Get ready for a flavor-packed family favorite- Chicken Pot Pie with Red Lobster Biscuits! Imagine juicy chicken, colorful veggies, and a creamy herb sauce tucked under golden biscuits. It’s comfort at its best, perfect for laid-back family dinners or a cozy night in.
As the cold months settle in and the chill of winter fills the air, there is something undeniably comforting about the warmth of a family friendly comfort food recipe.
Whether it’s the rich flavors of creamy Mac and Cheese, a bowl of hearty Irish Beef Stew or the rich flavor of bubbling pot pie, these dishes have the power to bring families together. For dessert, we suggest making funnel cake with pancake mix with the whole family!
We are excited to put a unique twist on traditional pot pie by turning it into this chicken and biscuit casserole. You can expect all the classic flavors coupled with the ease of assembling a casserole.
As parents, we know that feeding our families goes beyond just providing a plate of food, but it is about creating an atmosphere of love, connection and joy around the dinner table. Another reason this easy chicken pot pie casserole comes highly recommended!
Table of Contents
Ingredients
- 1/3 cup butter
- 2 tablespoons cornstarch
- 1 cup chicken broth
- 2/3 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
- 2 cups rotisserie chicken diced
- 2 cup frozen mixed vegetables
- 1 package Gluten-Free Red Lobster Biscuits dough made per box instructions
How To Make
Preheat the oven to 400°F. Blend the biscuit batter per box instructions then set aside.
Over medium heat, melt the butter. Whisk in the cornstarch and bring to a boil for 1 minute. Cornstarch is a common thickening agent that is gluten-free, making it a suitable alternative for individuals who are sensitive or need to avoid gluten completely.
Next, slowly whisk in the broth and bring to a simmer, whisking the whole time. Slowly whisk in the milk and bring the mixture to a simmer, whisking the whole time.
The whisking motion helps to create a thick and smooth roux while preventing it from burning on the bottom of the pan.
Once thickened, stir in the spices, chicken, and vegetables. Pour into the baking pan.
Scoop the biscuit batter and gently spread on top of the mixture.
Bake for 30-40 minutes or until the top crust is golden brown. Let the pot pie sit for 10-15 minutes before slicing so the inside has time to cool and set up.
What to Serve with Pot Pie
Chicken pot pie casserole is a hearty and satisfying dish with several tasty options that can be served alongside. While a well-rounded meal on its own, here are a few suggestions to take this comfort food to the next level.
- Vegetables: Serve your pot pie with a side of steamed or roasted vegetables. Options like green beans, carrots, broccoli or a medley complement the richness of the pot pie filling.
- Salad: If a chilled side is preferred, a crisp salad drizzled with a vinaigrette or ranch dressing makes a simple yet satisfying side.
- Soup: A broth-based soup can be a nice contrast to the heartiness of the pot pie.
- Fruit: A fresh fruit salad provides a sweet alternative to the meal. From diced apples, berries and melons, fruit can be a refreshing contrast to the savory flavors. Plus, it is a kid favorite!
- Bread: While topped with biscuits, additional biscuits, crusty bread or dinner rolls can be served on the side to soak up any leftover filling.
Recipe Hacks & Expert Tips
- Season the roux: While making the roux, be sure to season it well with salt and pepper. This will add flavor to the overall dish. You can also add other herbs and spices like thyme, rosemary, or garlic powder for extra depth of flavor.
- Thicken the filling: If your filling doesn’t reach the desired thickness, simmer it for a bit longer while continuing to stir with the whisk to prevent burning.
- Experiment with vegetables: The recipe suggests using frozen mixed vegetables, but you can customize it by adding your favorite vegetables. Consider including carrots, peas, corn, green beans, or diced potatoes.
- Replace the chicken: Rotisserie chicken can easily be replaced with fresh baked chicken that has been diced or shredded canned chicken.
- Let it rest before serving: Once the pot pie is baked, allow it to rest for a few minutes before serving. This will help the flavors to settle and the filling to thicken slightly.
Frequently Asked Questions
A quick fix to thicken sauces is to use potato flakes. Add a spoonful at a time until the desired thickness is reached. You can also make a cornstarch slurry by mixing 1-2 tbsp. cornstarch with 1-2 tbsp. of water or broth until you have a runny mixture. Whisk the slurry into the roux and bring to a boil to thicken your sauce.
You can use fresh, frozen or canned, which is one reason I love this chicken pot pie recipe. I typically use frozen veggies in my healthy chicken pot pie recipe because there is no need to chop or defrost. However, if you have fresh vegetables in your fridge that are on the edge of going bad, this is the perfect time to use them. If using fresh veggies, either chop them very small or give them a quick steam to soften them up.
The gluten-free red lobster biscuit mix is only one option for the topping. We especially like the cheddar bay flavor of the biscuits combined with the savory pot pie filling. However, any gluten free biscuit mix will work. You can also use store-bought gluten free biscuits by placing them on top of the filling.
Make sure your pot pie filling is hot when you add the biscuit topping. This will help to avoid doughiness and cook the biscuits properly.
