Imagine taking Red Lobster’s famous Cheddar Bay Biscuits—those fluffy, cheesy, garlicky clouds of joy—and turning them into a pot pie crust. Yes, you read that right. This isn’t a drill.
It’s the culinary equivalent of putting a jet engine on a bicycle. Why settle for sad, soggy pie crust when you can have biscuits that melt in your mouth and steal the show? This recipe is the love child of comfort food and genius.
If you’re not drooling yet, check your pulse.
Why This Recipe Works Like Magic
The magic here is simple: flavor bomb meets texture heaven. The Cheddar Bay Biscuit crust is buttery, cheesy, and just crispy enough to hold up against the creamy filling. The filling itself is rich, savory, and packed with tender chicken (or veggies, if you’re into that).
Every bite is a perfect balance of flaky, gooey, and downright addictive. It’s like eating a hug. A very cheesy, garlicky hug.
Ingredients You’ll Need
Gather these like your life depends on it:
- For the biscuit crust: 2 cups Bisquick mix, ⅔ cup milk, ½ cup shredded cheddar cheese, ¼ cup melted butter, ½ tsp garlic powder, ¼ tsp Old Bay seasoning (optional but highly recommended).
- For the filling: 2 cups cooked chicken (shredded or diced), 1 cup frozen mixed veggies, 1 can cream of chicken soup, ½ cup chicken broth, ½ cup heavy cream, 1 tsp onion powder, salt and pepper to taste.
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Because cold ovens are sad ovens.
- Make the filling: In a skillet, mix cream of chicken soup, broth, heavy cream, onion powder, salt, and pepper.
Stir in chicken and veggies. Simmer for 5 minutes until thickened. Try not to eat it all straight from the pan.
- Prepare the biscuit dough: Combine Bisquick, milk, cheddar, garlic powder, and Old Bay.
Stir until just mixed—don’t overwork it, or you’ll get hockey pucks instead of biscuits.
- Assemble the pot pie: Pour the filling into a greased 9-inch pie dish. Drop spoonfuls of biscuit dough on top, leaving some gaps for steam to escape. Drizzle with melted butter because, obviously.
- Bake for 20-25 minutes until the biscuit topping is golden and the filling bubbles like a witch’s cauldron (in a good way).
How to Store This Masterpiece
Leftovers? Ha.
Good one. But if you somehow manage to resist eating it all, store it in an airtight container in the fridge for up to 3 days. Reheat in the oven (not the microwave—unless you enjoy soggy biscuits).
For long-term storage, freeze before baking and thaw overnight before popping it in the oven.
Why This Recipe Is a Game-Changer
First, it’s stupidly easy for how impressive it looks. Second, it’s customizable—swap chicken for shrimp, add bacon, or go full veggie. Third, it solves the eternal problem of dry pot pie crust.
And fourth, it’s basically a cheat code for winning at life. Or at least dinner.
Common Mistakes to Avoid
- Overmixing the biscuit dough: Lumpy batter = fluffy biscuits. Smooth batter = doorstops.
- Skimping on butter: This is not the time for austerity.
Butter makes everything better.
- Forgetting to season the filling: Taste as you go. Bland filling is a crime against humanity.
Alternatives for the Adventurous
Not feeling chicken? Try lobster or crab for a seafood twist (meta, right?).
Vegetarian? Load it up with mushrooms and spinach. Gluten-free?
Swap Bisquick for a GF baking mix. The world is your cheesy, garlicky oyster.
FAQs
Can I use homemade biscuit dough instead of Bisquick?
Absolutely. Use your favorite drop biscuit recipe and add cheddar and garlic powder.
Just don’t come crying to me if it’s better than the original.
Can I make this ahead of time?
Yes! Prep the filling and dough separately, then assemble and bake when ready. Or freeze unbaked and cook straight from frozen (add 10-15 extra minutes).
Why is my biscuit topping dense?
You overmixed the dough.
Or you didn’t use enough cheese. Both are tragic. Do better next time.
Final Thoughts
This Red Lobster Cheddar Bay Biscuit Pot Pie is the ultimate comfort food upgrade.
It’s easy, customizable, and guaranteed to make you the hero of any meal. Pro tip: Make two. One for now, one for when you inevitably crave it again in 20 minutes.