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A golden brown Red Lobster Biscuit Chicken Pot Pie with a flaky biscuit crust sits in a white ceramic dish.

Ultimate Red Lobster Biscuit Chicken Pot Pie

This ultimate comfort food mash-up combines a rich, creamy chicken and vegetable pot pie filling with the iconic, cheesy, garlicky topping made from Red Lobster Cheddar Bay Biscuit mix. It's a show-stopping one-pan meal that transforms a beloved restaurant bread into a complete, heartwarming dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and diced into 1/2-inch pieces
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk or half-and-half
  • 3 cups cooked chicken, shredded or cubed
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1/2 teaspoon poultry seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • Shredded cheddar cheese as included with or specified on biscuit mix box
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh parsley, finely chopped or 1 teaspoon dried

Equipment

  • Large oven-safe skillet or Dutch oven
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Mixing bowl
  • Whisk
  • Wooden spoon or spatula
  • Pastry brush

Method
 

  1. Preheat oven to 400°F (200°C). Prepare vegetables and chicken.
  2. In a large oven-safe skillet, melt 3 tbsp butter over medium heat. Add onion, carrots, and celery. Cook for 8-10 minutes until softened.
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle flour over vegetables and stir for 1-2 minutes to cook the flour.
  5. Slowly whisk in chicken broth and milk. Bring to a simmer and cook for 3-4 minutes until thickened.
  6. Reduce heat to low. Stir in chicken, peas, thyme, poultry seasoning, salt, and pepper. Simmer for 2-3 minutes, then remove from heat.
  7. In a bowl, prepare biscuit dough according to package directions, mixing in the included cheese.
  8. Drop large spoonfuls of biscuit dough evenly over the warm filling in the skillet.
  9. Bake for 15-18 minutes, or until biscuit topping is puffed and golden brown.
  10. Mix melted butter with garlic powder. Brush over hot biscuits immediately after baking and sprinkle with parsley.
  11. Let cool for 5-10 minutes before serving.

Notes

Use a well-seasoned cast iron or oven-safe skillet for seamless stovetop-to-oven cooking. A rotisserie chicken is a perfect time-saving shortcut. Feel free to add other vegetables like parboiled diced potatoes or mushrooms. Leftovers reheat best covered with foil in a 350°F oven to preserve biscuit texture.