Pot Pie Recipe With Red Lobster Biscuit Mix: One-Pan Potato and Chicken Heaven

This pot pie recipe with Red Lobster biscuit mix transforms a simple weeknight meal into a restaurant-worthy centerpiece. The secret lies in using the biscuit mix as a shortcut for a golden, flaky crust that holds up to the creamy, savory filling.

I developed this recipe after craving comfort food that felt indulgent but required minimal effort—perfect for busy evenings when you still want a showstopping dish on the table.

The filling combines tender chicken, fluffy potatoes, and a rich cream-based sauce, all baked until bubbling and inviting. The Red Lobster biscuit mix serves as the star of the crust, delivering that classic buttery flavor without the fuss of homemade dough.

This pot pie is hearty enough for a family dinner but simple enough to prepare in one pan, making cleanup a breeze.

What makes this recipe truly special is how the biscuit mix transforms into a crisp, golden lattice topping that contrasts beautifully with the creamy filling. Each bite delivers a perfect balance of textures—tender chicken, fluffy potatoes, and a velvety sauce—all topped with that irresistible buttery crust.

It’s the kind of dish that feels like a hug in food form.

The best part? This pot pie is versatile enough to serve as a main course or a side dish for holidays, yet simple enough to make on a weeknight.

The biscuit mix ensures a foolproof crust, while the filling delivers all the comfort and richness you’d expect from a classic pot pie. Let’s get started!

Ingredients for pot pie recipe with red lobster biscuit mix

The secret to this showstopper? Buttery biscuit crust meets creamy, savory filling in one pan.

The Red Lobster biscuit mix is the star here—grab the classic style from any grocery store's baking aisle. I always check the expiration date because old mix can make the crust tough. For the chicken, thighs stay juicier than breasts, so boneless, skinless is perfect. Potatoes should be Russets—they hold their shape better than Yukon Golds in this dish. Pro tip: cube them evenly so they cook at the same rate. The heavy cream is non-negotiable here—light cream just won't give that same velvety texture.

No heavy cream? Full-fat coconut milk works surprisingly well—just add a pinch of salt to balance. Short on chicken broth? Vegetable broth plus a splash of white wine gets you close. The biscuit mix calls for eggs and milk, but if you're out, flax eggs (1 tbsp ground flax + 3 tbsp water) plus any milk will do. Fresh thyme is ideal, but dried at one-third the amount works in a pinch. For extra flavor, add a dash of smoked paprika to the filling—trust me, it's amazing.

This pot pie reheats beautifully—just cover with foil and warm in the oven for 15-20 minutes. Keeps for 3-4 days in the fridge, but honestly, it disappears faster than that. Freeze portions for up to 3 months—just thaw overnight in the fridge. I always make a double batch because it's that good. The biscuit crust gets crispier the longer it sits, so if you're serving it warm, let it rest 5 minutes before cutting.

Step-by-step instructions for one-pan potato and chicken heaven

Let's create a comforting, restaurant-worthy pot pie that's easier than you think!

Pat the 1.5 lb boneless chicken thighs completely dry with paper towels—this helps them brown beautifully. Season both sides generously with 1 tsp salt and 0.25 tsp black pepper (half the total amounts). Heat 2 tbsp butter in a large oven-safe skillet over medium-high heat until foaming.

Add the chicken thighs and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). The skin should be crispy, and the meat should pull away easily from the pan. Remove the chicken and set it aside on a plate, leaving all the delicious browned bits in the pan—that's where the flavor lives!

In the same skillet, reduce heat to medium and add 2 tbsp butter. Toss in the diced yellow onion and cook for 3-4 minutes until softened. Add the 4 cloves minced garlic and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter.

Stir in the 2 lb cubed russet potatoes, 1.5 tsp salt, 0.25 tsp black pepper, and 1 tsp dried thyme. Pour in the 1.5 cups chicken broth and bring to a gentle simmer. Cover and cook for 10-12 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork. Remove from heat and stir in the 1 cup heavy cream and 0.5 cup all-purpose flour, mixing until the flour is fully dissolved.

Return the cooked chicken thighs to the skillet and spoon the creamy potato mixture over them, making sure everything is well coated. Return to medium heat and let it simmer for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon. Taste and adjust seasoning if needed—this is your chance to make it perfect!

Here's where the magic happens: the chicken will absorb all that creamy, flavorful sauce. If the sauce looks too thick, add 2-3 tablespoons of milk to loosen it. The filling should be luscious but not watery—you want that perfect balance between creamy and chunky. Remove from heat and let it cool slightly (about 5 minutes) while you prepare the biscuit topping.

In a medium bowl, combine the 1 box Red Lobster biscuit mix, 1 whole large egg, and 0.5 cup milk. Stir gently with a fork until just combined—don't overmix or the biscuits will be tough. Drop spoonfuls of the dough onto the top of the pot pie filling, spacing them about 1 inch apart. You should have enough dough for about 6-8 biscuits—press down gently to create a rustic, uneven top.

Here's the thing—don't worry if the biscuit dough looks too wet or too dry. The biscuits will come together beautifully in the oven. Sprinkle the 3 sliced green onions evenly over the top for a pop of color and freshness. The biscuits should look golden and inviting—this is your visual cue that they're ready for the oven!

Preheat your oven to 425°F. Place the skillet in the center rack and bake for 20-25 minutes until the biscuits are deep golden brown and the filling is bubbling around the edges. The biscuits should be crisp on top but tender underneath—this is what makes this pot pie so irresistible!

Let the pot pie rest for 5-10 minutes before serving. This resting time allows the juices to redistribute, ensuring every bite is moist and flavorful. Serve it hot with a side of steamed green beans or a simple salad—it's the ultimate comfort food! And don't forget to save some for leftovers—this pot pie tastes even better the next day.

Creative variations of this dish

Seafood Swap

Replace the chicken thighs with 1 lb shrimp or 12 oz haddock fillets for a seafood twist. Cook the shrimp in the skillet for 2-3 minutes per side until pink, then proceed with the filling as directed.