Red Lobster Biscuit Chicken Pot Pie is a 4serving Ultimate.

Red Lobster Biscuit Chicken Pot Pie saves dinner on busy nights. I’m a professional chef who loves simple, restaurant-flavored meals. This recipe blends creamy filling with cheddar biscuits. It serves four and uses pantry staples. My goal is fast, warm dinners with minimal cleanup.

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what make this Red Lobster Biscuit Chicken Pot Pie special

This Red Lobster Biscuit Chicken Pot Pie is my secret weapon on busy weeknights. Its magic is simple: creamy filling tucked under a crown of cheddar biscuits, all in one pan. That means dinner with restaurant flavor without the long prep or endless dishes.

I’ve tweaked it through countless test runs in my kitchen, chasing that cozy, crowd-pleasing vibe. Every bite feels like a hug—soft veggies, tender chicken, and a glossy sauce that clings to the biscuit.

Best of all, it adapts to chaos: use rotisserie chicken, swap in frozen veg, or switch milk for cream. It’s forgiving, fast, and kid-tested, which is music to a busy mom or professional’s ears.

Ingredients Red Lobster Biscuit Chicken Pot Pie

This is the ingredient lineup for Red Lobster Biscuit Chicken Pot Pie. Exact measurements are below and printable at the bottom.

Ingredient Overview

Each ingredient brings flavor, texture, and balance to the dish. Keep to the measurements for consistent results. The full printable list is at the bottom.

Chicken and vegetables

• 2 cups cooked shredded chicken
• 2 cups mixed vegetables (carrots, peas, corn)

Creamy filling

• 1 small onion, diced
• 3 cloves garlic, minced
• 3 tbsp butter
• 3 tbsp flour
• 2 cups chicken broth
• 1 cup milk or heavy cream
• 1 tsp dried thyme
• 1/2 tsp pepper
• 1/2 tsp salt

Cheddar biscuit topping

• 1 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1 tsp dried parsley
• 1 cup shredded cheddar cheese
• 1/2 cup cold butter, grated
• 3/4 cup milk
• Optional: 1/4 tsp paprika for color

Substitutions and tips (optional)

• Use turkey or rotisserie chicken; substitute milk with dairy-free cream if needed
• Swap in frozen vegetables if fresh aren’t on hand

How to Make Red Lobster Biscuit Chicken Pot Pie

I’ll walk you through a quick, restaurant-flavored pot pie. With a creamy filling and cheddar biscuit crown, this is my go-to for busy weeknights. It comes together in under an hour, and leftovers taste great.

Step 1: Red Lobster Biscuit Chicken Pot Pie — Preheat and prep

Preheat your oven to 400°F (200°C). Gather your ingredients and a 9×13-inch baking dish. This prep keeps everything close at hand and speeds up assembly.

Step 2: Make the creamy roux for Red Lobster Biscuit Chicken Pot Pie

In a large skillet, melt butter over medium heat. Add onion and cook until softened, about 3 minutes. Stir in garlic for 30 seconds. Sprinkle in flour and whisk 1 minute to form a roux. This roux anchors the creamy texture you crave in a creamy filling.

Step 3: Build the sauce and filling

Slowly whisk in chicken broth and milk or cream until thick and smooth. Stir in shredded chicken, vegetables, thyme, salt, and pepper. Let it simmer 3–4 minutes to meld flavors. This creamy filling is the heart of the copycat Red Lobster recipe home cooks crave.

Step 4: Transfer filling to the baking dish

Spread the filling evenly in the dish to create a smooth base for the biscuits. A flat spatula helps you get an even layer.

Step 5: Prepare the cheddar biscuit topping

In a bowl, combine flour, baking powder, salt, garlic powder, parsley, and grated butter. Stir in milk and cheddar cheese until a cohesive dough forms. Don’t overmix; a few lumps are okay.

Step 6: Create biscuit mounds and bake

Scoop spoonfuls of dough on top of the filling to form biscuit crowns. Bake 25–30 minutes until biscuits are golden and cooked through. Rest a few minutes before serving to let the filling set.

