Red Lobster Biscuit Chicken Pot Pie (The Ultimate Copycat Recipe)

Name: Red Lobster Biscuit Chicken Pot Pie (The Ultimate Copycat Recipe)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1/2 cup unsalted butter; 1 large onion, chopped; 2 cloves garlic, minced; 1/2 cup all-purpose flour; 2 cups chicken broth; 1 cup milk; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp dried thyme; 3 cups cooked chicken, shredded or cubed; 2 cups frozen mixed vegetables; 2 cups all-purpose flour; 1 tbsp baking powder; 1 tbsp sugar; 1/2 tsp salt; 1/2 cup cold unsalted butter, cubed; 1 cup sharp cheddar cheese, shredded; 3/4 cup cold buttermilk; 2 tbsp unsalted butter, melted; 1/2 tsp garlic powder; 1 tbsp fresh parsley, chopped

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Imagine the ultimate comfort food mashup: a rich, savory chicken pot pie filling bubbling under a golden-brown crust of iconic, cheesy Red Lobster Cheddar Bay Biscuits. This isn’t just a dream; it’s the Red Lobster Biscuit Chicken Pot Pie, and it’s about to become your new family favorite. We’ve cracked the code on this decadent, soul-warming dish, combining a classic, creamy chicken and vegetable filling with a simple, from-scratch copycat biscuit topping that tastes just like the restaurant’s. Get ready to transform a weeknight dinner into an unforgettable culinary experience.

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

This isn’t just another chicken pot pie recipe. It’s a game-changer. The savory, herb-infused garlic butter brushed over the cheesy biscuit topping elevates this dish from simple comfort food to a truly crave-worthy meal.

Two Classics in One: It combines the homey comfort of chicken pot pie with the legendary flavor of Cheddar Bay Biscuits.
Perfectly Creamy Filling: The filling is rich, perfectly seasoned, and loaded with tender chicken and vegetables—never runny, always delicious.
Fluffy Biscuit Topping: Forget dry, crumbly crusts. This cheesy biscuit topping stays incredibly moist and fluffy, soaking up just the right amount of savory filling.
Crowd-Pleasing Favorite: It’s a guaranteed hit for family dinners, potlucks, or any time you need a show-stopping comfort food dish. If you love cozy casseroles, you might also enjoy this hearty winter vegetable casserole.

Ingredients You’ll Need

We’ll break this down into two simple parts: the creamy chicken filling and that irresistible biscuit topping.

A serving of the Red Lobster Biscuit Chicken Pot Pie on a plate, revealing the creamy chicken and vegetable filling inside. — Perfectly creamy and delicious in every single bite.

For the Creamy Chicken Filling

Butter: Provides the rich base for our sauce.
Onion & Garlic: The aromatic foundation for any great savory dish.
All-Purpose Flour: This is our thickener that creates a velvety, smooth sauce.
Chicken Broth & Milk: The combination creates a sauce that’s both flavorful and creamy.
Seasoning: A simple blend of salt, black pepper, and dried thyme adds the classic pot pie flavor.
Cooked Chicken: A rotisserie chicken works beautifully here for a quick and easy shortcut.
Frozen Mixed Vegetables: A classic mix of peas, carrots, corn, and green beans is perfect. No need to thaw!

For the Cheddar Bay Biscuit Topping

All-Purpose Flour: The structural base of our biscuits.
Baking Powder: Gives the biscuits their signature fluffy lift.
Sugar & Salt: For balanced flavor.
Cold Butter: The key to a tender, flaky biscuit topping. Make sure it’s very cold!
Sharp Cheddar Cheese: Shred your own for the best melt and flavor.
Buttermilk: Adds a slight tang and tenderizes the dough.
Garlic Butter Topping: A simple mix of melted butter, garlic powder, and fresh parsley.

Step-by-Step Instructions

Making this homemade chicken pot pie is easier than you think. We’ll guide you through making the filling, mixing the biscuit dough, and baking it to perfection.

Step 1: Prepare the Filling

First, preheat your oven to 400°F (200°C). In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the onions and cook, stirring constantly, for one minute to cook out the raw flour taste. Gradually whisk in the chicken broth and milk until the mixture is smooth. Let it simmer, stirring occasionally, until the sauce has thickened, which usually takes about 5-7 minutes. Season with salt, pepper, and thyme. Finally, stir in the cooked chicken and frozen vegetables until everything is coated in the creamy sauce. Pour this delicious filling into a 9×13 inch baking dish.

