Side Dishes
A Red Lobster biscuit mix pot pie transforms ordinary weeknight dinners into a restaurant-worthy centerpiece. This recipe combines tender seafood, hearty vegetables, and a rich gravy—all crowned with a golden, buttery biscuit crust that’s crispy on the outside and soft inside.
The secret lies in the biscuit mix’s convenience without sacrificing that homemade flakiness, making it perfect for cooks who want flavor without fuss.
The filling starts with a savory base of chicken broth, where shrimp, chicken, and seasonal vegetables simmer until tender. A roux-thickened gravy ties everything together, while the biscuit mix transforms into a lattice crust that bakes to a perfect golden finish.
This dish is ideal for feeding a crowd or meal prepping—just assemble, bake, and enjoy the applause-worthy results.
What sets this pot pie apart is the balance of textures: the flaky biscuit crust contrasts with the creamy gravy and tender seafood, creating every bite a harmonious blend. The recipe is designed for simplicity, with clear steps to ensure even beginners can achieve restaurant-quality comfort food.
Ready in under an hour, it’s the kind of dish that turns a simple dinner into a memorable meal.
Serve with a side salad or crusty bread to soak up the last drops of gravy. The biscuit crust alone makes this pot pie worth the effort—crispy, buttery, and impossible to resist. Let’s get started on creating your next crowd-pleaser.
Ingredients for pot pie recipe with red lobster biscuit mix
The secret to this restaurant-worthy pot pie lies in Red Lobster biscuit mix and tender seafood.
| Ingredient | Amount | Notes |
|---|---|---|
| Red Lobster Biscuit Mix 🍞 | 1 box | Follow package instructions for preparation |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Shrimp 🦐 | 1 ½ lb | Peeled, deveined, medium size |
| Cooked Chicken Breast 🍗 | 1 ½ cups | Shredded, diced, or cubed |
| Butter 🧈 | ½ cup | Unsalted, cut into small pieces |
| All-Purpose Flour 🌾 | ¼ cup | For gravy thickening |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Carrots 🥕 | 1 ½ cups | Diced, medium-sized pieces |
| Yellow Onion 🧅 | 1 whole | Diced, medium-sized |
| Green Beans 🌱 | 1 cup | Trimmed, cut into 1-inch pieces |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
| Eggs 🥚 | 1 whole | For biscuit mix binding |
The Red Lobster biscuit mix is the star here—grab a box from your grocery store's baking aisle. It's already seasoned perfectly, so no need to fuss with extra spices. For the shrimp, frozen works fine—just thaw and pat dry before cooking. The chicken should be fully cooked and shredded; rotisserie chicken from the deli section is a great shortcut. When selecting carrots and onions, look for firm, vibrant produce—no soft spots. The green beans can be fresh or frozen, but trim the ends and cut them into even pieces for consistent cooking.
No shrimp? Scallops or mussels work beautifully as substitutes. Short on chicken? Add extra shrimp or swap in white fish fillets. The biscuit mix requires eggs for binding—no substitutes needed. For the gravy, if you don't have heavy cream, half-and-half or whole milk will work, though the texture will be slightly lighter. Fresh thyme is ideal, but dried works at half the amount. The flour should be all-purpose, not self-rising—Diamond Crystal or Gold Medal brands work perfectly. If you're meal prepping, consider making the filling ahead and baking the pie just before serving for the best texture.
Store the biscuit mix in its original box in a cool, dry place for up to 6 months. Fresh shrimp should be used within 2 days of purchase, while frozen shrimp keeps for 3-6 months in the freezer. The cooked filling can be refrigerated for 3-4 days before baking, but assemble the pie just before baking to maintain the biscuit's crispiness. Once baked, leftovers keep for 3-4 days in the fridge or can be frozen for 2 months. Reheat gently in the oven to restore the biscuit's crispness.
Why You'll Love This Recipe
- One-Bowl Magic: I swear by this trick—just mix the biscuit dough right into the hot filling. No rolling, no fuss, and the buttery layers still come out golden and flaky. Honestly, the only thing I measure separately is the shrimp, and even that’s optional if you’re in a rush.
