There’s a special kind of magic that happens when two beloved comfort foods collide. Imagine the nostalgic, creamy heartiness of a classic chicken pot pie meeting the irresistible, garlicky-cheesy pull of a Red Lobster Cheddar Bay Biscuit. That’s exactly what you get with this recipe—a cozy, satisfying dinner that feels like a hug in a skillet.
Having spent years in professional kitchens, I’ve learned that the best recipes are often clever mashups of familiar favorites, and this one is a guaranteed crowd-pleaser. The filling is rich and velvety, packed with tender chicken and vegetables, while the drop biscuit topping bakes up golden, flaky, and infused with that signature flavor. It’s a one-pan wonder that delivers maximum comfort with minimal fuss.
This recipe is designed for success, whether you’re a seasoned cook or a weeknight warrior. Here’s what makes it a keeper:
- One-Pan Convenience: You make the filling and bake it all in the same oven-safe skillet, meaning less cleanup and more flavor layered into every bite.
- Iconic Flavor Fusion: You get the best of both worlds—the savory, creamy satisfaction of pot pie and the addictive, cheesy-garlic goodness of those famous biscuits.
- Weeknight-Friendly: Using pre-cooked chicken (like from a rotisserie) streamlines the process, getting a hearty, from-scratch tasting dinner on the table in under an hour.
- Customizable Filling: Don’t like peas? Swap for green beans or corn. It’s a perfect recipe for using up leftover vegetables from your fridge.
- Impressive Presentation: The rustic, golden-brown biscuit topping bubbling over the creamy filling looks like it came from a professional bakery, yet it’s surprisingly simple to achieve.
Ingredients You’ll Need
- Let’s gather our ingredients. This recipe breaks down into two simple components: the creamy chicken filling and the iconic biscuit topping. Using quality, fresh ingredients here makes a noticeable difference.
For the filling, you’ll start with a classic mirepoix of onion, celery, and carrot—this aromatic base builds foundational flavor. I recommend low-sodium chicken broth so you can control the salt level. For the chicken, a store-bought rotisserie chicken is my ultimate time-saving secret; just shred or cube the meat.
For the biscuit topping, the magic lies in three things: cold butter (for flaky layers), sharp cheddar cheese (for that tangy punch), and cold buttermilk (for tenderness and a slight tang). If you don’t have buttermilk, a quick substitute is 3/4 cup of milk mixed with 2 teaspoons of lemon juice or vinegar, left to sit for 5 minutes.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Kitchen Equipment Needed
You don’t need any specialty gadgets for this recipe. The essential piece is a large (10 to 12-inch) oven-safe skillet or Dutch oven. A cast iron skillet is ideal because it retains heat beautifully and can go from stovetop to oven seamlessly.
You’ll also need basic mixing bowls, a whisk for creating a smooth sauce, and a pastry cutter or two forks for working the cold butter into the biscuit flour. A standard baking sheet is optional but recommended to place under the skillet in case of any bubbling over.
How to Make Red Lobster Biscuit Chicken Pot Pie Recipe
Step 1: Build Your Flavor Base
In your oven-safe skillet, you’ll start by sautéing the diced onion, celery, and carrots in butter. This step, called sweating the vegetables, is crucial—it softens them and sweetens their flavor, which forms the backbone of your filling. Cook them over medium heat until they’re just tender, about 8-10 minutes, then stir in the garlic for the final minute.
Believe me, taking your time here is worth it; rushing will leave you with crunchy carrots in the final bake.
Step 2: Create the Creamy Sauce
Now, you’ll make a roux. Sprinkle the flour over the cooked veggies and stir for a full two minutes. This cooks out the raw flour taste and ensures your sauce thickens properly without being pasty.
Tip from me: whisk constantly as you slowly stream in the chicken broth. This is the trick to a lump-free, velvety gravy. Once it’s smooth, whisk in the milk, bring it to a gentle simmer, and watch it transform into a thick, coat-the-spoon consistency.
Step 3: Finish the Filling & Make the Biscuit Dough
Take the skillet off the heat and stir in your cooked chicken, frozen peas, and thyme. Season generously with salt and pepper—this is your last chance to season the interior, so taste it! Now, for the fun part: the biscuits.
In a separate bowl, whisk the dry ingredients, then cut in the cold, cubed butter until the mixture looks like coarse sand with visible butter bits. Stir in the cheese, then pour in the cold buttermilk. Mix just until the dough comes together; overworking is the enemy of tender biscuits.
Step 4: Top and Bake
Using a large spoon or a 1/3-cup measure, drop rough mounds of the biscuit dough over the warm filling. Don’t try to make them perfect or smooth; craggy tops mean more golden edges. Carefully transfer the heavy skillet to your preheated 400°F oven.
