Name: Red Lobster Biscuit Chicken Pot Pie
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 tbsp unsalted butter, plus 1/4 cup for filling, plus 2 tbsp for brushing; 1 medium yellow onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cups cooked, shredded chicken; 1/4 cup all-purpose flour; 2 cups chicken broth; 1 cup milk (whole or 2%) or half-and-half; 1 cup frozen peas; 1 cup frozen corn; 1 tsp dried thyme; 1/2 tsp dried rosemary; 1/2 tsp garlic powder; 1/4 tsp onion powder; 1/2 tsp salt; 1/4 tsp black pepper; 1 box (11.36 oz) Red Lobster Cheddar Bay Biscuit Mix (with seasoning packet); 1/2 cup shredded sharp cheddar cheese (if not included in biscuit mix); Cold water (as per biscuit mix instructions); Optional: Fresh parsley, chopped, for garnish

Make Dinner Unforgettable with Red Lobster Biscuit Chicken Pot Pie
Why This Recipe Works
Why You’ll Love This Biscuit Pot Pie
Ingredients and Substitutions
How to Make Red Lobster Biscuit Chicken Pot Pie
Expert Tips for Pot Pie Perfection
What to Serve with Your Pot Pie
Storing and Reheating Your Leftovers
Red Lobster Biscuit Chicken Pot Pie FAQ

Make Dinner Unforgettable with Red Lobster Biscuit Chicken Pot Pie

Imagine a golden-brown, flaky biscuit topping, infused with cheddar and garlic, giving way to a rich, creamy, and utterly satisfying chicken and vegetable filling. This isn’t just any pot pie; this is the Red Lobster Biscuit Chicken Pot Pie, a dish that elevates comfort food to an art form. Every bite delivers a symphony of textures – the tender, savory chicken, the perfectly cooked vegetables, and that iconic, buttery biscuit crust that makes you close your eyes in pure bliss. It’s hearty, it’s flavorful, and it’s about to become your new favorite weeknight (or weekend!) indulgence. See more easy recipes that will transform your kitchen!

How This Recipe Became My Weeknight Hero

Like many of you, I’m always on the hunt for meals that are both comforting and relatively easy to prepare after a long day. Traditional pot pies are wonderful, but sometimes the crust can be a bit daunting. Then, a stroke of genius (or perhaps just a craving for those irresistible Red Lobster Cheddar Bay Biscuits) hit me: why not combine the two? The result was nothing short of spectacular. This Red Lobster Biscuit Chicken Pot Pie quickly became a staple, offering all the warmth and satisfaction of a classic pot pie with the added bonus of that beloved, garlicky, cheesy biscuit topping. It’s a meal that feels special without demanding hours in the kitchen, making it my ultimate weeknight hero.

Why This Recipe Works

Iconic Flavor Fusion: It brilliantly marries the beloved savory, garlicky notes of Red Lobster’s Cheddar Bay Biscuits with the classic, comforting flavors of a chicken pot pie.
Texture Perfection: The biscuit topping provides an unparalleled flaky, tender, and cheesy crust that’s far less fussy than traditional pastry, offering a delightful contrast to the creamy filling.
Customizable & Versatile: Easily adaptable to your favorite vegetables or what you have on hand, making it a flexible meal solution.
Effortless Comfort: Delivers maximum comfort food satisfaction with a streamlined process, perfect for busy evenings without sacrificing homemade quality.

Why You’ll Love This Biscuit Pot Pie

The ‘Why’ Behind the Flaky Biscuit Topping

Let’s be honest, the star of this show is that biscuit topping. Using Red Lobster Cheddar Bay Biscuit mix (or a fantastic homemade alternative) isn’t just a gimmick; it’s a game-changer. These biscuits are designed to be light, fluffy, and incredibly flavorful, with that signature garlic and cheddar punch. When baked atop a bubbling pot pie, they create a golden, slightly crisp exterior and a tender, buttery interior that soaks up just a hint of the creamy filling below. It’s a textural and flavor experience that a traditional pie crust simply can’t replicate, offering a delightful, savory counterpoint to the rich filling.

