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Red Lobster Biscuit Chicken Pot Pie with golden cheddar bay biscuits and creamy chicken filling

Red Lobster Biscuit Chicken Pot Pie: The Ultimate Comfort Food Makeover

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This Red Lobster Biscuit Chicken Pot Pie combines the comforting creaminess of a traditional chicken pot pie with the irresistible Cheddar Bay biscuits from Red Lobster. Each bite delivers rich, buttery layers of garlic cheddar biscuits, tender chunks of chicken, and a velvety filling packed with vegetables. It’s the perfect cozy weeknight dinner — warm, filling, and family-approved!

  • Total Time: 55 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

For the Chicken Filling

  • 3 cups cooked chicken, shredded or cubed (rotisserie chicken works best)

  • 2 cups frozen mixed vegetables (peas, carrots, corn)

  • 1 can (10.5 oz) cream of chicken soup

  • 1 cup chicken broth

  • 1 cup sour cream

  • 1 teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

For the Biscuit Topping

  • 1 box Red Lobster Cheddar Bay Biscuit Mix

  • â…” cup milk

  • 1 cup shredded cheddar cheese

  • 2 tablespoons melted butter

  • ½ teaspoon garlic powder (for brushing)

Instructions

Step 1: Preheat the Oven

  • Preheat your oven to 375°F (190°C).

  • Lightly grease a 9×13-inch baking dish with butter or nonstick spray.

Step 2: Make the Filling

  • In a large mixing bowl, combine cream of chicken soup, broth, sour cream, and all spices.

  • Add the chicken and mixed vegetables.

  • Stir until evenly coated.

  • Pour into the prepared baking dish and spread evenly.

Step 3: Prepare the Biscuit Topping

  • In another bowl, mix the biscuit mix, milk, and cheddar cheese.

  • Stir gently until a sticky dough forms. (Do not overmix!)

  • Drop spoonfuls of dough evenly over the chicken mixture.

Step 4: Bake

  • Bake uncovered for 25–30 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.

Step 5: Add Garlic Butter Finish

  • Mix melted butter and garlic powder in a small bowl.

  • Brush generously over the warm biscuits right after baking.

Step 6: Rest and Serve

  • Allow to cool for 10 minutes before serving.

  • Serve warm with a side salad or roasted vegetables.

Notes

  • Shortcut Option: Use pre-cooked rotisserie chicken to save time.

  • Creamier Filling: Add ½ cup heavy cream for extra richness.

  • Spice Boost: Add a pinch of cayenne pepper or Cajun seasoning for a Southern kick.

  • Make-Ahead Tip: Prepare the filling up to 24 hours ahead. Store covered in the refrigerator and bake fresh with biscuit topping.

 

  • Freezer Friendly: Freeze the entire pot pie (unbaked or baked) for up to 3 months. Reheat at 350°F until bubbly.

  • Calories Protein Carbohydrates Fat Fiber
    580 kcal 28 g 38 g 33 g 3 g
  • Author: chef agh
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: dinner
  • Cuisine: American

Find it online: https://www.gremdo.com/red-lobster-biscuit-chicken-pot-pie-recipe/