Bake for 25-30 minutes. You’ll know it’s done when the biscuits are deeply golden, the filling is bubbling vigorously around the edges, and a toothpick inserted into a biscuit center comes out clean.
Step 5: The Signature Finish and Serve
While the pot pie bakes, mix the melted butter with a little extra garlic powder and dried parsley. The moment you pull that gorgeous, bubbling creation from the oven, brush this garlic-herb butter all over the hot biscuits. This step is non-negotiable—it gives that authentic, glossy, flavor-packed finish.
Finally, and this is important, let it rest on the stovetop for a full 10 minutes. This allows the filling to set up so you get a perfect, scoopable serving instead of a runny mess. Step back and admire your work, then dig in.
A few chef-approved insights will elevate your pot pie from good to exceptional.
- Temperature is Key: For the flakiest biscuit topping, every element of your dough should be cold—the butter, the buttermilk, even the cheese if you have time. The cold butter pieces create steam pockets in the hot oven, which is what yields those beautiful, flaky layers.
- The Resting Rule: I can’t stress enough how important it is to let the baked pot pie rest for 10 minutes. This gives the flour in the filling time to fully absorb the liquid and set, preventing a soupy plate.
- Avoid a Gluey Filling: When you add the flour to the veggies in Step 2, cook and stir it for the full two minutes. This cooks out the starchy flavor and ensures the flour can properly thicken the liquid without becoming gummy.
- Customize Your Veg: This recipe is a fantastic clean-out-the-fridge meal. Diced potatoes, mushrooms, or sweet corn can easily stand in for or join the peas and carrots. Just ensure any raw, hard vegetables are sautéed until tender in the first step.
Recipe Variations
- This versatile recipe is a fantastic canvas for your own culinary creativity.
- Seafood Twist: Create a “surf and turf” pot pie by replacing half the chicken with cooked, large shrimp or lump crabmeat added just before topping with biscuits.
- Everything Bagel: Add a tablespoon of everything bagel seasoning to the biscuit dough and sprinkle a little more on top with the butter glaze for a savory, oniony crunch.
- Herb Garden: Stir a handful of fresh, chopped herbs like parsley, chives, or dill into the chicken filling just before adding the biscuit topping for a bright, fresh flavor.
- Spicy Southwest: Add a diced jalapeño to the sautéing vegetables, use pepper jack cheese in the biscuits, and stir a teaspoon of cumin into the filling.
- Lightened-Up: For a lighter filling, you can replace the milk with an additional cup of chicken broth. The sauce will be slightly less creamy but still delicious and rich.
What to Serve With This Recipe
This pot pie is a hearty, complete meal in one dish, but a few simple sides can round out your dinner perfectly. A crisp, acidic green salad with a lemon vinaigrette is my top choice—it cuts through the richness beautifully. For a more substantial meal, simple roasted green beans or steamed broccoli make excellent vegetable sides.
In terms of drinks, a chilled glass of Chardonnay or a light Pinot Noir pairs wonderfully, or for a non-alcoholic option, sparkling water with lemon or a crisp apple cider complements the savory flavors.
Storage & Make-Ahead Instructions
- This dish stores and reheats remarkably well. To store, let the pot pie cool completely, then cover the skillet tightly with plastic wrap or transfer portions to an airtight container. It will keep in the refrigerator for up to 3 days.
- Reheating: Reheat individual portions in the microwave until hot throughout. For the best texture, reheat larger portions in a 350°F oven, covered with foil, for 15-20 minutes or until bubbly. You can add a splash of broth if the filling seems too thick.
- Freezing: I do not recommend freezing the fully assembled and baked pot pie, as the biscuit topping can become soggy and the creamy sauce may separate. However, you can freeze the unbaked biscuit dough (portioned into mounds on a parchment-lined tray, then transferred to a bag) and the cooled filling separately for up to 2 months. Thaw in the refrigerator overnight before assembling and baking.
- Make-Ahead: You can prepare the chicken filling up to 2 days in advance and store it covered in the fridge. When ready to bake, warm the filling gently on the stovetop before topping with the freshly made biscuit dough and baking as directed.
Frequently Asked Questions
Q: Can I use canned biscuits or a biscuit mix instead of making the dough from scratch?
A: You can, but the result will be different. Refrigerated canned biscuits won’t have the same cheesy, garlic flavor or flaky texture. If you use a mix, prepare it according to package directions and stir in 1 cup of shredded cheddar and 1/2 tsp garlic powder before dropping it over the filling.
Q: My filling seems too thin after I add the broth and milk. What did I do wrong?
A: Don’t worry! Just let it simmer a bit longer. The flour needs a few minutes of bubbling at a simmer to reach its full thickening power.
If it’s still too thin after 5 minutes, make a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering filling.
Q: How do I know when the pot pie is done baking?
