Red Lobster Biscuit Chicken Pot Pie (Printable)

Creamy chicken and vegetable filling topped with golden cheddar garlic biscuits for the ultimate comfort meal.

# 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

# How To Make It:

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 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.
07 - Bake for 35–40 minutes, or until biscuits are golden brown and filling is bubbling.
08 - Let cool for 10 minutes before serving.

# Expert Tips:

01 -
  • The biscuit topping creates this incredible crispy, cheesy crust that soaks up the creamy filling underneath
  • It comes together faster than you would think, especially if you use leftover chicken or a rotisserie bird
  • The combination of fluffy biscuits and savory filling feels like two comfort foods hugged and made something even better
02 -
  • If your biscuit dough feels too sticky to handle, that is actually perfect and will give you the fluffiest results
  • Letting the filling cool slightly before topping with biscuits prevents the bottom from getting soggy
  • The biscuits will continue to set slightly as they cool, so do not worry if they seem a little soft right out of the oven
03 -
  • Brush those baked biscuits with melted butter mixed with a pinch of garlic powder for that true restaurant finish
  • If your biscuits are browning too quickly, tent the pie with foil for the last 10 minutes of baking
  • Room temperature ingredients come together faster, so take your butter and milk out about 20 minutes before starting

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