Side Dishes
This Red Lobster cheddar biscuit pot pie delivers that iconic restaurant comfort in your own kitchen—crisp golden biscuit crust, tender seafood, and layers of melted cheddar that make every bite worth it. The secret lies in balancing the flaky biscuit topping with a rich, savory filling that simmers just enough to develop deep flavor without drying out. I've perfected this recipe after years of testing, ensuring the biscuit stays crisp even after baking through the filling.
The foundation starts with properly sautéed shrimp or chicken, combined with a creamy cheese sauce that includes both cheddar and cream cheese for that signature Red Lobster tang. Vegetables like peas and carrots add color and texture, while a touch of garlic powder and onion powder build the savory base.
What sets this apart is the biscuit topping—made with cold butter and buttermilk for maximum flakiness, then baked until golden and crisp.
By the time it emerges from the oven, you'll have a pot pie with a perfectly browned biscuit crust that shatters at the touch, a filling that's creamy yet not soggy, and layers of cheddar that pull and stretch with every bite.
The aroma alone will have everyone gathering around your table. This is comfort food at its finest—restaurant-quality without the wait.
Whether you're feeding a family or serving at a holiday gathering, this recipe scales beautifully while maintaining that signature Red Lobster taste. The best part? Leftovers reheat perfectly, making it ideal for meal prep. Let's get started on creating your own version of this classic dish.
Ingredients for red lobster cheddar biscuit pot pie
Six servings of comfort food magic—crisp biscuit, gooey cheese, and tender protein.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Shrimp (Peeled & Deveined) 🦐 | 1 ½ lb | Frozen works if thawed properly |
| Boneless Chicken Breast 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Cream Cheese 🧈 | 8 oz | Full-fat for best creaminess |
| Heavy Cream 🥛 | 1 cup | Whole milk works in pinch |
| All-Purpose Flour 🌾 | ½ cup | For thickening filling |
| Fresh Peas 🌱 | 1 cup | Frozen works if thawed |
| Carrots 🥕 | 1 cup | Diced small for even cooking |
| Yellow Onion 🧅 | 1 whole | Diced finely for flavor |
| Garlic Cloves 🧄 | 4 cloves | Minced for deep flavor |
| Garlic Powder 🌿 | 1 tsp | For savory depth |
| Onion Powder 🧅 | 1 tsp | Enhances savory notes |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Unsalted Butter 🧈 | ¾ cup | Cold for flaky biscuit crust |
| All-Purpose Flour 🌾 | 3 cups | For biscuit topping |
| Buttermilk 🥛 | 1 cup | Cold for best flakiness |
| Baking Powder 🧂 | 2 tbsp | Ensures light texture |
The shrimp and chicken are your protein stars—fresh is ideal, but frozen works if fully thawed. Costco or Trader Joe's usually have great prices on frozen shrimp, and I always grab extra for snacks. For the cheddar, Kraft or Sharp Cheddar from the deli counter melt best—pre-shredded gets clumpy. The cream cheese? Philadelphia is non-negotiable here—it's the secret to that signature Red Lobster tang. Don't skip the heavy cream; it's what makes the filling silky smooth instead of grainy.
No shrimp? Double the chicken or swap for imitation crab (it mimics the texture perfectly). Short on cheddar? Monterey Jack or Colby blend works in a pinch, but it won't be quite the same. The biscuit topping is where the magic happens—cold butter is key. Cut it into small cubes and keep it chilled until mixing. For the flour, King Arthur or Gold Medal brands are my go-to—they bake up flaky every time. No buttermilk? Mix 1 tbsp vinegar + 1 cup milk and let it sit for 5 minutes.
This pie reheats beautifully—350°F for 20 minutes until the crust is golden again. Store leftovers covered in the fridge for 3-4 days or freeze for up to 3 months. I always make a double batch—one for dinner, one for lunches. The biscuit crust stays crisp if you reheat it uncovered for the last 5 minutes. For extra flakiness, brush the baked biscuit with a little melted butter before serving—trust me on this.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too wiped to wash dishes. The shrimp and chicken cook right in the same pot as the creamy cheddar filling—no extra pans, no stress. Just dump, stir, and let the oven do the work while I sip my coffee.
- Creamy Cheese Obsession: That combo of sharp cheddar and cream cheese? Chef’s kiss. It’s rich but not heavy, with the shrimp adding just enough briny punch to cut through the richness. Honestly, the first time I tasted it, I nearly licked the bowl.
