Chicken Pot Pie Red Lobster Biscuit Casserole Recipe

This creamy, cheesy Chicken Pot Pie Red Lobster Biscuit Casserole is made with tender rotisserie chicken, mixed vegetables, and a golden Cheddar Bay biscuit topping, ready in just 45 minutes. The best part is brushing the warm, garlic-herb butter over the biscuits the moment they come out of the oven, releasing that famous restaurant aroma. I love making this when I need serious comfort food without the hassle of rolling out a traditional pie crust.

Restaurant-Quality At Home

I used to think making a great pot pie required spending hours on a homemade butter crust, but this recipe changed my mind completely. By swapping the pastry for the famous Red Lobster Cheddar Bay Biscuit mix, you get that irresistible garlic-cheddar flavor in every bite, and it saves a massive amount of prep time. The biscuits soak up just enough of the savory gravy to stay tender on the bottom while getting perfectly crispy and golden on top.

One mistake I made early on was making the filling too thin, which caused the biscuits to sink and become gummy. I learned that keeping the creamy chicken base thick—using sour cream and condensed soup—provides the sturdy foundation the biscuit dough needs to rise beautifully. It tastes like a mashup of your favorite diner dinner and the best part of the bread basket.

Chicken Pot Pie Red Lobster Biscuit Casserole Ingredients

• For the Filling:
• 4 cups cooked chicken, shredded or cubed (rotisserie works best)
• 1 bag (12 oz) frozen mixed vegetables (peas, carrots, corn, green beans), thawed
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• For the Topping:
• 1 box (11.36 oz) Red Lobster Cheddar Bay Biscuit Mix (includes seasoning packet)
• 1/2 cup sharp cheddar cheese, shredded
• 3/4 cup cold water
• 1/4 cup butter, melted (for the finish)

How To Make Chicken Pot Pie Red Lobster Biscuit Casserole

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish with non-stick spray or a little butter to prevent sticking.
2. Mix the Filling: In a large mixing bowl, combine the shredded chicken, thawed vegetables, cream of chicken soup, sour cream, milk, garlic powder, onion powder, and black pepper. Stir until the mixture is creamy and well-combined, then spread it evenly into the prepared baking dish.
3. Prepare the Biscuit Dough: In a medium bowl, stir together the biscuit mix, shredded cheddar cheese, and water (or milk, if you prefer extra richness). Mix until a soft dough forms; do not overmix or the biscuits will be tough.
4. Top the Casserole: Drop spoonfuls of the biscuit dough over the chicken filling. You don’t need to cover every inch; leaving small gaps allows steam to escape and the biscuits to expand.
5. Bake: Place the dish in the oven and bake for 20-25 minutes. The filling should be bubbling hot, and the biscuits should be golden brown and cooked through.
6. Apply the Hero Glaze: Melt the butter in a small bowl and stir in the garlic herb seasoning packet from the box. Brush this mixture generously over the hot biscuits immediately after removing the pan from the oven.

Recipe Tips

• Thaw the veggies: If you use frozen vegetables straight from the freezer, they release too much water during baking. Let them thaw and drain slightly to keep your sauce thick and creamy.
• Don’t overwork the dough: When mixing the biscuit topping, stir just until the dry ingredients are moistened. Overmixing activates the gluten and leads to dense, hard biscuits instead of flaky ones.
• Check for doneness: If the biscuits are browning too fast but the dough is still raw in the middle, loosely tent the casserole with foil for the last 10 minutes of baking.
• Customize the protein: This recipe is a fantastic way to use up leftover holiday turkey or even ham, which pairs perfectly with the cheddar biscuits.

What To Serve With Chicken Pot Pie Red Lobster Biscuit Casserole

Since this casserole is rich and heavy on carbs and dairy, a crisp green salad with a vinaigrette dressing is the perfect side to cut through the creaminess. Roasted green beans or asparagus with lemon zest also add a nice fresh crunch that balances the meal.

How To Store

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave, or place them in a 350°F oven for 10-15 minutes to help crisp up the biscuits again. I don’t recommend freezing this dish once baked, as the biscuit texture can become soggy upon thawing.

FAQs

Can I make this without the boxed mix?
Yes, you can use a homemade drop biscuit recipe or even canned biscuit dough. However, you will need to add your own garlic powder, dried parsley, and sharp cheddar to replicate the specific flavor profile.

Is the sour cream necessary?
The sour cream adds a tangy richness and helps thicken the sauce so it isn’t runny. If you don’t have it, you can substitute plain Greek yogurt or heavy cream, though the texture may vary slightly.

Can I assemble this ahead of time?
You can mix the filling and place it in the baking dish a day in advance, keeping it covered in the fridge. Do not mix and add the biscuit dough until just before you are ready to bake, or the leavening agents will expire and the biscuits won’t rise.

Nutrition

• Calories: 580
• Total Fat: 32g
• Saturated Fat: 14g
• Cholesterol: 95mg
• Sodium: 1450mg
• Total Carbohydrate: 42g
• Protein: 28g

Try More Recipes:

• Swiss Chicken Casserole Recipe
• Dolly’s Chicken and Stuffing Casserole Recipe
• Chicken Pot Pie Casserole with Biscuits Recipe

Chicken Pot Pie Red Lobster Biscuit Casserole

Recipe by Emily Mitchell

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Chicken Pot Pie Red Lobster Biscuit Casserole combines creamy rotisserie chicken filling with flaky, garlic-buttered Cheddar Bay biscuits. Made with frozen mixed vegetables and cream of chicken soup, this easy comfort food dinner is ready in 45 minutes. It is the perfect cozy meal for busy weeknights.

Ingredients

• For the Filling:

• 4 cups cooked chicken, shredded or cubed (rotisserie works best)

• 1 bag (12 oz) frozen mixed vegetables (peas, carrots, corn, green beans), thawed

• 1 can (10.5 oz) cream of chicken soup

• 1 cup sour cream

• 1/2 cup milk

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon black pepper

• For the Topping:

• 1 box (11.36 oz) Red Lobster Cheddar Bay Biscuit Mix (includes seasoning packet)

• 1/2 cup sharp cheddar cheese, shredded

• 3/4 cup cold water

• 1/4 cup butter, melted (for the finish)

Directions

• Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish with non-stick spray or a little butter to prevent sticking.
• In a large mixing bowl, combine the shredded chicken, thawed vegetables, cream of chicken soup, sour cream, milk, garlic powder, onion powder, and black pepper. Stir until the mixture is creamy and well-combined, then spread it evenly into the prepared baking dish.
• In a medium bowl, stir together the biscuit mix, shredded cheddar cheese, and water (or milk, if you prefer extra richness). Mix until a soft dough forms; do not overmix or the biscuits will be tough.
• Drop spoonfuls of the biscuit dough over the chicken filling. You don’t need to cover every inch; leaving small gaps allows steam to escape and the biscuits to expand.
• Place the dish in the oven and bake for 20-25 minutes. The filling should be bubbling hot, and the biscuits should be golden brown and cooked through.
• Melt the butter in a small bowl and stir in the garlic herb seasoning packet from the box. Brush this mixture generously over the hot biscuits immediately after removing the pan from the oven.