Red Lobster Biscuit Pot Pie
Hola, friend! You know that feeling when you take the first bite of something creamy, buttery, and baked to golden perfection?
That’s exactly what this Chicken Pot Pie with Red Lobster Biscuits delivers. It’s everything you love about classic pot pie, but with a fun twist – a flaky Red Lobster biscuit topping that makes every spoonful irresistible.
This recipe was born from one of those cozy weeknights when I wanted comfort food but didn’t have the time to fuss with homemade crust. The solution? A creamy chicken filling tucked under golden, cheesy biscuits that bake right on top. It’s warm, hearty, and pure happiness in a pan.
Quick Recipe Overview
| Prep Time: | 15 minutes |
|---|---|
| Cook Time: | 30 minutes |
| Total Time: | 45 minutes |
| Servings: | 8 |
| Serving Size: | 1 portion |
| Difficulty: | Easy |
| Cuisine Type: | American |
| Best Season to Serve: | Fall and Winter |
Why You’ll Love This Recipe
- Ultimate comfort food: Creamy chicken, tender veggies, and buttery biscuits come together in one cozy bake.
- Simple ingredients: No need for fancy tools or complicated steps, just pantry staples and a box of Red Lobster biscuit mix.
- Family-approved: Everyone from toddlers to grandparents will go back for seconds.
- Quick and easy: You can have this on the table in under an hour, with minimal prep.
- Customizable: Swap veggies, add extra herbs, or change up the protein to make it your own.
Chicken Pot Pie with Red Lobster Biscuits
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
This Chicken Pot Pie with Red Lobster Biscuits is the ultimate comfort dinner. Juicy chicken, colorful veggies, and a creamy herb sauce are baked under golden Red Lobster biscuits for a cozy and delicious family meal.
Ingredients
- 1/3 cup butter
- 2 tablespoons cornstarch
- 1 cup chicken broth
- 2/3 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
- 2 cups rotisserie chicken, diced
- 2 cups frozen mixed vegetables
- 1 package Gluten-Free Red Lobster Biscuits, dough made per box instructions
Instructions
1. Preheat the oven to 400°F and prepare the biscuit dough according to the box instructions. Set aside.
2. In a large skillet, melt the butter over medium heat. Whisk in the cornstarch and cook for 1 minute to form a smooth roux.
3. Slowly whisk in the chicken broth and bring to a simmer, stirring constantly.
4. Add the milk gradually, whisking until the sauce thickens and becomes creamy.
5. Season with salt, pepper, and thyme. Taste and adjust seasoning as needed.
6. Stir in diced chicken and thawed mixed vegetables until well combined.
7. Pour the mixture into a 9×13-inch baking pan and spread evenly.
8. Scoop biscuit dough and gently spread over the filling, covering the top.
9. Bake for 30 to 40 minutes, until the biscuits are golden and the filling is bubbling.
10. Let the pot pie rest for 10 to 15 minutes before serving.
Notes
Whisk continuously when making the sauce to avoid lumps.
Use leftover turkey or baked chicken instead of rotisserie for variety.
Let the pot pie rest before slicing so the filling sets properly.
Frozen vegetables should be thawed before adding to prevent watery filling.
Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Comfort Food
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 433
- Sugar: 3
- Sodium: 1094
- Fat: 22
- Saturated Fat: 8
- Trans Fat: 0.3
- Carbohydrates: 37
- Fiber: 3
- Protein: 22
- Cholesterol: 79
Ingredients
- 1/3 cup butter
- 2 tablespoons cornstarch
- 1 cup chicken broth
- 2/3 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
- 2 cups rotisserie chicken, diced
- 2 cups frozen mixed vegetables
- 1 package Gluten-Free Red Lobster Biscuits (dough prepared per box instructions)
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Butter | Use unsalted butter so you can control seasoning. |
| Cornstarch | Whisk continuously while adding to butter to avoid lumps. |
| Chicken broth | Low-sodium broth keeps the flavor balanced. |
| Milk | Whole milk gives the sauce creaminess, but any type works. |
| Rotisserie chicken | Perfect for saving time and adding rich flavor. |
| Mixed vegetables | Thaw before adding to keep the filling smooth. |
| Red Lobster biscuit mix | Follow box instructions and mix just before topping the pot pie. |
| Thyme | A little goes a long way for that classic pot pie flavor. |
| Salt and pepper | Taste and adjust after adding the broth and milk for perfect seasoning. |
Step-by-Step Instructions
- Preheat and prep the biscuits: Preheat your oven to 400°F. Prepare the Red Lobster biscuit dough according to the box instructions and set aside.
- Make the roux: In a large skillet, melt the butter over medium heat. Whisk in the cornstarch and cook for 1 minute, whisking constantly, to remove the raw taste.
