and creates structure while staying tender
• 1 tablespoon baking powder: Essential for those fluffy, risen biscuits that create such a beautiful crust
• 1 teaspoon garlic powder: The secret ingredient that gives these biscuits that unmistakable Red Lobster flavor
• 1/2 teaspoon salt: Balances all the flavors and enhances the cheese
• 1/2 cup unsalted butter, cold and cubed: Cold butter creates those flaky layers in the biscuits—do not skip the chilling step
• 1 cup sharp cheddar cheese, shredded: Sharp cheese gives you that punchy flavor that mild cheese just cant deliver
• 2 tablespoons chopped fresh parsley: Adds fresh color and a bright herbal note that cuts through the richness
• 3/4 cup whole milk: Creates a tender biscuit dough and helps bring everything together
• 2 tablespoons unsalted butter: Starts your filling with that rich, savory base
• 1 small yellow onion, diced: Provides the aromatic foundation for your pot pie filling
• 2 carrots, peeled and diced: Adds natural sweetness and beautiful color to every bite
• 2 celery stalks, diced: Contributes that classic pot pie flavor and subtle crunch
• 3 cloves garlic, minced: Deepens the savory flavor profile throughout the filling
• 1/3 cup all-purpose flour: Thickens your sauce into that perfect creamy consistency
• 3 cups low-sodium chicken broth: Creates the savory liquid base without making the dish overly salty
• 1 cup whole milk: Adds creaminess and richness to the filling sauce
• 3 cups cooked chicken breast, shredded: The protein star—rotisserie chicken works perfectly here
• 1 cup frozen peas: Sweet little pops of green that everyone loves in pot pie
• 1 cup frozen corn: Adds natural sweetness and more vibrant color
• 1 teaspoon dried thyme: Brings that classic herb flavor that makes pot pie taste like home
• 1/2 teaspoon black pepper: Adds just enough warmth and depth
• 1 teaspoon salt: Adjust this to your taste preference after tasting the filling

Instructions

Preheat your oven:

Get your oven to 400°F so it's ready when you need it—this temperature ensures golden biscuits and a bubbling filling.

Sauté the vegetables:

Melt butter in a large skillet over medium heat, then add onion, carrots, and celery, cooking for 5 minutes until they're softened and fragrant. Stir in garlic for just 1 minute until you can smell it.

Build your sauce:

Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out any raw flour taste. Gradually whisk in chicken broth, then milk, stirring until everything's smooth and starting to thicken beautifully.

Add the heart of the pie:

Stir in shredded chicken, frozen peas, corn, thyme, salt, and pepper, then let it simmer for 5 minutes until thickened. Pour this gorgeous filling into your 9x13-inch baking dish.

Make the magic biscuit dough:

Whisk together flour, baking powder, garlic powder, and salt in a large bowl. Cut in cold butter until the mixture looks like coarse crumbs—those butter pockets make the biscuits flaky. Stir in cheddar and parsley, then add milk, mixing just until combined.

Top and bake:

Drop large spoonfuls of biscuit dough evenly over the filling, leaving some space between them for rising. Bake for 35 to 40 minutes until biscuits are golden brown and the filling is bubbling up around the edges.

Let it rest:

Wait 10 minutes before serving—this seems impossible but it helps the filling set slightly so you get neat scoops instead of a runny mess.

Save

My father-in-law, who swears he doesn't like pot pie, went back for thirds the first time I made this. He kept saying, it's these biscuits, they're everywhere and they're incredible. Now he requests this for his birthday dinner every year.

Make It Your Own

I've discovered that rotisserie chicken from the grocery store works perfectly here and saves so much time. Sometimes I'll add diced potatoes to the filling if I want to make it even more hearty, especially on really cold nights.

The Perfect Pairing

A crisp green salad with a bright vinaigrette cuts through all that creamy richness beautifully. chilled Chardonnay is the classic choice, but I've also loved it with a buttery Chardonnay that complements the cheese in the biscuits.

Serving It Up

This pot pie needs about 10 minutes of resting time before you dig in—it makes serving so much neater. I like to put a small dish of melted butter mixed with garlic powder on the table, letting people brush their biscuits if they want.

• The biscuits soak up sauce beautifully as they sit, so leftovers are arguably even better
• If you're bringing this to a potluck, bake it at home then wrap it in foil to stay warm
• Individual ramekins work great too—just reduce baking time to about 25 minutes

Save

This is the kind of dinner that makes people feel cared for without you saying a word. Enjoy every bite.

Recipe FAQs

→ Can I use rotisserie chicken instead of cooking chicken breast?

Yes, rotisserie chicken works perfectly and saves time. Simply shred about 3 cups of meat and add it to the filling. The pre-seasoned rotisserie chicken adds extra flavor depth.

→ How do I store leftover pot pie?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions. The biscuits may soften slightly but remain delicious.

→ Can I freeze this pot pie?

You can freeze the assembled unbaked pot pie for up to 3 months. Cover tightly with foil and plastic wrap. Bake from frozen at 400°F for about 50-60 minutes, covering with foil if biscuits brown too quickly.

→ What vegetables can I substitute?

Feel free to add diced potatoes, substitute frozen green beans for peas or corn, or include mushrooms. Adjust cooking time slightly if adding harder vegetables that need more time to soften.

→ How do I know when the biscuits are done baking?

The biscuits should be golden brown on top and the filling should be bubbling around the edges. Insert a toothpick into the center of a biscuit—it should come out clean or with just a few moist crumbs.