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A rustic chicken pot pie casserole in a baking dish, with the golden Cheddar Bay Biscuit topping just out of the oven.

Red Lobster Biscuit Chicken Pot Pie (The Ultimate Copycat Recipe)

The ultimate comfort food mashup! This Red Lobster Biscuit Chicken Pot Pie features a creamy, savory chicken and vegetable filling topped with iconic, cheesy, and garlicky Cheddar Bay Biscuits. A guaranteed family favorite!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 people
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 3 cups cooked chicken shredded or cubed
  • 2 cups frozen mixed vegetables thawed
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp sugar
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter grated
  • 1.5 cups sharp cheddar cheese shredded
  • 3/4 cup cold buttermilk
  • 3 tbsp unsalted butter melted
  • 1/2 tsp garlic powder
  • 1 tbsp fresh parsley chopped

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large skillet or Dutch oven
  • 1 Large Mixing Bowl

Instructions
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet or Dutch oven, melt 4 tbsp of butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Sprinkle the 1/3 cup of flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste.
  4. Gradually whisk in the chicken broth until smooth, then whisk in the heavy cream. Bring the mixture to a simmer and cook until it thickens, about 5-7 minutes.
  5. Stir in the cooked chicken, thawed mixed vegetables, salt, and pepper. Pour the filling into a 9x13 inch baking dish and spread evenly.
  6. In a large bowl, whisk together the 2 cups of flour, baking powder, sugar, 1 tsp garlic powder, and 1/2 tsp salt.
  7. Grate the cold 1/2 cup of butter into the flour mixture. Use your fingers or a pastry cutter to incorporate the butter until the mixture resembles coarse crumbs.
  8. Stir in the shredded cheddar cheese. Pour in the cold buttermilk and stir with a fork until just combined. Do not overmix.
  9. Drop large spoonfuls of the biscuit dough evenly over the chicken filling in the baking dish.
  10. Bake for 25-30 minutes, or until the filling is bubbly and the biscuit topping is golden brown and cooked through.
  11. While the pot pie is baking, melt the remaining 3 tbsp of butter and mix in the 1/2 tsp garlic powder and fresh parsley.
  12. As soon as the pot pie comes out of the oven, brush the garlic butter generously over the hot biscuits. Let it rest for 5-10 minutes before serving.

Notes

For the best biscuits, ensure your butter and buttermilk are very cold.
Feel free to customize the filling with your favorite vegetables like mushrooms or potatoes.
You can use a rotisserie chicken to save time on prepping the chicken.
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