Description

This Red Lobster Biscuit Chicken Pot Pie combines the rich, creamy comfort of a traditional chicken pot pie with the cheesy, garlicky goodness of Red Lobster-style biscuits. A hearty filling of chicken and vegetables is topped with golden, fluffy cheddar biscuits for the ultimate cozy meal.

Ingredients

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 cup cold unsalted butter, cubed

1 cup shredded sharp cheddar cheese

3/4 cup whole milk

2 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1/3 cup all-purpose flour

2 cups cooked chicken breast, shredded or cubed

2 cups chicken broth

1/2 cup heavy cream

1 cup frozen peas

Salt and black pepper, to taste

1/2 teaspoon dried thyme

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Instructions

Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
In a large skillet over medium heat, heat the olive oil and sauté the onion, garlic, carrots, and celery for 5–7 minutes until softened.
Sprinkle in the flour and stir for 1–2 minutes to cook off the raw flavor.
Gradually pour in the chicken broth while stirring, then add the heavy cream. Let the mixture thicken for about 5 minutes.
Stir in the cooked chicken, frozen peas, thyme, salt, and pepper. Pour the filling into the prepared baking dish.
For the biscuit topping, whisk together the flour, baking powder, garlic powder, and salt in a large bowl.
Cut in the butter until the mixture resembles coarse crumbs.
Stir in the cheddar cheese and milk just until combined—do not overmix.
Drop large spoonfuls of the biscuit dough evenly over the chicken filling, spacing them out to allow spreading.
Bake uncovered for 25–30 minutes, until the biscuits are golden and cooked through.
Let cool for about 5 minutes before serving.

Notes

Swap the chicken with leftover turkey for a holiday-friendly variation.

Use extra vegetables and vegetable broth for a vegetarian version.

Add a pinch of cayenne pepper to the biscuit dough for a spicy kick.

Mix chopped herbs like parsley or chives into the biscuit dough for extra flavor and color.

Add a splash of white wine with the broth for richer flavor.

To reheat leftovers, microwave individual portions or bake the whole dish at 350°F covered with foil.

Freeze the baked and cooled pot pie for up to 2 months; reheat at 350°F for 30–40 minutes.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 4g
Sodium: 620mg
Fat: 25g
Saturated Fat: 13g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 32g
Fiber: 3g
Protein: 20g
Cholesterol: 85mg