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A warm, homemade Lobster Pot Pie fresh from the oven, featuring a golden biscuit topping over a creamy seafood filling.

Red Lobster Biscuit Chicken Pot Pie

This comforting chicken pot pie features a rich, creamy filling loaded with tender chicken and vegetables, topped with savory, cheesy biscuits inspired by Red Lobster's famous Cheddar Bay Biscuits for a truly satisfying meal.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the Pot Pie Filling
  • 2 tbsp unsalted butter
  • 1 cup yellow onion diced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth low sodium
  • 1 cup heavy cream
  • 2 cups cooked chicken shredded or diced
  • 1 cup frozen green peas
  • 1/2 cup fresh parsley chopped
  • 1 tsp dried thyme
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
For the Cheddar Bay Biscuit Topping
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper optional, for a slight kick
  • 1/2 cup cold unsalted butter cut into small cubes
  • 1 cup shredded sharp cheddar cheese
  • 3/4 cup milk whole milk recommended
  • 1/4 cup unsalted butter melted, for brushing
  • 1 tbsp fresh parsley chopped, for brushing
  • 1/2 tsp garlic powder for brushing

Equipment

  • Large oven-safe baking dish (e.g., 9x13 inch or 3-quart casserole dish)
  • Large Skillet or Dutch Oven
  • Medium mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Pastry blender (optional)

Method
 

Prepare the Pot Pie Filling
  1. Melt 2 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, until vegetables are tender, about 8-10 minutes.
  2. Sprinkle 1/2 cup of flour over the cooked vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
  3. Gradually whisk in the chicken broth, stirring continuously to prevent lumps, until the mixture thickens.
  4. Stir in the heavy cream, shredded chicken, frozen peas, chopped fresh parsley, dried thyme, salt, and black pepper. Bring to a gentle simmer and cook for 5 minutes, allowing the sauce to thicken further. Remove from heat.
  5. Pour the chicken pot pie filling into a 9x13 inch or 3-quart casserole dish. Set aside.
Prepare the Cheddar Bay Biscuit Topping
  1. Preheat oven to 400°F (200°C).
  2. In a medium mixing bowl, whisk together 2 cups of flour, baking powder, 1/2 tsp garlic powder, 1/2 tsp salt, and cayenne pepper (if using).
  3. Cut in the cold, cubed butter using a pastry blender, two knives, or your fingertips until the mixture resembles coarse crumbs.
  4. Stir in the shredded cheddar cheese.
  5. Gradually add the milk, mixing until just combined and a soft dough forms. Be careful not to overmix.
  6. Drop spoonfuls of biscuit dough evenly over the hot pot pie filling. You should have about 8-10 biscuits.
Bake the Pot Pie
  1. Place the casserole dish on a baking sheet (to catch any potential overflows) and bake in the preheated oven for 30-35 minutes, or until the biscuit tops are golden brown and the filling is bubbly.
  2. While the pot pie bakes, prepare the garlic butter glaze: In a small bowl, combine the 1/4 cup melted butter, 1 tbsp chopped fresh parsley, and 1/2 tsp garlic powder.
  3. Once baked, remove the pot pie from the oven. Immediately brush the tops of the hot biscuits generously with the garlic butter glaze.
  4. Let the Red Lobster Biscuit Chicken Pot Pie rest for 5-10 minutes before serving.

Notes

For convenience, you can use a rotisserie chicken, shredded, for the pot pie filling. Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.