The Best Chicken Pot Pie with Red Lobster Biscuits

 

Introduction

Craving comfort food that combines two iconic American classics? Look no further than this Chicken Pot Pie with Red Lobster Biscuits recipe. If you've ever struggled with bland pot pies topped with soggy, uninspiring crusts, this recipe solves that problem forever. The rich, creamy chicken filling pairs perfectly with those famous, buttery, garlic-cheese biscuits that have made Red Lobster a household name.

As someone who's spent years perfecting comfort food recipes for my food blog and catering business, I can confidently say this hybrid creation delivers the ultimate satisfaction factor. The tender chicken and vegetables swimming in velvety sauce, topped with those addictively flaky, herb-infused biscuits, create a meal your family will request again and again.

In this recipe, I'll walk you through selecting the best chicken, share my secrets for the perfect pot pie filling, and show you how to recreate those iconic Red Lobster biscuits at home. You'll also find valuable tips on make-ahead options and storage solutions to fit this crowd-pleaser into your busy schedule.

Why This Chicken Recipe Works

• Uses affordable chicken thighs that stay tender and juicy throughout cooking
• Combines two beloved comfort foods into one spectacular dish
• Features a from-scratch filling that's surprisingly easy to master
• Eliminates the need for store-bought pie crust with simple drop biscuits
• Perfect for Sunday dinner or a special weeknight meal
• Impresses guests while satisfying the pickiest comfort food critics
• Easily customizable with seasonal vegetables or what you have on hand

Choosing the Right Chicken

Best Cuts for This Recipe

Chicken thighs are the gold standard for this pot pie recipe. Their higher fat content ensures they remain tender and flavorful even after cooking in the sauce. Boneless, skinless thighs save prep time while still delivering that rich chicken flavor that forms the backbone of any good pot pie.

If you prefer white meat, you can substitute chicken breasts, but be careful not to overcook them. Cut breast meat into slightly larger chunks than you would thighs, as this helps prevent them from drying out during cooking.

Buying Tips

Look for plump, pink chicken with no gray spots or strong odors. Whenever possible, choose free-range or organic chicken for the best flavor. Air-chilled chicken (rather than water-chilled) typically has better texture and doesn't release as much liquid when cooking, resulting in a more concentrated chicken flavor in your pot pie.

If budget allows, visit your local butcher for freshly cut chicken rather than purchasing pre-packaged options that might have been sitting in the grocery cooler for days.

Substitutions

In a pinch, a rotisserie chicken makes an excellent time-saving substitute. Simply remove the skin, shred the meat, and add it to your filling mixture at the end of cooking to warm through. You'll need about 3-4 cups of shredded chicken for this recipe.

For a more economical option, chicken drumsticks can replace thighs—just be prepared to remove the meat from the bones before adding to your filling.

Ingredients & Prep

Chicken Prep Essentials

For chicken thighs:

• Trim excess fat with kitchen shears
• Pat dry thoroughly with paper towels before cooking
• Cut into 1-inch pieces for even cooking
• Season generously with salt and pepper before browning

For pre-cooked rotisserie chicken:

• Remove skin completely
• Shred or chop meat into bite-sized pieces
• Add during the last 5 minutes of simmering to prevent overcooking

Filling Ingredients

For the pot pie filling:

• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 tablespoons butter
• 1 large yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup frozen peas
• Salt and freshly ground black pepper to taste

Red Lobster Biscuit Ingredients

For the biscuit topping:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 6 tablespoons cold unsalted butter, cubed
• 1 cup shredded sharp cheddar cheese
• 3/4 cup cold buttermilk

For the garlic butter topping:

• 3 tablespoons melted butter
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried parsley
• Pinch of salt

Step-by-Step Cooking Instructions

Pre-Cooking Prep

1. Preheat your oven to 425°F (220°C).
2. Pat chicken pieces dry with paper towels and season with salt and pepper.
3. Prepare all vegetables by washing, peeling, and chopping to similar sizes for even cooking.
4. Measure out all ingredients before beginning to ensure a smooth cooking process.

Making the Filling

1. In a large Dutch oven or deep skillet, melt 1 tablespoon of butter over medium-high heat.
2. Add chicken pieces in a single layer (work in batches if needed) and brown on all sides, for about 5-6 minutes. The chicken doesn't need to be fully cooked at this stage. Transfer to a plate.
3. Add the remaining 3 tablespoons of butter to the same pot. Add onions, carrots, and celery, cooking until vegetables begin to soften, about 5-7 minutes.
4. Add garlic and cook for 30 seconds until fragrant.
5. Sprinkle flour over vegetables and stir constantly for 1-2 minutes to cook the raw flour taste out.
6. Gradually whisk in chicken broth, followed by milk and cream, stirring constantly to prevent lumps.
7. Add thyme and bay leaf, then bring mixture to a simmer.
8. Return chicken to the pot, reduce heat to medium-low, and simmer for 10-15 minutes until sauce thickens and chicken is fully cooked.
9. Stir in frozen peas and cook for 2 minutes more.
10. Remove bay leaf and adjust seasonings to taste.
11. Transfer the hot filling to a 9x13-inch baking dish or a large (12-inch) cast-iron skillet.

