Red Lobster Biscuit Chicken Pot Pie

I first tasted this version of chicken pot pie when I wanted something cozy but faster than the classic double-crust pie. The filling is rich and creamy, studded with shredded chicken and mixed veggies, while the topping borrows that garlicky, cheddar-forward bite from Red Lobster-style biscuits. It’s the kind of comfort food that’s weeknight-friendly yet special enough for weekend family dinners. If you like shortcuts that don’t skimp on flavor, this recipe (using rotisserie chicken and a biscuit-style topping) will quickly become a go-to. For another easy, crowd-pleasing comfort recipe, try my twist on buffalo chicken dip with cottage cheese.

Why you’ll love this dish

This recipe trims the fuss of a traditional pot pie by swapping a rolled pastry crust for a drop-biscuit topping. That makes it faster to assemble and gives you that golden, slightly crisp biscuit crust with a soft, cheddar-garlic center. It’s great for:

• Weeknight family dinners because it’s forgiving and quick when you use cooked or rotisserie chicken.
• Potlucks and gatherings — the biscuit topping travels and feeds a crowd.
• Picky eaters: the familiar creamy filling and cheesy topping are kid-approved.
• Budget-friendly meals — stretch leftover chicken into a hearty casserole.

“Perfectly comforting — flaky biscuit top, creamy filling, and all the flavor without fuss.” — a satisfied home cook

How this recipe comes together

Before you dive in, here’s the quick roadmap so you know what to expect:

1. Make the filling: combine cooked chicken, mixed veggies, cream soup and seasonings into a creamy base.
2. Transfer the filling to a baking dish so it can bubble and thicken.
3. Whisk together dry ingredients for the biscuit topping, cut in cold butter, stir in cheddar and garlic powder, then add milk to form a drop-biscuit dough.
4. Drop spoonfuls of dough over the filling and bake until the biscuits are golden and the filling bubbles.
   This structure keeps steps straightforward and makes timing predictable — plan on about 15 minutes assembly and 30 minutes baking.

What you’ll need

• 3 cups cooked chicken, diced (You can use rotisserie chicken to save time.)
• 1 cup frozen mixed vegetables (peas, carrots, and corn)
• 1 cup cream of chicken soup
• 1 teaspoon garlic powder (For filling and biscuit topping.)
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1/2 cup chicken broth
• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter (Cold and cubed.)
• 1 cup shredded cheddar cheese
• 3/4 cup milk
• 1 tablespoon garlic powder (For a Red Lobster touch.)

Notes and substitutions:

• Vegetarian: swap the chicken for cooked chickpeas and use vegetable broth and cream of mushroom soup.
• Gluten-free: use a 1:1 gluten-free flour blend and verify baking powder is gluten-free.
• For a lighter topping, reduce cheddar to 1/2 cup or use a milder cheese.

Step-by-step instructions

Preheat your oven to 375°F (190°C).

In a large bowl, toss together the diced chicken, frozen mixed vegetables, cream of chicken soup, 1 teaspoon garlic powder, onion powder, salt, pepper, and chicken broth. Stir until the filling is evenly combined.

Spread the filling into a casserole or pie dish, smoothing the top so the biscuit drops will sit evenly.

In a second bowl, whisk the flour, baking powder, and 1 teaspoon salt. Cut the cold, cubed butter into the dry mix until it resembles coarse crumbs. Use a pastry cutter or your fingertips and work quickly so the butter stays cold.

Stir the shredded cheddar and the extra tablespoon of garlic powder into the crumb mixture. Pour in the milk a little at a time and stir just until the dough comes together. Do not overmix — small lumps are fine.

Use a spoon to drop mounds of biscuit dough across the filling, spacing them so they touch as they expand and create a mostly covered surface.

Bake for about 30 minutes, or until the biscuit topping is golden brown and the filling is bubbling at the edges. Let the pot pie rest for a few minutes before serving so the filling sets.

Best ways to enjoy it

Serve this pot pie straight from the dish with simple, bright sides to balance the richness:

• A crisp green salad with a lemon vinaigrette.
• Steamed or roasted green beans or asparagus for a fresh contrast.
• A light cranberry chutney or pickled slaw adds a pleasant tang.
• For drinks, pair with a chilled white wine (Sauvignon Blanc) or a light ale.
  Cut wedges and plate with a little extra cheddar on top if you want an indulgent finish.

