Get ready to fall in love with your new favorite comfort food: Red Lobster Biscuit Chicken Pot Pie. Imagine fork-tender chicken and bright veggies swimming in a creamy sauce, snuggled beneath a layer of irresistible garlic-cheddar biscuits just like those famous restaurant rolls. It’s as cozy as dinner gets, but easy enough to whip up for any weeknight. Every mouthful is delightfully buttery, cheesy, and downright heartwarming—perfect for sharing with the people you love.

Ingredients You’ll Need
The beauty of this Red Lobster Biscuit Chicken Pot Pie is how simple each ingredient is, yet together they create something irresistibly rich and flavorful. You’ll recognize every item, and each one plays a role—whether for creaminess, color, texture, or that signature garlicky biscuit goodness.
- Cooked shredded chicken: Rotisserie chicken is a total time-saver and gives this pot pie extra flavor right from the start.
- Frozen mixed vegetables: A classic blend for color and crunch—no defrosting needed, just toss them right in.
- Diced potatoes (optional): Adds heartiness and makes every bite extra satisfying, so don’t skip them if you’re craving comfort in a bowl.
- Cream of chicken soup: Shortcut alert! This brings instant creaminess and depth without any fuss.
- Chicken broth: Thin out the filling just enough so it bubbles up around the biscuits beautifully.
- Milk or heavy cream: Go with heavy cream for richer results, or milk for a lighter touch—either way, the filling will be luxuriously smooth.
- Garlic powder: A must for that savory, crave-worthy flavor that ties the whole dish together, especially in the biscuits.
- Onion powder: Melds perfectly with the garlic and lifts all the flavors in the filling.
- Salt and pepper: Season to taste and bring everything into perfect balance.
- Bisquick or all-purpose baking mix: The secret shortcut for fluffy, easy cheesy biscuits that taste just like Red Lobster’s.
- Shredded sharp cheddar cheese: Melts into the biscuits for golden pockets of cheese in every bite.
- Milk (for biscuits): Just enough to create that thick, spoonable dough.
- Melted butter: Essential for brushing the biscuits and capturing that iconic garlic-butter finish.
- Garlic powder (for biscuit topping): Doubles up on the garlicky aroma we all know and love.
- Dried parsley (optional): A sprinkle on top for extra color and that little flourish of “I made this!”
How to Make Red Lobster Biscuit Chicken Pot Pie
Step 1: Prep Your Baking Dish and Oven
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) so it’s ready to create that bubbling, golden finish. Lightly grease a 9×13-inch casserole dish with a little butter or nonstick spray—this keeps the filling from sticking and helps the biscuits cook evenly.
Step 2: Mix the Creamy Chicken Filling
Grab a large mixing bowl and combine your cooked shredded chicken, frozen mixed vegetables, diced potatoes (if using), cream of chicken soup, chicken broth, milk or cream, garlic powder, onion powder, and a pinch of salt and pepper. Stir until everything is evenly coated and the mixture looks thick, creamy, and loaded with colorful veggies and hearty chunks.
Step 3: Assemble in the Baking Dish
Pour the chicken and veggie mixture into your prepared casserole dish, spreading it out evenly. This creates the perfect base for your cheesy Red Lobster biscuit topping. The filling should look thick and packed but just loose enough that it will bubble up through the biscuits as it bakes.
Step 4: Make the Red Lobster-Style Biscuit Topping
In a separate bowl, mix together the Bisquick, shredded cheddar cheese, and milk until a thick biscuit dough forms. Don’t overmix—just stir until everything is combined and you have a dough that holds together when dropped from a spoon. The cheddar adds that classic Red Lobster touch, making every biscuit melty and perfectly golden.
Step 5: Top the Filling and Bake
Drop spoonfuls of the biscuit dough evenly over the chicken mixture, covering most of the surface but leaving a few peeks for the filling to bubble through. Slide the dish into your preheated oven and bake for 25 to 30 minutes. You’ll know it’s ready when the biscuits are beautifully golden brown and the filling is bubbling up between them.
Step 6: Brush with Garlic Butter and Garnish
As soon as the pot pie is out of the oven, stir together your melted butter, a little garlic powder, and parsley (if you’re feeling fancy). Brush this aromatic mixture generously over the tops of the warm biscuits—the Red Lobster Biscuit Chicken Pot Pie signature move! Let the dish rest for five minutes, which gives the filling time to thicken and cool just slightly, making it easier (and safer) to serve.
How to Serve Red Lobster Biscuit Chicken Pot Pie

Garnishes
Go big with a final flourish by sprinkling the baked biscuits with that extra parsley or even a touch more shredded cheddar. A dusting of cracked black pepper or a pinch of paprika adds color and a subtle kick, making every plate that much more inviting.
Side Dishes
This Red Lobster Biscuit Chicken Pot Pie really is an all-in-one meal, but it’s fabulous alongside a crisp green salad with a zingy vinaigrette or simple roasted asparagus. If you’re craving cozy, a cup of homemade applesauce or a light fruit salad balances out the richness beautifully.
