Red Lobster Biscuit Chicken Pot Pie (Print)
Creamy chicken and vegetable filling crowned with buttery cheddar biscuits for ultimate comfort food.
# Ingredient List:
→ 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
→ 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
→ Biscuit Topping
22 - 2 tablespoons unsalted butter, melted
23 - 1/2 teaspoon garlic powder
24 - 1 tablespoon fresh parsley, chopped
# How-To Steps:
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.
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.
09 - Bake for 25-30 minutes, until biscuits are golden and cooked through.
10 - Mix melted butter with garlic powder and parsley, then brush over hot biscuits.
11 - Let cool for 5 minutes before serving.
# Expert Suggestions:
01 -
- The cheddar biscuit topping transforms ordinary pot pie into something thats practically crave-worthy
- The creamy filling comes together faster than you would expect
- Leftovers reheat beautifully for lunch the next day
02 -
- Do not overmix the biscuit dough or they will become tough instead of tender
- Make sure your sauce is thick enough before transferring to the baking dish
- Let the pot pie cool for at least 5 minutes before serving so the filling sets
03 -
- Grate your own cheese instead of buying pre-shredded for better melting
- Use a pastry cutter or two forks to cut the butter into the flour mixture
- Space the biscuit dough evenly so all centers cook through