Red Lobster Biscuit Chicken Pot Pie (The Ultimate Comfort Dinner)
Imagine combining the creamy, savory goodness of a homemade pot pie with the legendary flavor of those famous cheddar bay biscuits. This Red Lobster Biscuit Chicken Pot Pie does exactly that. As seen in the photos, we ditch the traditional fussy pastry crust for a topping of golden, fluffy, cheesy garlic biscuits that bake right on top of the filling. It is the ultimate mash-up of two comfort food giants.
The filling is a rich mixture of tender chicken and vegetables in a savory cream sauce, but the real magic is the biscuit layer. Infused with sharp cheddar cheese and garlic, the biscuits soak up the flavor of the stew below while getting crispy and golden on top. This is an easy weeknight dinner that looks like it took hours to prepare.
Secrets to the Perfect Red Lobster Biscuit Chicken Pot Pie
Why It Works
This recipe works because of the “steam-baking” effect. As the stew bubbles underneath, it steams the bottom of the biscuits, keeping them incredibly moist, while the oven heat crisps the tops. Visually, the “golden garlic glaze” visible in the image is key; brushing the biscuits with butter and herbs right after baking gives them that signature restaurant-style sheen and aroma.
A specific technique visible in the photo is the “distinct biscuit spacing.” Notice how the biscuits are placed close together but still have room to expand? This ensures every serving gets a perfect ratio of crust to filling without the biscuits merging into a single soggy layer.
Chef’s Tips
- Cold Butter is Key: For the flaky texture shown in the photo, ensure your butter is cold when you cut it into the flour. This creates little steam pockets during baking that make the biscuits rise high.
- Don’t Overmix: When adding the milk and cheese to the biscuit dough, mix just until combined. Overworking the dough will result in tough, hockey-puck biscuits rather than the tender ones pictured.
- The Cheese Factor: Use freshly grated sharp cheddar cheese. Pre-shredded cheese is coated in anti-caking agents that prevent it from melting smoothly into the biscuit dough.
Serve this hearty skillet meal on its own, or pair it with a crisp green salad to cut through the richness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to crisp up the biscuits again; microwaving will make the biscuits soft/chewy. Freezing is not recommended as the biscuit dough may get soggy upon thawing.
Substitutions
Biscuits: If you are short on time, you can use a box of "Red Lobster Cheddar Bay Biscuit Mix" or standard Bisquick mix with added cheese and garlic. Soup: If you prefer not to use condensed soup, make a quick roux with butter, flour, chicken broth, and heavy cream. Veggies: Feel free to add diced potatoes or celery for extra crunch and bulk.
Ingredients
3 cups, shredded or cubed (rotisserie works great)
1 cup (peas, carrots, corn mix)
1 cup (condensed)
1/2 cup
1/4 cup (reserved from total milk)
1/2 tsp
1 tsp
1 tsp (to taste)
2 1/2 cups
1 tbsp
1/2 tsp
3 tsp (divided: 2 tsp for dough, 1 tsp for topping)
1/2 cup (1 stick), cold and cubed
1 cup, shredded sharp cheddar
1/2 cup (or more if needed for dough consistency)
1 tbsp, chopped (for garnish)
2 tbsp (for brushing on top)
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
Preheat your oven to 400°F (200°C). Grease a large cast-iron skillet or 9x13 baking dish.
In a large bowl, whisk together the cream of chicken soup, chicken broth, 1/4 cup milk, onion powder, 1 tsp garlic powder, salt, and pepper. Stir in the cooked chicken and frozen vegetables. Pour mixture into the prepared skillet.
In another bowl, whisk the flour, baking powder, salt, and 2 tsp garlic powder. Cut in the cold butter using a pastry cutter or fork until it resembles coarse crumbs. Stir in the cheddar cheese.
Stir in the remaining 1/2 cup milk just until the dough comes together. (Add a splash more milk if it's too dry; it should be sticky).
Scoop the biscuit dough into 6-8 large mounds and drop them evenly over the top of the chicken mixture in the skillet.
Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.
Mix the additional melted butter with a pinch of garlic powder and the fresh parsley. Brush this over the hot biscuits immediately after removing from the oven.
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
Red Lobster Biscuit Chicken Pot Pie (The Ultimate Comfort Dinner)
Imagine combining the creamy, savory goodness of a homemade pot pie with the legendary flavor of those famous cheddar bay biscuits. This Red Lobster Biscuit Chi
Ingredients
Instructions
Preheat your oven to 400°F (200°C). Grease a large cast-iron skillet or 9x13 baking dish.
In a large bowl, whisk together the cream of chicken soup, chicken broth, 1/4 cup milk, onion powder, 1 tsp garlic powder, salt, and pepper. Stir in the cooked chicken and frozen vegetables. Pour mixture into the prepared skillet.
In another bowl, whisk the flour, baking powder, salt, and 2 tsp garlic powder. Cut in the cold butter using a pastry cutter or fork until it resembles coarse crumbs. Stir in the cheddar cheese.
Stir in the remaining 1/2 cup milk just until the dough comes together. (Add a splash more milk if it's too dry; it should be sticky).
Scoop the biscuit dough into 6-8 large mounds and drop them evenly over the top of the chicken mixture in the skillet.
Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.
Mix the additional melted butter with a pinch of garlic powder and the fresh parsley. Brush this over the hot biscuits immediately after removing from the oven.
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Tools You'll Need
- Cast Iron Skillet
- Mixing Bowls
- Pastry Brush
Recipe Tags
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At Cozy Bites Kitchen, we believe that great food doesn't have to be complicated. Our passion is creating easy, cozy, and delicious homemade recipes for everyday cooking - quick meals, comfort dishes, family dinners, soups, pastas, and simple home-style favorites. Warm, friendly, and fuss-free cooking made for real life.
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