Two months ago I kept seeing this recipe all over TikTok. Red Lobster biscuit chicken pot pie. Everyone said it's the best thing ever. Looked too easy to be that good. Chicken pot pie filling with Red Lobster Cheddar Bay biscuit mix on top. That's it. Bought the biscuit mix at the store. Made filling with rotisserie chicken, frozen veggies, and cream soup. Mixed up biscuit topping. Poured it over filling. Baked it. Pulled it out golden and bubbling. Husband took one bite and said this is better than actual pot pie. Johnny ate two servings without whining about vegetables. Asked if we could have it again tomorrow.
Why You'll Love This Red Lobster Biscuit Chicken Pot Pie
Made this enough to know why it beats regular pot pie and frozen dinners. No pie crust to roll out. Just mix and pour. Those Cheddar Bay biscuits on top taste exactly like Red Lobster Biscuit Chicken Pot Pie. Filling is creamy and loaded with chicken. One dish start to finish. Feeds six or four hungry people. Way cheaper than ordering pot pie.
Takes fifteen minutes to mix. Rest is baking. Can't wreck it. Overcooked once, biscuits were darker but still good. Not enough filling another time, just more biscuit ratio, fine. Hard to mess up when it's layering and baking. Johnny loves it because biscuits hide all the vegetables.
Jump to:
- Why You'll Love This Red Lobster Biscuit Chicken Pot Pie
- Ingredients You'll Need for Red Lobster Biscuit Chicken Pot Pie
- How To Make Red Lobster Biscuit Chicken Pot Pie Step By Step
- Smart Ingredient Swaps for Red Lobster Biscuit Chicken Pot Pie
- Tasty Ways to Make Red Lobster Biscuit Chicken Pot Pie Different
- Equipment For Red Lobster Biscuit Chicken Pot Pie
- Storing Your Red Lobster Biscuit Chicken Pot Pie
- Top Tip
- FAQ
- Time to Ditch the Frozen Pot Pie
- Related
- Pairing
- Red Lobster Biscuit Chicken Pot Pie
Ingredients You'll Need for Red Lobster Biscuit Chicken Pot Pie
For the Red Lobster Biscuit Chicken Pot Pie:
- 3 cups cooked chicken, diced or shredde
- 1 bag (16 oz) frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup sour cream or heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 1 box Red Lobster Cheddar Bay biscuit mix
- ¾ cup water
- ½ cup shredded cheddar cheese
- The garlic butter packet that comes with mix
For Serving:
- Simple green salad
- Cranberry sauce
- Extra garlic butter for drizzling
Optional Add-Ins:
- 1 cup sliced mushrooms
- ½ cup diced celery
- 1 small onion, diced
- Fresh thyme or parsley
How To Make Red Lobster Biscuit Chicken Pot Pie Step By Step
Preheat and Prep
- Preheat oven to 375°F
- Spray 9x13 inch baking dish with cooking spray
- Set aside
Make the Creamy Filling
- Melt butter in large pot over medium heat
- Sprinkle in flour and whisk 1-2 minutes
- This makes a roux that thickens the filling
- Slowly pour in chicken broth while whisking
- Add cream of chicken soup and sour cream
- Stir until smooth and creamy
- Season with garlic powder, onion powder, salt, and pepper
Add Chicken and Vegetables
- Stir in diced cooked chicken
- Add frozen mixed vegetables straight from bag, don't thaw
- Mix in 1 cup shredded cheddar cheese
- Stir until cheese melts into sauce
- Taste and adjust seasoning
- Filling should be thick and creamy
Pour Filling Into Dish
- Pour chicken mixture into prepared baking dish
- Spread evenly
- Set aside while you make biscuit topping
Mix Biscuit Topping
- In bowl, combine Red Lobster biscuit mix with water
- Amount of water is on the box, usually ¾ cup
- Stir just until combined, don't overmix
- Batter will be lumpy and thick
- Fold in extra ½ cup shredded cheddar cheese
Top and Bake
- Drop spoonfuls of biscuit batter over chicken filling
- Spread gently to cover most of the top
- Doesn't need to be perfect, gaps are okay
- Bake 35-40 minutes until biscuits are golden brown
