Description
Red Lobster Biscuit Chicken Pot Pie combines tender chunks of chicken, hearty vegetables, and a creamy herb sauce all baked under a layer of buttery, cheesy Red Lobster-style biscuits — a comforting, restaurant-quality twist on the classic chicken pot pie.
Ingredients
-
- 2 cups cooked chicken, shredded or cubed
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/2 cup onion, diced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream (or milk)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
For the Red Lobster Biscuit Topping:
-
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 cup cold unsalted butter, cubed
- 1 cup shredded cheddar cheese
- 3/4 cup buttermilk (plus more if needed)
For Garlic Butter Topping:
- 2 tablespoons melted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
Instructions
- Preheat oven to 200°C (400°F). Lightly grease a 9×13-inch baking dish.
- Make the filling: In a large skillet, melt butter over medium heat. Add onions and cook until soft, about 3 minutes.
- Whisk in flour and cook for 1 minute to form a roux. Gradually add chicken broth while whisking until smooth. Stir in cream, salt, pepper, garlic powder, and thyme.
- Add cooked chicken and mixed vegetables. Simmer for 5 minutes, until thick and creamy. Transfer the mixture to the prepared baking dish.
- Make the biscuit topping: In a large bowl, whisk together flour, baking powder, baking soda, sugar, salt, and garlic powder. Cut in cold butter using a pastry cutter or fork until coarse crumbs form.
- Stir in cheddar cheese, then pour in buttermilk. Mix just until combined — do not overmix.
- Drop spoonfuls of biscuit dough evenly over the chicken mixture, leaving small gaps for steam to escape.
- Bake for 25–30 minutes, or until biscuits are golden brown and cooked through.
- Make garlic butter topping: Mix melted butter, garlic powder, and parsley. Brush over hot biscuits right after baking.
- Let cool for 10 minutes before serving warm.
Notes
- For a shortcut, use Red Lobster Cheddar Bay Biscuit Mix for the topping — just prepare as directed and spoon over the filling.
- Add a dash of cayenne pepper to the biscuits for a subtle spicy kick.
- This dish freezes well — bake, cool, and freeze for up to 3 months. Reheat covered at 180°C (350°F).
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Main Course / Casserole
- Method: Baking
- Cuisine: American