Cheddar Biscuit Chicken Pot

This hearty Red Lobster Biscuit Chicken Pot Pie combines the comfort of homemade pot pie with the irresistible flavor of those famous cheddar bay biscuits. Perfect for chilly evenings or when you need a meal that feels like a warm hug, this dish transforms ordinary chicken pot pie into something truly special.

I first created this recipe during a particularly cold winter when my family was craving something beyond our usual comfort foods. The combination of flaky, cheesy biscuits with the creamy pot pie filling was such a hit that it's now requested for birthday dinners and has become our go-to dish when hosting friends.

Ingredients

• Cooked chicken: 3 cups diced provides protein and substance without much work especially when using rotisserie chicken
• Frozen mixed vegetables: 1 cup adds color and nutrition without extra prep time
• Cream of chicken soup: 1 cup creates a rich base for the filling without making a roux
• Garlic powder: 1 teaspoon enhances flavor throughout both components
• Onion powder: 1 teaspoon adds depth without the texture of actual onions
• Salt and pepper: to taste always essential for proper seasoning
• Chicken broth: ½ cup thins the filling to perfect consistency
• All-purpose flour: 2½ cups forms the foundation for tender biscuits
• Baking powder: 1 tablespoon ensures the biscuits rise beautifully
• Salt: 1 teaspoon balances the flavors in the biscuit topping
• Unsalted butter: ½ cup cold and cubed creates flaky pockets in the biscuits
• Shredded cheddar cheese: 1 cup provides that signature Red Lobster biscuit flavor
• Milk: ¾ cup brings the biscuit dough together without toughening it
• Garlic powder: 1 tablespoon specifically for the biscuit topping gives that authentic taste

Step-by-Step Instructions

Prepare Your Oven:

Heat your oven to exactly 375°F. This moderate temperature allows the biscuits to rise and brown while giving the filling time to bubble and thicken. Position your rack in the center of the oven for even heat distribution.

Create The Filling:

Combine the diced chicken, frozen vegetables, cream of chicken soup, seasonings, and broth in a large bowl. Mix thoroughly but gently to keep the chicken pieces intact. The consistency should be thick but slightly pourable, like a hearty stew.

Transfer To Baking Dish:

Pour the prepared filling into your casserole dish, spreading it into an even layer. Choose a dish that allows about an inch of space from the filling to the rim, giving the biscuits room to expand without overflowing.

Prepare Biscuit Dough:

Whisk the dry ingredients together first to ensure even distribution of leavening. When cutting in the butter, work quickly to keep it cold, using your fingertips or a pastry cutter until the mixture resembles pea-sized crumbs. This creates those beautiful flaky layers.

Add Cheese And Liquid:

Fold in the cheddar cheese and garlic powder gently. Pour the milk in gradually, stirring with a fork just until combined. The dough should look slightly shaggy but hold together when pressed. Overmixing will develop gluten and make tough biscuits.

Top The Filling:

Use an ice cream scoop or large spoon to drop roughly equal portions of biscuit dough over the filling. Leave small gaps between portions to allow steam to escape and for a rustic appearance. Avoid pressing down on the dough.

Bake To Perfection:

Place your casserole on a baking sheet to catch any potential overflow. Bake for exactly 30 minutes, then check for doneness. The biscuits should be golden brown and filling should be bubbling around the edges. If needed, bake an additional 5 minutes.

Rest Before Serving:

Allow your finished pot pie to rest for at least 10 minutes before serving. This crucial step lets the filling thicken slightly and prevents burning your mouth on too-hot filling.

Bookmark

My favorite thing about this recipe is how the bottom of each biscuit soaks up just a bit of the rich filling while staying fluffy on top. It reminds me of Sunday dinners at my grandmother's house, where she'd serve chicken and biscuits separately but we'd always mix them together on our plates anyway. This recipe just formalizes what we all know is delicious.

Make-Ahead Options

This pot pie is perfect for meal prep. You can prepare the entire dish up to the baking stage, cover tightly with foil, and refrigerate for up to two days. When ready to bake, simply add 5-10 minutes to the cooking time. The unbaked biscuit dough holds remarkably well in the refrigerator without losing its rising power.

Vegetarian Adaptation

For a meatless version, replace the chicken with 2 cups of mushrooms sautéed with 1 tablespoon butter and ¼ teaspoon thyme. Add 1 cup of diced potatoes to increase the heartiness. Use vegetable broth instead of chicken broth, and cream of mushroom soup instead of cream of chicken. The cheesy biscuit topping remains the same, creating an equally satisfying meat-free meal.

Serving Suggestions

Serve this pot pie with a simple green salad dressed with a light vinaigrette to balance the richness of the dish. A side of cranberry sauce adds a tangy complement that cuts through the creamy filling beautifully. For a complete comfort food experience, consider adding a side of honey butter for spreading on extra biscuits if you make them separately.

Storage And Reheating

Leftovers can be stored in the refrigerator for up to 3 days in an airtight container. To reheat, cover with foil and warm in a 350°F oven for about 20 minutes until heated through. For best results, avoid microwaving as this tends to make the biscuits soggy. Individual portions can be frozen for up to 2 months, though the biscuit texture may change slightly upon thawing.

Recipe Q&A

→ Can I use store-bought biscuit dough instead of making it from scratch?

Yes, you can substitute refrigerated biscuit dough to save time. For a similar flavor profile, brush the tops with melted butter mixed with garlic powder and dried herbs before baking. While homemade biscuits provide the best texture and flavor, quality store-bought options work well in a pinch.

→ How can I make this dish ahead of time?

Prepare the filling and store it in the refrigerator for up to 2 days. When ready to serve, bring the filling to room temperature, prepare the biscuit topping fresh, assemble, and bake. Alternatively, you can fully assemble the dish, refrigerate unbaked for up to 24 hours, and add 5-10 extra minutes to the baking time when cooking from cold.

→ What can I substitute for cream of chicken soup?

Make a homemade alternative by melting 2 tablespoons butter, whisking in 2 tablespoons flour until golden, then gradually adding 1 cup chicken broth and 1/4 cup milk. Simmer until thickened, season with salt, pepper, and garlic powder. You can also use cream of mushroom or cream of celery soup for different flavor profiles.

→ Can I freeze this chicken pot pie?

Yes, it freezes well both before or after baking. To freeze unbaked, assemble in a freezer-safe dish, cover tightly with foil and plastic wrap, and freeze for up to 3 months. Bake from frozen at 375°F, adding 20-30 minutes to the cooking time. For baked leftovers, portion into airtight containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

→ What sides pair well with this dish?

Since this is a complete meal with protein, vegetables and starch, simple sides work best. Try a light green salad with vinaigrette, steamed green beans, roasted Brussels sprouts, or a tangy coleslaw. For a special occasion, cranberry sauce or applesauce provides a sweet contrast to the savory flavors.

→ How can I make this dish vegetarian?

Replace the chicken with a combination of hearty vegetables like mushrooms, potatoes, and cauliflower. Use vegetable broth instead of chicken broth and cream of mushroom soup instead of cream of chicken. The biscuit topping can remain the same. This vegetarian version still delivers wonderful comfort food flavors and textures.