Name: Red Lobster-Style Biscuit Chicken Pot Pie Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 3 cups cooked chicken, diced (rotisserie chicken recommended for convenience); 1 cup frozen mixed vegetables (peas, carrots, and corn); 1 cup cream of chicken soup; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper, to taste; ½ cup chicken broth; 2 ½ cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; ½ cup unsalted butter, cold and cubed; 1 cup shredded cheddar cheese; ¾ cup milk; 1 tablespoon garlic powder

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I absolutely love comforting dishes that feel like a warm hug in a bowl, and my Red Lobster-Style Biscuit Chicken Pot Pie Recipe is exactly that for me. It combines tender chicken and vibrant vegetables in a rich, creamy sauce, all topped with fluffy, garlicky biscuits inspired by those iconic Red Lobster classics. Every bite is a wonderful mix of savory flavors and satisfying textures that make this pot pie a true standout on my dinner table, especially when I want something cozy yet impressive.

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

What makes this recipe so special to me is the flavor combination that feels both indulgent and familiar. The creamy chicken filling, brightened with just the right amount of garlic and onion powder, creates a savory base that warms you up from the inside out. Then, topping it all off with biscuits packed with cheddar cheese and a touch of garlicky goodness, I get that perfect comfort-food crunch and fluffy softness all at once. It really nails that balance between restaurant-quality and homestyle cooking.

From my experience, this dish is surprisingly easy to prepare — nothing complicated, just straightforward mixing and baking that delivers results I’m proud to serve any night of the week. It’s fantastic for everything from casual family dinners to impressing guests at a weekend gathering. And because I can make it ahead of time and pop it in the oven when ready, it’s a total lifesaver on busy days. This pot pie truly stands out because it marries convenience with unforgettable flavor and that delightful Red Lobster biscuit twist.

Ingredients You’ll Need

A round white plate shows a serving of chicken pot pie with a golden brown crust on top. The crust looks flaky and slightly cracked, revealing a creamy mixture underneath with visible pieces of white chicken, orange carrots, and green peas. The creamy filling has a light color with small vegetable bits scattered around. Next to the plate, a silver fork rests partly on the plate. In the background, there is a glass baking dish with some of the pot pie missing, showing the same creamy white and orange filling. A small white bowl filled with chopped green herbs sits nearby on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

All the ingredients for this recipe are simple and accessible, but each one plays a crucial role in creating the layers of flavor and texture that make this pot pie so irresistible. From the juicy cooked chicken to the creamy soup base and the cheesy biscuit topping, you’ll see how they all come together to build this comforting dish.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

3 cups cooked chicken: Using rotisserie chicken speeds up prep and keeps the meat flavorful and tender.
1 cup frozen mixed vegetables: A classic blend of peas, carrots, and corn adds sweetness and color.
1 cup cream of chicken soup: This brings creamy richness and binds the filling beautifully.
1 teaspoon garlic powder: Added to both filling and biscuit topping for that subtle savory kick.
1 teaspoon onion powder: Enhances the depth of flavor in the filling.
Salt and pepper to taste: Essential seasoning to balance all the flavors perfectly.
½ cup chicken broth: Keeps the filling moist and adds extra chicken flavor.
2 ½ cups all-purpose flour: The base for tender biscuits with the right structure.
1 tablespoon baking powder: Ensures the biscuit topping rises up light and fluffy.
1 teaspoon salt: Works with the baking powder in the biscuit to boost flavor.
½ cup unsalted butter: Cold and cubed, this creates flaky layers in the biscuit dough.
1 cup shredded cheddar cheese: Gives the biscuits a rich, cheesy depth you’ll love.
¾ cup milk: Hydrates the biscuit dough to just the right consistency.
1 tablespoon garlic powder (for biscuits): The signature Red Lobster touch for that unforgettable biscuit aroma.

Directions

Step 1: Preheat your oven to 375°F (190°C). This ensures everything cooks evenly and your biscuits get that perfect golden color.

Step 2: In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix everything thoroughly so the flavors meld and the filling becomes creamy and well-seasoned.

Step 3: Transfer the filling to your casserole or pie dish, spreading it out evenly so every bite will have that delicious chicken and veggie goodness.

Step 4: In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping. Then, cut in the cold cubed butter using a pastry blender or your fingertips until the mixture looks like coarse crumbs — this will make the biscuits delightfully flaky.

Step 5: Stir in the shredded cheddar cheese and garlic powder. Next, gradually add the milk, mixing just until everything combines. Be careful not to overmix, or your biscuits could turn tough.

Step 6: Drop spoonfuls of the biscuit dough evenly over the chicken filling. Try to cover as much of the surface as possible for a cozy biscuit blanket over your pot pie.

Step 7: Bake in the preheated oven for about 30 minutes, until the biscuits are golden brown and the filling is bubbly around the edges. You’ll know it’s ready when the top looks perfectly crisp and inviting.

Step 8: Let the pot pie cool for a few minutes before serving. This resting time helps the filling set slightly, making it easier to slice and enjoy.