Rich, Creamy Filling That Satisfies

Beneath that glorious biscuit crown lies a filling that is pure comfort. We’re talking tender, shredded chicken, vibrant vegetables, all swimming in a velvety, herb-infused sauce. This isn’t a thin, watery filling; it’s robust, flavorful, and clings beautifully to every piece of chicken and vegetable. It’s designed to be deeply satisfying, warming you from the inside out, and perfectly balanced so that no single flavor overpowers another. It’s the kind of filling that makes you want to go back for seconds (and thirds!).

Effortless Comfort Food

Despite its impressive taste and appearance, this Red Lobster Biscuit Chicken Pot Pie is surprisingly straightforward to make. We’re talking about a recipe that delivers maximum comfort with minimal fuss. From prepping your ingredients to assembling and baking, each step is designed to be approachable, even for novice cooks. It’s the perfect solution when you crave homemade goodness but don’t have hours to spend in the kitchen. This is comfort food redefined – delicious, hearty, and wonderfully easy.

Ingredients and Substitutions

Here is what you need and why:

The Biscuits: Why Red Lobster Cheddar Bay Is Non-Negotiable (or Your Best Alternative): The pre-made Red Lobster Cheddar Bay Biscuit mix is truly the secret weapon here. It comes with all the dry ingredients perfectly proportioned, plus a seasoning packet that delivers that unmistakable garlicky, cheesy flavor. If you absolutely can’t find it, you can make a homemade cheddar garlic biscuit from scratch. For a fantastic homemade biscuit, I often refer to King Arthur Baking’s Buttermilk Biscuits recipe and then add in cheddar and garlic powder.

Chicken Choice: Why Cooked, Shredded is Key: Using pre-cooked, shredded chicken (like rotisserie chicken or leftover roasted chicken) is a huge time-saver and ensures the chicken stays tender and moist in the pot pie. Raw chicken would require pre-cooking anyway, so starting with cooked chicken streamlines the process significantly. You want about 3 cups of shredded chicken.

Vegetables: Flavor & Texture Balance: A classic mix of frozen peas, carrots, and corn works beautifully for convenience and color. You can also add diced potatoes, green beans, or mushrooms. Fresh vegetables like diced celery and onions sautéed at the beginning add an extra layer of aromatic flavor. Aim for about 3-4 cups total of mixed vegetables.

The Creamy Sauce Base: Achieving Richness Without Overpowering: This is where the magic happens! A combination of butter, flour (to create a roux), chicken broth, and milk (or half-and-half for extra richness) forms the luscious base. The roux thickens the sauce, preventing it from being watery, while the liquids provide the creamy consistency. Don’t skimp on the butter – it adds incredible flavor and richness.

Seasonings: The Secret to Depth: Beyond the biscuit seasoning, we’ll use a blend of dried herbs like thyme, rosemary, and parsley, along with salt and black pepper. A touch of garlic powder and onion powder in the filling complements the biscuit topping. These herbs are crucial for building a complex, savory flavor profile that makes the pot pie truly irresistible.

How to Make Red Lobster Biscuit Chicken Pot Pie

Follow these step-by-step photos:

1. Prep the Chicken and Vegetables

If using fresh vegetables, dice your onions, carrots, and celery. In a large oven-safe skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the diced onions, carrots, and celery and sauté for 5-7 minutes until softened. If using frozen mixed vegetables, you can add them later. Stir in your cooked, shredded chicken.

2. Crafting the Creamy Filling

To the skillet with the chicken and vegetables, add 1/4 cup of butter and let it melt. Sprinkle in 1/4 cup of all-purpose flour, stirring constantly for 1-2 minutes to create a roux. This will thicken your sauce. Gradually whisk in 2 cups of chicken broth, ensuring no lumps form. Once smooth, slowly whisk in 1 cup of milk (or half-and-half) until the sauce begins to thicken. Stir in your frozen peas and corn (if using), along with 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a gentle simmer, then reduce heat to low and let it thicken for 5 minutes, stirring occasionally. The filling should be rich and creamy, not watery.

