Gluten-Free Cheddar Bay Biscuit Chicken Potpie
This gluten-free Cheddar Bay biscuit chicken potpie combines tender chicken, colorful vegetables and a creamy coconut-milk filling under a golden biscuit topping. It uses unsweetened soy milk, gluten-free flour and dairy-free sharp cheddar for a comforting skillet dinner.
About the ingredient swaps
The filling uses 1/2 cup canned coconut milk instead of heavy whipping cream. Unsweetened plain soy milk replaces the milk in the biscuit dough, and dairy-free sharp cheddar and dairy-free butter replace the traditional cheese and butter.
Milk-allergen note: Red Lobster’s gluten-free Cheddar Bay Biscuit Mix contains whey and buttermilk, and its seasoning blend lists butter oil. This packaged-mix version is gluten-free, but not fully dairy-free. For a fully dairy-free option, replace both the biscuit mix and its seasoning packet with products labeled gluten-free and dairy-free, following that mix’s liquid and fat directions. Check the manufacturer’s ingredients and your package label.
Serving suggestions
Serve this biscuit-topped chicken potpie with a crisp green salad, steamed green beans or roasted broccoli. Let the skillet rest before scooping so the creamy filling settles and each serving gets some of the golden biscuit topping.
A look at the finished dish
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Gluten-free Red Lobster Cheddar Bay Biscuit Mix, chicken breasts and chicken stock form the base of this casserole.
- Serve from the baking dish. The filling and topping come together for a dish you can divide at the table.
- A defined yield. The card makes 8 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Large oven-safe skillet
- Mixing bowl
- Instant-read thermometer
- Whisk
- Knife and cutting board
- Measuring cups and spoons
Ingredient notes
- Flour or baking mix. This recipe specifies gluten-free all-purpose flour blend. Different flours and mixes absorb liquid differently; use a written substitution in the recipe notes when one is provided.
- Coconut milk. Follow the type specified in the ingredients. Canned coconut milk and a carton coconut beverage have different thicknesses and are not equivalent measures of fat or calories.
- Optional additions. The card marks crushed red pepper flakes as optional. Account for additions separately when tracking a portion.
Gluten-Free Cheddar Bay Biscuit Chicken Potpie
Ingredients
Equipment
Method
- Cook the chicken. Heat the oven to 400°F (200°C). Warm the olive oil in a large oven-safe skillet over medium-high heat. Season the chicken with paprika, garlic powder, onion powder, oregano, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sear for about 5-6 minutes per side, cooking until the thickest part reaches 165°F (74°C). Transfer to a board, then chop or shred.
- Soften the vegetables. Reduce the heat to medium. Melt 3 tablespoons dairy-free butter in the skillet. Add onion, celery and carrot; cook 5-7 minutes, stirring, until softened. Stir in garlic, poultry seasoning, optional red pepper flakes and the remaining salt and pepper; cook 30-60 seconds.
- Make the filling. Stir in the gluten-free flour and cook for 1 minute. Gradually whisk in chicken stock until smooth. Add exactly 1/2 cup coconut milk, the cooked chicken and peas. Simmer 2-3 minutes, stirring, until creamy and lightly thickened. If it becomes pasty, add a small splash of stock. Remove from heat.
- Mix the biscuits. In a bowl, stir together the gluten-free biscuit mix (reserve the seasoning packet), dairy-free cheddar and 3/4 cup dairy-free milk. If dry or crumbly, add more dairy-free milk 1 tablespoon at a time, up to 1/4 cup, to make soft, scoopable dough. Drop small, even spoonfuls over the hot filling, leaving a little space between them.
- Bake. Bake 20-25 minutes, or until the biscuits are golden and cooked through in the center and the filling bubbles. Check a center biscuit for wet dough; bake longer if needed, loosely covering the top if it browns too quickly.
- Brush and rest. Melt the remaining 3 tablespoons dairy-free butter and mix in the reserved seasoning packet. Brush over the biscuits, sprinkle with parsley and let stand 10 minutes before dividing into 8 servings.
Nutrition
Video
Notes
- Dietary note: Red Lobster gluten-free Cheddar Bay Biscuit Mix contains whey and buttermilk; its seasoning blend also lists butter oil. This recipe contains milk despite the plant-based swaps. It also contains soy. Check the current package labels.
- For a fully dairy-free version, replace both the biscuit mix and its seasoning packet with products labeled gluten-free and dairy-free, and follow that mix's liquid/fat directions using the dairy-free milk and dairy-free cheddar. Keep dairy-free butter in the filling and topping.
- Use canned coconut milk, not coconut cream or sweetened cream of coconut. The filling uses 1/2 cup instead of the original 1 cup heavy cream, so watch the thickness.
- Inspired by Lauren Habermehl. Timing may vary with the gluten-free mix and biscuit size.
Tried this recipe?
Let us know how it was!Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I scale the batch?
The serving control adjusts ingredient amounts. Use a pan or pot that fits the batch, and check texture and doneness again because a larger amount can cook differently.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