Servings and Timing

This Red Lobster-Style Biscuit Chicken Pot Pie Recipe serves 4 generous portions — perfect for a family dinner or sharing with friends. Prep time takes about 20 minutes, and baking takes around 40 minutes, so the total time from start to finish is roughly 1 hour. I usually let it rest for 5 to 10 minutes before serving to allow the filling to thicken just right.

How to Serve This Red Lobster-Style Biscuit Chicken Pot Pie Recipe

A close-up of a fork lifting a portion of a creamy casserole dish from a white plate set on a white marbled surface. The casserole has two layers: the top layer is golden brown and crisp, with small green herb pieces sprinkled on it, while the bottom layer is a mix of soft textures with visible orange carrot chunks, green peas, and light creamy sauce. In the blurred background, there is a white bowl filled with chopped green herbs and a glass dish containing extra casserole. The scene is warmly lit, showing the mix of colors and textures clearly, photo taken with an iphone --ar 4:5 --v 7

When I serve this pot pie, I love pairing it with simple fresh sides that complement the rich and cheesy flavors. A crisp green salad with a tangy vinaigrette is my go-to because it adds brightness and crunch. Alternatively, roasted green beans or sautéed asparagus with a squeeze of lemon feel fresh and balance the meal perfectly.

For garnishing, I sprinkle a little chopped fresh parsley or chives over the biscuits after baking — it adds a pop of color and a hint of herbal freshness that contrasts beautifully with the creamy filling. Presentation-wise, I like to serve this pot pie straight from the casserole dish at the table, scooping out hearty portions to keep things cozy and inviting.

As for drinks, a chilled glass of Chardonnay or a light Pinot Noir pairs wonderfully with the buttery biscuits and creamy chicken. For a non-alcoholic option, I recommend sparkling water with a splash of lemon or a slightly sweet iced tea to keep things refreshing. This dish is my favorite warm meal for family dinners, weekend get-togethers, or when I want to impress without spending hours in the kitchen. I serve it hot to enjoy the fresh biscuit texture and creamy filling at their best.

Variations

I love customizing this recipe depending on what I have on hand or my mood. For example, swapping the mixed vegetables for mushrooms, sweet potatoes, or even Brussels sprouts can change the flavor profile beautifully. If you want a little heat, adding a pinch of cayenne pepper or some chopped jalapeños to the filling gives it a fun kick.

If you need a gluten-free version, I’ve had great success using a gluten-free flour blend for the biscuit topping and double-checking your soup and broth are gluten-free. For a vegan twist, you can substitute the chicken for a plant-based alternative or extra hearty vegetables, swap the cream of chicken soup with a dairy-free cream soup, and use vegan butter and milk for the biscuits.

For variety in cooking, you can also prepare individual pot pies in ramekins instead of one casserole dish, making them perfect for portion control or special presentation. Or, try baking it in a cast-iron skillet to give a crispier biscuit edge and rustic charm. These little tweaks keep the recipe exciting and adaptable.

Storage and Reheating

Storing Leftovers

When I have leftovers, I transfer the pot pie into an airtight container or cover the casserole dish tightly with foil or plastic wrap. Stored in the refrigerator, it keeps well for up to 3 days. This makes it easy to enjoy the comforting flavors again without needing to cook from scratch.

Freezing

This pot pie freezes beautifully. I usually prepare it fully assembled, then wrap it tightly with plastic wrap and a layer of foil to prevent freezer burn. It can stay frozen for up to 2 months. When I’m ready to eat it, I thaw it overnight in the refrigerator before reheating.

Reheating

To best bring back that fresh-from-the-oven taste, I reheat leftovers in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through and the biscuit topping regains some of its crispness. I avoid the microwave as it tends to make the biscuits soggy and the filling unevenly warm. If the edges begin to brown too much, covering loosely with foil helps keep everything moist and delicious.

FAQs

Can I use fresh vegetables instead of frozen mixed vegetables?

Absolutely! Fresh vegetables like diced carrots, peas, and corn work wonderfully. Just make sure to lightly steam or sauté them first so they cook fully during baking and maintain their texture.

Is it okay to use homemade biscuits instead of the biscuit dough made here?

Definitely! If you have a favorite biscuit recipe, especially one with cheddar and garlic, it can be a fantastic substitute. Just ensure the dough is thick enough to hold shape when dolloped over the filling.

Can I prepare the filling a day ahead?

Yes, prepping the filling in advance is a great time saver. Keep it covered in the fridge overnight and add a few extra minutes to your baking time when cooking from cold.

What if I want a thicker filling?

If you prefer a thicker filling, you can reduce the chicken broth slightly or add a tablespoon of flour to the filling mixture before baking to help it set up more firmly.

Can this recipe be made dairy-free?

Yes! Swap the butter for a plant-based alternative, use dairy-free milk like almond or oat milk, and find a dairy-free cheddar substitute. Also, make sure to use a dairy-free creamy soup to keep the filling rich and tasty.

Conclusion

I can’t recommend this Red Lobster-Style Biscuit Chicken Pot Pie Recipe enough if you want a dish that feels like a special treat but is easy enough for weeknight comfort food. It’s the perfect blend of creamy chicken goodness and fluffy, garlicky biscuits that will surely delight everyone at your table. Give it a try — I promise it’ll quickly become one of your favorite cozy meals too!