Chicken Pot Pie With Red Lobster Biscuits
Updated with corrected liquid measurements.
If you love the rich and comforting taste of Cheddar Bay Biscuits, then you’ll absolutely adore this Chicken Pot Pie with Red Lobster Biscuits. This recipe is the epitome of comfort food!
I can never say no to a delicious (and heaping!) serving of chicken pot pie. I know my family feels the exact same. Especially since we moved to Alberta, classic comfort meals have been our go-to in the winter months.
I’m always trying to rack my mind for my next best meal, and this is why I am so pleased that I thought of this recipe for Cheddar Bay Biscuit Pot Pie.
What is a Cheddar Bay Biscuit Pot Pie?
A Cheddar Bay Biscuit Pot Pie is a chicken pot pie that uses Cheddar Bay Biscuits as its crust (as opposed to the traditional flaky pie crust). In other words, it’s a chicken pot pie topped with a generous amount of Red Lobster Biscuits.
What are Cheddar Bay Biscuits?
Whenever you visit a Red Lobster restaurant, your server will bring you a basket of their classic biscuits. These biscuits are famously known for being buttery, warm, and full of delicious flavor. Did you know that these famous appetizers have a name? They are what Red Lobster calls their Cheddar Bay Biscuits.
How Do I Store Leftovers?
It’s very easy to store leftover Cheddar Bay Chicken Pot Pie! First and foremost, be sure that the pie is cooled down completely before storing it.
To refrigerate, place leftovers in an airtight container. You can refrigerate it for up to 5 days.
Great news is that this Cheddar Bay Pot Pie is great for freezing. Wrap any leftovers in aluminum foil. Then, place it in an airtight container and freeze for up to 3 months.
What Can I Serve with this Homemade Pot Pie?
This Chicken Pot Pie made with Red Lobster Biscuits is the ultimate in comfort food! Why not try it out with some of my most popular side dishes like:
Creamy Dill Potatoes Side Dish
Air Fryer Potatoes and Carrots
Sweet and Sour Cabbage with Apples
What Ingredients Do I Need to Make My Own Cheddar Bay Biscuit Pot Pie?
Be sure that you have the following ingredients before whipping-up your Cheddar Bay Chicken Pot Pie:
- Butter
- Shredded chicken
- Frozen peas and carrots
- Garlic powder
- Onion powder
- Pepper
- Chili powder
- Chicken broth
- Cream of chicken soup
- Milk
- Cheddar Bay Biscuits mix
- Cheddar Cheese
How to Make Cheddar Bay Chicken Pot Pie
Step 1: Prep Work
Begin by preheating your oven to 350 degrees.
Pour enough of the melted butter into the casserole dish to cover the bottom, reserve about ¼ of it for after the oven.
Step 2: Add the Chicken and Veggies
Add an even layer of chicken on top of the butter. Next, add frozen peas and carrots.
Step 3: Mix the Spices
In a small bowl, mix all of the spices together and then sprinkle all over the top of the pot pie. Do not stir.
Step 4: Mix the Broth and Cream of Chicken
In a bowl, whisk together chicken broth and cream of chicken soup. Once both are mixed together, pour it over on top, onto the chicken and vegetables.
Step 5: Prepare the Biscuit Mix
Next, add the milk, biscuit mix, and half the biscuit mix seasoning to a bowl. Mix everything together until all lumps are gone. Pour evenly on top.
Step 6: Sprinkle with Cheese
Sprinkle as little or as much cheese as you would like over the top.
Step 7: Bake and Serve!
Place in the oven for 55 mins. After 55 minutes, the top should be golden brown. Melt the remaining butter and stir in the remaining biscuit mix seasonings. Brush over the top of the pot pie. Serve and enjoy!
Cheddar Bay Biscuit Pot Pie: Chicken Pot Pie with Red Lobster Biscuits
If you love the rich and comforting taste of Cheddar Bay Biscuits, then you’ll absolutely adore this Chicken Pot Pie with Red Lobster Biscuits. This recipe is the epitome of comfort food!
Ingredients
- ½ cup (1 stick) melted butter (divided)
- 4-5 cups pre-cooked, shredded chicken
- 10-12 ounces frozen peas and carrots
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon pepper
- ½ teaspoon chili powder
- 1.5 cups chicken broth
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup whole milk
- 1 box (11 ounces) Cheddar Bay Biscuits Mix reserve the seasoning packet
- ¼-1/2 cup freshly shredded cheddar cheese
Instructions
- Begin by preheating your oven to 350 degrees.
- Pour enough of the melted butter into the casserole dish to cover the bottom, reserve about ¼ of it for after the oven.
- Add an even layer of chicken on top of the butter.
- Next, add frozen peas and carrots.
- In a small bowl, mix all of the spices together and then sprinkle all over the top of the pot pie. Do not stir.
- In a bowl, whisk together chicken broth and cream of chicken soup. Once both are mixed together, pour it over on top, onto
the chicken and vegetables. - Next, add the milk, biscuit mix, and half the biscuit mix seasoning to a bowl. Mix everything together until all lumps are gone. Pour evenly on top.
