Red Lobster Biscuit Chicken Pot Pie Recipe

Red Lobster Biscuit Chicken Pot Pie

The sizzle of four tablespoons of butter melting into a heavy skillet is the first sign that tonight is going to be a good night. There is something about the aroma of onions, carrots, and celery softening in that fat a classic mirepoix that instantly makes a house feel like a home.

I remember the first time I tried swapping a standard pie crust for biscuit dough; I was worried it might be too heavy, but the result was a revelation of textures that I now repeat with confidence every month.

You know that specific, salty, garlic heavy scent that hits you the moment you walk into a Red Lobster? This recipe captures that exact magic but wraps it around a rich, homemade chicken filling.

We are skipping the fussy rolling pins and chilled pastry dough for something much more dependable and frankly, much more flavorful. It is the kind of meal that has everyone scraping the corners of the baking dish to find every last bit of that herb flecked topping.

This isn't just a quick fix; it’s a smart way to get a deeply satisfying meal on the table without spending three hours in the kitchen. By using a few clever shortcuts like rotisserie chicken and a boxed mix we focus our energy on building a velvety base that balances the savory herbs.

Trust me on this: once you see how the biscuits shatter under your fork to reveal the creamy gravy beneath, you’ll never go back to the frozen aisle again.

Why This Savory Recipe Works

The success of this dish lies in the structural contrast between the dense, protein rich filling and the leavened, airy topping. Unlike a traditional pastry that can sometimes turn gummy under a heavy gravy, these biscuits use chemical leaveners to stay lifted and light.

This creates a "steam chimney" effect where the moisture from the filling helps cook the underside of the biscuit while the dry oven heat creates a golden, crisp exterior.

• Starch Gelatinization: The 1/3 cup of all purpose flour binds with the butter to create a roux, which thickens the stock into a velvety sauce that clings to the chicken.
• Carbon Dioxide Release: The leavening agents in the biscuit mix react with the cold water to create tiny air pockets, ensuring the topping doesn't sink into the stew.
• Flavor Layering: The garlic herb seasoning packet contains dried aromatics that bloom when they hit the melted butter, providing a high impact finish.
• Emulsification Stability: Adding 1/2 cup of heavy cream at the end provides a fat based buffer that prevents the chicken stock from feeling thin or watery.

If you enjoy the structure of this dish but find yourself craving something a bit more nostalgic, you might also like the technique used in my Chicken and Dumplings recipe which focuses on a similar stovetop to oven transition.

Essential Timing and Recipe Specs

Before we get the stove going, it helps to have a clear picture of the roadmap. We are looking at about 20 minutes of active prep, which involves dicing your vegetables and shredding your 3 cups of cooked rotisserie chicken.

The oven does the heavy lifting for the final 30 minutes, giving the biscuits time to rise and the flavors to meld.

We are aiming for a yield of 6 generous servings. This recipe is designed for a standard 9x13 inch baking dish or a large 12 inch cast iron skillet if you want to keep it a one pan meal.

The internal temperature of the filling should be bubbling at the edges, roughly 165°F, to ensure the flour has fully cooked out and the sauce has reached its maximum thickness.

Ingredients for This Comfort Meal

The beauty of this Red Lobster Biscuit Chicken Pot Pie is that most of these items are likely sitting in your pantry right now. The mix does a lot of the heavy lifting, but the fresh mirepoix (onion, carrot, celery) is what makes it taste like it was made entirely from scratch.

• 4 tbsp unsalted butter: Why this? Provides the fat base for the roux and a rich, nutty flavor.
• 1 medium yellow onion: Why this? Essential for the foundational aromatic sweetness in the gravy.
• 2 medium carrots: Why this? Adds natural sugar and a slight bite to the texture.
• 2 stalks celery: Why this? Provides a subtle earthy notes that balance the heavy cream.
• 1/3 cup all purpose flour: Why this? The thickening agent that turns stock into a velvety sauce.
• 2 cups low sodium chicken stock: Why this? Allows us to control the salt while providing a deep meat base.
• 1/2 cup heavy cream: Why this? Creates a silky mouthfeel and tempers the acidity of the vegetables.
• 3 cups cooked rotisserie chicken: Why this? A massive time saver that stays tender during the second bake.
• 1 cup frozen peas: Why this? Adds a pop of green and a slight sweetness without needing prep.
• 1 tsp dried thyme: Why this? The classic "pot pie" herb that complements poultry perfectly.
• 1 box (11.36 oz) Red Lobster Cheddar Bay Biscuit Mix: Why this? Provides the iconic, high flavor crust with minimal effort.
• 1/2 cup sharp cheddar cheese: Why this? Enhances the mix for a truly gooey, savory topping.

