Name: Chicken Pot Pie with Biscuit Top Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: ½ cup butter; ½ cup onion pearls; 1 cup chopped carrots; ½ cup chopped celery; ⅓ cup flour; 2 cups chicken broth; ½ cup heavy cream; 3 cups cooked and cubed chicken breasts; 1 cup frozen peas; ½ teaspoon paprika; ½ teaspoon garlic powder; ½ teaspoon thyme; ½ teaspoon salt; ½ teaspoon pepper; 2 (11-oz) pouches Red Lobster biscuit mix; 2 cups cold water; 1 cup shredded sharp cheddar cheese; ¼ cup butter; 1 pouch garlic herb seasoning (from the Red Lobster biscuit mix)

Jump to Recipe· 4.2 from 90 reviews

If you’re looking for a comforting, rich, and utterly satisfying meal, this Chicken Pot Pie with Biscuit Top Recipe will become your new favorite. Featuring tender chunks of chicken cooked with fresh vegetables in a creamy, flavorful sauce, all topped with golden, cheesy Red Lobster-inspired biscuits, this dish brings warmth and a touch of indulgence to your dinner table. Every bite bursts with layers of texture and flavor that feel like a warm hug after a long day—trust me, this recipe is pure magic and surprisingly simple to make!

Ingredients You’ll Need

The image shows a white rectangular dish filled with a creamy mixture, mostly light beige in color with a smooth, thick texture. There are three main layers of visible ingredients: bright orange carrot slices, small round green peas scattered throughout, and small white chunks of what looks like soft cooked meat or tofu evenly spread. The creamy sauce covers all ingredients evenly, creating a uniform, rich appearance. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Chicken Pot Pie with Biscuit Top Recipe lies in its straightforward ingredients, each chosen to build the perfect balance of taste, texture, and color. From the buttery veggies that create a savory base, to the hearty chicken breast, and finally the fluffy cheesy biscuits on top, every element shines on its own and comes together harmoniously.

½ cup butter: Adds rich flavor and helps soften the vegetables to build flavor.
½ cup onion pearls: Provide a sweet, aromatic foundation that balances the savory notes.
1 cup chopped carrots: Brings a subtle sweetness and vibrant orange color to the filling.
½ cup chopped celery: Adds a slight crunch and depth to the vegetable medley.
⅓ cup flour: Essential for thickening the creamy sauce to luscious perfection.
2 cups chicken broth: The savory liquid that ties the whole filling together.
½ cup heavy cream: Brings richness and smoothness for a decadent sauce.
3 cups cooked and cubed chicken breasts: The hearty protein star of the dish.
1 cup frozen peas: Juicy pops of color and sweetness throughout the pot pie.
½ teaspoon paprika: Adds warmth and a hint of smoky flavor.
½ teaspoon garlic powder: Lends subtle depth and savory aroma.
½ teaspoon thyme: A classic herb for poultry dishes that gives earthy notes.
½ teaspoon salt: Enhances all the natural flavors in the filling.
½ teaspoon pepper: Adds a gentle kick and balances the creaminess.
Two 11-oz pouches Red Lobster biscuit mix: Creates the irresistible fluffy biscuit topping.
2 cups cold water: Needed for the biscuit dough to come together.
1 cup shredded sharp cheddar cheese: Melts into the biscuit topping for gooey, savory bites.
¼ cup butter: Combined with seasoning to brush on top for an extra flavor boost.
1 pouch garlic herb seasoning from Red Lobster biscuit mix: Adds a fragrant, herby finish to the biscuits.

How to Make Chicken Pot Pie with Biscuit Top Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 425℉ to get it nice and hot for baking. Spray a 9×13-inch baking dish with non-stick spray so that nothing sticks and your pie comes out perfectly clean. This step sets the stage for a smooth cooking experience.

Step 2: Cook the Vegetables

In a medium pot over medium-high heat, melt the butter and add onion pearls, chopped carrots, and celery. Cook these for about 4 to 5 minutes until they soften and release their sweet aromas. These veggies form the flavorful base that will make your chicken pot pie absolutely irresistible.

Step 3: Thicken the Filling

Sprinkle the flour evenly over the veggies and cook for 1 to 2 more minutes, stirring constantly. This step is crucial because the flour will absorb the butter and veg juices, creating a roux that thickens your filling beautifully and gives it that luscious, creamy texture.

Step 4: Whisk in Liquids

Slowly pour in the chicken broth and heavy cream while whisking to avoid lumps. Cook for another 1 to 2 minutes until the mixture begins to thicken into a velvety sauce, the perfect cozy base for your pot pie.