- Sprinkle as little or as much cheese as you would like over the top.
- Place in the oven for 55 mins. After 55 minutes, the top should be golden brown.
- Melt the remaining butter and stir in the remaining biscuit mix seasonings.
- Brush over the top of the pot pie.
- Serve and enjoy!
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 726Total Fat: 26gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 220mgSodium: 893mgCarbohydrates: 43gFiber: 11gSugar: 18gProtein: 83g
Nutrition info included as a guide. No guarantees are made that the information is accurate.
What size casserole dish should I use? Thank you!
I always use an 11X13.
I made this in a 9x12 baking dish. It was very tasty. The chili powder adds just enough zing. The sauce was very runny instead of gravy like. I added sour cream to the chicken soup mixture. I think next time I will add less chicken broth. I also added a can of mushrooms on top of the veggies. It was a hit at my house. I love chicken pot pie so this tastes better than what I generally make.
Absolutely delicious! I prepared as directed except I microwaved fresh diced carrots and used the frozen peas per the recipe. My husband hates pot pie but he loved this recipe. My neighbor loved it also. It’s a keeper.
This recipe had way too much liquid. After 55 minutes it was still soupy and the biscuit dough soggy. I poured off over a cup of liquid and baked it for 15 more minutes.
This recipe is awesome!! Will make again.
This recipe is absolutely delicious. This will be my third time making it. I divide it into two pans and share it with my brothers family.
I never leave reviews.. but this quick meal definitely deserves the praise. I followed the recipe (maybe used tad less broth), except I baked at 375 for 1 hour because my electric stove takes forever. It’s absolutely delicious!! Seasonings are spot on, but I added some salt because… husband. lol definitely a new weekly staple for my house of 7!
We're not fans of peas. Do you think thawed potatoes Obrien and some carrots would work?
I haven't used that kind of potato but carrots should definitely be fine.
@Alice Pittman, potatoes O'brien should work just fine. You could substitute another vegetable for the peas though. Something like broccoli, cauliflower and carrots perhaps.
@Alice Pittman, I use veg all...it has potatoes and corn.
@Alice Pittman, yes, I used potato's and broccoli. If you use frozen potatoes I recommend microwaving them first. The first time I made it, I used hash browns, the potatoes took forever to cook through. This time I used leftover potatoes.
@Alice Pittman, I saute fresh carrots, celery and onions and use that, makes it more like a chicken soup casserole but we HATE peas.
I agree with others that this was entirely too liquidy! When done, the cooked biscuit layer was sliding all over the top of the dish instead of being baked in. I was able to remove the entire buscuit later with tongs because it was just sitting on top of all the liquid. It was still tasty and I'll make it again but will use way less chicken broth (maybe a cans worth instead of 2 cups) or another can of soup instead of broth to thicken it up.
It's interesting because it is fine for most but not for a few.
@Jude, before I put this in the oven I thought it was awfully liquidy too, but it turned out great. I'm wondering if the brand of broth makes a difference... I bought a chain grocery store brand because it was on sale. Big mistake. Almost flavorless, looked like slightly cloudy water, no scent of chicken at all.
This is delicious! But it was too liquidy for me as well. I did let it sit for 30 minutes after removing from the oven. Still very liquidy. But the next day it was perfect! The consistency was just like a pot pie. So I would advise people to maybe make it one day ahead of time. Or just use less liquid if you’re serving it that night. Perhaps one cup of broth instead of two. The next time I make it I’m just gonna use one cup of broth and see how it goes.
Is this a recipe I can make ahead and freeze?
I made it tonight and loved it!
I haven't tried to so I'm not sure.
Made tonight and it was great! I did only one cup of chicken broth from the comments suggestion below, doubled the seasoning because we prefer a lot of flavor in my family, and added two scoops of cream of mushroom with the cream of chicken. Also added some chopped onion (personal family preference). Ended up delicious!! Will make again!!
Made this last night! I used just one cup of broth and a little more cream of chicken soup, per the comments I saw on here. My husband said it was the best chicken pot pie he’s ever had, including ones he’s gotten at restaurants! It was AMAZING! 11/10!
Yay! So glad to hear it!
We made this tonight with the remaining leftover turkey. It was delicious.
I'll cut back the chicken broth to 1 cup bc the base was too thin.
Can I use raw chicken? I feel like the cooked chicken is just going to dry out.
I haven't tested it with raw chicken but you could definitely try it. As you can see by the reviews, it doesn't dry out.
Very good lots of flavor but very liquidity
I agree with the majority here, was still liquidy, I used 1 soup can of broth.
Could I use 2 boxes of biscuit mix to give it a thicker boxier like topping?
I haven’t tried that but I bet it would be fine.
I don’t know what happened, but I followed this recipe to a T and it was soupy! The biscuits were sooooo liquidy when I poured it over the top of the base it just swirled in. I popped it in the over and it did NOT come out like it was supposed to. Not sure where I went wrong or if the recipe calls for too much liquid