Red Lobster Biscuit Chicken Pot Pie (Printable)
Creamy chicken filling with vegetables under golden cheddar biscuits
# 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 tbsp unsalted butter
07 - 1/3 cup all-purpose flour
08 - 2 cups chicken broth
09 - 1 cup whole milk
10 - 1/2 tsp salt
11 - 1/2 tsp black pepper
12 - 1/2 tsp dried thyme
13 - 1/2 tsp garlic powder
→ For the Cheddar Biscuits
14 - 2 cups all-purpose flour
15 - 1 tbsp baking powder
16 - 1 tbsp granulated sugar
17 - 1/2 tsp 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 tbsp unsalted butter, melted
23 - 1/2 tsp garlic powder
24 - 1 tbsp fresh parsley, chopped
# Directions:
01 - Preheat the oven to 400°F.
02 - In a large skillet over medium heat, melt 3 tbsp 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 - For the biscuits: 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 Tips:
01 -
- The cheddar biscuit topping creates the most incredible cheesy crust you have ever experienced on a pot pie
- Everything comes together in about an hour using ingredients you probably already have in your kitchen
- The filling is velvety rich without being heavy thanks to the perfect balance of broth and cream
02 -
- Cold butter is non negotiable for flaky biscuits, keep it in the fridge until the exact moment you need it
- Do not overmix the biscuit dough or they will become tough and dense instead of light and fluffy
- The filling will look very thick but that is exactly right, it loosens slightly during baking
03 -
- Grate your own cheese from a block instead of buying pre shredded for the smoothest melt
- A pinch of cayenne in the biscuit dough adds a subtle warmth that keeps people guessing