- Game for Any Night: Between us, this is my go-to for date nights, lazy Sundays, or when my in-laws drop by unannounced. The biscuit crust makes it feel fancy, but the filling is so forgiving—even if I grab whatever chicken is on sale.
- Leftovers That Don’t Suck: Most pot pies turn into sad, soggy meals the next day. Not this one. The biscuit stays sturdy, and the filling reheats like it’s fresh. I pack it for work lunches all week—no one ever guesses how little effort it took.
Step-by-step instructions for Red Lobster cheddar biscuit pot pie
Here's how to build this comforting classic with layers of savory filling and golden biscuit topping.
Cook the Protein and Vegetables
In a large skillet, melt the 0.75 cup unsalted butter over medium heat. Add the 1.5 lb boneless chicken breast cut into bite-sized pieces and cook for 5-6 minutes until the chicken is no longer pink in the center. Remove and set aside.
In the same skillet, add the 1 whole yellow onion diced finely and 1 cup carrots cut into small pieces. Cook for 5 minutes until softened. Stir in the 4 cloves garlic cloves minced and cook for 30 seconds until fragrant. Add the 1 cup fresh peas, 1 tsp garlic powder, 1 tsp onion powder, 1.5 tsp salt, and 0.5 tsp black pepper. Cook for another 3 minutes until the peas are tender.
Prepare the Creamy Filling
In a large bowl, combine the cooked chicken, onion mixture, 2 cups sharp cheddar cheese, 8 oz cream cheese, and 1 cup heavy cream. Mix until the cream cheese is fully melted and the cheese is evenly distributed. Stir in the 0.5 cup all-purpose flour to thicken the mixture. The filling should be smooth and creamy.
Transfer the filling to a 9-inch pie dish or similar baking dish. Smooth the top with a spatula and cover with plastic wrap. Refrigerate for at least 30 minutes to allow the filling to firm up slightly. This makes it easier to handle when adding the biscuit topping.
Make the Biscuit Topping
In a large bowl, whisk together the 3 cups all-purpose flour, 2 tbsp baking powder, and the remaining 0.5 tsp salt. Cut in the 0.75 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
Add the 1 cup cold buttermilk and stir gently with a fork until just combined. The dough should hold together when pressed but still be slightly crumbly. Do not overmix—just combine until the dry ingredients are moistened. If the dough feels too sticky, add 1-2 tablespoons more flour.
Assemble and Bake the Pot Pie
Preheat your oven to 375°F. Remove the chilled filling from the refrigerator and sprinkle the biscuit dough evenly over the top. Press down gently with your fingers to create a smooth, even layer. Use a fork to create a crisscross pattern on the top of the biscuit dough for a classic look.
Bake for 35-40 minutes until the biscuit topping is golden brown and the filling is bubbling around the edges. The center should still be slightly soft to the touch—this ensures the cheese remains creamy rather than rubbery. If the topping browns too quickly, tent loosely with aluminum foil.
Rest and Serve
Remove the pot pie from the oven and let it rest for 10 minutes before serving. This allows the filling to set slightly and makes it easier to slice. The biscuit topping will be crispy on top but tender underneath, with layers of gooey cheddar and creamy filling beneath.
Serve warm with a side of crusty bread or a simple green salad. The combination of tender chicken, sweet peas, and rich cheeses makes this dish irresistibly comforting. Leftovers keep well in the refrigerator for up to 3 days—just reheat in the oven at 350°F until warmed through.
Pro Tips For Making Red Lobster Cheddar Biscuit Pot Pie
- SEAR THE SHRIMP FIRST: I learned this the hard way—tossing shrimp in raw with chicken means they’ll turn rubbery while the chicken cooks. Hit them with a quick 30-second sear in a hot pan (400°F or higher) before adding anything else. They’ll stay tender and add that bright, cooked flavor the second you take a bite.
- BRINE THE CHICKEN: Thin boneless breasts dry out fast, and dry chicken makes dry pot pie. Toss them in a mix of 1 cup water, 1 tablespoon salt, and 1 tablespoon sugar for 20 minutes before cooking. No time? At least pat them very dry with paper towels—this guarantees a better crust seal later.
- SKIP THE PRE-SLICED CHEESE: Pre-shredded cheddar has anti-caking agents that make it weep moisture, turning your creamy filling into a sad, watery mess. Buy a block, grate it yourself, and toss it in the fridge for 10 minutes to remove excess starch. Your filling will stay thick and velvety.
