Cheesy Chicken Pot Pie with Red Lobster Biscuits – Easy Dinner Casserole

Cheesy Chicken Pot Pie with Red Lobster Biscuits is a cozy, weeknight-friendly casserole that layers creamy chicken-and-veg filling under fluffy, garlicky Cheddar Bay biscuit topping for a golden, bubbly bake that smells like pure comfort.

Chicken Pot Pie with Red Lobster Biscuits :

Everyone keeps asking for this one, so here goes nothing: Chicken Pot Pie with Red Lobster biscuits is what happens when classic pot pie filling meets that famous garlicky cheddar biscuit mix, and honestly, it just works. The biscuits bake up craggy and tender on top while the filling stays creamy underneath—no soggy bottom crust, no fiddly dough, just scoop-and-serve comfort food that disappears embarrassingly fast.

Backstory :

Okay, so the first time this happened, there were leftover rotisserie chicken bits and exactly one box of Red Lobster Cheddar Bay Biscuit mix because someone impulse-bought it during a “treat yourself” grocery run. The result? Version 1.0 was basically soup with islands of biscuit because the filling was too thin—learned the hard way that thicker is better here. Now it’s the easy dinner that gets cheers, even from the 8-year-old who swears vegetables are a prank.

Ingredients :

Not perfect, but this is the base that’s never failed since the “soupy islands” fiasco.

• 3 cups cooked chicken, shredded or chopped—rotisserie makes life easier.
• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans).
• 1 small onion, diced, and 2 ribs celery, diced.
• 3 tablespoons unsalted butter.
• 3 tablespoons all-purpose flour.
• 2 cups low-sodium chicken broth, warmed.
• 1 cup milk or half-and-half for extra richness.
• 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme.
• 1/2 teaspoon garlic powder, optional but recommended.
• 1 box Red Lobster Cheddar Bay Biscuit Mix (plus the mix’s seasoning packet).
• 1/2–3/4 cup shredded sharp cheddar (extra cheesy topping, optional but do it).
• 1/3 cup water and 1/3 cup milk for biscuit mix, or per box directions.
• 2 tablespoons melted butter + seasoning packet for brushing.

Notes from the trenches: skip pre-shredded cheese if possible; it doesn’t melt as nicely and sometimes feels weirdly squeaky.

Instructions :

Here’s the play-by-play with the little things that make it work every time.

1. Preheat oven to 400°F and butter a 9×13-inch baking dish; a deep 10-inch skillet also works if oven-safe. Set a timer, because forgetting to preheat and then rushing the biscuits is a guaranteed meh.
2. Make the base: Melt butter in a large skillet over medium heat, add onion and celery, and cook 4–5 minutes until soft and glossy; it’ll smell cozy. Stir in flour and cook 1 minute—paste-like, slightly foamy at the edges is perfect.
3. Thicken: Slowly whisk in warm broth, then milk, simmering until thick and creamy—think chowder, not gravy; if it coats a spoon, it’s ready. Season with salt, pepper, thyme, and garlic powder.
4. Fold in chicken and frozen veggies; bring back to a gentle simmer for 2 minutes to heat through. If it looks runny, simmer another 2–3 minutes; too thick, splash in more broth.
5. Transfer filling to the dish and level it out; it’ll look lush and a little glossy—good sign.
6. Biscuit topping: In a bowl, mix Cheddar Bay Biscuit mix with water and milk per box, then fold in shredded cheddar just until combined; it’ll be sticky and shaggy. Drop heaping spoonfuls over the filling, leaving little gaps for steam.
7. Bake 18–22 minutes until the biscuits are puffed and lightly golden, and the filling bubbles around the edges. If browning too fast, tent loosely with foil.
8. Melt butter and stir in the seasoning packet; brush over hot biscuits for that signature garlicky finish. Rest 5–10 minutes so the filling sets and doesn’t flood the plate.

Recovery tips from experience: if the bottom scorches a touch, don’t panic—scrape gently, stir the unburnt layer, and carry on; the topping saves the day.

Swaps and add-ins :

Because sometimes the fridge decides what dinner is.

• Turkey instead of chicken after holidays—still fabulous.
• Mushrooms sautéed with the onion for extra savoriness.
• A splash of dry white wine in the roux stage—accidental discovery that makes it taste “restaurant.”
• Fresh herbs: parsley or chives sprinkled after baking for brightness.
• Extra veg: diced potatoes par-cooked in the microwave 3–4 minutes, then folded in.

Make-ahead and storage :

This is one of those cook-now, thank-yourself-later situations.

• Make-ahead: Assemble filling in dish, cool, cover, and refrigerate up to 24 hours; add biscuit topping right before baking.
• Leftovers: Refrigerate 3–4 days; reheat at 350°F covered 15 minutes, then uncovered 5 minutes for the biscuit crisp.
• Freezer: Freeze filling only up to 2 months; thaw, rewarm to loosen, then top and bake. Biscuits don’t love long freezer naps before baking.

What went wrong (so it won’t) :

Because the messy attempts teach the best lessons.

• Too runny: simmer the sauce longer before adding biscuits; it should trail thickly off a spoon.
• Pale biscuits: oven not hot enough or middle rack too low—bump to upper-middle next time.
• Bland: don’t skip the seasoning packet butter swipe; it’s the glow-up moment.

Serving ideas :

This is a meal, but sides never hurt.

• Simple green salad with lemony vinaigrette to cut the richness.
• Steamed broccoli or roasted green beans for crunch.
• Hot sauce on the table for the heat lovers; wildly good with this.

Final nudge :

It’s not fancy, but it’s the kind of comfort that gets requested on repeat and makes the kitchen smell like a hug. If this becomes a new weeknight ritual, don’t be surprised when people start “stopping by” around dinnertime.