This Red Lobster Biscuit Chicken Pot Pie is a cozy, comforting dish that brings together tender chicken and creamy veggies under a fluffy, buttery biscuit topping—just like the ones you love from Red Lobster. The flaky biscuits add a soft, golden crust that makes every bite feel special and homey.
I love making this pot pie when I want something warm and filling that feels like a hug on a plate. The mix of cooked chicken, carrots, peas, and a rich sauce all baked beneath those biscuits is a winner every time at my table. Plus, using biscuits instead of traditional pie crust makes it easier and quicker to get dinner on the table without losing any comfort or flavor.
My favorite way to serve this pot pie is straight from the oven, when the biscuit topping is perfectly golden and crisp on top but soft inside. It goes great with a simple green salad or steamed veggies on the side. Whenever I make this, it’s a guaranteed crowd-pleaser—everyone always asks for seconds, and I don’t mind at all.
Key Ingredients & Substitutions
Chicken: Using cooked chicken like rotisserie saves time and adds flavor. You can also use leftover chicken or even turkey. For a vegetarian twist, try mushrooms or plant-based chicken alternatives.
Vegetables: Carrots, peas, and celery give nice color and texture. Frozen peas work great and save prep time. Feel free to add corn or green beans if you like.
Dairy & Butter: Whole milk or cream creates a rich sauce, but you can swap with half-and-half or a non-dairy milk like oat milk for lighter or dairy-free options. Don’t skip the butter—it’s key to that creamy pot pie filling and the buttery biscuits!
Biscuits: The biscuits are the star here with herbs like parsley, garlic powder, and optional dill adding flavor. If you can’t find buttermilk, mix regular milk with a splash of vinegar or lemon juice for a good substitute.
How Can I Make Fluffy, Golden Red Lobster-Style Biscuits?
These biscuits are soft yet golden on top thanks to cold butter and the right mixing technique. Here’s how:
- Keep butter cold and cut it into the dry ingredients until you have pea-sized pieces. This creates flakiness as the butter melts during baking.
- Mix the wet and dry ingredients just until combined; overmixing develops gluten and can make biscuits tough.
- Gently knead the dough only a couple of times to bring it together and handle it lightly when shaping and cutting to keep biscuits tender.
- Brush melted butter on top before baking for that shiny, golden finish.
Following these tips will help you get soft, fluffy biscuits with a beautiful crust — just like Red Lobster’s!
Equipment You’ll Need
- Large oven-safe skillet or deep pie dish – perfect for cooking and baking the pot pie all in one dish.
- Mixing bowls – for making the biscuit dough and mixing the filling ingredients easily.
- Whisk – helps to blend the sauce smoothly without lumps.
- Pastry cutter or two forks – great for cutting cold butter into the flour for fluffy biscuits.
- Biscuit cutter or round glass – to shape the biscuits evenly and nicely.
- Measuring cups and spoons – for precise ingredient amounts and consistent results.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or crab for a seafood twist that pairs well with the biscuits.
- Add sautéed mushrooms or diced potatoes to the filling for extra texture and earthy flavor.
- Use sharp cheddar or Parmesan cheese in the biscuit dough for a cheesy biscuit topping.
- Stir in fresh thyme or rosemary instead of dill for a different herb note in the biscuits and filling.
Red Lobster Biscuit Chicken Pot Pie
Ingredients You’ll Need:
For the Chicken Filling:
- 4 cups cooked chicken, diced or shredded (rotisserie chicken works well)
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, diced
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or cream
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 3/4 cup buttermilk (or milk with 1 tablespoon vinegar/lemon juice)
- 1 teaspoon dried parsley (or fresh)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried dill (optional, for more herb flavor)
- Extra melted butter for brushing tops before baking
Time Needed
You’ll spend about 15 minutes preparing ingredients and making the filling and biscuit dough, then about 25 minutes baking. So, roughly 40 minutes from start to finish, making this a fairly quick and comforting meal.
Step-by-Step Instructions:
1. Prepare the Chicken Filling:
Melt butter in a large skillet over medium heat. Add diced carrots and celery, cooking for about 5 minutes until soft. Stir in flour and cook 1-2 minutes to form a roux. Slowly whisk in chicken broth and milk until the sauce thickens. Add thyme, garlic powder, onion powder, salt, and pepper to taste. Mix in chicken, peas, and parsley, heating through for 2-3 minutes. Remove from heat.
2. Make the Biscuit Dough:
Preheat the oven to 400°F (200°C). In a bowl, mix flour, baking powder, sugar, salt, garlic powder, parsley, and dill. Cut in cold butter until crumbly. Stir in buttermilk just until combined. Turn dough onto a floured surface, gently knead 2-3 times, and pat into a 1-inch thick rectangle. Cut 6–8 biscuits with a biscuit cutter or glass.
3. Assemble the Pot Pie:
Pour chicken filling into an oven-safe skillet or deep pie dish. Arrange the biscuits on top. Brush biscuit tops with melted butter and sprinkle with extra parsley if desired.
4. Bake:
Bake uncovered for 20-25 minutes at 400°F until biscuits are golden and filling is bubbly.
5. Serve:
Let cool a few minutes, then serve generous scoops of biscuits with filling. Enjoy the classic comforting flavors!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure the chicken is fully thawed before using. You can thaw frozen chicken overnight in the fridge or use a quick cold water bath. Shred or dice it once thawed for the best texture.
Can I Substitute Store-Bought Biscuits?
Absolutely! Pre-made biscuit dough can save time and still taste great. Just place them on top of the filling and bake according to the package instructions, adjusting the baking time if needed.
How Should I Store Leftovers?
Store leftover pot pie in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the biscuit topping from becoming soggy.
Can I Make This Ahead of Time?
Yes! Prepare the filling and biscuit dough separately, then refrigerate both. Assemble and bake right before serving for the freshest biscuits and hottest filling.
