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Golden brown Red Lobster Biscuit Chicken Pot Pie in a baking dish on a rustic table.

Red Lobster Biscuit Chicken Pot Pie

A comforting pot pie featuring tender chicken and vegetables in a creamy sauce, topped with homemade cheddar garlic biscuits.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken breast diced (rotisserie recommended)
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 cup frozen peas
  • 1/2 cup onion finely chopped
  • 3 tbsp unsalted butter for filling
  • 1/3 cup all-purpose flour for filling
  • 2 cups chicken broth
  • 1 cup whole milk for filling
  • 1/2 tsp salt for filling
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp garlic powder for filling
  • 2 cups all-purpose flour for biscuits
  • 1 tbsp baking powder
  • 1 tbsp granulated sugar
  • 1/2 tsp salt for biscuits
  • 1/2 cup unsalted butter cold and cubed, for biscuits
  • 1 cup sharp cheddar cheese shredded
  • 3/4 cup whole milk for biscuits
  • 1/4 cup fresh parsley chopped, plus 1 tbsp for topping
  • 2 tbsp unsalted butter melted, for topping
  • 1/2 tsp garlic powder for topping

Equipment

  • 9x13 inch baking dish
  • large skillet
  • large bowl
  • whisk

Method
 

  1. Preheat oven to 400 degrees F.
  2. In a large skillet over medium heat, melt 3 tablespoons butter. Add onion, carrots, and celery; saute for 5 minutes until softened.
  3. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and milk.
  4. Add salt, pepper, thyme, and garlic powder. Bring to a simmer, stirring constantly until thickened (about 3-5 minutes).
  5. Stir in diced chicken and peas. Simmer for 2 minutes, then transfer mixture to a 9x13-inch baking dish.
  6. In a large bowl, whisk together flour, baking powder, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
  7. Stir in cheddar cheese and parsley. Add milk and mix just until combined (do not overmix).
  8. Drop large spoonfuls of biscuit dough evenly over the chicken filling.
  9. Bake for 25-30 minutes, until biscuits are golden and cooked through.
  10. Mix melted butter with garlic powder and remaining parsley; brush over hot biscuits.
  11. Let cool for 5 minutes before serving.

Notes

Rotisserie chicken saves time and adds excellent flavor. Cold butter is non-negotiable for flaky biscuits; put it in the freezer for 10 minutes before using. The sauce might look thin before baking, but it thickens beautifully in the oven.
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