- Filling should be bubbling around edges
Brush with Garlic Butter
- Remove from oven
- Mix the garlic butter packet with 2 tablespoons melted butter
- Brush over hot biscuits
- Let rest 5 minutes before serving
Serve Hot
- Scoop portions onto plates
- Make sure everyone gets biscuit topping and filling
Smart Ingredient Swaps for Red Lobster Biscuit Chicken Pot Pie
Chicken Options:
- Rotisserie chicken → Cooked chicken breasts diced (drier, more work)
- Fresh chicken → Canned chicken drained (easier, mushier)
- Chicken → Turkey (use up Thanksgiving leftovers)
- Poultry → Skip it for vegetarian pot pie (add more veggies)
Biscuit Mix Alternatives:
- Red Lobster mix → Bisquick with added cheddar and garlic powder (close but not the same)
- Store mix → Homemade biscuit dough (more work, fresher)
- Cheddar Bay → Regular biscuit mix (less flavor)
- Box mix → Pillsbury biscuits torn into pieces (different texture)
Vegetable Swaps:
- Frozen mixed → Fresh vegetables diced (needs pre-cooking)
- Mixed bag → Just peas and carrots (simpler)
- Store-bought → Skip veggies completely (less healthy)
- Regular → Add mushrooms and celery (more variety)
Cream Soup Changes:
- Cream of chicken → Cream of mushroom soup (different flavor)
- Canned soup → Homemade white sauce (fresher, less sodium)
- Chicken soup → Cream of celery (lighter)
- With soup → Heavy cream and chicken broth only (no canned stuff)
Cheese Substitutes:
- Cheddar cheese → Monterey Jack (milder)
- Sharp cheddar → Mild cheddar (less strong)
- Regular → Pepper jack (spicy kick)
- Shredded → Skip cheese in filling (lighter)
Tasty Ways to Make Red Lobster Biscuit Chicken Pot Pie Different
Cheddar Bay Biscuit Chicken Cobbler:
- This is basically the same thing
- Cobbler just means biscuit topping on savory filling
- Some people call it cobbler instead of pot pie
- Same recipe different name
Chicken Pot Pie with Red Lobster Biscuits and Cream Cheese:
- Add 4 oz softened cream cheese to the filling
- Makes it extra creamy and rich
- Stir in with the soup and sour cream
- My husband's favorite version
Easy Chicken Pot Pie Bake with Red Lobster Biscuit Chicken Pot Pie:
- Skip making filling from scratch
- Use 2 cans cream of chicken soup mixed with cooked chicken and frozen veggies
- Pour in dish and top with biscuits
- Faster shortcut version
TikTok Chicken Cobbler Recipe Red Lobster:
- This is the viral version
- Exactly what I made
- Some TikToks add ranch seasoning to filling
- Try that if you want
Equipment For Red Lobster Biscuit Chicken Pot Pie
- 9x13 inch baking dish
- Large pot for making filling
- Whisk for mixing sauce
- Mixing bowl for biscuit batter
- Wooden spoon for stirring
- Measuring cups and spoons
Storing Your Red Lobster Biscuit Chicken Pot Pie
Refrigerator Storage (3-4 Days):
- Cool completely before storing
- Cover baking dish tightly with foil
- Store in fridge up to 4 days
- Biscuits get softer as it sits but still tastes good
- Oven at 350°F for 20 minutes covered
- Microwave single portions 2-3 minutes
- Biscuits won't be as crispy reheated
- Add splash of milk if filling looks dry
Freezer Storage (2 Months):
- Assemble pot pie but don't bake
- Cover tight with plastic wrap then foil
- Label with date and baking instructions
- Freeze up to 2 months
- Bake from frozen adding 20 extra minutes covered
- Cool completely
- Wrap tight in foil
- Freeze up to 2 months
- Thaw overnight in fridge before reheating
- Biscuits won't be as fluffy after freezing
Top Tip
- My neighbor who makes this all the time told me her secret after I kept asking why hers tastes better. She adds ranch seasoning packet to the filling. Just one packet mixed in with the soup and cream. Gives it this tangy herby flavor you can't place. Tried it. She was right. Now I always add ranch seasoning. That's the TikTok secret too.
