Red Lobster Biscuit Chicken Pot Pie
A comforting Southern-style mash-up that combines cheesy Red Lobster-inspired biscuits with creamy chicken pot pie filling. It’s warm, savory, and perfect for weeknight dinners or cozy gatherings.
Equipment
- skillet or saucepan
- mixing bowls
- whisk
- pastry cutter or fork for biscuit dough
- baking dish (9×9 or 9×13 inch)
- measuring cups and spoons
- wooden spoon or spatula
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 tbsp butter
- 1 onion, diced
- 2 carrots, peeled and diced
- 1 cup frozen peas
- 2 celery stalks, diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 2½ cups chicken broth
- 1 cup heavy cream or half-and-half
- ½ tsp dried thyme
- salt and black pepper, to taste
- 1¾ cups all-purpose flour (for biscuit topping)
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp garlic powder (optional)
- ¾ cup sharp cheddar cheese, shredded
- 6 tbsp cold unsalted butter, cubed
- ¾ cup milk or buttermilk
Instructions
- Preheat your oven to 400 °F (200 °C). Lightly grease a 9×9 or 9×13-inch baking dish.
- In a skillet, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened. Add garlic and cook briefly.
- Sprinkle flour over vegetables and stir. Gradually add chicken broth, whisking to avoid lumps. Simmer and add cream, thyme, salt, and pepper. Let sauce thicken slightly.
- Stir in cooked chicken and frozen peas. Mix well. Transfer to the prepared baking dish.
- In a bowl, mix flour, baking powder, salt, and garlic powder. Stir in cheddar. Cut in butter until crumbly. Add milk and mix until dough forms.
- Drop spoonfuls of dough over filling, leaving gaps for steam. Bake 20–25 minutes until biscuits are golden and filling is bubbly.
- Let rest for 5–10 minutes before serving. Scoop servings with biscuit and filling. Garnish with parsley if desired.
Notes
Use rotisserie or leftover chicken to save time. Swap part of the milk in biscuits with Greek yogurt for a lighter option. Add other vegetables like mushrooms or corn for more texture. Sprinkle extra cheddar over biscuits before baking for added flavor. To make gluten-free, use a 1:1 GF flour blend and ensure baking powder is GF-certified.