Mouthwatering Chicken Pot Pie with Red Lobster Biscuits

Finding a dinner that feels like a warm hug and satisfies the whole family can be tough, especially when you’re craving something comforting but don’t want to spend hours in the kitchen. Between juggling work deadlines and getting everyone to the dinner table at a decent hour, complicated recipes often get pushed aside for something quicker and less satisfying.

That’s where this chicken pot pie with Red Lobster biscuits comes in. It combines all the cozy, homestyle flavors you love in a classic pot pie with those famous cheesy biscuits on top instead of regular pastry. It’s easier than you think to make, uses simple ingredients, and trust me—your family will be asking for seconds.

What Kind of Chicken Should I Use?

The great thing about this chicken pot pie is that you have plenty of options when it comes to the chicken. A rotisserie chicken from the grocery store is honestly your best friend here – it’s already cooked, seasoned, and super easy to shred, saving you a ton of time. If you’d rather cook your own, you can poach, bake, or even use leftover grilled chicken breasts. Dark meat from chicken thighs will give you a juicier, more flavorful filling, while white meat from breasts keeps things a bit lighter. Just make sure your chicken is fully cooked and cooled slightly before shredding it into bite-sized pieces.

Options for Substitutions

This recipe is pretty forgiving and works well with a few swaps:

• Cooked chicken: A rotisserie chicken is a huge time-saver, but you can also use leftover turkey, especially after the holidays. For a different spin, try cooked turkey breast or even diced ham.
• Cream of chicken soup: If you want to make this from scratch, mix 2 cups of chicken broth with 1/2 cup heavy cream and 1/4 cup flour (whisked together). Cream of mushroom soup also works as a direct swap.
• Frozen vegetables: Any mix will do here – classic peas and carrots, mixed veggies, or even just what you have in your freezer. Fresh vegetables work too, just dice them small and add a few extra minutes to the cooking time.
• Red Lobster Biscuit Mix: This is what makes the recipe special, but if you can’t find it, use any cheddar biscuit mix or even refrigerated biscuit dough. Just add some garlic powder and extra cheese to get that signature flavor.
• Mushrooms: Not a mushroom fan? Leave them out or replace with diced celery for some crunch. Button, cremini, or baby bella mushrooms all work equally well.
• Cheese blend: The cheddar-mozzarella combo is great, but feel free to use all cheddar, or try Monterey Jack, Colby, or Gruyere for different flavor profiles.

Watch Out for These Mistakes While Baking

The biggest mistake with this casserole is adding the biscuit topping too early, which can lead to burnt tops and undercooked bottoms – make sure your chicken filling is hot and bubbly before adding the biscuits, or even better, bake the filling for 15-20 minutes first.

Another common error is using frozen vegetables straight from the freezer without thawing them, which releases excess water into your pot pie and makes it watery instead of creamy.

Don’t skip seasoning your filling beyond what’s in the canned soup – taste it before topping with biscuits and add salt, pepper, or even a splash of chicken broth if needed, since canned soup alone can taste flat.

Finally, give your pot pie at least 10 minutes to rest after baking so the filling can thicken up properly, making it much easier to serve without everything running all over the plate.

What to Serve With Chicken Pot Pie?

Chicken pot pie is pretty much a complete meal on its own since it’s loaded with chicken, veggies, and those cheesy Red Lobster biscuits on top, but a simple side salad really rounds things out nicely. I like to throw together a crisp green salad with mixed greens, cherry tomatoes, and a light vinaigrette to cut through all that creamy richness. If you’re feeding a crowd or want something a bit heartier, roasted green beans or glazed carrots make great additions to the plate. You could also serve some cranberry sauce on the side for a little sweet and tangy contrast, especially during the fall and winter months.

Storage Instructions

Store: Leftover chicken pot pie keeps great in the fridge for up to 4 days in an airtight container. The biscuits might soften a bit as they sit, but the flavors get even better the next day. I actually think it tastes amazing reheated for lunch!

Freeze: You can freeze this for up to 3 months, though I recommend freezing the filling and biscuits separately if possible for the best texture. If you’ve already baked it together, just wrap it tightly in plastic wrap and then foil before freezing.

Reheat: Warm individual portions in the microwave for 2-3 minutes, or reheat the whole dish covered with foil in a 350°F oven for about 20-25 minutes until heated through. If the biscuits need crisping up, remove the foil for the last 5 minutes of baking.

Preparation Time	15-20 minutes
Cooking Time	20-25 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2900-3200
• Protein: 180-210 g
• Fat: 130-150 g
• Carbohydrates: 250-280 g

Ingredients

For the filling:

• 3 cups mixed frozen vegetables (I use Birds Eye mixed vegetables for good variety)
• 1/2 tsp ground black pepper
• 1 cup grated sharp cheddar cheese (for a rich, savory flavor)
• 8 oz sliced mushrooms
• 2 tsp minced garlic
• 2 cans condensed cream of chicken soup
• 3 cups cooked shredded chicken (from rotisserie chicken for ease)
• 1 cup shredded mozzarella cheese

For the biscuit topping:

• 1 box Red Lobster cheddar biscuit mix
• 1/2 cup grated sharp cheddar cheese (adds extra cheesy goodness to the biscuits)

Step 1: Preheat Oven and Prepare Baking Dish

Preheat your oven to 375°F (190°C).

While the oven is heating, spray a 13×9-inch baking dish with nonstick spray to prevent sticking and make cleanup easier.

Step 2: Mix Chicken and Vegetable Filling

• 3 cups cooked shredded chicken (about 4 breasts or rotisserie meat)
• 2 cans condensed cream of chicken soup (10.75 oz each)
• 3 cups mixed frozen vegetables (20 to 24 oz)
• 8 oz sliced mushrooms
• 2 tsp finely minced garlic
• 1/2 tsp ground black pepper
• 1 cup grated sharp cheddar cheese
• 1 cup shredded mozzarella cheese

In a large mixing bowl, combine the cooked shredded chicken, both cans of condensed cream of chicken soup, mixed frozen vegetables, sliced mushrooms, finely minced garlic, ground black pepper, 1 cup grated sharp cheddar cheese, and 1 cup shredded mozzarella cheese.

Stir everything together until well mixed and evenly distributed.

I like to make sure the cheeses are spread throughout the mixture so every bite is gooey and flavorful.

Step 3: Assemble the Casserole

• chicken and vegetable filling from Step 2

Transfer the chicken and vegetable filling from Step 2 into the prepared baking dish, spreading it out evenly to ensure consistent baking.

Step 4: Prepare and Top with Biscuit Dough

• 1 box Red Lobster Cheddar Biscuit Mix (11.36 oz)
• 1/2 cup grated sharp cheddar cheese, for the biscuit dough

Prepare the biscuit dough by following the instructions on the Red Lobster Cheddar Biscuit Mix box, adding 1/2 cup grated sharp cheddar cheese to the mix to boost the cheesy flavor.

Once the dough is ready, use an ice cream scoop or large spoon to drop portions of biscuit dough evenly over the chicken mixture in the baking dish.

Step 5: Bake and Finish with Garlic Herb Butter

Place the casserole (topped with biscuit dough) in the preheated oven and bake, uncovered, for 20 to 25 minutes or until the biscuits are golden brown and cooked through.

Once baked, remove from the oven and spoon the garlic herb butter sauce included in the biscuit mix package over each biscuit.

I like to let it cool for just a few minutes before serving so the filling sets slightly.