How to Make Chicken Pot Pie with Red Lobster Biscuits

This incredibly delicious chicken pot pie with Red Lobster biscuits combines two comfort food classics into one irresistible dish. The creamy, savory filling topped with those famous cheesy, garlicky biscuits creates a meal that’s sure to become a family favorite. Perfect for busy weeknights, this recipe uses simple ingredients like rotisserie chicken and Red Lobster biscuit mix to create a hearty dinner that’s ready in under an hour.

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Chicken pot pie with Red Lobster cheddar bay biscuits – the ultimate comfort food fusion

Why You’ll Love This Chicken Pot Pie with Cheddar Bay Biscuits

• Quick and Easy: Using rotisserie chicken and pre-made biscuit mix cuts prep time in half compared to traditional pot pie.
• Family Favorite: The combination of creamy pot pie filling and cheesy garlic biscuits is irresistible to kids and adults alike.
• Perfect Comfort Food: Ideal for cold evenings when you need something warm and satisfying.
• Versatile: Easy to customize with your favorite vegetables or add-ins.
• Great for Leftovers: Reheats beautifully for lunch the next day.

Ingredients You’ll Need

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For the Chicken Pot Pie Filling:

• 3 cups shredded rotisserie chicken (about 1 whole chicken)
• 2 cans (10.5 oz each) cream of chicken soup with herbs
• 1 cup chicken broth
• 3 cups frozen mixed vegetables (carrots, peas, corn, green beans)
• 1 cup shredded sharp cheddar cheese
• 1 stick (8 tablespoons) butter
• 2 teaspoons minced garlic
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Optional: 8 oz sliced mushrooms

For the Red Lobster Biscuit Topping:

• 1 box Red Lobster Cheddar Bay Biscuit mix (11.36 oz)
• 1½ cups cold milk
• ½ cup shredded sharp cheddar cheese (additional)
• ½ stick (4 tablespoons) melted butter for topping
• 1 tablespoon minced fresh parsley
• ½ teaspoon garlic powder

Can’t find Red Lobster biscuit mix? You can substitute any biscuit mix or make your own cheddar bay biscuits from scratch with flour, baking powder, cold butter, buttermilk, cheddar cheese, and seasonings.

Equipment Needed

• 13×9-inch baking dish or 12-inch cast iron skillet
• Large mixing bowl
• Medium mixing bowl for biscuit mix
• Measuring cups and spoons
• Whisk
• Ice cream scoop or large spoon for portioning biscuit dough
• Small bowl for garlic butter topping

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Step-by-Step Instructions

Prepare the Chicken Pot Pie Filling

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1. Preheat your oven to 375°F. Spray your baking dish or cast iron skillet with nonstick cooking spray.
2. Melt the stick of butter in your baking dish by placing it in the oven while it preheats.
3. Once melted, add the shredded rotisserie chicken to the butter and season with salt, pepper, and garlic powder. Stir to combine.
4. Add the frozen vegetables on top of the chicken (no need to thaw them first).
5. In a bowl, whisk together the cream of chicken soup and chicken broth until smooth.
6. Pour the soup mixture evenly over the vegetables.
7. Sprinkle the cup of shredded cheddar cheese over the top.

Prepare the Red Lobster Biscuit Topping

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1. In a medium bowl, prepare the Red Lobster Cheddar Bay Biscuit mix according to package directions, adding the additional ½ cup of shredded cheddar cheese to the mixture.
2. Using an ice cream scoop or large spoon, drop portions of the biscuit dough on top of the pot pie filling. Space them evenly, leaving some room between each biscuit.

Bake and Finish

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1. Bake uncovered for 20-25 minutes, until the biscuits are golden brown and the filling is hot and bubbly around the edges.
2. While the pot pie is baking, mix together the ½ stick of melted butter, garlic powder, and fresh parsley in a small bowl.
3. When the pot pie is done, remove from the oven and immediately brush the garlic butter mixture over the hot biscuits.
4. Let stand for 5 minutes before serving.

Pro Tips for Perfect Chicken Pot Pie with Biscuits

For the Filling:

• Add Mushrooms: Sautéed mushrooms add wonderful umami flavor to the filling.
• Try Fresh Herbs: Fresh thyme or rosemary can elevate the flavor profile.
• Add Bacon: Crispy bacon bits mixed into the filling add amazing flavor.
• Customize Vegetables: Use whatever vegetables your family enjoys most.

For the Biscuits:

• Don’t Overmix: Mix the biscuit dough just until combined for tender results.
• Use Cold Milk: Cold liquid helps create flaky biscuits.
• Space Properly: Leave some room between biscuits so they can expand.
• Brush Generously: Don’t skimp on the garlic butter topping!

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Delicious Variations to Try

Turkey Pot Pie

Substitute leftover turkey for chicken – perfect for using up Thanksgiving leftovers!

Seafood Pot Pie

Add cooked shrimp, crab, or lobster for a seafood twist that pairs perfectly with the cheddar bay biscuits.

Loaded Veggie Pot Pie

Double the vegetables and add potatoes, broccoli, and cauliflower for a vegetable-forward version.

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Storage and Reheating Tips

Refrigerating:

Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3-4 days. The biscuits may soften slightly but will still be delicious.

Freezing:

This recipe freezes beautifully! You can freeze the entire pot pie or individual portions in airtight containers for up to 3 months. For best results, freeze before baking the biscuits, then add fresh biscuit topping when reheating.

Reheating:

For refrigerated leftovers, reheat in a 350°F oven for 15-20 minutes until heated through. Cover with foil if the biscuits start to brown too much.

For frozen pot pie, bake at 350°F for 30-35 minutes if thawed, or 45-50 minutes if baking from frozen. Always check that the center reaches 165°F.

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Serving Suggestions

This chicken pot pie with Red Lobster biscuits is a complete meal on its own, but here are some delicious sides to round out your dinner:

Simple Green Salad

A light side salad with vinaigrette dressing provides a fresh contrast to the rich pot pie.

Roasted Vegetables

Roasted asparagus, Brussels sprouts, or broccoli make excellent vegetable sides.

Cranberry Sauce

A small side of cranberry sauce adds a sweet-tart element that pairs wonderfully with the savory pot pie.

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FAQ

1. Can I use store-bought Red Lobster biscuit mix for this recipe?
Yes, you can! Using Red Lobster’s Cheddar Bay Biscuit mix saves time and adds the perfect cheesy, garlicky flavor on top of your chicken pot pie. Just follow the biscuit package instructions and spoon it over the filling before baking.

2. What kind of chicken works best for this pot pie?
Cooked and shredded rotisserie chicken is a great shortcut and adds a lot of flavor. You can also use baked or boiled chicken breasts or thighs—just make sure it’s fully cooked before mixing it into the filling.

3. Can I make this dish ahead of time?
Absolutely. You can prepare the filling and store it in the fridge for up to 2 days. When ready to bake, top it with the biscuit dough and pop it in the oven. It’s a great time-saver for busy days or entertaining.

4. How do I make this pot pie more nutritious?
You can add more vegetables like spinach, kale, or mushrooms, and use low-sodium broth and whole wheat biscuit mix if available. It’s an easy dish to customize to fit your dietary needs.

5. What should I serve with chicken pot pie with Red Lobster biscuits?
This dish is hearty on its own, but it pairs well with a light green salad or roasted veggies for a complete meal. A fresh lemonade or iced tea also balances out the richness perfectly.