Red Lobster Biscuit Chicken Pot Pie (Printable)
Creamy chicken and vegetable filling topped with golden cheddar garlic biscuits for the ultimate comfort food.
# What You'll Need:
→ Biscuit Topping
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, cold and cubed
06 - 1 cup sharp cheddar cheese, shredded
07 - 2 tablespoons chopped fresh parsley
08 - 3/4 cup whole milk
→ Chicken Pot Pie Filling
09 - 2 tablespoons unsalted butter
10 - 1 small yellow onion, diced
11 - 2 carrots, peeled and diced
12 - 2 celery stalks, diced
13 - 3 cloves garlic, minced
14 - 1/3 cup all-purpose flour
15 - 3 cups low-sodium chicken broth
16 - 1 cup whole milk
17 - 3 cups cooked chicken breast, shredded
18 - 1 cup frozen peas
19 - 1 cup frozen corn
20 - 1 teaspoon dried thyme
21 - 1/2 teaspoon black pepper
22 - 1 teaspoon salt, adjust to taste
# How-to Steps:
01 - Preheat the oven to 400°F.
02 - In a large skillet, melt butter over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute.
03 - Sprinkle flour over vegetables and stir to coat. Cook for 2 minutes. Gradually whisk in chicken broth, then milk, stirring constantly until smooth and starting to thicken.
04 - Add shredded chicken, peas, corn, thyme, salt, and pepper. Simmer for 5 minutes until thickened. Pour the filling into a 9x13-inch baking dish.
05 - In a large bowl, whisk together flour, baking powder, garlic powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in cheddar cheese and parsley. Add milk and mix until just combined.
06 - Drop large spoonfuls of biscuit dough evenly over the filling. Bake for 35–40 minutes, or until biscuits are golden brown and filling is bubbling.
07 - Let cool for 10 minutes before serving to allow the filling to set.
# Expert Pointers:
01 -
- The cheddar-garlic biscuits transform an ordinary pot pie into something restaurant-worthy
- Everything cooks in one dish while the biscuits get impossibly golden on top
- Leftovers reheat beautifully, though they rarely last that long
02 -
- Cold butter is non-negotiable for the biscuits, warm butter melts into the flour and kills the flaky layers
- Dropping the biscuits instead of rolling and cutting creates those rustic, craggy tops that catch all the butter
- The filling should be thick enough to coat the back of a spoon before adding the biscuits on top
03 -
- Shred your own cheese from a block instead of buying pre-shredded, it melts so much better in the biscuits
- If your biscuits are browning too fast, tent the whole dish with foil for the last 10 minutes of baking