- Creamy Crispy Contrast: That crispy biscuit top with the tender, savory filling? It’s the kind of texture combo that makes you close your eyes mid-bite. The shrimp adds a briny kick, while the chicken keeps it hearty—like a hug in a bowl.
- Game for Any Night: Between us, this is my go-to for game days, lazy Sundays, or when I just don’t feel like cooking. The leftovers reheat beautifully, and I’ve even packed it for work—just add a side salad, and you’ve got a full meal without the effort.
- Budget-Friendly Luxury: I use store-bought chicken breast and frozen shrimp to keep costs down, but it still feels like a fancy dinner. The biscuit mix cuts prep time, and a single batch stretches for two meals—perfect when you’re feeding a crowd but watching your wallet.
Step-by-step instructions for pot pie with Red Lobster biscuit mix
Here's how to assemble this comforting pot pie with layers of savory filling and flaky biscuit crust.
Sauté the Vegetable Base
In a large oven-safe skillet, melt the 0.5 cup Butter over medium heat. Add the 1 whole Yellow Onion and 1.5 cups Carrots, cooking for 5 minutes until the vegetables begin to soften. Stir in the 1 cup Green Beans and 3 cloves Garlic Cloves, cooking for another 3 minutes until fragrant.
Season with 1 tsp Salt, 0.5 tsp Black Pepper, and 0.5 tsp Dried Thyme, stirring to coat. Remove from heat and set aside. This aromatic base forms the flavor foundation for your pot pie filling.
Prepare the Protein Mixture
In the same skillet, add the 1.5 lb Shrimp and cook for 2-3 minutes until just pink. Remove and set aside. Add the 1.5 cups Cooked Chicken Breast to the skillet and stir to combine with the vegetables, heating through for 1 minute. Return the shrimp to the skillet and mix gently.
Pour in the 2 cups Chicken Broth, scraping up any browned bits from the bottom. Bring to a gentle simmer and let cook for 5 minutes to allow flavors to meld. This step ensures your filling has depth without being watery.
Thicken the Gravy
Reduce heat to low and sprinkle the 0.25 cup All-Purpose Flour over the filling, stirring constantly for 1 minute to cook out the raw flour taste. Gradually whisk in the 0.5 cup Heavy Cream, stirring until smooth and thickened. The gravy should coat the back of a spoon when drizzled.
Taste and adjust seasoning if needed. Return the skillet to medium heat for 2 minutes to ensure everything is piping hot. This creamy gravy will bind all your ingredients together beautifully.
Assemble and Bake the Pot Pie
Preheat your oven to 375°F. Prepare the 1 box Red Lobster Biscuit Mix according to package instructions, but add the 1 whole Eggs for extra binding. Roll out the dough to fit your skillet and place it gently over the filling.
Fold the edges of the biscuit dough over the filling, creating a sealed crust. Brush the top with a little melted butter for extra richness. Bake for 25-30 minutes until the biscuit crust is golden brown and the filling is bubbling.
Rest and Serve
Remove from the oven and let rest for 5 minutes before serving. This resting time allows the juices to redistribute, ensuring each bite is moist and flavorful. Cut into wedges and serve immediately with a side salad or crusty bread.
The result should be tender shrimp, succulent chicken, and perfectly cooked vegetables enveloped in a rich gravy, all topped with a golden, buttery biscuit crust that's crisp on the outside and soft within.
Pro Tips For Making Pot Pie Recipe With Red Lobster Biscuit Mix
- Sauté Shrimp First: Toss the shrimp in a hot skillet with a pinch of salt and pepper before adding them to the pot pie filling—this seals in flavor and prevents them from turning rubbery later. I used to skip this, and the shrimp would just sit soggy in the broth. Two minutes max, until they’re just opaque.
- Preheat That Dish: Pop your baking dish in the oven for 5 minutes while it’s empty, then dump in the biscuit mix right after adding the filling. The heat jumpstarts the butter in the biscuits, so they brown faster and stay crisp instead of turning into a sad, greasy blob. Trust me, this isn’t optional.
