Red Lobster Biscuit Chicken Pot Pie with Cheddar Bay Topping

Red Lobster Biscuit Chicken Pot Pie is the kind of recipe that turns a regular weeknight into something worth looking forward to. It skips the fussy pie crust and goes straight for the good stuff: a rich, creamy chicken filling blanketed in cheesy, garlicky Cheddar Bay-style biscuits that come out golden and pull-apart delicious.

I came up with this on a rainy Tuesday when I was craving pot pie but had zero patience for rolling out dough. I grabbed a rotisserie chicken, threw together a quick creamy filling, and topped the whole thing with a cheddar biscuit dough. It was a little messy dropping the dough in, and one biscuit sank a bit into the filling, but honestly? Still one of the best things I have made. What makes this Red Lobster biscuit chicken pot pie different is that it takes a classic comfort dish and gives it a bold, cheesy upgrade without making things complicated. It is weeknight-friendly, genuinely crowd-pleasing, and the kind of cozy meal that people ask about long after dinner is over.

Everything You Need to Build This Pot Pie

I always measure and prep ingredients before turning on the stove. It keeps things calm and prevents the filling from over-thickening while you are still scrambling for the flour. Pro tip: use rotisserie chicken here to cut down on active prep time without losing any flavor.

For the Filling:

• 2 tablespoons butter
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken broth (I prefer low-sodium so I can control the salt level)
• 1 cup whole milk
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• 2 cups cooked chicken, diced (rotisserie is perfect here)
• 1 cup frozen peas (no need to thaw)
• 1 cup frozen corn (no need to thaw)

For the Cheddar Bay Biscuit Topping:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 cup cold butter, cubed (cold is non-negotiable for fluffy biscuits)
• 3/4 cup whole milk
• 1 cup sharp cheddar cheese, freshly shredded
• 1 tablespoon garlic powder
• 2 tablespoons fresh parsley, chopped
• 3 tablespoons melted butter, for brushing

Pro tip: Skip the pre-shredded cheese. The anti-caking agents in bagged cheese prevent it from melting as smoothly into the biscuit dough.

How to Make Red Lobster Biscuit Chicken Pot Pie Step by Step

I recommend reading through all the steps once before you start. The filling comes together faster than you might expect, and you want the biscuit dough ready to go right after.

Step 1: Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch baking dish and set it aside.

Step 2: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent around the edges. The kitchen will start to smell really good at this point.

Step 3: Add the minced garlic and stir it in for about 1 minute until fragrant. Keep an eye on it here because garlic goes from perfect to bitter very fast.

Step 4: Sprinkle the flour over the softened vegetables and stir well to coat everything evenly. Let it cook for 1 to 2 minutes, stirring constantly. This step removes the raw flour taste and is what gives your filling a thick, gravy-like texture later.

Step 5: Slowly whisk in the chicken broth, adding it gradually to prevent lumps. Then whisk in the milk the same way. Add the thyme, rosemary, salt, and pepper. Bring the mixture to a gentle simmer and cook for about 5 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.

Step 6: Remove the skillet from the heat. Stir in the cooked chicken, frozen peas, and frozen corn. The filling should look thick and creamy, not soupy. Pour it into your prepared baking dish and spread it into an even layer.

Step 7: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Add the cold cubed butter and work it in with your fingers or a pastry cutter until the mixture resembles coarse, uneven crumbs. You want some pea-sized butter pieces still visible in there.

Step 8: Stir in the milk until the dough just comes together. Stop as soon as you no longer see dry flour. Fold in the shredded cheddar, garlic powder, and parsley with just a few gentle strokes. Overmixing is the most common biscuit mistake and it leads to dense, tough results.

Step 9: Drop large spoonfuls of biscuit dough over the chicken filling. Space them out slightly and do not flatten them. Leave small gaps between biscuits so steam can escape and they bake up tall and fluffy rather than steaming from the bottom.

Step 10: Bake for 20 to 25 minutes until the biscuits are deep golden brown on top and the filling is visibly bubbling around the edges of the dish.

Step 11: Pull the dish out and brush the hot biscuits generously with melted butter. Return to the oven for 2 to 3 more minutes. This last step gives them that signature Cheddar Bay flavor and a slight sheen on top.

Step 12: Let the pot pie rest for 10 minutes before serving. This is not optional. The filling needs time to set so it does not run all over the plate when you scoop it.

Best Ways to Serve Your Cheddar Bay Biscuit Pot Pie

This Red Lobster biscuit chicken pot pie is filling on its own, but a simple side dish makes the meal feel complete without competing with the bold, cheesy biscuit topping. Here are some of the best sides for this recipe:

Simple Green Salad: A crisp salad with a light lemon vinaigrette cuts through the richness of the creamy filling and keeps the meal balanced without feeling heavy.

Steamed Broccoli or Green Beans: Quick, simple, and bright. A straightforward green vegetable adds color and nutrition without pulling attention away from the pot pie.

Roasted Asparagus: The slightly caramelized, earthy flavor of roasted asparagus pairs well with the savory filling and cheesy biscuit topping.

Tomato Soup: For maximum cold-weather comfort, serve a small cup of tomato soup alongside. The acidity brightens the whole plate.

More Cozy Comfort Meals to Try Next

If this Red Lobster biscuit chicken pot pie hit the spot, there are plenty of other hearty, warming recipes worth adding to the dinner rotation. The Best French Onion Ground Beef and Rice Casserole brings that same cozy, all-in-one energy with a deeply savory flavor, while the Ultimate Creamy Chicken Alfredo Soup is perfect for nights when something warm and creamy sounds right but you want to skip the oven entirely.

For more biscuit-friendly pairings and creamy soup ideas, the Tomato Soup with Cheddar Bay Dumplings is practically a sister recipe to this one and a must-try for anyone who loves that Cheddar Bay flavor. The Best Crock Pot Creamy Chicken Parmesan Soup is another crowd-pleaser that pairs beautifully with a warm biscuit on the side.

Storing and Reheating Your Pot Pie the Right Way

Leftovers of this Red Lobster biscuit chicken pot pie store well and taste just as satisfying the next day. Transfer any cooled leftovers to an airtight container and refrigerate for up to 3 days.

To reheat, place individual portions in an oven-safe dish and warm at 350 degrees F (175 degrees C) for 15 to 20 minutes until heated through. I recommend the oven over the microwave every time because it keeps the biscuits from turning soft and rubbery. If you are short on time, the microwave works in a pinch. Cover the portion loosely with a damp paper towel to hold in a little moisture.

Pro tip: To freeze this dish, assemble the entire pot pie before baking, cover it tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as directed and add 5 to 10 extra minutes to account for the cold center. Do not freeze it after baking because the biscuits lose their texture once frozen and reheated.

Frequently Asked Questions

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