Red Lobster Biscuit Chicken Pot Pie (Printable)
Creamy chicken filling topped with cheesy garlic biscuits for ultimate comfort
# 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
# Directions:
01 - Preheat the oven to 400°F.
02 - In a large skillet, melt 2 tablespoons butter over medium heat. Add diced onion, carrots, and celery; sauté for 5 minutes until softened. Stir in minced garlic and cook for 1 minute.
03 - Sprinkle 1/3 cup flour over vegetables and stir to coat evenly. Cook for 2 minutes to remove raw flour taste. Gradually whisk in 3 cups chicken broth, then 1 cup milk, stirring constantly until smooth and starting to thicken.
04 - Add shredded chicken, frozen peas, frozen corn, dried thyme, 1/2 teaspoon black pepper, and 1 teaspoon salt. Simmer for 5 minutes until mixture thickens. Pour filling into a 9x13-inch baking dish.
05 - In a large bowl, whisk together 2 cups flour, 1 tablespoon baking powder, 1 teaspoon garlic powder, and 1/2 teaspoon salt. Cut in 1/2 cup cold cubed butter until mixture resembles coarse crumbs. Stir in 1 cup shredded cheddar cheese and 2 tablespoons parsley. Add 3/4 cup milk and mix until just combined.
06 - Drop large spoonfuls of biscuit dough evenly over the filling surface.
07 - Bake for 35 to 40 minutes, until biscuits are golden brown and filling is bubbling around edges.
08 - Let cool for 10 minutes before serving to allow filling to set.
# Expert Hints:
01 -
- The biscuit topping creates an insanely crispy, cheesy crust that soaks up all that creamy filling underneath
- Everything bakes in one dish so you get maximum flavor with minimal cleanup
- Leftovers reheat beautifully for lunch the next day, if they last that long
02 -
- Cold butter is non-negotiable for fluffy biscuits—work quickly and keep it chilled until you mix it in
- Let the filling cool slightly before topping with biscuits or they might start melting into the sauce
- The biscuits will continue cooking slightly from the residual heat while the pie rests
03 -
- Use a large ice cream scoop to drop uniform biscuit portions—theyll bake more evenly
- If the biscuits brown too quickly, tent the pan with foil for the last 10 minutes