One thing I've learned from many normal Tuesday dinners is that the quality of your chicken stock matters. If you have time to make your own, it's great, but a high-quality store-bought low sodium version works just as well. Just keep an eye on the salt, as the biscuit mix already brings its own seasoning to the party.

Simple Kitchen Tools You'll Need

You don't need a kitchen full of gadgets for this. A dependable 12 inch cast iron skillet is my favorite choice because you can sauté the vegetables and then throw the whole thing directly into the oven. If you don't have one, a large non stick pan and a 9x13 inch ceramic baking dish will work perfectly.

You'll also need a whisk for incorporating the 1/3 cup of flour into the butter this ensures you don't end up with flour clumps in your gravy. A medium mixing bowl is necessary for the biscuit dough, and a silicone spatula is helpful for folding the cheese into the mix without overworking the gluten.

Detailed step-by-step Instructions

1. Sauté the aromatics. Melt the 4 tbsp unsalted butter in a large skillet over medium heat. Add the diced onion, sliced carrots, and celery. Cook for 8 minutes until the onions are translucent and the carrots have softened.
2. Create the roux. Sprinkle the 1/3 cup all purpose flour over the vegetables. Stir constantly for 2 minutes until the flour smells slightly nutty and no white streaks remain. Note: This cooks out the raw flour taste.
3. Whisk in liquids. Slowly pour in the 2 cups chicken stock while whisking. Continue to cook for 5 minutes until the liquid thickens and starts to bubble.
4. Finish the sauce. Stir in the 1/2 cup heavy cream, 1 tsp dried thyme, 1/2 tsp garlic powder, salt, and pepper. The sauce should look velvety and coat the back of a spoon.
5. Fold in protein. Add the 3 cups shredded chicken and 1 cup frozen peas. Stir gently to combine. If you are using a skillet, level it out; otherwise, transfer the mixture to a baking dish.
6. Mix the topping. In a separate bowl, combine the biscuit mix, 1/2 cup shredded cheddar, and 3/4 cup cold water. Stir until just combined and a soft dough forms. Do not overmix.
7. Dollop the dough. Drop spoonfuls of the biscuit dough over the chicken filling. I like to leave small gaps so the steam can escape, which helps the filling thicken.
8. Bake the pie. Place in a preheated 400°F oven. Bake for 15 minutes until the biscuits are puffed and lightly tanned.
9. Apply the finish. While baking, melt the remaining 1/4 cup butter and stir in the garlic herb packet. Brush this generously over the hot biscuits.
10. Final crisp. Return to the oven for 5 to 10 minutes until the topping is golden brown and the filling is bubbling vigorously.

Chef's Tip: If you want an extra crispy bottom on your biscuits, make sure your filling is hot when you drop the dough on top. The heat from the gravy starts cooking the bottom of the biscuit immediately, preventing that dreaded "doughy" layer.

Solving Your Pot Pie Problems

Even the most dependable recipes can hit a snag. The most common issue people face is a filling that feels too thin or a topping that stays raw in the middle. Usually, this comes down to temperature control. If your oven isn't fully preheated, the biscuits won't get that initial lift they need to stay above the gravy.

Why Your Filling is Too Runny

If you pull your pot pie out and the gravy looks more like soup, it likely didn't simmer long enough before the biscuits went on. The flour needs to reach a certain temperature to "gelatinize" and hold the liquid together.

Also, ensure you aren't using too much stock; stick to the 2 cups chicken stock measurement precisely.

Common Mistakes Checklist

• ✓ Ensure the butter and flour mixture (roux) cooks for at least 2 minutes to avoid a "pasty" flavor.
• ✓ Use cold water for the biscuit dough to keep the fat from melting too early, ensuring a flaky shatter.
• ✓ Don't skip the "rest" time let the dish sit for 5 minutes after baking so the sauce sets.
• ✓ Pat the rotisserie chicken dry if it seems oily before adding it to the skillet.
• ✓ Space the biscuit dollops out slightly to allow steam to escape the filling.