- Shred Chicken Hot: Pull the cooked chicken breast off the bone while it’s still warm—it shreds like butter and stays moist. Cold chicken? Forget it. You’ll end up with dry, stringy bits that ruin the whole dish. Use two forks or your hands (yes, even if you’re squeamish).
- Butter the Biscuits Twice: Brush the biscuit mix with melted butter before baking, then add another light coat right after the first 10 minutes. The first layer helps them rise, the second guarantees that golden crust. I learned this after my first batch came out dry as cardboard—now they’re flaky and buttery every time.
Wine and beer pairings for this recipe
Crisp White Wine
A dry Riesling from Germany or a Sauvignon Blanc from New Zealand is my go-to pairing for this pot pie. The bright acidity cuts through the richness of the biscuit crust while complementing the seafood flavors.
I love a Dr. Loosen Blue Slate Riesling—its citrus notes enhance the shrimp without overpowering the dish. Look for one with a crisp finish to balance the creamy gravy. 🍷
Light Beer Options
For beer lovers, a crisp lager like Corona Extra or Heineken works beautifully. The effervescence cleanses your palate between bites of the buttery biscuit crust.
If you prefer something with a bit more character, try a Belgian Witbier like Hoegaarden—its coriander and orange peel notes pair surprisingly well with the thyme and garlic in the filling. Serve slightly chilled for the best experience.
Red Wine Alternative
If you prefer red wine, a light-bodied Pinot Noir from Oregon or California is an unexpected but excellent choice. The La Crema Sonoma Coast Pinot Noir has enough acidity to stand up to the biscuit crust while its red fruit notes harmonize with the shrimp.
Avoid heavy reds like Cabernet Sauvignon—they’ll overwhelm the delicate flavors of the pot pie.
Non-Alcoholic Pairings
For a refreshing non-alcoholic option, try sparkling apple cider like Martinelli’s or a citrusy sparkling water with a splash of grapefruit juice. The bubbles and citrus notes mirror the acidity of white wine while keeping the meal light.
I also enjoy a cold hibiscus iced tea—its tartness balances the richness of the biscuit crust beautifully. ✨
Dessert Wine
If you’re saving room for dessert, a Moscato d’Asti from Italy adds a sweet contrast to the savory pot pie. The light effervescence and floral notes cleanse your palate without clashing with the dish.
Serve it slightly chilled—around 45-50°F—to enhance its refreshing qualities. This pairing is perfect for a leisurely dinner where you want to savor both the main course and dessert.
Nutrition facts
Frequently asked questions
Can I make this pot pie ahead of time?
Yes! Prepare the filling up to 3 days ahead and refrigerate it. When ready to bake, assemble the pie and bake as directed. For best results, bake it fresh rather than reheating—this keeps the biscuit crust crispy. If you must reheat, cover with foil and warm in a 350°F oven for 10-15 minutes to restore crispness.
What if I don't have shrimp?
No problem! Swap the shrimp for 1 lb scallops, 1 lb mussels, or even 1 lb white fish fillets like cod or halibut. Adjust cooking time—scallops cook in 2-3 minutes, while mussels need 5-7 minutes to open. Keep the total protein amount similar for balanced flavor.
How do I fix a soggy biscuit crust?
Prevent sogginess by baking the pie on the middle rack (not the bottom), which ensures even heat circulation. For extra insurance, spread a thin layer of uncooked rice on the bottom of the skillet before adding filling—it absorbs excess moisture. If the crust still seems damp, broil for 1-2 minutes at the end to crisp it up.
Can I use a different biscuit mix?
Any store-bought biscuit mix (like Pillsbury or Bisquick) will work, but Red Lobster's version has a slightly more buttery flavor. For best results, use a mix that requires 1 egg and follows similar baking times. Avoid mixes with added cheese or herbs—they can alter the classic taste.
Is this pot pie freezer-friendly?
Yes, but with a trick: Assemble the pie, then freeze it unbaked for up to 2 months. When ready to bake, thaw overnight in the fridge and bake as directed (add 5-10 minutes to baking time). Never freeze a baked pot pie—the biscuit crust loses its texture. For reheating, cover loosely with foil to prevent sogginess.