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Red Lobster Biscuit Chicken Pot Pie

Red Lobster Biscuit Chicken Pot Pie with golden Cheddar Bay biscuit topping in a 9x13 baking dish
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This Red Lobster Biscuit Chicken Pot Pie combines creamy chicken and vegetable filling with a homemade Cheddar Bay-style biscuit topping. A hearty, family-friendly comfort food dinner the whole table will love.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth (low-sodium recommended)
  • 1 cup whole milk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 3 cups cooked chicken, shredded or cubed
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 1 cup shredded sharp cheddar cheese
  • 3/4 cup milk
  • 1/2 teaspoon garlic powder
  • 2 tablespoons melted butter, for brushing
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Melt 2 tablespoons butter in a large skillet or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until softened and fragrant.
  3. Stir in the flour and cook for 1 full minute, stirring constantly, to remove the raw flour taste.
  4. Gradually whisk in the chicken broth and milk, adding a little at a time, until completely smooth and lump-free.
  5. Add garlic powder, dried thyme, salt, and pepper. Simmer over medium heat for 5 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
  6. Stir in the cooked chicken, frozen peas, and frozen corn. Remove from heat and pour the filling into a greased 9×13 inch baking dish.
  7. In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the cold cubed butter and work it in with a pastry cutter or fingertips until the mixture resembles coarse, pea-sized crumbs.
  8. Stir in the shredded cheddar. Add the milk and garlic powder, stirring just until the dough comes together. Do not overmix. The dough should look slightly shaggy and sticky.
  9. Drop large spoonfuls of biscuit dough evenly over the filling, leaving a little space between each mound.
  10. Bake for 25 to 30 minutes, until the biscuits are deep golden brown and the filling is bubbling around the edges.
  11. Stir together the melted butter and fresh parsley. Brush over the hot biscuits immediately after removing from the oven.
  12. Let the dish rest for 5 minutes before serving.

Notes

  • Do not overmix the biscuit dough or it will turn tough. Stop stirring the moment the dry ingredients are incorporated.
  • Rotisserie chicken is a great shortcut and adds extra flavor to the filling.
  • If biscuits brown too quickly, tent loosely with foil and continue baking until the filling bubbles through.
  • The filling can be made up to 2 days ahead. Store covered in the refrigerator and prepare fresh biscuit dough when ready to bake. Add 8 to 10 extra minutes to the bake time if starting from cold.
  • Freezing is not recommended as the biscuit topping loses texture after thawing.

Nutrition

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