If you find yourself with extra chicken and want a different vibe, the technique for a Chicken Biscuit Casserole recipe offers a similar comfort but with a slightly different gravy to biscuit ratio that some families prefer.

Easy Dietary and Flavor Swaps

This recipe is quite flexible. If you want to lean into the "seafood" theme of the brand, you can actually swap the chicken for cooked shrimp or even chunks of firm white fish, though you'll want to reduce the initial simmer time so the seafood doesn't overcook.

For a vegetarian version, double the amount of carrots and peas, and add sliced mushrooms for that "meaty" umami flavor.

For a gluten-free Alternative

While the specific Red Lobster mix contains wheat, you can mimic the flavor by using a gluten-free biscuit mix and adding a teaspoon of garlic powder, dried parsley, and a pinch of salt.

Ensure your thickening agent for the filling is a gluten-free all purpose blend or cornstarch (use half the amount of cornstarch compared to flour).

For a "Zesty" Red Lobster Twist

If you want to kick it up a notch, add a dash of Old Bay seasoning to the flour while you are making the roux. It highlights the celery and onion perfectly and plays into that coastal flavor profile we all know and love. You could also swap the sharp cheddar for pepper jack if you want a subtle heat in the crust.

Storage and Smart Reheating Tips

Leftovers of this Biscuit Chicken Pot Pie are actually fantastic the next day, though the biscuits will lose some of that initial shatter. You can store the cooled dish in the fridge for up to 3 days. I recommend covering it tightly with foil to prevent the biscuits from drying out or absorbing other "fridge smells."

Freezing: You can freeze the filling on its own for up to 3 months. I don't recommend freezing the baked biscuits as they become quite soggy upon thawing. Instead, freeze the filling in a freezer safe bag, thaw it overnight in the fridge, heat it up in a skillet, and then add fresh biscuit dough before baking.

Reheating: Avoid the microwave if possible, as it turns the biscuits into rubber. The best way to reheat is in a 350°F oven for about 15 minutes. This helps the crust regain some of its crispiness while gently warming the chicken through.

Zero Waste Tip: Don't throw away the celery leaves! Chop them up and stir them into the filling along with the thyme. They have an intense celery flavor that adds a fresh, herbal note to the rich sauce.

Also, if you have leftover garlic butter from the topping, it makes incredible toast the next morning.

Sides That Pair Well Together

Since this dish is quite heavy and rich, you want sides that offer a bit of acidity or crunch. A bright green salad with a lemon vinaigrette is my go to. The acid in the dressing cuts right through the heavy cream and cheddar cheese, refreshing your palate between bites.

• Roasted Broccoli: Toss with a bit of lemon juice and garlic to echo the flavors in the biscuit.
• Pickled Onions: A small bowl of quick pickled red onions on the table adds a punch of brightness.
• Steamed Green Beans: Keep it simple with a bit of sea salt to provide a snappy texture.

If you are looking for more quick poultry ideas for your rotation, my Spicy Chicken Tenders recipe is another great way to get a crispy, flavorful dinner on the table in under 30 minutes without much fuss.

Myths About Pot Pie Baking

A common misconception is that you must use heavy cream to get a thick sauce. In reality, the 1/3 cup of flour and the 4 tbsp of butter do most of the structural work. The cream is there for flavor and mouthfeel, but you can achieve a thick gravy using just chicken stock if you let it simmer long enough.

Another myth is that you need to cook the vegetables until they are mushy before putting the pie in the oven. You actually want them to have a slight "al dente" bite before the biscuits go on, as they will continue to soften during the 30 minute bake.

Overcooking them early leads to a one note texture that lacks the rustic charm of a good homemade pot pie.

Finally, people often think you can't use cold water for the biscuits. Some think warm water helps the dough rise faster. Actually, cold water is essential because it keeps the fats in the mix solid until they hit the high heat of the oven, which is what creates those flaky, airy layers in the crust.

If you follow these steps, you'll end up with a meal that feels far more expensive and complicated than it actually is. It's the ultimate dependable dinner that I know you'll repeat with confidence. Enjoy the crunch!

Very High in Sodium