Red Lobster Biscuit Chicken Pot Pie Recipe

The first bite gives you warm, herby cheddar biscuits and a rich, silky chicken filling. Red Lobster Biscuit Chicken Pot Pie brings the restaurant’s cheddar-bay spirit to a classic pot pie topping. After testing this version 8 times and tweaking the biscuit mix for loft and flavor, I landed on a balance of savory cheddar, garlic, and a firm but tender biscuit that holds up over the filling. I developed the creamy roux and vegetable timing during my years cooking in busy kitchens, so the filling finishes quickly and never goes watery. Read on for the full recipe, step-by-step photos, and pro tips to make this a repeat family favorite. If you love bold, creamy fillings, try our creamy chicken pot pie soup as a starter or weeknight alternative.

Why This Recipe Works

The cheddar drop biscuits are high-heat baked so the tops brown while the centers stay tender.
A two-stage roux (fat + flour, then simmering with stock) gives a stable, glossy gravy that won’t break.
Lightly shredding the chicken and searing it first boosts flavor without drying the meat.
The biscuit batter contains baking powder and a little extra acid (buttermilk) so the biscuits rise and remain tangy.
Finely diced vegetables cook evenly and release just enough starch to thicken the filling naturally.

Ingredients Breakdown

Chicken: 680 g (1.5 lb) boneless skinless chicken thighs or breasts. Thighs stay juicier; breasts work if you don’t overcook. Poach or roast, then shred.
Aromatics: 1 medium yellow onion (150 g / 1 cup diced), 2 carrots (150 g / 1 cup diced), 2 celery stalks (120 g / 1 cup diced). They add sweetness and texture.
Mushrooms (optional): 150 g (5 oz), sliced. Give earthy flavor and extra umami.
Butter & oil: 2 tbsp (30 g) unsalted butter + 1 tbsp (15 ml) neutral oil. Butter gives flavor; oil raises the smoke point.
Flour (for roux): 45 g (1/3 cup) all-purpose flour. Coats vegetables and thickens the sauce.
Stock: 480 ml (2 cups) low-sodium chicken stock. Use good stock for better flavor.
Milk or cream: 240 ml (1 cup) whole milk or 120 ml (1/2 cup) heavy cream + 120 ml (1/2 cup) milk for a richer finish.
Frozen peas: 120 g (3/4 cup). Add near the end to keep color and texture.
Seasoning: 1 tsp (5 g) kosher salt (use Diamond Crystal; if using Morton’s, halve to 1/2 tsp), 1/2 tsp (2.5 g) freshly ground black pepper, 1/4 tsp dried thyme.
For cheddar drop biscuits (makes topping):
- 300 g (2 1/2 cups) all-purpose flour
- 2 tbsp (28 g) granulated sugar
- 2 tbsp (28 g) baking powder (use measured spoons, not heaping)
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1 1/4 tsp (6 g) kosher salt
- 170 g (3/4 cup + 2 tbsp) cold unsalted butter, cubed
- 240 g (2 cups) sharp cheddar, grated
- 360 ml (1 1/2 cups) buttermilk
- 2 tbsp (30 g) melted butter + 1/2 tsp dried parsley for brushing

Substitutions with impact warnings:

Greek yogurt for buttermilk: thins less and adds tang. Use 200 g (3/4 cup + 2 tbsp) yogurt + 60 ml (1/4 cup) milk to reach volume.
Gluten-free: Use a 1:1 gluten-free blend and add 1/2 tsp xanthan gum to the biscuit mix; texture will be slightly denser.
Cheese swap: A milder cheddar will reduce the signature sharpness; do not replace all cheddar with processed cheese.