3. Assembling the Pot Pie for Baking

Preheat your oven to 375°F (190°C). If your filling is in a Dutch oven, you can bake it directly in that. Otherwise, transfer the creamy chicken and vegetable filling to a 9×13 inch baking dish or a 2.5-3 quart casserole dish. Prepare the Red Lobster Cheddar Bay Biscuit mix according to package directions, usually by combining the mix with cold water and shredded cheddar cheese. Drop spoonfuls of the biscuit dough evenly over the hot filling, leaving small gaps for steam to escape. Don’t worry if they don’t cover every inch; they will expand as they bake.

4. Baking to Golden Perfection

Place the assembled pot pie in the preheated oven. Bake for 20-25 minutes, or until the biscuit topping is golden brown and cooked through, and the filling is bubbly around the edges. While the pot pie bakes, prepare the garlic herb butter that comes with the biscuit mix (or melt 2 tablespoons of butter and stir in 1/2 teaspoon garlic powder and a pinch of dried parsley). Once the pot pie is out of the oven, brush the warm biscuits generously with the prepared garlic herb butter. Let it rest for 5-10 minutes before serving to allow the filling to set slightly.

Expert Tips for Pot Pie Perfection

Don’t Overmix the Biscuits: When preparing the biscuit dough, mix just until combined. Overmixing develops gluten, leading to tough biscuits. A few lumps are perfectly fine!
Achieving the Perfect Sauce Consistency: If your sauce seems too thin, let it simmer for a few extra minutes to reduce. If it’s too thick, whisk in a splash more chicken broth or milk until it reaches your desired consistency.
Preventing a Soggy Bottom: Ensure your filling is hot when you add the biscuit topping. This helps the bottom of the biscuits cook through and prevents them from becoming gummy. Also, don’t overcrowd the casserole dish.
Know When It’s Done: The biscuits should be deeply golden brown on top and cooked through. You can insert a toothpick into the center of a biscuit; if it comes out clean, they’re done. The filling should be visibly bubbling around the edges.
Use Quality Broth: A good quality chicken broth makes a significant difference in the flavor of your filling. Opt for low-sodium to control the salt content yourself.

What to Serve with Your Pot Pie

Simple Sides to Complement the Richness

This Red Lobster Biscuit Chicken Pot Pie is a hearty meal on its own, but a simple side can truly complete the experience. A crisp, fresh green salad with a light vinaigrette offers a refreshing contrast to the rich, creamy pot pie. Steamed green beans or asparagus, lightly seasoned, also make an excellent accompaniment, adding a touch of vibrant color and freshness. For something a little different, a side of roasted root vegetables like parsnips or sweet potatoes can echo the comforting flavors of the pot pie while adding their own unique sweetness.

Storing and Reheating Your Leftovers

Keeping it Fresh

Leftover Red Lobster Biscuit Chicken Pot Pie can be stored in an airtight container in the refrigerator for up to 3-4 days. If you plan to freeze it, it’s best to do so before baking, or freeze the filling and biscuits separately. If freezing the baked pot pie, wrap it tightly in plastic wrap and then foil; it can last for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Best Way to Reheat for Optimal Flavor

To reheat individual portions, the microwave works in a pinch, but the biscuits might lose some crispness. For best results, reheat in a preheated oven at 300°F (150°C) for 15-20 minutes, or until heated through and the biscuits are slightly crisped again. You can cover it loosely with foil if the biscuits start to brown too much. If reheating from frozen (unbaked), bake at 375°F (190°C) for 45-60 minutes, or until bubbly and biscuits are golden.

Red Lobster Biscuit Chicken Pot Pie FAQ

Can I use store-bought rotisserie chicken?

Absolutely! Store-bought rotisserie chicken is a fantastic time-saver and works perfectly in this recipe. Just shred the meat and you’re good to go.

Can I make this ahead of time?

Yes! You can prepare the chicken and vegetable filling up to 2 days in advance and store it in the refrigerator. When ready to bake, transfer to your casserole dish, prepare the biscuit topping, and bake as directed. You can also assemble the entire pot pie (without baking) and refrigerate for a few hours before baking.

What if I don’t have fresh herbs?

Dried herbs work wonderfully in this recipe. Just remember that dried herbs are more concentrated than fresh, so use about 1/3 the amount of fresh herbs called for. For example, if a recipe calls for 1 tablespoon of fresh thyme, use 1 teaspoon of dried thyme.

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