Red Lobster Biscuit Chicken Pot Pie brings together the creamy comfort of classic chicken pot pie with the buttery, flaky biscuits inspired by those iconic Red Lobster cheddar bay biscuits. Imagine tender chicken, mixed veggies, and rich sauce all baked under a golden, cheesy biscuit topping that’s just irresistible.
I love this dish because it feels like a warm hug on a plate. The biscuit topping adds a fun twist that makes the pot pie extra special and comforting, especially on a chilly day. I like to sprinkle a little extra cheddar on top before baking to get that perfect golden crust that’s soft inside but with a slight crisp outside.
This pot pie is perfect for family dinners or when you want to treat yourself to something cozy and filling. I often serve it with a simple green salad or steamed veggies to keep things light and fresh on the side. Trust me, everyone will be asking for seconds with this one!
Key Ingredients & Substitutions
Chicken: Using cooked, shredded chicken works best. Leftover rotisserie chicken is a great shortcut and adds extra flavor. You can swap for cooked turkey or even cooked chickpeas for a vegetarian twist.
Vegetables: Carrots, peas, and celery give great texture and sweetness. Frozen peas are convenient—you don’t need to thaw them first. Feel free to add corn or mushrooms for extra variety.
Cheddar Bay Biscuit Topping: Sharp cheddar cheese is key for that classic Red Lobster flavor. If you’re out, try Monterey Jack or Colby. Buttermilk adds tang and tenderness, but you can use milk plus a splash of lemon juice or vinegar as a substitute.
Butter & Seasonings: Cold butter in the biscuit dough ensures flaky biscuits. Old Bay seasoning adds that iconic savory note, but Italian seasoning or garlic powder alone work well if you don’t have Old Bay.
How Do You Get Fluffy, Golden Red Lobster Biscuits on Top?
The biscuit topping is the star here! For the fluffiest biscuits:
- Keep butter cold: Cut chilled butter into the dry ingredients quickly until it looks like coarse crumbs. This helps biscuits puff up nicely.
- Don’t overmix: Stir just until everything comes together. Overworking the dough can make biscuits tough.
- Use fresh leavening: Make sure your baking powder and baking soda are fresh for the best rise.
- Drop by spoonfuls: Drop biscuit dough evenly on top with gaps between so they can expand properly.
- Brush with butter after baking: This adds shine and extra flavor to those golden tops.
Following these tips, your biscuits will come out soft and tender inside with a slightly crisp, flavorful crust—just like the Red Lobster classic!
Equipment You’ll Need
- Large skillet or saucepan – perfect for cooking the filling and making a smooth sauce.
- Mixing bowls – handy for mixing the biscuit dough evenly without mess.
- Pastry cutter or fork – helps cut cold butter into the flour for flaky biscuits.
- Baking dish (about 9×9 inches) – holds the pot pie and biscuit topping for baking.
- Spoon or cookie scoop – makes it easy to drop biscuit dough evenly over the filling.
- Basting brush – great for brushing melted butter on the biscuits for a golden finish.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham for a different holiday-inspired flavor.
- Add cooked bacon or pancetta to the filling for a smoky boost.
- Mix in roasted mushrooms or spinach for more veggies and earthiness.
- Try pepper jack cheese in the biscuits for a mild spicy kick.
Equipment You’ll Need:
- Large skillet or saucepan – for cooking the filling and thickening the sauce.
- Mixing bowls – to mix the biscuit dough properly.
- Pastry cutter or fork – to cut cold butter into the biscuit mixture for flaky texture.
- 9×9 inch baking dish or similar casserole dish – to assemble and bake the pot pie.
- Spoon or cookie scoop – handy for dropping biscuit dough evenly over the filling.
- Basting brush – for brushing melted butter on top of the biscuits after baking.
Variations and Add-Ins:
- Protein: Substitute chicken with cooked turkey, ham, or even cooked tofu for a vegetarian option.
- Vegetables: Add mushrooms, corn, green beans, or spinach to the filling for extra flavor and nutrition.
- Cheese: Use pepper jack or mozzarella in the biscuit dough for a different cheesy flavor.
- Spices: Swap Old Bay seasoning for Italian seasoning, paprika, or cayenne if you like a little heat.
- Make it creamier: Use extra cream or a blend of cream and cream cheese in the filling for richness.
Can I Use Frozen Chicken for This Pot Pie?
Yes, you can! Just make sure the chicken is fully thawed before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. This helps keep the filling moist and evenly heated.
Can I Make This Pot Pie Ahead of Time?
Absolutely! You can prepare the filling and biscuit dough separately, store them in the refrigerator, and assemble right before baking. For best results, bake the pot pie within 24 hours or freeze it unbaked and bake from frozen, adding a few extra minutes to the cooking time.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to keep the biscuit topping crisp, or microwave if in a hurry—though the biscuits may lose some texture.
Can I Substitute Buttermilk in the Biscuit Dough?
Yes! If you don’t have buttermilk, mix 3/4 cup milk with 1 tablespoon lemon juice or white vinegar, let it sit for 5 minutes, then use as directed. This adds the tangy flavor and helps biscuits rise well.
