red lobster biscuit chicken pot pie
When a weeknight needed rescuing The smell of warm garlic and cheddar baking into fluffy biscuits is what got me through a thousand late dinners as a practical home cook. One rainy Thursday, I tossed leftover rotisserie chicken into a pan with whatever frozen veg I could find and slapped a drop-biscuit topping on it….
When a weeknight needed rescuing
The smell of warm garlic and cheddar baking into fluffy biscuits is what got me through a thousand late dinners as a practical home cook. One rainy Thursday, I tossed leftover rotisserie chicken into a pan with whatever frozen veg I could find and slapped a drop-biscuit topping on it. The result felt like the best shortcut possible — comforting, fast, and silly-good. If you want a variant that’s even more casserole-style, I sometimes reference a chicken pot pie casserole with biscuits for layout ideas when I need a crowd-pleaser.
This recipe solves the dinner-time dilemma: rich, saucy filling plus a garlicky, cheddar biscuit top that takes the place of rolling pastry. Below I walk through why each part exists, the exact method I use, and ways to make it your own.
All the things that go in here
- 3 cups cooked chicken, diced (You can use rotisserie chicken to save time.)
- 1 cup frozen mixed vegetables (Peas, carrots, and corn.)
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder (For filling and biscuit topping.)
- 1 teaspoon onion powder
- to taste salt and pepper
- 1/2 cup chicken broth
- 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 (For a Red Lobster touch.)
Yes, that repeats garlic powder twice intentionally: a little in the filling and a little in the biscuit mix is the signature Red Lobster-style nod I adopted years ago. The cheddar is important — it melts into pockets of sharpness in the biscuits and gives a deeper flavor than using plain flour and butter alone.
Filling Fixes That Actually Work
This section is the practical fix to a floppy, watery filling. Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix until thoroughly combined. Transfer the filling to your casserole or pie dish, spreading it evenly.
Why this ratio? The cream of chicken soup thickens while the small amount of broth keeps things saucy without turning soupy. If your chicken is very dry, add the broth a tablespoon at a time. If the mixture seems too thin, a tiny sprinkle of extra flour or a tablespoon of instant mashed potatoes will tighten it up without flavor loss.
Practical tip 1: Let hot fillings cool 5 minutes before topping so the biscuit dough doesn’t sink into the sauce.
Practical tip 2: Taste for salt before baking; canned soup can be salty. Adjust pepper and garlic to your preference.
The Biscuit Equation
In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix. Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
I rarely roll or cut biscuits for this dish. Drop biscuits give a rustic look and bake evenly over the filling. If you want a chewier biscuit, increase milk by a tablespoon or two; for a firmer top, reduce it slightly. For more ideas about creamy base textures and soup-like pot pies, I sometimes compare notes with recipes that lean into brothier results, like this chicken pot pie soup inspiration when I’m experimenting.
Practical tip 3: Use a cookie scoop for evenly sized biscuits so they brown at the same rate.
Practical tip 4: Scatter a few extra cheese shreds on top of the dropped biscuits right before baking for golden, cheesy peaks.
How to tell when it’s truly done
Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly. Allow to cool for a few minutes before serving.
That phrase about golden brown and bubbling is your readout. If the biscuits are lightly pale but the filling is bubbling, give it another 5 minutes. If biscuits brown too quickly, cover loosely with foil for the remaining time. A thermometer poked into the center should read at least 165°F if you want a precise measure.
Personal touch: My family learned to wait the extra five minutes because the first time we dug in too soon, the filling ran off the plate and we had to share spoons and napkins like it was a picnic. Now we let it rest and talk about our day while the top cools — a small ritual that makes the meal feel finished.
Variations that actually work
- Swap the mixed vegetables for a bag of frozen peas and pearl onions if you want a sweeter, more delicate filling.
- Make it spicy: add 1/2 teaspoon smoked paprika and a pinch of cayenne to the filling.
- Lighter version: replace half the cream of chicken soup with plain Greek yogurt after baking (stirred in to taste just before serving to avoid curdling).
These substitutions keep the basic method intact while shifting texture and flavor.
Leftovers and reheating without sadness
Storage: Refrigerate in an airtight container for up to 3 days. Freeze in a shallow pan wrapped tightly for up to 3 months — thaw overnight in the fridge before reheating.
Reheat method: For single portions, microwave on medium power until warm, then pop under a broiler for 1–2 minutes to re-crisp the biscuit if desired. For a whole dish, cover with foil and reheat at 350°F for 20–30 minutes until bubbly; remove foil for the last 5–8 minutes to brown the top.
What to serve it with: Keep sides simple — a bright green salad with lemon vinaigrette, roasted broccoli, or even a crisp apple slaw will cut through the richness. A pickled vegetable on the side is also a clever counterpoint.
Three small variations, four practical tips, and clear storage guidance — that’s the pragmatic promise of this recipe.
Conclusion
If you want to compare other takes on the Red Lobster-style cheddar drop biscuits married to chicken pot pie, try this detailed Chicken Pot Pie with Red Lobster Cheddar Drop Biscuits for a slightly different angle, and for another home-cook adaptation, see this Easy Cheddar Bay Biscuit Chicken Pot Pie Recipe. Both are good jumping-off points if you want to tweak spices, add herbs, or change the texture of the biscuit top.
Cheddar Biscuit Chicken Casserole
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix until thoroughly combined.
- Transfer the filling to your casserole or pie dish, spreading it evenly.
- In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the shredded cheddar cheese and garlic powder.
- Gradually add the milk, mixing just until combined. Do not overmix.
- Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
- Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
- Allow to cool for a few minutes before serving.