If using the cheddar bay biscuits, simply bake until golden brown or place under the broiler for 1-2 minutes after cooked for an extra crisp. Brushing the top of the biscuits with a beaten egg or melted butter before baking can also give them a beautiful golden-brown finish.
Absolutely! Omit the chopped chicken and substitute vegetable broth for chicken broth. Load the filling with a variety of colorful vegetables and/or plant-based proteins to create a delicious vegetarian pot pie.
Make Ahead Directions
There are a few different ways to make this pie recipe in advance.
- You can make the filling, cool, and store it in the fridge overnight. The following day, mix together the biscuit topping then assemble the chicken pot pie with biscuits.
- You could also make and cool the filling, assemble the pot pie topped with the biscuits, store it in the fridge overnight then bake the next day.
- Last but not least, you can assemble the pot pie and store it in the freezer without the biscuit topping for up to 3 months. When ready to bake, thaw overnight, add the biscuit topping and bake.
Not only do we find making this recipe in advance is an excellent way to meal prep, but it is also great if looking for a recipe that you can drop off to friends or family for any occasion.
Storage and Reheating Instructions
If you have leftovers, allow the pot pie to cool completely before storing it. Transfer the pot pie to an airtight container or cover the casserole pan tightly with aluminum foil. Place it in the refrigerator and consume within 3-4 days.
To reheat the pot pie in the oven, preheat the oven to 350°F. Remove the pot pie from the refrigerator and transfer it to an oven-safe dish if necessary. Cover the dish with aluminum foil to prevent the top from browning too quickly. Place the dish in the oven and heat for about 20-30 minutes, or until the filling is heated through.
If you prefer to use a microwave for reheating, transfer a portion of the pot pie to a microwave-safe dish. Cover the dish with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 2-3 minutes, then stir the filling. Continue heating in 1-minute intervals, stirring in between, until the pot pie is heated thoroughly.
Remember that reheating may affect the texture of the dish, and the biscuit topping might become slightly soggy. However, the flavors should still be delicious.
- Before you get started, ask a kitchen helper to help dice the chicken. If using a rotisserie chicken, pull the meat from the bones then discard the chicken bones and skin. For this recipe, you only want to chop the meat. You may also find it easier to shred the chicken.
- A roux is a mixture of fat, thickener and liquid to create a creamy sauce. Make sure when combining the ingredients (butter, cornstarch, broth), you whisk the whole time. Stopping could cause the ingredients to clump together and burn.
- Follow the instructions on the box of cheddar bay biscuits to mix together the dough. Instead of scooping into individual biscuits, the dough will be spread evenly on top of the pot pie filling.
More Easy Pot Pie Recipes
- Dairy Free Chicken Pot Pie
- Gluten Free Chicken Pot Pie
- Beef Pot Pie Recipe (Gluten Free)
- Chicken Pot Pie
- Crustless Chicken Pot Pie
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Chicken Pot Pie with Red Lobster Biscuits
Ingredients
- 1/3 cup butter
- 2 tablespoons cornstarch
- 1 cup chicken broth
- 2/3 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
- 2 cups rotisserie chicken diced
- 2 cup frozen mixed vegetables
- 1 package Gluten-Free Red Lobster Biscuits dough made per box instructions
Instructions
- Preheat the oven and prep the biscuits. Preheat the oven to 400°F. Blend the biscuit batter per box instructions. Set aside.
- Melt the butter and whisk in cornstarch. Over medium heat, melt the butter. Whisk in the cornstarch and bring to a boil for 1 minute.
- Whisk in broth and milk. Slowly whisk in the broth and bring to a simmer, whisking the whole time. Slowly whisk in the milk and bring the mixture to a simmer, whisking the whole time.
- Add the spices, chicken, and veggies. Stir in the spices, chicken, and vegetables. Pour into the baking pan.
- Place biscuits on top of pot pie mixture. Scoop biscuit batter and gently spread on top of the mixture.
- Bake. Bake for 30-40 minutes or until the top crust is golden brown. Let the pot pie sit for 10-15 minutes before slicing so the inside has time to cool and set up.
Notes
- Season the roux: While making the roux, be sure to season it well with salt and pepper. This will add flavor to the overall dish. You can also add other herbs and spices like thyme, rosemary, or garlic powder for extra depth of flavor.
- Thicken the filling: If your filling doesn’t reach the desired thickness, simmer it for a bit longer while continuing to stir with the whisk to prevent burning.
- Experiment with vegetables: The recipe suggests using frozen mixed vegetables, but you can customize it by adding your favorite vegetables. Consider including carrots, peas, corn, green beans, or diced potatoes.
- Replace the chicken: Rotisserie chicken can easily be replaced with fresh baked chicken that has been diced or shredded canned chicken.
- Let it rest before serving: Once the pot pie is baked, allow it to rest for a few minutes before serving. This will help the flavors to settle and the filling to thicken slightly.
Nutrition
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Mark says
This recipe does not have enough liquid for a 13×9 pan. I would double the liquids.
Jodi Danen, RDN says
Hi Mark, sorry you felt that way. I make it this way all the time and there is plenty of liquid for the way my family likes it. If you want it extra creamy you could definitely add more liquid. Just a matter of preference.