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A hearty Red Lobster Biscuit Chicken Pot Pie with a golden biscuit crust.

Red Lobster Biscuit Chicken Pot Pie

Enjoy a comforting Red Lobster Biscuit Chicken Pot Pie, featuring tender chicken and vegetables in a creamy sauce, topped with savory cheddar biscuits for a delightful twist on a classic.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

Chicken Pot Pie Filling
  • 3-4 cups cooked chicken shredded or diced
  • 1/2 cup butter divided
  • 1 medium onion chopped
  • 2 medium carrots peeled and diced
  • 2 celery stalks diced
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth low sodium
  • 1 cup milk whole or half-and-half
  • 1 cup frozen peas
  • 1 cup frozen corn
  • Salt and black pepper to taste
  • 1 teaspoon garlic powder for filling
  • 1/2 teaspoon dried thyme
Cheddar Garlic Biscuits
  • 2 cups baking mix like Bisquick
  • 1 cup shredded cheddar cheese sharp or medium
  • 1/2 teaspoon garlic powder for biscuits
  • 1/2 cup milk for biscuits
Garlic Parsley Topping
  • 2 tablespoons melted butter for topping
  • 1 tablespoon dried parsley for garnish (optional)

Equipment

  • Large pot or Dutch oven
  • Measuring cups and spoons
  • Whisk
  • 9x13 inch baking dish
  • Medium bowl

Method
 

Prepare the Filling
  1. Melt 1/4 cup of butter in a large pot over medium heat, then add chopped onion, carrots, and celery; cook until softened, about 5-7 minutes.
  2. Stir in the remaining 1/4 cup butter until melted, then sprinkle in 1/2 cup flour and stir constantly for 1-2 minutes to create a roux.
  3. Gradually whisk in chicken broth and milk until smooth, then simmer, stirring frequently, until thickened to a gravy-like consistency.
  4. Stir in cooked chicken, frozen peas, frozen corn, 1 teaspoon garlic powder, dried thyme, salt, and pepper, then simmer for 5 minutes to meld flavors and heat vegetables.
  5. Pour the chicken filling into a 9x13 inch baking dish.
Make the Biscuits
  1. In a medium bowl, combine baking mix, shredded cheddar cheese, and 1/2 teaspoon garlic powder; gradually add 1/2 cup milk, stirring until just combined.
  2. Drop spoonfuls of biscuit dough evenly over the hot chicken filling, aiming for about 8-10 biscuits.
Bake and Serve
  1. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the biscuits are golden brown and cooked through and the filling is bubbly.
  2. While the pot pie is hot, melt 2 tablespoons of butter and stir in dried parsley (if using); brush this mixture generously over the warm biscuits.
  3. Let the pot pie rest for a few minutes before serving to allow the filling to set slightly.

Notes

For extra flavor, consider sautéing a little fresh garlic with the onions, carrots, and celery. If you prefer a spicier kick, add a pinch of cayenne pepper to the filling. You can also use leftover roast chicken or rotisserie chicken for this recipe to save time.