Can I use fresh vegetables instead of frozen?

Absolutely. Just chop them small and sauté them for a few minutes first so they’re tender by the time the pot pie is done. Frozen mixed vegetables are faster, though—and speed is a love language.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for 3–4 days . Reheat in the oven or toaster oven if you want the biscuit topping to stay a little crisp.

Can I freeze Red Lobster Biscuit Chicken Pot Pie?

You can, but the biscuit topping is best fresh. If you’re freezing, I recommend freezing the filling and making the biscuit topping fresh when you bake it.

What if I don’t have cheddar cheese?

No problem. Monterey Jack, Colby, or a cheese blend works great. Even a little Parmesan mixed in is delicious if you want extra “restaurant-y” flavor.

5 Irresistible Red Lobster Biscuit Chicken Pot Pie Secrets

Description

Red Lobster Biscuit Chicken Pot Pie is creamy, cozy comfort food with a cheesy garlic biscuit topping baked golden and fluffy—perfect for busy weeknights or Sunday supper.

Ingredients

Scale

Filling

3 cups cooked chicken, diced (rotisserie works great)
1 cup frozen mixed vegetables (peas, carrots, corn)
1 cup cream of chicken soup
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
1/2 cup chicken broth

Biscuit Topping

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 cup shredded cheddar cheese
3/4 cup milk
1 tablespoon garlic powder

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Instructions

Preheat oven to 375°F (190°C).
In a large bowl, mix chicken, frozen vegetables, cream of chicken soup, 1 teaspoon garlic powder, onion powder, salt, pepper, and chicken broth until creamy.
Spread filling evenly in a casserole dish or deep pie dish.
In a separate bowl, whisk flour, baking powder, and salt. Cut in cold butter until crumbly.
Stir in cheddar cheese and 1 tablespoon garlic powder. Pour in milk and mix just until combined (don’t overmix).
Drop biscuit dough in spoonfuls over the filling to cover as evenly as you can.
Bake 30 minutes, until biscuits are golden and the filling is bubbly.
Rest 5–10 minutes before serving.

Notes

Shortcut win: Rotisserie chicken saves time and adds flavor.

Don’t overmix the dough: A slightly shaggy dough makes fluffier biscuits.

Too thick? Add a splash more broth to the filling before baking.

Storage: Refrigerate leftovers in an airtight container for 3–4 days.

Reheat tip: Oven/toaster oven keeps the biscuit top crispier than the microwave.

Freezing: Best to freeze the filling, then add fresh biscuit topping when baking.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving (1/6 of recipe)
Calories: 585 Kcal
Sugar: 3 g
Sodium: 1130 mg
Fat: 27 g
Saturated Fat: 15 g
Unsaturated Fat: 11 g
Trans Fat: 0.5 g
Carbohydrates: 46 g
Fiber: 2 g
Protein: 34 g
Cholesterol: 125 mg