Why you’ll love this recipe

I enjoy this recipe because it brings together two comforting dishes in one. The creamy chicken pot pie filling is hearty and flavorful, while the biscuit topping adds a cheesy, buttery finish that makes it feel extra special.

I also like how practical it is. I can use leftover or rotisserie chicken, and everything comes together in one dish, making it perfect for an easy dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups cooked chicken, diced
1 cup frozen mixed vegetables
1 cup cream of chicken soup
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
1/2 cup chicken broth
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 cup shredded cheddar cheese
3/4 cup milk
1 tablespoon garlic powder

Directions

I start by preheating the oven to 375°F (190°C).

In a large bowl, I combine the cooked chicken, frozen vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. I mix everything until well combined.

I transfer the filling into a casserole or pie dish and spread it evenly.

In another bowl, I whisk together the flour, baking powder, and salt for the biscuit topping. Then I cut in the cold butter until the mixture looks like coarse crumbs.

I stir in the shredded cheddar cheese and garlic powder. Then I gradually add the milk, mixing just until the dough comes together without overmixing.

I drop spoonfuls of the biscuit dough over the chicken filling, covering it as evenly as I can.

I bake the dish for about 30 minutes, or until the biscuit topping is golden brown and the filling is bubbling.

Once done, I let it cool for a few minutes before serving.

Servings and timing

I get about 4 servings from this recipe. The total time is around 1 hour, including preparation and baking.

Variations

I sometimes add mushrooms or celery to the filling for extra texture and flavor. I can also use turkey instead of chicken, especially when I have leftovers.

For a richer taste, I mix a little shredded cheese into the filling as well. If I want a lighter version, I use reduced-fat soup and milk.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, I place it in the oven until warmed through so the biscuit topping stays crisp. I can also microwave individual portions, but I find the oven gives a better texture.

FAQs

Can I use rotisserie chicken?

Yes, I often use rotisserie chicken because it saves time and adds great flavor.

Can I make this ahead of time?

Yes, I can prepare the filling and topping separately, then assemble and bake when ready.

How do I keep the biscuits from getting soggy?

I make sure the filling is not too watery and bake until the top is fully golden.

Can I freeze this dish?

Yes, I can freeze it before or after baking. I thaw it in the fridge before reheating.

Can I use store-bought biscuit dough?

Yes, I can use store-bought dough for convenience, though I like the homemade version for its flavor.

Conclusion

I love how this red lobster biscuit chicken pot pie turns simple ingredients into a rich and comforting meal. The creamy filling and cheesy biscuit topping make it a dish I always enjoy making and sharing. It is easy, satisfying, and perfect for any cozy dinner.