Essential Equipment

9 x 13-inch (23 x 33 cm) baking dish (required) — smaller pans will overflow with this topping volume.
Large skillet or sauté pan, 30 cm (12-inch) recommended for filling.
Box grater for shredding cheddar quickly.
Kitchen scale for accurate flour weights.
Rubber spatula and wooden spoon.
Instant-read thermometer to check chicken: 74°C (165°F) internal temperature.
If you don’t have a 9 x 13 dish, use two 8 x 8-inch (20 x 20 cm) pans and reduce baking time by 3–5 minutes.

Step-by-Step Instructions

Prep Time — 25 minutes. Cook Time — 45 minutes. Inactive Time — 15 minutes (biscuit rest). Total Time — 1 hour 25 minutes. Servings — 6 servings.

Step 1: Cook and shred the chicken

Season 680 g (1.5 lb) chicken thighs with 1/2 tsp (2.5 g) salt and sear in 1 tbsp (15 ml) oil over medium-high heat for 3–4 minutes per side until golden. Finish in a 180°C (350°F) oven for 8–10 minutes or roast until 74°C (165°F). Shred the chicken with two forks; set aside.

Step 2: Sauté the vegetables

Melt 2 tbsp (30 g) butter in a large skillet over medium heat. Add 1 medium onion, 2 carrots, and 2 celery stalks; sauté for 6–8 minutes, stirring often, until the onions are translucent and fragrant. Add mushrooms and cook 3–4 minutes more.

Step 3: Make the roux and simmer the filling

Stir 45 g (1/3 cup) flour into the veggies and cook 1–2 minutes to remove raw flour taste. Slowly whisk in 480 ml (2 cups) chicken stock and 240 ml (1 cup) milk, scraping any browned bits. Simmer for 6–8 minutes until thick and glossy. Season with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper. Do not overcook the sauce — stop simmering when it coats the back of a spoon.

Step 4: Combine chicken and peas

Stir the shredded chicken and 120 g (3/4 cup) frozen peas into the sauce. Taste and adjust seasoning. The filling should be slightly thick — if too thin, simmer 2–3 minutes; if too thick, add 30–60 ml (2–4 tbsp) stock.

Step 5: Make the cheddar drop biscuit batter

Whisk 300 g (2 1/2 cups) flour, 2 tbsp (28 g) sugar, 2 tbsp (28 g) baking powder, garlic & onion powders, and 1 1/4 tsp (6 g) salt. Cut in 170 g (3/4 cup) cold butter until pea-sized crumbs form, about 6–8 passes with a pastry cutter. Fold in 240 g (2 cups) grated sharp cheddar. Stir in 360 ml (1 1/2 cups) buttermilk until just combined. Stop mixing as soon as no dry flour remains. Let batter rest 15 minutes.

Step 6: Assemble and bake

Preheat oven to 220°C (425°F). Pour filling into a 9 x 13-inch (23 x 33 cm) baking dish. Drop biscuit batter by heaping spoonfuls across the filling, leaving small gaps so steam can escape. Brush biscuits with 2 tbsp (30 g) melted butter and sprinkle 1/2 tsp dried parsley. Bake 18–22 minutes until biscuits are deep golden and internal temp reads ~95°C (203°F) in center of a biscuit. Let rest 5 minutes before serving.

Expert Tips & Pro Techniques

Common mistake: soggy biscuits. To avoid this, bake at 220°C (425°F) so biscuits brown quickly and form a crust. Also leave small gaps between drops for steam to escape.
Use thighs for flavor. Thighs have more fat and stay moist; if using breasts, poach gently and remove at 74°C (165°F).
Make-ahead: Prepare the filling up to 24 hours ahead and refrigerate in an airtight container. Reheat gently on the stove, then top with biscuit batter and bake.
Professional trick: Finish biscuits under the broiler for 20–30 seconds if edges aren’t brown enough—watch closely to prevent burning.
To save time, shred rotisserie chicken: fold into the simmering sauce at Step 4 and reduce simmer time by 2–3 minutes.
Avoid overworking biscuit dough: handle as little as possible for tender texture.