Tips for Success

• Use rotisserie chicken to save time without sacrificing flavor.
• Make the sauce a touch thicker than you expect; it will loosen as it bakes under the biscuits.
• Let the pie rest 5–10 minutes after baking to set the filling for clean slices.
• Prep mise en place: gather measuring cups, spoons, a spatula, and a sharp knife.
• Rotate the pan halfway through baking to ensure even browning and a light crust.

Equipment Needed

• Large skillet (or wide sauté pan)
• 9×13-inch baking dish (or any rectangular baking dish)
• Mixing bowls (set of two; ramekins if needed)
• Wooden spoon or silicone spatula
• Measuring cups and spoons, plus a kitchen scale if you have one
• Optional: 2-level rack to ensure even browning
• Optional: silicone mats or parchment for easy cleanup

Variations

• Red Lobster Biscuit Chicken Pot Pie, gluten-free version: I swap to a 1:1 gluten-free flour blend. This keeps the texture tender and flavor comforting.
• Dairy-free option: I use olive oil or dairy-free margarine instead of butter. And almond milk in place of milk.
• Spiced version: I add a pinch of crushed red pepper or paprika to the biscuit dough. This adds subtle heat without overpowering the creamy filling.
• Make-ahead: Assemble filling and biscuit dough, refrigerate, then bake chilled. Add 5–10 minutes to bake time if needed.

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

This dish is my weeknight hug in a skillet, the Red Lobster Biscuit Chicken Pot Pie I reach for when time is tight. I love that cheddar-topped crust brings restaurant flair without fuss, and the creamy filling stays cozy after a busy day. It’s fast, easy to clean up, and it pleases eaters—from picky kids to protein lovers. Best of all, it’s forgiving: swap ingredients, make-ahead, and serve something special.

Serving Suggestions

• I love serving Red Lobster Biscuit Chicken Pot Pie with a green salad and a white wine or sparkling water with lemon; this balance keeps flavors elegant.
• Garnish with chopped parsley for color and a bright finish.
• Pair with roasted carrots or a corn salad for extra crunch.

Make It Your Own: Creative Twists on Red Lobster Biscuit Chicken Pot Pie

I love making this dish my own. The creamy filling and cheddar biscuit crown invite playful tweaks. Here are some trusted twists from my kitchen that keep weeknights delicious and a touch fancy.

These twists keep the Red Lobster Biscuit Chicken Pot Pie heart intact, yet tailor flavor for family.

Have fun and taste as you go.

Fillings that elevate

• Mushrooms: add sliced cremini or button mushrooms for a meaty bite.
• Cauliflower: toss in small florets for texture and a veggie boost.
• Extra veggies: swap in green beans or roasted peppers for color.
• Protein swap: try turkey or rotisserie chicken for ultra-fast weeknights.

Spice it up

• Hot sauce drizzle: a few drops add warmth without masking creaminess.
• Crushed red pepper: sprinkle lightly into the filling for gentle heat.
• Chipotle powder: for a smoky kick that pairs with cheddar.
• Herb heat: blend dried thyme with a pinch of paprika for color and aroma.

Sauce balance and depth

• White wine: add a splash to the sauce for brightness and depth.
• Lemon zest: brightens the filling with a quick citrus lift.
• Dijon twist: a teaspoon adds subtle tang to the cream.
• Nutmeg sneak: a pinch echoes savory pot pies without overpowering.

Whichever path you pick, you’re still serving a cozy, restaurant-flavored pot pie at home.

Red Lobster Biscuit Chicken Pot Pie FAQs

Q: Can I make this ahead of time?

A: Yes — I prep ahead for Red Lobster Biscuit Chicken Pot Pie by assembling the filling and biscuit topping separately. I refrigerate for up to 1 day. Then I bake as directed.

Q: Can I freeze this dish?