Creative Ways to Present
For special occasions, try baking and serving the pot pie in individual ramekins—every guest gets their own personal biscuit-topped pie! Or, scoop portions into pretty bowls and drizzle a little extra garlic butter on top for a restaurant-worthy touch. Mini biscuit cutters can create fun shapes that are a hit with kids and make family dinners extra memorable.
Make Ahead and Storage
Storing Leftovers
Leftover Red Lobster Biscuit Chicken Pot Pie is pure gold! Let the casserole cool to room temperature, cover tightly with plastic wrap or transfer to airtight containers, and keep in the fridge for up to 3 days. The flavors meld together and the biscuits manage to stay delightfully fluffy, soaking up that savory sauce.
Freezing
To freeze, let the pot pie cool completely, then wrap the baking dish with a double layer of foil, or portion leftovers into freezer-safe containers. The dish will keep well for up to two months. When you’re ready to enjoy, thaw overnight in the fridge before reheating for best results.
Reheating
Reheat your pot pie by covering with foil and warming in a 350-degree oven until hot and bubbly—about 20 minutes. For a crispier biscuit top, pop it under the broiler for a minute or two at the end. Individual servings can also be warmed gently in the microwave, though the oven or an air fryer preserves the biscuit’s texture best.
FAQs
Can I use leftover turkey instead of chicken?
Absolutely! Turkey works just as well as chicken in this Red Lobster Biscuit Chicken Pot Pie, making it a perfect way to transform holiday leftovers into a second meal that’s even more exciting than the first.
What if I don’t have Bisquick?
No problem! You can use any all-purpose baking mix or even make your own by combining 2 cups of all-purpose flour with 1 tablespoon baking powder, 1 teaspoon salt, and 6 tablespoons butter—you’ll get fluffy, biscuit-like results that still taste amazing.
Can I add extra veggies or swap out the potato?
Definitely! The recipe is super flexible. Extra peas, broccoli florets, sautéed mushrooms, or diced celery can all join the party. You can leave out the potato entirely or replace it with sweet potatoes if you like a touch of sweetness.
How do I make the pot pie filling less thick?
Simply add an extra splash of chicken broth or milk before baking to loosen the filling to your desired consistency. Just remember—it will thicken slightly as it bakes and sets, especially after resting for a few minutes out of the oven.
Is this recipe spicy?
Not at all! It’s indulgent and savory, but not spicy. If you crave a little heat, feel free to add a pinch of cayenne or swap in pepper-jack cheese for the cheddar in the biscuit dough—either way, the result is delicious.
Final Thoughts
I can’t recommend this Red Lobster Biscuit Chicken Pot Pie enough—it’s cozy, family-friendly, and guaranteed to earn rave reviews at your dinner table. There’s just something magical about cheesy biscuits and creamy chicken together, bubbling away in the oven. Go ahead, give it a try, and let this comfort classic work its delicious, heartwarming magic in your kitchen!
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Red Lobster Biscuit Chicken Pot Pie Recipe
- Total Time: 45 mins
- Yield: 6 servings
- Diet: Comfort Food
Description
This Red Lobster Biscuit Chicken Pot Pie features tender chicken, vegetables, and a creamy filling baked beneath golden, cheesy, garlic-butter biscuits. It’s a cozy dinner that feels indulgent but comes together easily — pure restaurant-style comfort at home.
Ingredients
For the Filling
- 3 cups cooked shredded chicken (rotisserie works great)
- 2 cups frozen mixed vegetables (peas, corn, carrots, green beans)
- 1 cup diced potatoes (optional)
- 1 (10.5 oz) can cream of chicken soup
- ½ cup chicken broth
- ½ cup milk or heavy cream
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
For the Red Lobster-Style Biscuits
- 2 cups Bisquick or all-purpose baking mix
- ¾ cup shredded sharp cheddar cheese
- ⅔ cup milk
- 3 tbsp melted butter
- ½ tsp garlic powder
- ¼ tsp dried parsley (optional, for garnish)
Instructions
- Preheat oven to 375 °F (190 °C). Grease a 9×13-inch casserole dish.
- Make the biscuits: In another bowl, stir Bisquick, cheddar, and milk until a thick dough forms. Drop spoonfuls of biscuit dough evenly over the top of the chicken mixture.
- Bake for 25–30 minutes, or until biscuits are golden and the filling is bubbling.
- Brush topping: Mix melted butter, garlic powder, and parsley; brush over the hot biscuits immediately after baking.
- Rest 5 minutes before serving — the filling will thicken slightly as it cools.
Prepare the filling: In a large bowl, mix chicken, vegetables, potatoes, soup, broth, milk, and seasonings until creamy. Pour evenly into the baking dish.
Notes
- Add sautéed mushrooms or diced celery for extra flavor.
- For a richer texture, use half-and-half instead of milk.
- To make it spicy, add a pinch of cayenne or use pepper-jack cheese in the biscuits.
- Leftovers reheat beautifully in the oven or air fryer.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Casserole / Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 405 kcal
- Sugar: 4g
- Sodium: 810mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 82mg