A: Look for three signs: 1) The biscuit topping should be a deep, golden brown. 2) The filling should be bubbling vigorously around the edges of the skillet. 3) A toothpick or paring knife inserted into the center of a biscuit should come out clean, with no wet dough clinging to it.
Q: Can I make this vegetarian?
A: Absolutely. Replace the chicken broth with vegetable broth and omit the chicken. Add in more vegetables like diced potatoes, mushrooms, or parsnips.
You could also use a plant-based chicken alternative or a can of drained and rinsed white beans for protein.
Q: What if I don’t have an oven-safe skillet?
A: No problem. Simply prepare the filling in any large pot or Dutch oven on the stovetop, then transfer it to a greased 9×13 inch baking dish or a deep 10-inch pie plate before adding the biscuit topping and baking.
Q: Can I double this recipe?
A: Yes, for a crowd. Double all ingredients and prepare the filling in a large pot. Divide the filling between two 9×13 inch baking dishes or one very large roasting pan, then top with the doubled batch of biscuit dough.
You may need to add 5-10 minutes to the baking time.
Q: The bottom of my biscuits are soggy. How can I prevent this?
A: Ensure your filling is very hot or at least very warm when you add the biscuit dough. A cold filling will increase the bake time, steaming the biscuits from below. Also, avoid overfilling your skillet; the filling should come no higher than about 3/4 inch from the rim to allow space for bubbling.
Final Thoughts
This Red Lobster Biscuit Chicken Pot Pie is more than just a recipe; it’s a guaranteed way to bring smiles to the dinner table. It combines the foolproof comfort of a creamy pot pie with the irresistible, crave-worthy flavor of those iconic biscuits, all in one simple skillet. As a professional chef, I love recipes that deliver maximum flavor and comfort without requiring advanced techniques, and this one truly fits the bill.
Whether it’s a busy Tuesday night or a casual weekend gathering with friends, this dish is sure to become a requested favorite. I encourage you to make it your own with the variations provided. Once you try it, I’d love to hear how it turned out for you—share your results and any creative twists you added.
Happy cooking
Red Lobster Biscuit Chicken Pot Pie
Equipment
- Large (10-12 inch) oven-safe skillet or Dutch oven
- Mixing bowls
- Pastry cutter or forks
- Whisk
- Measuring cups and spoons
Ingredients
- 2 tbsp unsalted butter
- 1 medium yellow onion diced
- 2 ribs celery diced
- 2 medium carrots peeled and diced
- 2 cloves garlic minced
- 1/3 cup all-purpose flour
- 2 cups chicken broth low-sodium recommended
- 1 cup whole milk or half-and-half
- 3 cups cooked chicken shredded or cubed, from a rotisserie chicken works great
- 1 cup frozen peas no need to thaw
- 1 tsp dried thyme
- to taste kosher salt and black pepper
- 2 cups all-purpose flour for the biscuits
- 1 tbsp baking powder
- 2 tsp granulated sugar
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup cold buttermilk
- 2 tbsp unsalted butter melted, for brushing
- 1/2 tsp dried parsley flakes
- 1/4 tsp garlic powder for the topping
Instructions
- Preheat your oven to 400°F (200°C). In a large, oven-safe skillet or Dutch oven (a 10-12 inch works well), melt 2 tablespoons of butter over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, for about 8-10 minutes until the vegetables have softened. Add the minced garlic and cook for another minute until fragrant.
- Sprinkle the 1/3 cup of flour over the cooked vegetables. Stir constantly for about 2 minutes to cook out the raw flour taste—this is your roux and it’s key for a non-gloopy sauce. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then whisk in the milk. Bring the mixture to a simmer and let it thicken for 3-4 minutes, stirring often.
- Remove the skillet from the heat. Stir in the cooked chicken, frozen peas, dried thyme, and a generous amount of salt and pepper. Taste and adjust seasoning—trust me, this is the time to get it right before baking. Set the filling aside while you make the biscuit dough.
- In a large bowl, whisk together the 2 cups of flour, baking powder, sugar, 1 tsp garlic powder, onion powder, and salt for the biscuits. Using a pastry cutter, your fingers, or two forks, cut in the cold, cubed butter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Stir in the shredded cheddar cheese. Pour in the cold buttermilk and stir just until a shaggy dough forms—do not overmix.
- Drop large, rough mounds of the biscuit dough (about 1/3 cup each) evenly over the top of the warm chicken filling. You should get about 6-8 biscuits. Don’t worry about making them perfect; rustic is good! Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and a toothpick inserted into a biscuit comes out clean.
- While the pot pie bakes, mix the melted butter with the 1/4 tsp garlic powder and parsley flakes. As soon as you pull the skillet from the oven, brush this garlic-herb butter generously over the hot biscuits. Let the pot pie rest for 10 minutes before serving—this allows the filling to set slightly so it won’t run everywhere on the plate.