- BAKE THE BISCUITS SEPARATELY: Dumping store-bought biscuits on top of a hot pie? They’ll steam into a sad, dense pancake. Bake them on a separate tray for 10–12 minutes at 375°F until golden, then transfer them to the pie after the filling’s done. Yes, it’s an extra step—but the texture difference is night and day.
Storing and reheating your red lobster cheddar biscuit pot pie
Refrigerator Storage
Store your pot pie in an airtight container (I love Glasslock containers) for up to 3-4 days in the fridge. The biscuit topping stays crisp when reheated properly—just cover it with a damp paper towel before storing to prevent drying.
The filling remains creamy and delicious when refrigerated, though the biscuit may lose a tiny bit of its initial crunch. 💫
Freezer Prep Tips
For long-term storage, freeze the assembled pot pie unbaked in a quart-sized freezer bag (leave 1-inch headspace for expansion). Bake straight from frozen at 375°F for 50-55 minutes, adding 10 extra minutes if the biscuit needs more browning.
The filling stays gooey, but the biscuit might need a 5-minute broil at the end for crispiness. Label with the date—it keeps for up to 3 months.
Oven Reheating
My favorite method is reheating in the oven at 350°F for 20-25 minutes until the biscuit is golden and the filling bubbles. Tent loosely with foil if the top browns too quickly.
For extra crispiness, brush the biscuit with melted butter during the last 2 minutes of reheating. This restores that restaurant-quality crunch you love. ✨
Microwave Shortcut
For quick lunches, cover a single serving with a damp paper towel and microwave on 50% power for 2-3 minutes, stirring halfway. Add 1-2 tablespoons of water or milk to prevent drying.
The biscuit won’t be as crisp, but the filling stays creamy and warm. Perfect for busy weekdays when you crave comfort! 🔥
Biscuit Crisp Fix
If your reheated biscuit topping turns soggy, pop it under the broiler for 1-2 minutes at the end. Keep an eye on it—it browns fast! For extra insurance, brush the biscuit with melted butter before baking or reheating. This simple trick keeps the texture perfect every time. 💡
Make-Ahead Biscuit Dough
Prep the biscuit dough a day ahead and store it in the fridge wrapped in plastic. Bring it to room temperature before assembling—this prevents a dense topping. If you’re short on time, use pre-made biscuit dough (like Pillsbury Grands) for a shortcut.
Just press it into the pie dish and bake as directed. 💛
Nutrition facts
Frequently asked questions
Can I make this pot pie with chicken instead of shrimp?
Swap the 1.5 lb shrimp for 1.5 lb boneless chicken breast cut into bite-sized pieces. Cook the chicken until it reaches 165°F internally, then proceed with the recipe as written. The texture will be slightly different but still delicious—just be sure to drain any excess liquid from the chicken to keep the filling creamy.
Why does my biscuit topping turn out dense instead of flaky?
The key to flaky biscuits is keeping everything cold! Use cold butter and cold buttermilk, and avoid overmixing the dough. If your biscuits turn out dense, check that your butter was properly chilled (it should be firm but not rock-hard) and that you didn't overwork the dough. For extra flakiness, try cutting in an extra 1-2 tbsp of cold butter before adding the buttermilk.
How can I make this recipe gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill) for both the filling and biscuit dough. Use gluten-free baking powder and ensure your cream cheese and buttermilk are certified gluten-free. The biscuit topping may be slightly less crisp, but it will still be tender and flavorful. For extra binding power, add 1 tbsp xanthan gum to the biscuit dough.
Can I use frozen shrimp instead of fresh?
Yes, but thaw the shrimp completely first! Place them in a colander and run cold water over them for 5-10 minutes until they're fully thawed. Pat them dry before cooking to prevent a soggy biscuit topping. For best results, use frozen shrimp that's been previously cooked (like the kind in the seafood section) to save time.
What's the best way to reheat leftovers without drying out the filling?
Reheat in the oven at 350°F for 20-25 minutes until the biscuit is golden and the filling bubbles. For extra moisture, cover the pot pie with a damp paper towel during reheating. If using the microwave, cover with a damp paper towel and heat on 50% power for 2-3 minutes, stirring halfway. Always add 1-2 tbsp of water or milk to restore creaminess.