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 would never have thought of biscuits instead of a pastry crust for a chicken pot pie. This is such a great idea for a weekday meal or weekend brunch!
Such a delicious presentation! My family would absolutely love this chicken pie, especially my hubby! Can’t wait to try this, adding to my ‘to try’ list straight away!
This is such a great recipe! Comfort food that can be on the table even on busy weeknights. Can’t wait to make this.
Chicken Pot Pie is total comfort food for the soul and sure to cure any of the week’s blues. That being said, you really kicked it up with the RL biscuit mix! I LOVE those mixes and baking that on top is low key genius. Def making this <3
Ummmmm WOWWWW. My family is going to LOVE this recipe. I can’t even describe how excited I am to make this! Chicken pot pit WITH Red Lobster biscuits!??!?! This is next level family dinner material!
This pie is calling my name! It looks fabulous!
This dish is going to be my family favorite too. Creamy and rich and cheesy too. Love your presentation and I am drooling.
Mmm… I think I just heard my tummy growl. lol. Thank you for making me hungry!
This is such an easy dinner and my whole family loves it!
I love that you made this in bulk instead of singles! This is much easier to make for the entire family!