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Red Lobster Biscuit Chicken Pot Pie with Cheddar Bay Topping

Red Lobster biscuit chicken pot pie with golden Cheddar Bay biscuit topping in a white baking dish
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A creamy, comforting chicken pot pie topped with cheesy, garlicky Cheddar Bay-inspired biscuits baked to golden perfection. A family-friendly comfort dinner that comes together with simple ingredients.

Ingredients

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

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch baking dish.
  2. Melt butter in a large skillet over medium heat. Add onion, carrots, and celery and cook for 5 to 7 minutes until softened and onion is translucent.
  3. Add garlic and stir for 1 minute until fragrant. Do not let it brown.
  4. Sprinkle flour over vegetables and stir to coat evenly. Cook for 1 to 2 minutes, stirring constantly.
  5. Slowly whisk in chicken broth, then milk. Add thyme, rosemary, salt, and pepper. Simmer for 5 minutes until thickened enough to coat the back of a spoon.
  6. Remove from heat. Stir in chicken, frozen peas, and frozen corn. Pour filling into prepared baking dish and spread evenly.
  7. In a large bowl, whisk flour, baking powder, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs with some pea-sized pieces remaining.
  8. Stir in milk until dough just comes together. Fold in cheddar, garlic powder, and parsley with a few gentle strokes. Do not overmix.
  9. Drop large spoonfuls of biscuit dough over the filling, leaving small gaps between each one.
  10. Bake for 20 to 25 minutes until biscuits are deep golden brown and filling is bubbling around the edges.
  11. Brush biscuits with melted butter and return to oven for 2 to 3 minutes.
  12. Rest for 10 minutes before serving to allow the filling to set.

Notes

  • Use rotisserie chicken to save prep time. Shred your own cheddar from a block for smoother melting in the biscuit dough.
  • To freeze unbaked: assemble, cover tightly with foil, freeze up to 3 months. Thaw overnight in the refrigerator and add 5 to 10 minutes to bake time.
  • If biscuits brown too fast before filling bubbles, tent loosely with foil for the last 5 minutes of baking.
  • Do not freeze after baking as biscuits lose their texture when reheated from frozen.

Nutrition

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