Delicious Red Lobster Biscuit Chicken Pot Pie at Home

There’s something irresistibly comforting about a warm, golden-baked chicken pot pie. Imagine flaky, buttery biscuits resting atop a creamy, savory filling packed with tender chicken, vegetables, and rich flavors. The classic Red Lobster Biscuit Chicken Pot Pie has long been a favorite for families and comfort food lovers alike, but now you can recreate this indulgent dish right in your own kitchen.

Perfect for a cozy evening, a family dinner, or even a festive gathering, this recipe brings restaurant-quality comfort food to your home without the wait or the price tag. Inspired by the nostalgic charm of Red Lobster’s famous biscuits combined with the hearty goodness of homemade chicken pot pie, this recipe is a labor of love that will fill your kitchen with delicious aromas and your heart with warmth.

Why You’ll Love This Recipe

This homemade version is all about convenience and flavor. Unlike traditional pot pies that use store-bought crusts or frozen biscuits, this recipe combines tender, flaky biscuits with a creamy, perfectly seasoned chicken and vegetable filling. The biscuits bake right on top, soaking up just enough of the savory sauce to make every bite comforting and satisfying.

Not only is this dish delicious, but it’s also versatile. You can customize the vegetables based on what you have on hand, swap chicken cuts, or even add a touch of spice for a new twist. It’s perfect for impressing guests, treating your family, or simply enjoying a cozy meal after a long day.

Ingredients

For the Biscuit Topping

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 cup cold unsalted butter, cubed

• 3/4 cup milk

For the Chicken Pot Pie Filling

• 2 tablespoons unsalted butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1/4 cup all-purpose flour

• 2 cups chicken broth

• 1 cup whole milk or heavy cream

• 2 cups cooked chicken, shredded or diced

• 1 cup carrots, diced

• 1 cup frozen peas

• 1 cup frozen corn

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley

• Salt and pepper to taste

Directions

Step 1: Prepare the Filling

1. In a large skillet or saucepan, melt butter over medium heat.

2. Add onions and garlic, sauté until softened and fragrant, about 3-4 minutes.

3. Stir in flour and cook for 1-2 minutes, creating a roux to thicken the filling.

4. Slowly whisk in chicken broth and milk until smooth and slightly thickened.

5. Add chicken, carrots, peas, corn, thyme, parsley, salt, and pepper.

6. Simmer on low heat for 5-7 minutes until the vegetables are tender and the sauce is creamy. Remove from heat.

Step 2: Make the Biscuit Topping

1. Preheat your oven to 400°F (200°C).

2. In a large bowl, mix flour, baking powder, salt, garlic powder, and onion powder.

3. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

4. Stir in milk until just combined. Avoid overmixing to keep biscuits light and fluffy.

Step 3: Assemble the Pot Pie

1. Pour the chicken and vegetable filling into a greased 9×13-inch baking dish.

2. Drop spoonfuls of biscuit dough evenly over the top of the filling.

3. Optional: Brush the tops of the biscuits with a little milk for a golden finish.

Step 4: Bake

1. Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through.

2. Remove from oven and allow to cool for 5 minutes before serving.

Tips for the Best Biscuit Chicken Pot Pie

• Use cold butter for the biscuits: This ensures flaky layers and a tender texture.

• Don’t overmix the biscuit dough: Overmixing can make biscuits dense rather than light and fluffy.

• Customize your vegetables: Swap peas for green beans or add mushrooms for extra depth.

• Thicken the filling carefully: Allow the roux to cook before adding liquid to prevent a floury taste.

Storage and Make-Ahead Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3 days.

• Freeze: You can freeze the unbaked pot pie with biscuit topping in a freezer-safe dish for up to 2 months. Bake from frozen, adding extra time to ensure biscuits are fully cooked.

• Reheat: Cover with foil and bake at 350°F (175°C) for 15-20 minutes until heated through.

Variations to Try

• Cheesy Chicken Pot Pie: Sprinkle shredded cheddar or mozzarella over the filling before adding biscuits.

• Spicy Twist: Add a pinch of cayenne pepper or smoked paprika to the filling for a subtle heat.

• Herbaceous Flavor: Incorporate fresh rosemary or sage for a more aromatic pot pie.

• Mini Individual Pot Pies: Use ramekins for single servings and top each with a small biscuit.

Why This Recipe Is Perfect for Family Meals

There’s something magical about a homemade pot pie. Kids love the soft biscuits, and adults appreciate the creamy, flavorful filling. It’s a dish that brings everyone together at the table, perfect for sharing stories, laughter, and of course, seconds.

It’s also a practical choice for busy households. The recipe can be partially prepared in advance, leaving only the final assembly and baking on the day you plan to serve. With minimal ingredients and simple steps, it’s approachable even for beginner cooks but impressive enough for dinner guests.

Pairing Suggestions

• Side Salad: A crisp garden salad with a light vinaigrette balances the richness of the pot pie.

• Roasted Vegetables: Simple roasted broccoli, asparagus, or green beans complement the creamy filling.

• Beverages: Pair with iced tea, sparkling water, or a light, non-alcoholic fruit punch for a refreshing contrast.

