This Red Lobster Biscuit Chicken Pot Pie is a delightful and convenient way to transform your leftover Chicken Crispers into a hearty, comforting meal. It’s a shortcut to a classic dish, perfect for a busy weeknight or a cozy weekend dinner, offering incredible flavor with minimal fuss.
Key Ingredients for Red Lobster Biscuit Chicken Pot Pie
- 2 cups cooked and chopped Chicken Crispers (about 6-8 tenders)
- 1 tablespoon unsalted butter
- 1 cup chopped yellow onion (about 1 small onion)
- 1 cup chopped carrots (about 2 medium carrots)
- 1 cup chopped celery (about 2 stalks)
- 1/2 cup frozen peas
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk (whole or 2%)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 (8-count) package Red Lobster Cheddar Bay Biscuit mix, prepared according to package directions
How to Make Red Lobster Biscuit Chicken Pot Pie
This recipe is a symphony of savory flavors and comforting textures, made incredibly easy with the help of your favorite Chicken Crispers. The creamy filling, packed with tender chicken and vegetables, is topped with fluffy, cheesy Red Lobster biscuits for a truly satisfying experience. Preparation time is approximately 20 minutes active cooking and 25-30 minutes baking.
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×9 inch baking dish or a similar-sized oven-safe skillet.
- In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
- Stir in the frozen peas and cook for another 2 minutes until they are bright green and heated through.
- Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute, stirring constantly, to cook out the raw flour taste. This will help to thicken our creamy filling.
- Slowly whisk in the chicken broth and milk, ensuring there are no lumps of flour. Bring the mixture to a simmer, stirring frequently, until it thickens to a gravy-like consistency. This should take about 5-7 minutes.
- Stir in the dried thyme, salt, and black pepper. Taste and adjust seasonings as needed. Remember, the Chicken Crispers may already be seasoned, so be mindful of the salt.
- Gently fold in the chopped Chicken Crispers. Ensure the chicken is evenly distributed throughout the creamy vegetable mixture.
- Pour the chicken and vegetable filling into the prepared baking dish.
- Prepare the Red Lobster Cheddar Bay Biscuits according to the package instructions. This usually involves mixing the biscuit mix with water and cheese, then dropping spoonfuls onto the filling.
- Dollop the prepared biscuit dough evenly over the top of the chicken filling. Be sure to cover as much of the surface as possible to create a beautiful pie topping.
- Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbling around the edges.
- Let the pot pie stand for 5-10 minutes before serving to allow the filling to set slightly.
Why You’ll Love This Red Lobster Biscuit Chicken Pot Pie
This Red Lobster Biscuit Chicken Pot Pie is an absolute dream for comfort food lovers! The star of the show is the way we’ve ingeniously used your favorite Chicken Crispers to provide that satisfying chicken base, making it incredibly flavorful and texturally interesting. Plus, turning your leftovers into a gourmet-inspired meal is a fantastic way to save money without sacrificing taste, offering a budget-friendly yet utterly delicious dinner solution that’s far more impressive than a simple reheated sandwich, but just as easy to assemble.
The fluffy, cheesy tops of the Red Lobster biscuits are the perfect counterpoint to the rich, savory chicken and vegetable filling, creating a melt-in-your-mouth experience with every bite. Imagine diving into this warm, bubbling dish – it’s pure culinary bliss! We know you’ll adore the ease and the incredible flavor packed into this recipe. Don’t wait – gather your ingredients and whip up this delightful Chicken Crispers Pot Pie tonight!
Storing and Reheating Tips
Proper storage is key to enjoying this delicious Red Lobster Biscuit Chicken Pot Pie for days to come. Once the pot pie has cooled to room temperature, cover it tightly with plastic wrap or transfer any leftovers to an airtight container. Refrigerated, the pot pie should stay fresh for up to 3-4 days.
To reheat, individual portions can be warmed in the microwave on medium power until heated through. For best results and a crispier biscuit topping, reheat the entire dish (or a portion) in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until the filling is bubbling and the biscuits are warm. If you wish to freeze portions for future meals, ensure they are completely cooled before wrapping them tightly in plastic wrap and then aluminum foil, or placing them in a freezer-safe container. Frozen pot pie can be stored for up to 2-3 months. Thaw overnight in the refrigerator before reheating as instructed.
Final Thoughts
This Red Lobster Biscuit Chicken Pot Pie is a wonderful celebration of flavor and convenience, proving that delicious, comforting meals can be made with a little creativity. Give this recipe a try at home; you’ll be delighted by how simple yet incredibly satisfying it is!
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Red Lobster Biscuit Chicken Pot Pie
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×9 inch baking dish or a similar-sized oven-safe skillet.
- In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.1 tablespoon unsalted butter, 1 cup chopped yellow onion, 1 cup chopped carrots, 1 cup chopped celery
- Stir in the frozen peas and cook for another 2 minutes until they are bright green and heated through.1/2 cup frozen peas
- Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute, stirring constantly, to cook out the raw flour taste. This will help to thicken our creamy filling.1/4 cup all-purpose flour
- Slowly whisk in the chicken broth and milk, ensuring there are no lumps of flour. Bring the mixture to a simmer, stirring frequently, until it thickens to a gravy-like consistency. This should take about 5-7 minutes.2 cups chicken broth, 1 cup milk
- Stir in the dried thyme, salt, and black pepper. Taste and adjust seasonings as needed. Remember, the Chicken Crispers may already be seasoned, so be mindful of the salt.1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 cups cooked and chopped Chicken Crispers
- Gently fold in the chopped Chicken Crispers. Ensure the chicken is evenly distributed throughout the creamy vegetable mixture.2 cups cooked and chopped Chicken Crispers
- Pour the chicken and vegetable filling into the prepared baking dish.
- Prepare the Red Lobster Cheddar Bay Biscuits according to the package instructions. This usually involves mixing the biscuit mix with water and cheese, then dropping spoonfuls onto the filling.1 (8-count) package Red Lobster Cheddar Bay Biscuit mix
- Dollop the prepared biscuit dough evenly over the top of the chicken filling. Be sure to cover as much of the surface as possible to create a beautiful pie topping.
- Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbling around the edges.
- Let the pot pie stand for 5-10 minutes before serving to allow the filling to set slightly.
Notes
Once cooled, cover tightly with plastic wrap or transfer to an airtight container. Refrigerated, the pot pie should stay fresh for up to 3-4 days.
To reheat individual portions, microwave on medium power. For best results and crispier biscuits, reheat in a preheated oven at 350°F (175°C) for 15-20 minutes.
For freezing, ensure portions are completely cooled before wrapping tightly in plastic wrap and aluminum foil or placing in a freezer-safe container. Store for up to 2-3 months. Thaw overnight in the refrigerator before reheating.