- Add broth and milk: Slowly whisk in the chicken broth and bring to a simmer while whisking continuously. Then add the milk gradually, whisking until the mixture thickens into a smooth, creamy sauce.
- Season the sauce: Stir in the salt, pepper, and dried thyme. Taste and adjust the seasoning if needed.
- Add chicken and vegetables: Stir in the diced rotisserie chicken and mixed vegetables until everything is evenly coated with the sauce.
- Transfer to baking pan: Pour the filling into a 9×13 baking dish and spread it out evenly.
- Top with biscuit dough: Scoop the prepared Red Lobster biscuit batter and gently spread it over the top of the filling. It doesn’t need to be perfect , rustic is beautiful here.
- Bake: Bake for 30 to 40 minutes until the top is golden brown and the filling is bubbly around the edges.
- Rest and serve: Let the pot pie rest for 10 to 15 minutes before slicing so the filling can set and cool slightly.
Helpful Tips
- Season the roux while cooking to infuse flavor right from the start.
- Whisk constantly when adding liquids to keep the sauce silky and lump-free.
- If the filling seems thin, simmer it for another minute or two until it thickens.
- Let the pot pie rest before serving for cleaner slices and a thicker, creamier filling.
Expert Tips for the Best Results
- Customize the veggies: Use whatever you have on hand – corn, peas, carrots, or diced green beans all work beautifully.
- Swap the protein: Shredded turkey or leftover baked chicken make easy substitutes.
- Bake until golden: Don’t pull it out too early, those biscuits should be golden and crisp.
- Add herbs for aroma: A sprinkle of rosemary or parsley on top before baking adds an extra layer of flavor.
Recipe Variations
- Cheesy Chicken Pot Pie: Mix ½ cup shredded cheddar into the filling for extra richness.
- Turkey version: Swap rotisserie chicken for leftover holiday turkey for an easy seasonal dish.
- Vegetarian option: Use vegetable broth and replace chicken with mushrooms and diced potatoes.
- Mini pot pies: Divide the filling into ramekins and top each with a spoonful of biscuit dough for adorable individual servings.
If you love creamy comfort food, you’ve got to try my Chicken Pot Pie Soup Recipe. It’s rich, hearty, and full of the same classic flavors you adore in pot pie, only lighter and spoon-ready. This soup pairs beautifully with your Chicken Pot Pie with Red Lobster Biscuits for the ultimate cozy night in.
Make Ahead & Freezer Tips
This recipe can be assembled a day in advance. Just prepare the filling and refrigerate it separately from the biscuit dough. When ready to bake, spoon the biscuit mix on top and bake as directed. For freezing, let the baked pot pie cool completely, then cover tightly and freeze for up to 2 months. Reheat covered in the oven at 350°F until warm and bubbly.
Serving Suggestions
Serve this creamy Red Lobster Biscuit Pot Pie warm from the oven with a crisp side salad or roasted green beans. It’s also delicious alongside mashed potatoes for the ultimate comfort meal. A sprinkle of fresh parsley or a dash of hot sauce adds a final burst of color and flavor.
Pairing Ideas
Pair this pot pie with a light Chardonnay or a sparkling cider for a comforting balance. For sides, consider steamed asparagus, garlic bread, or a bowl of homemade soup for a cozy dinner spread.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for about 10 to 15 minutes until warm. If reheating in the microwave, cover with a damp paper towel to keep the biscuit topping soft and moist.
Frequently Asked Questions (FAQs)
Can I use homemade biscuits instead of Red Lobster mix?
Yes, any biscuit dough works fine, but the Red Lobster version adds a delicious cheesy flavor.
Can I use fresh vegetables?
Absolutely. Just sauté them slightly before adding to the sauce to ensure they cook evenly.
Can I make it dairy-free?
Yes, use dairy-free butter and milk substitutes, and skip any cheese toppings.
Why is my filling too thin?
If your sauce is too runny, simmer it longer or add a touch more cornstarch mixed with cold milk.
Can I use canned chicken?
Yes, just drain it well before adding to the mixture.
Do I have to thaw frozen vegetables first?
Yes, thawing prevents excess water from thinning your sauce.
How can I make it gluten-free?
Use gluten-free cornstarch, check your broth label, and the Gluten-Free Red Lobster Biscuit mix as listed.
Nutrition Info
| Serving Size: | 1 portion |
|---|---|
| Calories: | 433 kcal |
| Protein: | 22 g |
| Carbohydrates: | 37 g |
| Fat: | 22 g |
| Fiber: | 3 g |
| Sugar: | 3 g |
| Sodium: | 1094 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Chicken Pot Pie with Red Lobster Biscuits is comfort food done right, creamy, cozy, and baked with love. The flaky biscuits on top soak up all that savory sauce, turning every bite into pure satisfaction. Whether it’s a family dinner or a lazy weekend treat, this pot pie is guaranteed to become a favorite in your home.