Frequently Asked Questions

1. Can I use rotisserie chicken instead of cooking my own?
Absolutely! Using rotisserie chicken is a fantastic shortcut that saves both time and effort without sacrificing flavor. The roasted chicken adds a naturally seasoned taste to the filling, making the dish even more savory and comforting. To prepare, simply shred or dice the meat into bite-sized pieces. Make sure to remove the skin if you prefer a lighter filling, and taste for seasoning before adding it to the sauce. Rotisserie chicken is also a great way to use leftovers from another meal, giving you a practical, zero-waste solution while still creating a restaurant-style pot pie.

2. Can this recipe be made gluten-free?
Yes, this chicken pot pie recipe can easily be adapted for a gluten-free diet. Substitute the all-purpose flour in the filling with a gluten-free flour blend that is suitable for cooking, such as a rice-based or oat-based mix. For the biscuit topping, you can use a dedicated gluten-free biscuit mix or replace the flour with a similar gluten-free blend. Keep in mind that gluten-free flours can absorb liquids differently, so you may need to slightly adjust the amount of milk or broth in the filling to achieve a creamy consistency. Using xanthan gum or a similar binding agent in the biscuits can help maintain a light, fluffy texture.

3. Can I prepare the filling ahead of time?
Yes! Preparing the filling in advance is a great way to save time on busy days or for meal prep. Cook the filling according to the recipe instructions and allow it to cool completely before storing it in an airtight container in the refrigerator. The filling can be kept for up to 24 hours. When ready to bake, simply transfer the chilled filling to your baking dish, top it with freshly prepared biscuit dough, and bake as directed. This method ensures that the flavors have time to meld together, making your pot pie even more flavorful.

4. How can I make the biscuits extra golden and flavorful?
Getting perfectly golden, buttery biscuits is easy with a simple brushing technique. Before placing the biscuit-topped pot pie in the oven, brush the tops of the biscuits with milk or a small amount of melted butter. This creates a beautiful golden-brown color while adding a subtle richness to the crust. For an extra flavor boost, you can sprinkle a pinch of garlic powder or finely grated Parmesan cheese on top. The result is a visually appealing, flavorful biscuit topping that perfectly complements the creamy chicken filling beneath.

Final Thoughts

Making a Red Lobster Biscuit Chicken Pot Pie at home is more than just preparing a meal; it’s creating an experience. From the creamy filling to the golden, buttery biscuits, every bite is a testament to comfort food done right. Whether you’re cooking for family, hosting friends, or simply treating yourself to a special meal, this recipe is sure to become a favorite in your home.

By following these steps, you’ll have a restaurant-quality pot pie that’s rich in flavor, visually inviting, and utterly satisfying. The aroma that fills your kitchen while baking will draw everyone to the table, ready to indulge in a heartwarming dish that feels both indulgent and wholesome.

Treat yourself to this homemade Red Lobster Biscuit Chicken Pot Pie and experience the perfect combination of comfort, flavor, and nostalgia—without ever leaving your kitchen.

Delicious Red Lobster Biscuit Chicken Pot Pie at Home

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• Author: Michelle Davis
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

A comforting, creamy chicken pot pie topped with golden, flaky biscuits. Perfect for cozy family dinners or a special weekend meal, this homemade version brings the classic Red Lobster flavor to your kitchen with ease.

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Ingredients

Scale 1x2x3x

For the Biscuit Topping:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 cup cold unsalted butter, cubed

• 3/4 cup milk

For the Chicken Pot Pie Filling:

• 2 tablespoons unsalted butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1/4 cup all-purpose flour

• 2 cups chicken broth

• 1 cup whole milk or heavy cream

• 2 cups cooked chicken, shredded or diced

• 1 cup carrots, diced

• 1 cup frozen peas

• 1 cup frozen corn

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley

• Salt and pepper to taste

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Instructions

• Preheat oven to 400°F (200°C).

• In a large skillet, melt butter over medium heat. Add onions and garlic, sauté until softened, about 3-4 minutes.

• Stir in flour and cook for 1-2 minutes to form a roux.

• Slowly whisk in chicken broth and milk until smooth and slightly thickened.

• Add chicken, carrots, peas, corn, thyme, parsley, salt, and pepper. Simmer 5-7 minutes until vegetables are tender. Remove from heat.

• In a large bowl, mix flour, baking powder, salt, garlic powder, and onion powder for the biscuits. Cut in cold butter until mixture resembles coarse crumbs.

• Stir in milk until just combined; do not overmix.

• Pour the chicken and vegetable filling into a greased 9×13-inch baking dish.

• Drop spoonfuls of biscuit dough evenly over the top of the filling. Brush tops with milk for a golden finish if desired.

• Bake for 20-25 minutes, or until biscuits are golden and cooked through. Let cool 5 minutes before serving.

Notes

• Use cold butter for the biscuits to ensure flakiness.

• Don’t overmix the biscuit dough to keep them light and fluffy.

• Customize vegetables based on availability or preference.

• Store leftovers in the refrigerator for up to 3 days or freeze unbaked for up to 2 months.

• Prep Time: 20 minutes
• Cook Time: 25 minutes

Michelle Davis