Chicken Cobbler with Red Lobster Biscuits - Cozy Easy Dinner Ready in 30 Minutes!

If you’ve ever wished your favorite chicken pot pie recipe with Red Lobster biscuits could magically appear on your dinner table in under an hour—guess what? Your wish just came true. This chicken cobbler with Red Lobster biscuits is creamy, cheesy, cozy, and ridiculously easy to make. Think of it as the lovechild between Pot Pie Over Biscuits and a Sunday-night comfort bake.

Here’s the deal: juicy rotisserie chicken, frozen veggies, and a quick creamy sauce get topped with that famous Red Lobster Cheddar biscuit mix—and boom, dinner’s done in around 30 minutes. No stress, no fancy steps, and (bonus!) minimal cleanup. FYI, this is one of those chicken with biscuits recipes that somehow manages to taste like it took hours… but your sink stays clean. Win-win!

The golden, cheesy biscuits puff up beautifully in the oven, soaking up just enough of that rich, savory filling to make every bite pure magic. Honestly, it’s giving serious Red Lobster pot pie energy—comfort food with a side of nostalgia. If you’re a fan of chicken and biscuit soup or creamy casseroles, this will become your new obsession.

I love whipping this up on a busy weeknight, but it also totally works for cozy weekends, potlucks, or when you need to spoil someone (new parents, post-holiday friends, or—let’s be real—yourself). And IMO, using that Cheddar Bay biscuit mix makes it feel like an Easy Disney dinner recipe—fun, comforting, and family-friendly every single time.

So whether you call it Red Lobster chicken bake, pot pie with Red Lobster biscuits, or just “that casserole everyone devours,” this dish will quickly earn a permanent spot in your dinner rotation. Ready to grab a spoon?

Chicken Cobbler with Red Lobster Biscuits - Cozy Easy Dinner Ready in 30 Minutes!

If you’re a fan of chicken pot pie but want a twist, this chicken cobbler with Red Lobster biscuits is about to become your new go-to dinner. Instead of a traditional crust, fluffy Cheddar Bay biscuits top a creamy chicken and veggie filling, making each bite rich, cheesy, and comforting. Serves 4 generously (can stretch to 6 with a side).

• Course: Main Course
• Cuisine: American
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Servings: 4
• Author: Alma

Ingredients

For the creamy chicken filling:

• ¼ cup (½ stick) salted butter
• 1 small yellow onion, finely chopped
• 2 celery stalks, diced
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ¼ cup all-purpose flour
• ½ cup dry white wine
• 2 cups chicken broth
• 1 cup whole milk
• 1 (12-oz) package frozen peas and carrots
• 1 rotisserie chicken, skin removed and shredded (about 3½ cups)

For the biscuit topping:

• 1 (11.36-oz) box Red Lobster Cheddar Bay biscuit mix
• ½ cup shredded sharp Cheddar cheese
• ¾ cup cold water
• ¼ cup melted salted butter
• Biscuit seasoning mix (from the box)
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Preheat your oven to 425°F.
2. In a large oven-safe skillet, melt butter over medium-high heat. Sauté onion and celery until soft and fragrant, about 5 minutes, seasoning with salt and pepper as they cook.
3. Sprinkle in the flour and stir constantly until the mixture thickens slightly. Pour in the white wine, cooking until the flour blends fully. Slowly add chicken broth and milk, bringing the mixture to a gentle boil.
4. Stir in the frozen peas and carrots along with the shredded chicken. Let it simmer until the sauce thickens to a creamy, gravy-like consistency. Remove the skillet from heat.
5. In a separate bowl, combine the biscuit mix, Cheddar cheese, and cold water, mixing just until a soft dough forms. Use a cookie scoop or spoon to dollop the dough evenly over the chicken mixture.
6. Bake for 20–25 minutes, or until the biscuits turn golden and cooked through.
7. Mix melted butter with the seasoning from the biscuit box and brush over the baked biscuits. Sprinkle with parsley, if desired, and serve hot.

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