How to store & freeze

• Refrigeration: Cool the casserole completely, then cover tightly and refrigerate for 3–4 days. The USDA recommends consuming cooked poultry within this timeframe.
• Reheating: Reheat individual portions in the microwave until hot throughout, or rewarm slices in a 350°F (175°C) oven for 10–15 minutes until heated through and the biscuit topping is crisp again.
• Freezing: For best texture, freeze before baking. Assemble the filling in a freezer-safe dish, top with the raw biscuit dough, cover tightly, and freeze up to 2 months. When ready, bake from frozen; add 10–20 minutes to the baking time and cover with foil if the top browns too quickly. If freezing after baking, wrap tightly and consume within 1 month for best quality.

Food safety tip: always cool leftovers quickly (within two hours) and store in shallow containers to get them into the fridge faster.

Pro chef tips

• Keep the butter very cold when cutting it into the flour. Those little cold pockets create flakiness in the biscuit topping.
• Don’t overmix the biscuit dough. Overworking develops gluten and makes the topping dense.
• Make sure the filling is well seasoned — canned soup can be mild, so taste and adjust salt and pepper before baking.
• If the biscuit top browns too fast, tent loosely with foil for the final 10–15 minutes.
• Ensure the filling reaches at least 165°F (74°C) when reheating for safe poultry temperatures.
  For more quick-dinner inspiration, see our 5-ingredient meals collection.

Creative twists

• Make mini pot pies in a muffin tin for potlucks and portion control.
• Swap cream of chicken for cream of mushroom and use thyme for an earthier flavor.
• Add a crunchy breadcrumb-parmesan topping instead of biscuits for texture contrast.
• Use canned biscuit dough cut into rounds if you want an even faster shortcut.
• For a spicy kick, stir in a tablespoon of Sriracha or a pinch of cayenne to the filling.

Your questions answered

Q: How long does this take from start to finish?
A: Plan on about 15 minutes to assemble (using cooked chicken) and 30 minutes to bake. Cooling time is 5–10 minutes.

Q: Can I use raw chicken?
A: No — the recipe assumes cooked chicken. If you use raw chicken, cook it first (poach, roast, or pan-sear) and shred it before assembling; raw will not finish safely during the 30-minute bake.

Q: Can I make this ahead?
A: Yes. Assemble the casserole, cover it, and refrigerate up to 24 hours before baking. If you need longer storage, freeze it unbaked (see storage section).

Q: Will canned biscuits work instead of making the dough?
A: Yes. Canned biscuit rounds are a convenient shortcut and will yield a similar result. Space them slightly closer because they won’t spread as much.

Q: How do I make this dairy-free?
A: Use a dairy-free cream soup or make a quick roux with dairy-free milk, swap butter for a non-dairy stick, and choose a dairy-free shredded cheese alternative.

Conclusion

If you want a visual step-by-step or a slightly different take on this idea, check out this detailed version at Chicken Pot Pie With Red Lobster Biscuits – Merry About Town.

Chicken Pot Pie with Biscuit Topping

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• Author: amir_hassan
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Non-Vegetarian

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Description

A cozy and quick chicken pot pie topped with delicious drop biscuits inspired by Red Lobster, perfect for weeknight dinners.

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Ingredients

• 3 cups cooked chicken, diced
• 1 cup frozen mixed vegetables (peas, carrots, and corn)
• 1 cup cream of chicken soup
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1/2 cup chicken broth
• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup shredded cheddar cheese
• 3/4 cup milk
• 1 tablespoon garlic powder (for biscuit topping)

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Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth until evenly mixed.
3. Spread the filling into a casserole or pie dish.
4. In another bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
5. Stir in the cheddar and extra garlic powder, then gradually add the milk until the dough comes together.
6. Drop spoonfuls of the biscuit dough over the filling.
7. Bake for about 30 minutes, or until the biscuit topping is golden brown and the filling is bubbling. Let rest for a few minutes before serving.

Notes

For vegetarian, substitute chicken with cooked chickpeas and use vegetable broth. For gluten-free, use a gluten-free flour blend.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American