Step 5: Add Chicken and Seasonings

Stir in the cooked chicken, frozen peas, paprika, garlic powder, thyme, salt, and pepper. Let everything cook together for an additional 1 to 2 minutes so the flavors blend and the peas remain tender but not mushy.

Step 6: Pour Into the Baking Dish

Transfer this hearty mixture into your prepared baking dish, evenly spreading it out to make sure every bite has a balanced amount of filling.

Step 7: Make the Biscuit Topping

In a medium bowl, combine the Red Lobster biscuit mix with cold water and shredded sharp cheddar cheese. Stir just until combined to create a fluffy biscuit dough packed with cheesy goodness — the crowning glory of your chicken pot pie!

Step 8: Spread and Bake

Spread the biscuit dough over the filling with a spatula, ensuring the filling is fully covered. Bake in the preheated oven for 16 to 18 minutes until the biscuit topping is golden brown and cooked through.

Step 9: Add Herb Butter and Rest

While the pot pie bakes, melt ¼ cup butter in a small microwave-safe bowl and mix in the garlic herb seasoning. When the biscuit topping is perfectly baked, remove the pot pie from the oven, brush the top generously with the garlic herb butter, and let it sit for 5 to 10 minutes. This step locks in flavor and allows the filling to set.

Step 10: Serve and Enjoy!

Now the fun part — grab a plate, scoop out a hearty portion, and savor the comforting flavors of your Chicken Pot Pie with Biscuit Top Recipe. It’s hard to resist the blend of creamy filling and fluffy, cheesy biscuits!

How to Serve Chicken Pot Pie with Biscuit Top Recipe

The dish shows a thick, golden-brown crust on top that looks soft and slightly crumbly, covering a creamy layer underneath. Below the crust, there is a mix of white pieces of chicken, bright orange carrot slices, and green peas, all coated in a light, creamy sauce. Sprinkled on top and around the plate are small bits of fresh green parsley, adding a fresh touch. The food is served on a white plate with small dark speckles, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like a little chopped parsley or thyme sprinkled on top can add a pop of green and freshness that brightens the dish. A light drizzle of hot sauce or a dollop of sour cream also adds a punch if you like a bit of tang or heat alongside the creamy filling.

Side Dishes

Since this pot pie is already wonderfully hearty, lighter sides work best. A crisp green salad with a tangy vinaigrette pairs beautifully to cut through the richness. Roasted or steamed green beans and asparagus also provide fresh, crunchy contrast.

Creative Ways to Present

Go casual by serving in the baking dish family-style or portion out individual servings in small ramekins topped with biscuit dough baked separately. Another fun idea is to add a sprinkle of extra cheddar on top of the biscuit dough just before baking for a bubbly, golden crust that wows your guests visually and taste-wise.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chicken Pot Pie with Biscuit Top Recipe in an airtight container in the refrigerator for up to 3 days. Keep in mind the biscuit top may soften slightly but the flavors will stay just as comforting the next day.

Freezing

You can freeze this pot pie before adding the biscuit topping. Cover tightly with plastic wrap and foil and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge, then add the biscuit mixture fresh before baking.

Reheating

Reheat leftovers in a preheated 350℉ oven until warmed through, about 20 minutes. To keep the biscuit crust from getting soggy, pop it briefly under the broiler at the very end to crisp it back up for a few minutes.

FAQs

Can I use frozen vegetables instead of fresh?

Absolutely! Frozen carrots, peas, and celery can be great time-savers and still deliver excellent flavor and texture for this recipe.

Is there a way to make this recipe dairy-free?

Yes, swap out the butter for dairy-free margarine and use coconut or almond cream in place of heavy cream. Just keep in mind it may slightly change the flavor profile.

Can I substitute the Red Lobster biscuit mix?

You can use your favorite biscuit mix, but the Red Lobster biscuits add a special garlicky, herby touch that truly makes this Chicken Pot Pie with Biscuit Top Recipe stand out.

How do I know when the biscuit topping is fully cooked?

Look for a golden brown color and a firm texture when you lightly touch the top. It should spring back slightly and not feel doughy.

Can this recipe be doubled for a larger crowd?

Yes, just use a larger baking dish or two 9×13 dishes and adjust baking time slightly—check when the topping is golden and filling is bubbly.

Final Thoughts

Trust me when I say this Chicken Pot Pie with Biscuit Top Recipe is a keeper for cozy nights or special family dinners. The combination of creamy, flavorful chicken filling and buttery, cheesy biscuits creates something truly comforting and memorable. Give it a try—you’ll find yourself craving it again and again, and your friends and family will be asking for seconds!