Chicken Pot Pie Biscuits
Chicken Pot Pie with Biscuits is a deliciously easy dinner to make, made with rotisserie chicken and topped with Red Lobster Cheddar Biscuits. This recipe is a family favorite and is made quickly for those busy weekdays.
This baked chicken pot pie is a great meal you can serve with a tasty side dish like my Easy Green Beans or it can fly solo with all it’s tasty goodness. If you’re in the mood for more hearty meals, try my Easy Sloppy Joe recipe.
Table of contents
Chicken Pot Pie with Red Lobster Biscuits
- Makes a great home-cooked meal in half the time as a traditional pot pie.
- This pie is a family favorite. All the kids love it and everyone asks for more.
- This recipe uses simple ingredients that you don’t have to take long to prep beforehand.
- The perfect back-to-school meal for when those busy schedules pick up.
Ingredients
- Rotisserie chicken: This is such a great chicken to use in any meal. It’s affordable and you don’t have to make it!
- Cream of chicken soup: The perfect base for chicken pot pie meals. It adds a great creamy flavor.
- Fresh or Frozen vegetables: I often buy the frozen bag of vegetables at Walmart which makes prepping this meal so easy.
- Sliced mushrooms: A great added texture to the recipe. I use white mushrooms.
- Garlic: Everyone loves the flavor of garlic and what it brings to a dish, this is no exception.
- Shredded sharp cheddar cheese: You will need this cheese to mix in with the chicken and vegetable mixture, and to mix in with the biscuits.
- Shredded mozzarella cheese: Another great cheese that gets mixed in with the chicken mixture. You can buy the pre-shredded cheese for convenience.
- Red Lobster Cheddar Biscuit Mix: Show-stopping biscuits you can make at home. A restaurant taste at home that pairs so great with this meal.
How To Make Baked Chicken Pot Pie
- Preheat. Preheat oven to 375°F. Spray a 13×9-inch baking dish with nonstick spray.
- Combine. In a large bowl, combine the chicken, cream of chicken soup, frozen vegetables, mushrooms, minced garlic, pepper, and shredded cheese. Mix until combined.
- Pour. Pour the mixture into the baking dish.
- Prepare. Prepare biscuit mix according to package directions.
- Top. Using an ice cream scooper, top the chicken mixture with the biscuit dough.
- Bake. Bake, uncovered, for 20 to 25 minutes. Spoon garlic herb butter sauce onto each biscuit. Serve & enjoy!
Tips & Variations
- Biscuits. In a pinch and can’t find Red Lobster biscuits? You can still make this tasty meal with traditional biscuits with delicious results.
- Uncovered. Make sure to bake this uncovered. Some recipes call for tin foil over the top but not this baked chicken pot pie.
- Vegetables. Add or omit any vegetables that your family likes. Make this a meal everyone wants to eat and can enjoy.
- Cookie Scoop. Use a cookie scoop to easily scoop out the biscuit dough and have a less messy experience.
Recipe FAQ
I use Red Lobster Cheddar Bay Biscuit Mix. They add so much flavor to the chicken pot pie and they don’t get “soggy” on the bottom as some other biscuits do.
Yes! I use rotisserie chicken whenever I can. It just makes things so much easier. If you have the time, you can also use slow cooker shredded chicken breasts.
You can add or omit any veggies your family likes. I like to keep it easy and just get a bag of frozen mixed vegetables and some sliced mushrooms.
In the summer, I use fresh veggies like onions, green beans, fresh peas, and asparagus.
Yes! This chicken pot pie recipe is the perfect “make ahead and freeze” meals. I use a disposable baking pan if I’m going to freeze it. Once you’re ready to bake it, just add an extra 15-20 minutes or until it’s totally cooked through.
Storing
- Store. Leftover Chicken Pot Pie with Red Lobster Biscuits in an air-tight container in the refrigerator for 3-4 days.
- Reheat. This makes a great meal prep and delicious leftovers. Simply reheat the portion you want to eat in the oven or microwave.
Sides with Chicken Pot Pie
More Chicken Recipes
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The Best Chicken Pot Pie
Ingredients
- 3 cups cooked shredded chicken, 4 chicken breasts or rotisserie chicken
- 2 cans cream of chicken soup, 10.75 ounces each
- 3 cups frozen vegetables, 20-24 oz.
- 8 ounces sliced mushrooms
- 2 tsp minced garlic
- ½ tsp ground black pepper
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 box Red Lobster Cheddar Biscuit Mix, 11.36 oz.
- ½ cup shredded sharp cheddar cheese, for the biscuit mix
Instructions
- Preheat oven to 375°F. Spray a 13×9-inch baking dish with nonstick spray.
- In a large bowl, combine the chicken, cream of chicken soup, frozen vegetables, mushrooms, minced garlic, pepper and shredded cheeses. Mix until combined.
- Pour the mixture into the baking dish.
- Prepare biscuit mix according to package directions.
- Using an ice cream scooper, top the chicken mixture with the biscuit dough.
- Bake, uncovered, for 20 to 25 minutes. Spoon garlic herb butter sauce onto each biscuit.
Notes
- Biscuits. In a pinch and can’t find Red Lobster biscuits? You can still make this tasty meal with traditional biscuits with delicious results.
- Uncovered. Make sure to bake this uncovered. Some recipes call for tin foil over the top but not this baked chicken pot pie.
- Vegetables. Add or omit any vegetables that your family likes. Make this a meal everyone wants to eat and can enjoy.
- Cookie Scoop. Use a cookie scoop to easily scoop out the biscuit dough and have a less messy experience.
- Store. Leftover Chicken Pot Pie with Red Lobster Biscuits in an air-tight container in the refrigerator for 3-4 days.
- Reheat. This makes a great meal prep and delicious leftovers. Simply reheat the portion you want to eat in the oven or microwave.
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I added fresh vegetables that I partially steamed before adding to the mixture (Not a fan of the taste of frozen carrots), some sautéed onions, a half cup homemade chicken stock because I made more chicken and veg than the recipe called for, added 1/2 ;block of cream cheese (very well softened) along with a few of my go to seasonings such as onion & garlic powder and a few shakes of red pepper flakes. Also.layerd the biscuits all the way instead of scoops to have a taste in each bite. I typically adapt all recipes I see and make them “my own.” I looked at several and liked this one the best. So much flavor and the additions only made it just a tiny bit better. Smooth, creamy and great for these frigid cold nights in the South lately 😋
Love it