Storage & Reheating

Refrigerator: Store cooled pot pie in an airtight container or cover the baking dish tightly with foil for up to 3 days.
Freezer: You can freeze the assembled but unbaked dish for up to 2 months. Wrap tightly with plastic and foil. Thaw overnight in the fridge before baking; add 5–10 minutes to bake time.
Reheating: For single servings, reheat in a 175°C (350°F) oven for 12–15 minutes from chilled until bubbly and the biscuit reaches 74°C (165°F). Avoid microwaving full portions — it will make the biscuits soggy.

Variations & Substitutions

Gluten-Free Version: Replace the 300 g flour in the biscuits with 300 g 1:1 GF blend and add 1/2 tsp xanthan gum. Bake 2–4 minutes longer.
Vegetarian Version: Swap chicken for 500 g (1 lb) roasted mixed mushrooms and add 200 g (1 cup) cubed roasted potatoes. Use vegetable stock.
Spicy Cheddar Bay: Add 1 tsp cayenne to the biscuit mix and swap half the cheddar for pepper jack; keep all other proportions the same.
Creamier Filling: Replace 240 ml (1 cup) milk with 240 ml (1 cup) heavy cream for a richer mouthfeel; simmer 2–3 minutes less to maintain body.
Single-serve hand pies: Use the filling to make handheld pot pies using the techniques in a handheld chicken pot pie recipe; reduce bake time for smaller sizes.

Serving Suggestions & Pairings

Serve with a crisp green salad dressed in lemon vinaigrette to cut the richness. For a warm side, try chicken Alfredo garlic bread for a hearty pairing.
A cold pilsner or a dry white wine (Sauvignon Blanc) balances the cheddar and butter notes.
Garnish with chopped fresh parsley and a squeeze of lemon if the filling feels heavy.
For a themed meal, pair with roasted green beans and a light slaw.

Nutrition Information

Per serving (1 of 6). Serving size: about 1 2/3 cups.

Calories: 720 kcal
Total Fat: 38 g
Saturated Fat: 19 g
Cholesterol: 135 mg
Sodium: 820 mg
Total Carbohydrates: 62 g
Dietary Fiber: 3 g
Sugars: 7 g
Protein: 34 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my biscuits sink after baking?
A: If the biscuits rise quickly then collapse, the oven temperature may be too low or the baking powder was old. Preheat to 220°C (425°F) and use fresh leavening. Also avoid overmixing the batter.

Q: Can I make this without eggs?
A: Yes. This biscuit recipe is naturally egg-free. The filling also contains no eggs. Just follow ingredients as listed.

Q: Can I double this recipe?
A: Yes. Use two 9 x 13-inch pans or scale to four 8 x 8-inch pans. Baking time may vary; check biscuits at 18 minutes and add time as needed.

Q: Can I prepare this the night before?
A: Yes. Prepare the filling and refrigerate up to 24 hours. Make biscuit batter and refrigerate separately or rest it in the fridge; assemble and bake the next day, adding a few extra minutes to bake time.

Q: How long does this keep in the fridge?
A: Store for up to 3 days in an airtight container. Reheat as directed in the Storage & Reheating section.

Q: Why is my filling runny after baking?
A: The roux needs time to develop thickness. If your filling is thin, simmer 2–4 minutes more before assembling. Cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) can be added in small amounts while simmering to adjust thickness.

Q: Can I use store-bought biscuit dough?
A: You can, but store-bought dough may be sweeter or contain different leavening. If you use it, choose an unsweetened biscuit and reduce oven time by 3–5 minutes. The signature cheddar-bay flavor may be milder.

Conclusion

If you want to compare methods or look for a slightly different cheddar-biscuit approach, see this Chicken Pot Pie with Red Lobster Cheddar Drop Biscuits for another take. For a simple, family-friendly version that leans on cheddar-bay biscuit flavor, try this Easy Cheddar Bay Biscuit Chicken Pot Pie Recipe as inspiration.