Red Lobster Biscuit Chicken Pot Pie is a cozy, comforting dish that combines tender chicken, creamy veggies, and flaky, buttery biscuits inspired by the famous Red Lobster recipe. The biscuit topping is soft on the inside with a slightly crisp crust, making every bite warm and satisfying. The filling is packed with hearty chunks of chicken, peas, carrots, and a rich, creamy sauce that brings everything together perfectly.
I love making this pot pie when I want something that feels like a warm hug in a bowl. The biscuits remind me of my favorite restaurant biscuits, but homemade and fresh from the oven every time. A little tip I like to share is to brush the tops of the biscuits with melted butter before baking—that helps them get that golden, shiny finish that looks as good as it tastes.
This dish is perfect for family dinners or relaxing weekends when you want to sit back with a plate of comfort food. I usually serve it with a simple side salad or steamed green beans, keeping it easy and wholesome. Honestly, once you try these biscuits on top of creamy chicken pot pie filling, you’ll find yourself making it again and again.
Key Ingredients & Substitutions
Cheddar Cheese: Sharp cheddar gives these biscuits their classic flavor and a bit of tang. You can swap with Colby Jack, mild cheddar, or even a white cheddar for a different twist. Avoid pre-shredded cheese if possible—it melts better fresh shredded.
Butter: Use cold unsalted butter for flaky biscuit layers. If dairy is an issue, vegan butter works but might change the texture slightly. The cold butter creates the layers that make these biscuits tender and flavorful.
Chicken and Shrimp: Cooked chicken is the base for the filling, but adding shrimp brings in a taste like the original Red Lobster. For a simpler option, just use chicken. For a vegetarian version, swap chicken and shrimp with mushrooms or plant-based protein.
Chicken Broth & Milk: These make the filling creamy and rich. If you want a lighter dish, use low-fat milk or unsweetened plant milk. For deeper flavor, homemade or low-sodium broth is best over store-bought.
How Do You Make Fluffy, Golden Red Lobster-style Biscuits?
The biscuits need a gentle touch to stay light and fluffy. Here’s how to nail it:
- Keep butter very cold. Cut it into tiny chunks so when baked, it creates steam pockets that puff up the biscuit layers.
- Mix dry ingredients first to evenly spread the baking powder and seasonings.
- Add milk gradually and stir just until combined. Overmixing means tougher biscuits.
- Chill the dough before baking—it helps the dough relax and keeps butter cold for a better rise.
- Brush melted butter over the tops right before baking for a golden, slightly crisp crust.
Following these tips will give you biscuits that are soft and cheesy inside, with just enough crust on the outside to make each bite perfect.
Equipment You’ll Need
- Cast iron skillet – I love it for even heating and going straight from stovetop to oven.
- Mixing bowls – handy for combining biscuit dough and pot pie filling separately.
- Pastry cutter or fork – helps cut cold butter into the flour for flaky biscuits.
- Measuring cups and spoons – essential for accurate ingredient amounts, especially baking powder and spices.
- Whisk – perfect for mixing the sauce smoothly without lumps.
- Oven mitts – needed when handling hot skillets safely.
Flavor Variations & Add-Ins
- Swap shrimp for diced cooked ham or bacon for a smoky twist.
- Add sautéed mushrooms or green beans to the filling for extra veggies and texture.
- Use pepper jack cheese in biscuits for a little spicy kick.
- Stir fresh rosemary or thyme into biscuit dough to boost herb flavor.
Equipment You’ll Need
- Cast iron skillet or oven-safe skillet – perfect for cooking the filling on the stove and baking the biscuits on top
- Mixing bowls – for making biscuit dough and tossing ingredients
- Pastry cutter or fork – to cut cold butter into the flour for flaky biscuits
- Measuring cups and spoons – for precise ingredient amounts
- Whisk – to combine sauces smoothly
- Oven mitts – for handling hot cookware safely
- Knife and cutting board – to chop vegetables, chicken, and herbs
Variations and Flavor Ideas
- Cheese: Swap sharp cheddar for pepper jack for a mild spicy kick, or use a smoked cheddar for extra depth.
- Protein: Substitute cooked shrimp with cooked ham, bacon, or even crab for a different flavor profile or if you prefer no seafood.
- Vegetables: Add sautéed mushrooms, green beans, or corn to the filling for extra texture and nutrition.
- Herbs: Stir fresh rosemary, thyme, or chives into the biscuit dough or sprinkle on top before baking for herby brightness.
- Spices: Add a pinch of cayenne or smoked paprika to the biscuit dough for a subtle heat and smokiness.
Can I Use Frozen Chicken or Shrimp for This Recipe?
Yes! Just make sure to thaw them fully before cooking. Thaw in the fridge overnight or quickly under cold running water in a sealed bag. Pat dry before adding to the filling to avoid extra moisture.
Can I Make the Biscuit Dough Ahead of Time?
Absolutely! You can prepare the biscuit dough and keep it refrigerated for up to a day before baking. Just cover it tightly to prevent drying out. When ready, spoon it over the filling and bake as directed.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, covering to prevent drying. You might want to add a splash of milk to refresh the sauce when reheating.
Can I Freeze This Chicken Pot Pie?
Yes, but for best results, freeze before baking. Assemble the filling and biscuit topping in a freezer-safe dish, cover tightly, and freeze up to 2 months. Thaw overnight in the fridge, then bake as usual.
