How to Make Chicken Pot Pie with Red Lobster Biscuits

Did you know that comfort food searches increased by 67% during times of stress and uncertainty? Among these searches, chicken pot pie ranks consistently in the top 5 comfort foods across America. When paired with the buttery, garlicky goodness of Red Lobster-style cheddar bay biscuits, this chicken pot pie & Red Lobster biscuits creates the ultimate comfort food experience that transcends ordinary meals.

This hearty, soul-warming combination provides precisely the reprieve we need from our hectic lives, bringing together classic flavors with an elevated twist that anyone can master at home.

Ingredients List

For the Chicken Pot Pie Filling:

• 2 cups cooked chicken, shredded (rotisserie chicken works wonderfully for flavor and convenience)
• 1 medium onion, diced (about 1 cup)
• 2 medium carrots, diced (about 1 cup)
• 2 celery stalks, diced (about ¾ cup)
• 1 cup frozen peas
• ⅓ cup butter
• ⅓ cup all-purpose flour (substitute with gluten-free flour blend if needed)
• 1¾ cups chicken broth (homemade adds incredible depth of flavor)
• ⅔ cup whole milk (substitute with unsweetened almond milk for a lighter version)
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• ¼ teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste

For the Red Lobster-Style Biscuit Topping:

• 2 cups all-purpose flour (substitute with 1:1 gluten-free baking mix if needed)
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper (optional for subtle heat)
• 1 cup sharp cheddar cheese, freshly grated
• 1 cup cold buttermilk (substitute with regular milk + 1 tablespoon lemon juice)
• ½ cup cold butter, cubed

For the Biscuit Topping Brush:

• 2 tablespoons butter, melted
• ½ teaspoon garlic powder
• ¼ teaspoon dried parsley

Timing

This chicken pot pie & Red Lobster biscuits takes approximately 70 minutes from start to finish – 30 minutes for preparation and 40 minutes for baking. Compared to traditional pot pies that often require separate cooking and cooling of the crust, this recipe saves you about 25% of total time while delivering superior flavor integration between the creamy filling and cheesy biscuit topping.

Step-by-Step Instructions

Step 1: Prepare Your Ingredients

Before diving into the cooking process, gather and prepare all ingredients for both the pot pie filling and biscuit topping. Having everything measured, chopped, and ready will make the process flow smoothly and prevent any cooking mishaps due to rushing.

Pro tip: If using rotisserie chicken, shred it while still slightly warm for easier handling, then refrigerate until ready to use.

Step 2: Create the Filling Base

Melt ⅓ cup butter in a large, deep skillet over medium heat. Add the diced onions, carrots, and celery, cooking until vegetables are just tender, about 6-8 minutes. The vegetables should maintain some firmness as they’ll continue cooking in the oven.

Remember: Proper vegetable size matters – dice them uniformly (about ¼ inch pieces) to ensure even cooking and the perfect texture in every bite of your chicken pot pie & Red Lobster biscuits.

Step 3: Develop the Rich Sauce

Sprinkle flour over the sautéed vegetables and stir continuously for 2 minutes to cook out the raw flour taste. This creates the roux that will thicken your filling. Gradually pour in the chicken broth while whisking constantly to prevent lumps, then add the milk, continuing to stir as the mixture thickens.

Chef’s insight: For a velvety-smooth sauce, maintain the heat at medium-low and whisk constantly. The sauce should coat the back of a spoon when properly thickened.

Step 4: Complete the Filling

Once your sauce reaches the desired consistency, add the shredded chicken, frozen peas, thyme, rosemary, and nutmeg. Season with salt and pepper to taste. Simmer gently for 5 minutes, allowing the flavors to meld. Remove from heat and transfer the filling to a 9×13 inch baking dish or a deep 10-inch cast iron skillet.

Personalization point: If your family enjoys additional vegetables, this is the perfect time to incorporate them – mushrooms, potatoes, or even corn make excellent additions to this flexible chicken pot pie & Red Lobster biscuits recipe.

Step 5: Prepare the Biscuit Topping

In a large bowl, whisk together flour, baking powder, sugar, garlic powder, salt, and cayenne pepper (if using). Using a pastry cutter or your fingertips, cut in the cold butter until the mixture resembles coarse crumbs. Stir in the grated cheddar cheese, then add the buttermilk, stirring just until a shaggy dough forms.

Texture tip: For the flakiest biscuits, don’t overwork the dough. The butter should remain in small, visible pieces throughout the mixture.

Step 6: Assemble and Bake

Drop the biscuit dough by spoonfuls onto the prepared filling, creating 8-10 biscuits across the surface. They will expand during baking, so leave some space between each portion. Combine the melted butter with garlic powder and dried parsley, then brush generously over the biscuit dough.

Bake in a preheated 375°F oven for 35-40 minutes, until the biscuits are golden brown and the filling is bubbling around the edges.

Visual cue: Look for an even, deep golden color on the biscuits and bubbling at the edges of the filling – these are telltale signs your chicken pot pie & Red Lobster biscuits has reached perfection.