A close-up overhead shot of the Red Lobster Biscuit Chicken Pot Pie, showing the texture of the cheesy biscuit topping. — That Cheddar Bay Biscuit topping is the star of the show.

Step 2: Make the Biscuit Topping

In a large bowl, whisk together the flour, baking powder, sugar, and salt. Using a pastry blender or your fingers, cut in the cold, cubed butter until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese. Pour in the cold buttermilk and stir with a fork until just combined—be careful not to overmix! Drop spoonfuls of the biscuit dough evenly over the chicken filling in the baking dish.

Step 3: Assemble and Bake

Bake for 20-25 minutes, or until the filling is bubbly and the biscuit topping is a beautiful golden brown. While it’s baking, prepare the garlic butter by whisking together the melted butter, garlic powder, and fresh parsley. As soon as the pot pie comes out of the oven, brush this garlic butter generously over the hot biscuit topping. Let it rest for a few minutes before serving to allow the filling to set slightly.

Pro Tips for the Perfect Pot Pie

Use Cold Ingredients: For the flakiest, most tender biscuits, make sure your butter and buttermilk are very cold. This helps create steam pockets, resulting in a fluffier texture.
Don’t Overmix the Dough: Mix the biscuit dough until just combined. Overworking the gluten will result in tough, dense biscuits.
Shred Your Own Cheese: Pre-shredded cheese is often coated in anti-caking agents that can prevent it from melting smoothly. For the best cheesy goodness, shred it yourself from a block.
Let It Rest: Allowing the pot pie to sit for 5-10 minutes after baking lets the filling set, making it easier to serve.

Recipe Variations to Try

This Red Lobster Biscuit Chicken Pot Pie recipe is fantastic as is, but it’s also wonderfully versatile.

Add Different Veggies: Feel free to incorporate other vegetables like mushrooms, potatoes, or celery.
Use Turkey: This is a perfect recipe for using up leftover Thanksgiving turkey.
Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a little kick. For another spicy and creamy chicken dish, give this delicious crack chicken penne a try.

Storing and Reheating Your Pot Pie

Store any leftovers tightly covered in the refrigerator for up to 3-4 days. To reheat, you can use the microwave for individual portions, but the best way is in the oven. Place the pot pie in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for 15-20 minutes, or until heated through. This helps the biscuit topping crisp up again.

What to Serve with Your Pot Pie

This dish is a complete meal on its own, but if you’re looking for a side, a simple green salad with a vinaigrette or some steamed green beans would be perfect. For a truly comforting feast, pair it with a side of creamy baked mac and cheese.

Frequently Asked Questions

Can I use store-bought biscuit mix for this recipe?

Yes, you can use a store-bought mix like Bisquick to save time. Simply prepare the dough according to the package directions, stir in the shredded cheddar cheese, and proceed with the recipe as written.

Can I make this chicken pot pie ahead of time?

Absolutely. You can assemble the entire pot pie, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if it’s going into the oven straight from the fridge.

How do I prevent the biscuit topping from getting soggy?

The key is to have a properly thickened filling. Make sure your sauce has simmered and thickened nicely before pouring it into the baking dish. This creates a good base for the biscuit dough so it steams and bakes rather than boiling in the sauce.

Can this Red Lobster Biscuit Chicken Pot Pie be frozen?

Yes. For best results, bake the pot pie completely and allow it to cool. Cover it tightly with a layer of plastic wrap and then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven.

What kind of chicken is best for pot pie?

Using a store-bought rotisserie chicken is a fantastic time-saver and adds great flavor. However, you can also use any leftover cooked chicken you have on hand, or boil and shred two chicken breasts.

The Best Red Lobster Biscuit Chicken Pot Pie

This recipe is more than just dinner; it’s an experience. The savory, creamy filling and the iconic, cheesy biscuit topping come together to create the ultimate comfort food dish that will have everyone asking for seconds. We hope you love making this copycat recipe as much as we do. If you try it, let us know how it turned out in the comments and don’t forget to share your creations on Pinterest!

An overhead shot of a finished Red Lobster Biscuit Chicken Pot Pie in a baking dish, with a portion scooped out to show the creamy filling. — The ultimate comfort food: homemade Red Lobster Biscuit Chicken Pot Pie!

Red Lobster Biscuit Chicken Pot Pie Recipe

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