Red Lobster Biscuit Chicken Pot Pie (Print version)
Creamy chicken and vegetables topped with buttery cheddar biscuits for ultimate comfort.
# What you need:
→ For the Filling
01 - 2 cups cooked chicken breast, diced
02 - 1 cup carrots, diced
03 - 1 cup celery, diced
04 - 1 cup frozen peas
05 - 1/2 cup onion, finely chopped
06 - 3 tablespoons unsalted butter
07 - 1/3 cup all-purpose flour
08 - 2 cups chicken broth
09 - 1 cup whole milk
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon garlic powder
→ For the Cheddar Biscuits
14 - 2 cups all-purpose flour
15 - 1 tablespoon baking powder
16 - 1 tablespoon granulated sugar
17 - 1/2 teaspoon salt
18 - 1/2 cup unsalted butter, cold and cubed
19 - 1 cup shredded sharp cheddar cheese
20 - 3/4 cup whole milk
21 - 1/4 cup fresh parsley, chopped
→ For the Biscuit Topping
22 - 2 tablespoons unsalted butter, melted
23 - 1/2 teaspoon garlic powder
24 - 1 tablespoon fresh parsley, chopped
# Directions:
01 - Preheat the oven to 400°F.
02 - In a large skillet over medium heat, melt 3 tablespoons butter. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
03 - Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and milk, stirring constantly to prevent lumps.
04 - Add salt, pepper, thyme, and garlic powder. Bring to a simmer, stirring constantly until thickened, about 3-5 minutes.
05 - Stir in diced chicken and peas. Simmer for 2 more minutes, then transfer mixture to a 9x13-inch baking dish.
06 - In a large bowl, whisk together flour, baking powder, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
07 - Stir in cheddar cheese and parsley. Add milk and mix just until combined. Do not overmix.
08 - Drop large spoonfuls of biscuit dough evenly over the chicken filling, covering the surface.
09 - Bake for 25-30 minutes, until biscuits are golden brown and cooked through.
10 - Mix melted butter with garlic powder and parsley, then brush over hot biscuits immediately after baking.
11 - Let cool for 5 minutes before serving to allow filling to set.
# Expert advice:
01 -
- The biscuit topping creates this incredible cheesy, buttery crust that soaks up all the creamy sauce underneath
- Everything comes together in one dish with minimal cleanup, making it perfect for those nights when you want serious comfort without spending hours at the stove
02 -
- Cold butter is absolutely critical for fluffy biscuits, so I pop mine in the freezer for 10 minutes before starting
- Overworking the biscuit dough makes them tough, so stop mixing the moment everything comes together
03 -
- Use a box grater to grate cold butter directly into the flour mixture if you don't have a pastry cutter
- Brush the biscuits with the garlic butter twice, once right when they come out of the oven and again just before serving