Making the Biscuits

1. In a large bowl, whisk together flour, baking powder, sugar, salt, and garlic powder.
2. Using a pastry cutter or two forks, cut in the cold butter until the mixture resembles coarse crumbs.
3. Stir in shredded cheddar cheese.
4. Add buttermilk and stir just until combined. Be careful not to overmix.
5. Drop heaping spoonfuls of biscuit dough over the hot filling, leaving some space between each biscuit.

Baking

1. Bake in preheated oven for 20-25 minutes, until biscuits are golden brown and the filling is bubbling.
2. While baking, mix together the garlic butter topping ingredients.
3. As soon as the pot pie comes out of the oven, brush the melted garlic butter mixture over the hot biscuits.
4. Allow to cool for 10 minutes before serving to let the filling set slightly.

Pro Tips for Perfect Chicken Pot Pie

Avoiding Common Pitfalls

• For tender chicken: Don't overcook your chicken during the initial browning—it will continue cooking in the sauce.
• For silky sauce: Gradually whisk liquids into the flour-coated vegetables to prevent lumps.
• For flaky biscuits: Use very cold butter and buttermilk, and handle the dough minimally.
• For perfect seasoning: Taste your filling before adding the biscuits and adjust seasonings—remember that the biscuits will add saltiness from the cheese.

Tool Recommendations

• A 5-6 quart Dutch oven works best for making the filling, allowing ample space for stirring.
• Use an instant-read thermometer to verify chicken has reached 165°F for food safety.
• A 9x13-inch baking dish or 12-inch cast-iron skillet makes an ideal vessel for baking.
• Use a pastry brush for applying the garlic butter topping evenly across the biscuits.

Storage & Reheating

• Refrigerate leftovers within 2 hours of cooking, tightly covered, for up to 3 days.
• For best results when reheating, warm in a 350°F oven, covered with foil, for about 20 minutes.
• The filling can be made a day ahead and refrigerated. Add 5-10 minutes to the baking time if starting with cold filling.
• For freezing, prepare just the filling and freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and make fresh biscuits on the day of serving.

Flavor Variations

Herb-Enhanced Version

Add 2 tablespoons of fresh herbs to your filling for brightness. Try:

• Fresh thyme leaves and chopped rosemary for a traditional flavor
• Chopped fresh dill and parsley for a spring-inspired variation
• Chopped sage and a pinch of nutmeg for a cozy fall flavor

Dairy-Free Alternative

Create a dairy-free version without sacrificing creaminess:

• Replace milk and cream with unsweetened almond milk and coconut cream
• Use dairy-free butter in both filling and biscuits
• Skip the cheese in the biscuits or substitute with a dairy-free cheese alternative
• Add nutritional yeast to the biscuits for a cheesy flavor without dairy

Global Flavors

Transform your chicken pot pie with international flavors:

• Curry-Spiced: Add 2 tablespoons of curry powder to the filling and coconut milk instead of cream
• Mediterranean: Include artichoke hearts, olives, and roasted red peppers in the filling, and add feta to the biscuits
• Southwest: Add corn, black beans, and green chilies to the filling, and incorporate pepper jack cheese and cilantro into the biscuits

Serving Suggestions

This Chicken Pot Pie with Red Lobster Biscuits is a complete meal in itself, but you can round out the dinner with:

• A simple green salad with a light vinaigrette to cut through the richness
• Roasted Brussels sprouts or green beans for a vegetable side
• Cranberry sauce for a sweet-tart contrast that complements the savory flavors

For beverages, consider:

• A crisp Chardonnay or Sauvignon Blanc if serving wine
• A light amber ale or wheat beer for beer drinkers
• Sparkling apple cider for a non-alcoholic option that pairs beautifully with the flavors

FAQs

Can I make this recipe ahead of time?

Yes! You can prepare the filling up to 2 days in advance and store it in the refrigerator. On serving day, reheat the filling until hot, transfer to your baking dish, make fresh biscuits to top it, and bake as directed. Add a few extra minutes to the baking time if starting with cold filling.

How do I know when the filling is thick enough?

The perfect pot pie filling should coat the back of a spoon. Draw your finger through the coating—if it leaves a clear path that doesn't immediately fill in, your sauce is the right consistency.

Can I use store-bought biscuit dough instead?

While homemade biscuits deliver the authentic Red Lobster flavor, you can use canned biscuit dough in a pinch. For a closer match, brush them with the garlic butter mixture after baking. However, they won't have the cheddar flavor that makes Red Lobster biscuits special.

What's the best way to reheat leftovers?

For best results, reheat individual portions in a 350°F oven for 15-20 minutes. Microwaving is quicker but may make the biscuits soggy. If using a microwave, heat at 50% power and check every 30 seconds.

Can I freeze this dish?

The filling freezes beautifully for up to 3 months, but the biscuits are best made fresh. If you want to freeze a complete pot pie, underbake the biscuits slightly, cool them completely, wrap them tightly, and freeze. Reheat from frozen at 350°F for about 45 minutes or until heated through.

Conclusion

This Chicken Pot Pie with Red Lobster Biscuits combines the best of both worlds—a rich, savory chicken filling with those irresistible, cheesy garlic biscuits—creating the ultimate comfort food experience. The buttery, flaky biscuits soak up the creamy sauce while providing the perfect textural contrast to the tender chicken and vegetables beneath.

Don't wait for a special occasion to try this crowd-pleaser! It's impressive enough for Sunday dinner with the in-laws but comforting enough for a weeknight treat when you need some culinary self-care.