Pot Pie Recipe With Red Lobster Biscuit Mix: Golden Crust, Flaky Layers in One Dish

Transforming Red Lobster biscuit mix into a golden, flaky pot pie crust is the game-changer your weeknight dinners need.

This recipe combines the convenience of a trusted brand with the comforting layers of a classic pot pie—creamy filling, tender vegetables, and a crust so crisp it’ll have everyone asking for seconds.

I’ve perfected the technique to ensure every bite delivers that satisfying contrast between tender filling and shatteringly crisp edges.

The beauty of this recipe lies in its simplicity: you’ll use the biscuit mix as the crust, but the filling is where the magic happens. A blend of tender chicken, fresh vegetables, and a velvety cream sauce comes together in a single dish, all topped with that signature flaky crust.

The best part? It requires no pie crust rolling or complicated techniques—just assemble and bake. This is comfort food at its finest, with minimal effort and maximum flavor.

By the time it emerges from the oven, you’ll have a pot pie with a golden, crackling crust that holds up perfectly to the creamy, savory filling beneath.

The biscuit mix transforms into a sturdy yet delicate top that’s crisp on the outside and tender on the inside, making every slice worth the wait. Whether you’re feeding a family or hosting a dinner party, this recipe delivers restaurant-quality results without the fuss.

Serve it warm with a side of fresh greens or crusty bread to soak up every last bit of that rich, creamy filling. The combination of the biscuit crust and hearty filling makes this pot pie a standout—one that feels indulgent yet remains simple enough for a weeknight.

Let’s get started on creating this crowd-pleasing masterpiece.

Ingredients for pot pie recipe with red lobster biscuit mix

Golden crust meets creamy filling—here’s everything you need for perfect pot pie magic.

The biscuit mix is your secret weapon here. Red Lobster’s version works best because it’s designed for flaky results, but any high-quality biscuit mix will do. For the butter, use European-style if possible—it has higher fat content which creates better layers. The key is keeping everything cold until the last moment. I always grab the frozen mixed vegetables from Trader Joe’s because they’re pre-cut and thaw quickly. Fresh thyme is ideal, but dried works in a pinch at half the amount. The chicken breast should be diced into small, even pieces—this ensures even cooking throughout the filling.

No cream of chicken soup? Substitute with 1 cup chicken broth plus 2 tbsp cornstarch for thickening. Running short on heavy cream? Whole milk plus 1 tbsp butter gives similar richness. The frozen veggies can be any combination you like—just make sure to drain them well before adding to the filling. For a vegetarian twist, swap the chicken for chickpeas or mushrooms. The celery and onion form the flavor base, so don’t skip them—even if you’re using pre-cut frozen veggies. If you prefer your pot pie extra creamy, add an extra 2 tbsp of heavy cream to the filling before baking.

This pot pie reheats beautifully—just cover with foil and warm in the oven for 15-20 minutes at 350°F. The crust stays crispy when reheated properly. For make-ahead convenience, assemble the pie and refrigerate for up to 24 hours before baking. The filling can be prepped ahead and stored in the fridge for 2 days—just reheat gently before assembling. Leftovers keep for 4-5 days in the fridge or can be frozen for 3 months. I always portion mine into individual servings before freezing for quick meals later in the week.

Step-by-step instructions for pot pie with Red Lobster biscuit mix

Here’s how to create a restaurant-style pot pie with a golden crust and flaky layers.

Heat 2 tablespoons of the unsalted butter in a large oven-safe skillet over medium-high heat. Add the diced chicken breast and cook for 5-6 minutes until the chicken is no longer pink in the center and begins to brown. Remove the chicken from the skillet and set it aside temporarily.

In the same skillet, add the remaining 0.5 tablespoons unsalted butter and melt over medium heat. Add the diced yellow onion, diced celery stalk, and minced garlic cloves. Sauté for 4-5 minutes until the vegetables soften and the onion becomes translucent. Stir in the frozen mixed vegetables, cream of chicken soup, chicken broth, heavy cream, milk, salt, black pepper, and dried thyme. Bring the mixture to a gentle simmer and cook for 3-4 minutes until slightly thickened. Return the cooked chicken to the skillet and stir gently to combine. Remove from heat and let the filling cool slightly for 5 minutes.