A: The filling for Red Lobster Biscuit Chicken Pot Pie freezes well, but the biscuit topping might change texture after freezing. For best results, bake fresh if possible. If freezing, freeze the filling separately and thaw before topping and baking.

Q: How do I reheat leftovers?

A: Reheat leftovers in a 350°F oven until warm for Red Lobster Biscuit Chicken Pot Pie. Cover to prevent over-browning. Let it rest a few minutes before serving for best texture.

Final Thoughts

Cooking this Red Lobster Biscuit Chicken Pot Pie reminded me why weeknights deserve comfort, not chaos. I love how creamy filling meets a cheddar crown, turning a simple dinner into a small celebration. The aroma alone signals relief after a long day. I’ve learned to adapt it to leftovers, guests, and even picky eaters without losing charm. If you crave restaurant flavor at home, this is your trusty go-to. It proves great meals don’t require restaurant hours—just warm pots, a confident stir, and heart. Thank you for cooking with me; see you at the table again soon. With love, friends.

Serving Suggestions

• I love serving Red Lobster Biscuit Chicken Pot Pie with a green salad and a white wine or sparkling water with lemon; this balance keeps flavors elegant.
• Garnish with chopped parsley for color and a bright finish.
• Pair with roasted carrots or a corn salad for extra crunch.

Make It Your Own: Creative Twists on Red Lobster Biscuit Chicken Pot Pie

I love making this dish my own. The creamy filling and cheddar biscuit crown invite playful tweaks. Here are some trusted twists from my kitchen that keep weeknights delicious and a touch fancy.

These twists keep the Red Lobster Biscuit Chicken Pot Pie heart intact, yet tailor flavor for family.

Have fun and taste as you go.

Fillings that elevate

• Mushrooms: add sliced cremini or button mushrooms for a meaty bite.
• Cauliflower: toss in small florets for texture and a veggie boost.
• Extra veggies: swap in green beans or roasted peppers for color.
• Protein swap: try turkey or rotisserie chicken for ultra-fast weeknights.

Spice it up

• Hot sauce drizzle: a few drops add warmth without masking creaminess.
• Crushed red pepper: sprinkle lightly into the filling for gentle heat.
• Chipotle powder: for a smoky kick that pairs with cheddar.
• Herb heat: blend dried thyme with a pinch of paprika for color and aroma.

Sauce balance and depth

• White wine: add a splash to the sauce for brightness and depth.
• Lemon zest: brightens the filling with a quick citrus lift.
• Dijon twist: a teaspoon adds subtle tang to the cream.
• Nutmeg sneak: a pinch echoes savory pot pies without overpowering.

Whichever path you pick, you’re still serving a cozy, restaurant-flavored pot pie at home.

Red Lobster Biscuit Chicken Pot Pie FAQs

Q: Can I make this ahead of time?

A: Yes — I prep ahead for Red Lobster Biscuit Chicken Pot Pie by assembling the filling and biscuit topping separately. I refrigerate for up to 1 day. Then I bake as directed.

Q: Can I freeze this dish?

A: The filling for Red Lobster Biscuit Chicken Pot Pie freezes well, but the biscuit topping might change texture after freezing. For best results, bake fresh if possible. If freezing, freeze the filling separately and thaw before topping and baking.

Q: How do I reheat leftovers?

A: Reheat leftovers in a 350°F oven until warm for Red Lobster Biscuit Chicken Pot Pie. Cover to prevent over-browning. Let it rest a few minutes before serving for best texture.

Final Thoughts

Cooking this Red Lobster Biscuit Chicken Pot Pie reminded me why weeknights deserve comfort, not chaos. I love how creamy filling meets a cheddar crown, turning a simple dinner into a small celebration. The aroma alone signals relief after a long day. I’ve learned to adapt it to leftovers, guests, and even picky eaters without losing charm. If you crave restaurant flavor at home, this is your trusty go-to. It proves great meals don’t require restaurant hours—just warm pots, a confident stir, and heart. Thank you for cooking with me; see you at the table again soon. With love, friends.

