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A hearty Red Lobster Biscuit Chicken Pot Pie with a golden biscuit crust.

Red Lobster Biscuit Chicken Pot Pie

This comforting Red Lobster Biscuit Chicken Pot Pie combines a creamy, savory chicken and vegetable filling with a cheesy, garlic-buttered biscuit topping for a delicious and hearty meal.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 850 kcal

Equipment

  • Dutch oven or oven-safe pot
  • pastry blender
  • large bowl
  • 9x13 inch oven-safe baking dish

Ingredients
  

For the Pot Pie Filling:

  • 2 tbsp unsalted butter
  • 1 large yellow onion chopped
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup whole milk
  • 2 cups cooked chicken shredded or diced (rotisserie chicken works perfectly!)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley chopped (for garnish)

For the Red Lobster-Style Biscuits:

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter cubed
  • 1 cup shredded sharp cheddar cheese
  • 3/4 cup buttermilk (or regular milk with 1 tbsp lemon juice let sit for 5 mins)

For the Garlic Butter Topping:

  • 2 tbsp unsalted butter melted
  • 1 clove garlic minced
  • 1 tbsp fresh parsley chopped

Instructions
 

Start the Filling

  • Melt butter in a large Dutch oven; sauté chopped onion, carrots, and celery for 5-7 minutes until softened.

Add Aromatics & Thicken

  • Stir in minced garlic for 1 minute until fragrant, then sprinkle in flour and cook for 1-2 minutes to create a roux.

Build the Sauce

  • Gradually whisk in chicken broth and milk, then bring to a simmer and stir until the sauce thickens, about 5-7 minutes.

Combine Filling Ingredients

  • Stir in chicken, peas, corn, thyme, and rosemary, then season with salt and pepper to taste; remove from heat or transfer to an oven-safe dish.

Prepare the Biscuits

  • Whisk flour, baking powder, and salt in a large bowl, then cut in cold butter until coarse crumbs form, and stir in shredded cheddar cheese.

Form the Dough

  • Pour in buttermilk and mix gently with a fork until just combined; avoid overmixing for a slightly shaggy dough.

Assemble and Bake

  • Spoon the hot chicken pot pie filling into the prepared baking dish and drop spoonfuls of biscuit dough evenly over the top.

Bake

  • Preheat oven to 400°F (200°C) and bake for 25-30 minutes until the biscuit topping is golden brown and the filling is hot and bubbly.

Make Garlic Butter

  • While the pie bakes, melt butter and stir in minced garlic and chopped fresh parsley.

Finish and Serve

  • Once out of the oven, brush the warm biscuits generously with garlic butter, then let rest for 5-10 minutes.

Notes

For extra flavor, consider adding a pinch of cayenne pepper to the pot pie filling. If you don't have buttermilk, you can easily make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes before using.