Step 7: Rest and Serve

Allow the finished dish to rest for 10 minutes before serving. This crucial resting period allows the filling to set slightly, making serving easier and preventing burns from too-hot filling.

Nutritional Information

Per serving (based on 8 servings):

• Calories: 480
• Protein: 23g
• Carbohydrates: 38g
• Fat: 28g
• Fiber: 3g
• Sodium: 720mg
• Sugar: 5g

Data insight: This chicken pot pie & Red Lobster biscuits provides approximately 30% of your daily protein needs and 12% of recommended daily fiber intake per serving.

Healthier Alternatives for the Recipe

Transform this indulgent chicken pot & with Red Lobster biscuits into a lighter yet equally satisfying meal with these mindful modifications:

• Substitute half the all-purpose flour with whole wheat flour in both the filling and biscuits for added fiber and nutrients
• Replace whole milk with 2% milk or unsweetened almond milk to reduce fat content by up to 40%
• Increase the vegetable-to-chicken ratio for more fiber and nutrients with less calories
• Use olive oil instead of butter in the filling to incorporate heart-healthy fats
• For a gluten-free version, use a 1:1 gluten-free flour blend in both components
• Reduce sodium by using low-sodium chicken broth and reducing added salt by half

Serving Suggestions

Elevate your chicken pot pie & Red Lobster biscuits experience with these complementary serving ideas:

• Pair with a crisp green salad dressed simply with lemon juice and olive oil to balance the richness
• Serve alongside roasted brussels sprouts or asparagus for additional vegetables
• For entertaining, present individual portions in ramekins topped with a single biscuit
• Drizzle a small amount of hot honey over the biscuits just before serving for a surprising sweet-spicy element
• Add a side of cranberry sauce for a tangy contrast that works wonderfully with the savory pot pie

Common Mistakes to Avoid

Ensure your chicken pot pie & Red Lobster biscuits turns out perfectly by avoiding these typical pitfalls:

1. Overworking the biscuit dough – this results in tough, dense biscuits instead of flaky, tender ones
2. Undercooking the flour in the roux – always cook flour for at least 2 minutes to eliminate any raw taste
3. Using warm butter in the biscuits – cold butter creates steam pockets during baking for maximum flakiness
4. Skipping the resting period after baking – this crucial step allows the filling to set properly
5. Using pre-shredded cheese – contains anti-caking agents that prevent proper melting; always grate fresh
6. Making the filling too thin – it should be thicker than gravy as it will absorb moisture from the vegetables during baking

Storing Tips for the Recipe

Maximize the enjoyment of leftover chicken pot pie & Red Lobster biscuits with these storage strategies:

• Refrigerate leftovers within two hours of cooking in an airtight container for up to 3 days
• For best reheating results, warm in a 325°F oven for 15-20 minutes rather than microwaving to maintain biscuit texture
• Freeze unbaked assembled pot pie (without biscuit topping) for up to 3 months; prepare and add biscuit topping just before baking
• Store biscuit dough separately in the freezer for up to 1 month; thaw in refrigerator before using
• For meal prep, prepare all vegetables and chicken up to 2 days ahead and refrigerate separately until ready to assemble

Conclusion

This chicken pot pie & Red Lobster biscuits transforms everyday ingredients into an extraordinary comfort food experience. The flaky, cheesy biscuits perfectly complement the creamy, savory filling, creating a meal that nourishes both body and soul during challenging times. Try this recipe today and share your results in the comments section! Subscribe for more comfort food classics with modern twists delivered straight to your inbox.

FAQs

Can I make this chicken pot pie & Red Lobster biscuits ahead of time?

Yes! Prepare the filling up to 2 days ahead and refrigerate. Make the biscuit dough up to 1 day ahead, storing it separately. Assemble and bake just before serving for the freshest result.

How can I make this recipe vegetarian?

Substitute the chicken with 2 cups of chickpeas or 1½ cups of diced mushrooms sautéed with 1 teaspoon of soy sauce. Use vegetable broth instead of chicken broth for a completely vegetarian version that maintains the comforting essence.

Can I use store-bought biscuit dough to save time?

While homemade biscuits deliver the authentic Red Lobster biscuit experience, you can use refrigerated biscuit dough in a pinch. After placing the dough on the filling, brush with the garlic-butter-parsley mixture before baking for that signature flavor.

What’s the best way to reheat leftovers without making the biscuits soggy?

Reheat in a 325°F oven for 15-20 minutes covered with foil, removing the foil for the last 5 minutes to re-crisp the biscuits. Avoid microwaving, which can make the biscuits tough and soggy.

Can I make individual serving portions instead of one large dish?

Absolutely! Divide the filling among 6-8 ramekins or oven-safe bowls, top each with a biscuit, and reduce baking time to 25-30 minutes until the biscuits are golden and the filling is bubbling.

Is there a dairy-free version of this chicken pot pie & Red Lobster biscuits?

Yes! Substitute butter with plant-based butter, milk with unsweetened almond or oat milk, and cheese with a dairy-free alternative that melts well. Add 1 tablespoon of nutritional yeast to the biscuit dough for a cheesy flavor without the dairy.