Serving Suggestions

• I love serving Red Lobster Biscuit Chicken Pot Pie with a green salad and a white wine or sparkling water with lemon; this balance keeps flavors elegant.
• Garnish with chopped parsley for color and a bright finish.
• Pair with roasted carrots or a corn salad for extra crunch.

Make It Your Own: Creative Twists on Red Lobster Biscuit Chicken Pot Pie

I love making this dish my own. The creamy filling and cheddar biscuit crown invite playful tweaks. Here are some trusted twists from my kitchen that keep weeknights delicious and a touch fancy.

These twists keep the Red Lobster Biscuit Chicken Pot Pie heart intact, yet tailor flavor for family.

Have fun and taste as you go.

Fillings that elevate

• Mushrooms: add sliced cremini or button mushrooms for a meaty bite.
• Cauliflower: toss in small florets for texture and a veggie boost.
• Extra veggies: swap in green beans or roasted peppers for color.
• Protein swap: try turkey or rotisserie chicken for ultra-fast weeknights.

Spice it up

• Hot sauce drizzle: a few drops add warmth without masking creaminess.
• Crushed red pepper: sprinkle lightly into the filling for gentle heat.
• Chipotle powder: for a smoky kick that pairs with cheddar.
• Herb heat: blend dried thyme with a pinch of paprika for color and aroma.

Sauce balance and depth

• White wine: add a splash to the sauce for brightness and depth.
• Lemon zest: brighten the filling with a quick citrus lift.
• Dijon twist: a teaspoon adds subtle tang to the cream.
• Nutmeg sneak: a pinch echoes savory pot pies without overpowering.

Whichever path you pick, you’re still serving a cozy, restaurant-flavored pot pie at home.

Red Lobster Biscuit Chicken Pot Pie FAQs

Q: Can I make this ahead of time?

A: Yes — I prep ahead for Red Lobster Biscuit Chicken Pot Pie by assembling the filling and biscuit topping separately. I refrigerate for up to 1 day. Then I bake as directed.

Q: Can I freeze this dish?

A: The filling for Red Lobster Biscuit Chicken Pot Pie freezes well, but the biscuit topping might change texture after freezing. For best results, bake fresh if possible. If freezing, freeze the filling separately and thaw before topping and baking.

Q: How do I reheat leftovers?

A: Reheat leftovers in a 350°F oven until warm for Red Lobster Biscuit Chicken Pot Pie. Cover to prevent over-browning. Let it rest a few minutes before serving for best texture.

Final Thoughts

Cooking this Red Lobster Biscuit Chicken Pot Pie reminded me why weeknights deserve comfort, not chaos. I love how creamy filling meets a cheddar crown, turning a simple dinner into a small celebration. The aroma alone signals relief after a long day. I’ve learned to adapt it to leftovers, guests, and even picky eaters without losing charm. If you crave restaurant flavor at home, this is your trusty go-to. It proves great meals don’t require restaurant hours—just warm pots, a confident stir, and heart. Thank you for cooking with me; see you at the table again soon. With love, friends.

Serving Suggestions

• I love serving Red Lobster Biscuit Chicken Pot Pie with a green salad and a white wine or sparkling water with lemon; this balance keeps flavors elegant.
• Garnish with chopped parsley for color and a bright finish.
• Pair with roasted carrots or a corn salad for extra crunch.

Make It Your Own: Creative Twists on Red Lobster Biscuit Chicken Pot Pie

I love making this dish my own. The creamy filling and cheddar biscuit crown invite playful tweaks. Here are some trusted twists from my kitchen that keep weeknights delicious and a touch fancy.

These twists keep the Red Lobster Biscuit Chicken Pot Pie heart intact, yet tailor flavor for family.

Have fun and taste as you go.

Fillings that elevate

• Mushrooms: add sliced cremini or button mushrooms for a meaty bite.
• Cauliflower: toss in small florets for texture and a veggie boost.
• Extra veggies: swap in green beans or roasted peppers for color.
• Protein swap: try turkey or rotisserie chicken for ultra-fast weeknights.