Preheat your oven to 375°F. While the filling cools, prepare the Red Lobster Biscuit Mix according to the package directions, but instead of forming biscuits, flatten the dough into a ¼-inch thick rectangle on a floured surface. Cut the dough into a circle slightly larger than the diameter of your skillet to create a top crust.

Carefully pour the chicken and vegetable filling into the skillet, spreading it evenly. Place the dough circle on top of the filling, pressing gently to seal the edges. Use a sharp knife to trim any excess dough around the edges of the skillet. Brush the top of the dough with a thin layer of melted unsalted butter for added flavor and browning.

Transfer the skillet to the preheated oven and bake for 35-40 minutes until the crust is golden brown and the filling is bubbling around the edges. The crust should be fully set and crispy to the touch. If the top browns too quickly, tent loosely with aluminum foil to prevent over-browning while the filling finishes cooking.

Remove the pot pie from the oven and let it rest for 5-10 minutes before serving. This resting period allows the filling to set slightly, making it easier to slice and serve. Cut into wedges and enjoy the warm, comforting flavors of this homemade pot pie.

Dietary considerations for these flavors

Gluten-Free Adaptation

For a gluten-free version, replace the Red Lobster biscuit mix with a gluten-free pie crust mix like King Arthur Flour’s Gluten-Free Pie Crust or Bob’s Red Mill 1-to-1 Gluten-Free Flour.

Mix the crust according to package instructions, but use 1 tablespoon of xanthan gum per cup of flour to improve texture. The filling remains the same, but ensure all ingredients—like cream of chicken soup—are certified gluten-free. 🌱

If you want to keep the biscuit mix but reduce gluten, mix 1 box of Red Lobster biscuit mix with ½ cup gluten-free all-purpose flour. This lightens the crust while keeping some of the original flavor. Test small batches first, as gluten-free baking can vary.

Dairy-Free Options

Swap the heavy cream and butter for full-fat coconut milk or dairy-free cream cheese blended with unsweetened almond milk. Use Earth Balance vegan butter for the crust and brushing. The cream of chicken soup can be replaced with a blend of coconut milk and cornstarch for thickening. 🥥

For the biscuit crust, omit the butter entirely and use olive oil or coconut oil instead. The dough will still hold together and create a flaky texture, though it may be slightly less rich. Always check labels to ensure no dairy traces remain.

Low-Carb Adjustments

Transform this into a low-carb pot pie by replacing the biscuit crust with almond flour-based pie crust or cauliflower crust. For the filling, reduce the cream of chicken soup by half and thicken with xanthan gum or psyllium husk powder.

Use cauliflower rice instead of frozen mixed vegetables to cut carbs further. 🥦

For extra protein, add diced cooked shrimp or chicken sausage to the filling. Skip the heavy cream and use unsweetened almond milk mixed with cream cheese for a lighter, lower-carb sauce. Monitor portion sizes to stay within your carb goals.

Vegetarian Twist

Swap the chicken breast for mushrooms, chickpeas, or lentils to make this vegetarian. Use vegetable broth instead of chicken broth, and add nutritional yeast for a cheesy flavor. The biscuit crust remains the same, but ensure all other ingredients are plant-based. 🌿

For extra richness, stir in cashew cream (blended soaked cashews with water) into the filling. Garnish with fresh herbs like parsley or thyme for added freshness. This version keeps the cozy, comforting vibe while being fully plant-powered.

Allergen-Friendly Tips

For nut allergies, avoid cashew cream and use sunflower seed butter blended with water for creaminess. If soy is a concern, opt for tamari-free broths and check biscuit mix labels for soy traces. Always double-check ingredient labels for hidden allergens like egg or dairy in pre-made mixes. 🚫

For egg allergies, use flaxseed or chia eggs (1 tbsp ground flaxseed + 3 tbsp water = 1 egg) in the biscuit dough. Replace cream of chicken soup with a homemade version using egg-free ingredients to ensure safety.

When in doubt, make the filling from scratch to control all ingredients.

Frequently asked questions