- Our other trick came from soupy filling. First few times the filling was too thin and watery. Learned you need that butter and flour roux at the start. Don't skip it. Those two tablespoons of flour thicken everything. Without it the filling is like soup under biscuits. Also don't add too much broth. Stick to one cup. More liquid means soupy mess. The best accident was using too much biscuit batter. Made one and a half boxes by mistake. Covered the whole top thick. Biscuits puffed up huge. Took longer to bake but came out like giant fluffy cloud on top. Now I sometimes use extra biscuit mix on purpose. More biscuit to filling ratio which Johnny loves.
- My friend helped once and added frozen vegetables without thawing. Thought they needed to be thawed first. But frozen works perfect. They thaw and cook while baking. Pre-thawed vegetables make filling too watery. Her not thawing them was actually right.
FAQ
Can you use Red Lobster Biscuit Chicken Pot Pie mix for chicken and dumplings?
Yes but it works different than regular dumplings. The Red Lobster Biscuit Chicken Pot Pie mix is thicker and cheesier than plain dumpling dough. Drop spoonfuls of biscuit batter into simmering chicken broth and vegetables. Cover and simmer 15-20 minutes until biscuits are cooked through. They'll be more like drop biscuits than flat dumplings. Won't be traditional chicken and dumplings texture.
Is a chicken pot pie healthy or unhealthy?
Depends what's in it. This version has cream soup, sour cream, butter, and cheese. Not health food. High in calories, fat, and sodium. One serving is probably 500-600 calories. Lots of carbs from biscuits. But it has chicken for protein and vegetables. Not the worst thing you could eat. Way better than fast food. You could make it healthier by using cream of chicken soup lower sodium version.
What are the 4 ingredients in Red Lobster Biscuit Chicken Pot Pie you need to make?
Chicken, vegetables, creamy sauce, and crust. That's the basics. For this version the chicken is rotisserie or cooked chicken. Vegetables are frozen mixed bag. Creamy sauce is cream of chicken soup mixed with sour cream and broth. Crust is the Red Lobster Biscuit Chicken Pot Pie mix on top. You can get fancier with homemade sauce and pie crust. But those four components are what makes it chicken pot pie.
What are common mistakes making chicken pie?
Soupy filling is the biggest one. Too much liquid and not enough thickener. You need flour or cornstarch to thicken the sauce. My roux method with butter and flour fixes that. Another mistake is undercooked vegetables. Frozen veggies are fine but fresh vegetables need to be cooked before going in or they'll be crunchy. Raw onions and celery won't cook through in the oven. Overcooking the chicken makes it dry and stringy. Use already cooked chicken so it just needs to heat through.
Time to Ditch the Frozen Pot Pie
Now you know everything to make Red Lobster biscuit chicken pot pie that beats store-bought and restaurants. From the ranch seasoning trick to the roux discovery, this proves comfort food at home costs less and tastes better than frozen dinners.
Want more easy comfort meals? Try our Easy Sausage Egg Breakfast Roll-Ups Recipe for grab-and-go mornings. Need weeknight winners? Our Healthy Creamy Smoked Sausage Pasta Recipe comes together in thirty minutes. Or make our Delicious Ground Beef and Potatoes Casserole Recipe when you want old-fashioned comfort that fills everyone up.
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Pairing
These are my favorite dishes to serve with Red Lobster Biscuit Chicken Pot Pie
Red Lobster Biscuit Chicken Pot Pie
Ingredients
Equipment
Method
- Preheat oven and prepare baking dish.
- Cook butter and flour to form roux for creamy sauce.
- Mix in chicken, vegetables, and cheese until creamy.
- Pour filling into dish and add biscuit topping.
- Bake until golden, brush with garlic butter, and rest before serving.
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