Spice it up

• Hot sauce drizzle: a few drops add warmth without masking creaminess.
• Crushed red pepper: sprinkle lightly into the filling for gentle heat.
• Chipotle powder: for a smoky kick that pairs with cheddar.
• Herb heat: blend dried thyme with a pinch of paprika for color and aroma.

Sauce balance and depth

• White wine: add a splash to the sauce for brightness and depth.
• Lemon zest: brightens the filling with a quick citrus lift.
• Dijon twist: a teaspoon adds subtle tang to the cream.
• Nutmeg sneak: a pinch echoes savory pot pies without overpowering.

Whichever path you pick, you’re still serving a cozy, restaurant-flavored pot pie at home.

Red Lobster Biscuit Chicken Pot Pie FAQs

Q: Can I make this ahead of time?

A: Yes — I prep ahead for Red Lobster Biscuit Chicken Pot Pie by assembling the filling and biscuit topping separately. I refrigerate for up to 1 day. Then I bake as directed.

Q: Can I freeze this dish?

A: The filling for Red Lobster Biscuit Chicken Pot Pie freezes well, but the biscuit topping might change texture after freezing. For best results, bake fresh if possible. If freezing, freeze the filling separately and thaw before topping and baking.

Q: How do I reheat leftovers?

A: Reheat leftovers in a 350°F oven until warm for Red Lobster Biscuit Chicken Pot Pie. Cover to prevent over-browning. Let it rest a few minutes before serving for best texture.

Final Thoughts

Cooking this Red Lobster Biscuit Chicken Pot Pie reminded me why weeknights deserve comfort, not chaos. I love how creamy filling meets a cheddar crown, turning a simple dinner into a small celebration. The aroma alone signals relief after a long day. I’ve learned to adapt it to leftovers, guests, and even picky eaters without losing charm. If you crave restaurant flavor at home, this is your trusty go-to. It proves great meals don’t require restaurant hours—just warm pots, a confident stir, and heart. Thank you for cooking with me; see you at the table again soon. With love, friends.

Serving Suggestions

• I love serving Red Lobster Biscuit Chicken Pot Pie with a green salad and a white wine or sparkling water with lemon; this balance keeps flavors elegant.
• Garnish with chopped parsley for color and a bright finish.
• Pair with roasted carrots or a corn salad for extra crunch.

Make It Your Own: Creative Twists on Red Lobster Biscuit Chicken Pot Pie

I love making this dish my own. The creamy filling and cheddar biscuit crown invite playful tweaks. Here are some trusted twists from my kitchen that keep weeknights delicious and a touch fancy.

These twists keep the Red Lobster Biscuit Chicken Pot Pie heart intact, yet tailor flavor for family.

Have fun and taste as you go.

Fillings that elevate

• Mushrooms: add sliced cremini or button mushrooms for a meaty bite.
• Cauliflower: toss in small florets for texture and a veggie boost.
• Extra veggies: swap in green beans or roasted peppers for color.
• Protein swap: try turkey or rotisserie chicken for ultra-fast weeknights.

Spice it up

• Hot sauce drizzle: a few drops add warmth without masking creaminess.
• Crushed red pepper: sprinkle lightly into the filling for gentle heat.
• Chipotle powder: for a smoky kick that pairs with cheddar.
• Herb heat: blend dried thyme with a pinch of paprika for color and aroma.

Sauce balance and depth

• White wine: add a splash to the sauce for brightness and depth.
• Lemon zest: brightens the filling with a quick citrus lift.
• Dijon twist: a teaspoon adds subtle tang to the cream.
• Nutmeg sneak: a pinch echoes savory pot pies without overpowering.

Whichever path you pick, you’re still serving a cozy, restaurant-flavored pot pie at home.

Whichever path you pick, you’re still serving a cozy, restaurant-flavored pot pie at home.

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