That Time I Discovered Chicken Pot Pie Could Be Even Better

You ever find yourself staring at leftover Red Lobster biscuits—okay, fine, maybe there were only two left because those cheddar things are habit-forming—and you think, “Huh, what if I just threw these on a chicken pot pie?” That’s exactly what happened to me on a snowy Tuesday, ages ago. The oven made my kitchen all toasty, the cat started circling my feet the moment the biscuits hit the counter (food-motivated souls, unite), and before I knew it, pot pie magic was happening. Honestly, I wish everything in life could be topped with those cheesy biscuits.

Why I Keep Coming Back to This Pot Pie (Usually on Mondays)

I make this when the weather’s a bit pants or when I’m craving “comfort food but also want to feel clever.” My family goes wild for it, mostly because of the Red Lobster biscuits—my kid once asked if I’d just make a tray of biscuit tops, which, honestly, is not a bad idea. Sometimes I’ll cheat and use rotisserie chicken (shhh, no one’s noticed yet, except my mother-in-law, and she kept that poker face). If you love food that’s creamy, cheesy, and a bit over-the-top, you’ll want to put this in your regular dinner rotation. And full disclosure: sometimes, I mess up the biscuit spacing, but no one ever cares once they dig in.

Biscuit-Topped Pot Pie Ingredients

2–3 Red Lobster cheddar biscuits (leftover or fresh, box mix works well too—I’ve used Gardein cheddar-style mix in a pinch and nobody rioted)
2 cups cooked chicken, chopped (rotisserie is my usual cheat, but any leftover will do, even grilled if you’re feeling wild)
1/2 cup diced onion (white, yellow, heck, I tried shallots once and it was fancy)
1 cup frozen mixed veggies (peas, carrots, corn—whatever’s at hand. Canned works, but rinse well or it gets a bit sad)
1–2 cloves garlic, minced (again, jarred is fine; I won’t judge)
1/3 cup all-purpose flour (I used whole wheat accidentally once… it was, eh, “rustic”)
2 cups chicken broth (homemade if you’re a legend, boxed for the rest of us)
1 cup milk (dairy or a rich oat milk—almond is kinda thin for this, in my opinion)
1/2 cup shredded cheddar (extra cheese for extra joy—completely optional)
2 tbsp butter (or margarine. My grandma insists only on Kerrygold, but regular ol’ store brand has worked fine!)
Salt, pepper, paprika, and a pinch of thyme (fresh if you have it but dried is fine—don’t stress)

How I Throw It All Together (And Where I Always Sneak a Bite)

Preheat the oven to 400°F (I forget this at least half the time, so… now’s the moment!)
Take a big skillet or saucepan, melt butter over medium heat. Toss in the onions and let ‘em sweat a bit, about 3-4 mins. Garlic goes in next, and as soon as it smells lovely (don’t let it burn, unless you like your pot pie kinda bitter—ask me how I know), sprinkle in the flour. Whisk until it’s a paste; it’ll look a bit lumpy, but that’s normal.
Slowly pour in the chicken broth. Whisk nonstop, otherwise you’ll have flour clumps. Stir in the milk next. Now, this is when I sample the sauce—can’t help it. If it’s too thick, a splash more broth sorts it out. If it’s thin…eh, let it simmer an extra couple minutes. It always comes right in the oven anyway.
Stir in the cooked chicken, mixed veggies, cheese (if using), and all the spices. Give it a solid mix, then pour the lot into a baking dish (8×8 or so; I’ve squished it into a 9-inch pie pan before and it worked fine).
Tear those Red Lobster biscuits into rough halves or quarters, scattering them over the top. Don’t worry about perfect coverage; the gaps let the filling bubble up and brown nicely. Tried putting them on whole once—looked hilarious, like little biscuit mountains.
Bake for 20-25 minutes, until the biscuits are gold and the filling is bubbly. Expect the kitchen to smell bonkers good.
Let it rest 5-10 minutes so you don’t scald yourself. On second thought, I usually dig in after about four minutes anyway (impatient!).

Little Notes Learned the Hard Way

Mixing frozen veggies straight in saves time, but if you really want them super-soft, nuke them for a minute first.
Tried to skip the cheese once—my family noticed and staged a tiny cheese protest.
Biscuits brown fast if your oven runs hot; keep an eye out the last 5 mins.
Actually, I find it works better if you let it rest at least ten mins before scooping, but uhhh, I rarely make it that far.

Pot Pie Experiments: What’s Worked and…Not So Much

Turkey swap: Absolutely fine—tasted like Thanksgiving leftovers went to a luxury spa.
Veggie version: Sub in a can of white beans for chicken, use veggie broth, and double the thyme. Yum.
Curry powder instead of thyme? Interesting but, hmm, not a repeat for my clan (your mileage may vary).

Do I Really Need Any Fancy Gadgets?

All you really need is a skillet (or saucepan) and an oven-safe pan. But once, when my pie dish was on loan to a neighbor, I made this in a lidded Dutch oven. Came out taller and a bit more dramatic—like pot pie wearing heels. If you’ve only got a cast iron skillet, just use that! Or honestly, even a foil pan will do in a pinch. The clean-up is way easier, to be honest.

How to Store Leftovers (If There Are Any…Ha)

Okay, so this does keep in the fridge 2–3 days, packed in an airtight box. I suppose you could freeze it, but I find the biscuits go a little wonky. (Maybe that’s just me.) Though honestly, in my house, it never lasts more than a day anyway…I’ve literally caught someone scraping the dish clean at midnight. We are not a subtle bunch.

Best Ways to Serve This (and Aggravate My Brother)

I like a scoop of this with a scatter of chopped parsley—makes it look fancy, even though it’s pretty low-effort. My brother piles his bowl with hot sauce; go wild. Sometimes we do a silly tradition and serve it inside a bread bowl (more carbs = more joy, right?). Good with a simple salad if you feel you need a green thing too.

All My Little (Hard-Earned) Pot Pie Pro Tips

Don’t rush the “rest out of oven” step—I once tried to serve it right away, and it went everywhere. Was still good, just messy.
If you eyeball the flour, expect gravy roulette. Stick to 1/3 cup unless you want sauce soup…which, actually, isn’t the worst.
If you have herbs past their prime, throw them in anyway. No one will know but you.
Biscuit mix a bit dry? Splash a little milk in to loosen it up—a trick I nabbed from King Arthur Baking.

Questions Folks Ask Me (and My Honest Replies)

Can I use canned chicken?
Yeah, I’ve done that when desperate. Just drain it well and maybe add a bit more seasoning—canned’s a bit bland.
What if I don’t have Red Lobster biscuits?
You can use drop biscuits (like these Southern style ones). Or even, gasp, pre-made biscuit dough. No judgment here.
Why does my gravy look clumpy?
Usually means the flour didn’t whisk in properly. I just grab a fork and mash a bit. It smooths out in the oven, promise!
Is this good the next day?
Honestly, I think it’s even better cold from the fridge the next morning. No shame in the breakfast pot pie game.
Is there a way to make it spicy?
Oh, just add a sprinkle of cayenne or slap on some hot sauce at the table. Or both (I may be a hothead, personally).

One last thing: If you’re in a serious biscuit mood and want to go full homemade, this easy cheddar biscuit recipe is my old reliable when the box mix is gone. But honestly—even with a shortcut, this red lobster biscuit chicken pot pie is just what you want when comfort food calls. Don’t overthink it. Grab a fork, pull up a chair, and let the cheesy, chicken-y joy commence.

Red Lobster Biscuit Chicken Pot Pie Recipe My Family Loves