Red Lobster Biscuit Chicken Pot Pie (Printable)

Creamy chicken filling topped with golden cheddar-garlic biscuits for ultimate comfort

# What You 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 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, adjust to taste

# How To Make:

01 - Preheat the oven to 400°F for baking.
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 until fragrant.
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, black pepper, and salt. Simmer for 5 minutes until mixture thickens nicely. Transfer filling to a 9x13-inch baking dish.
05 - In a large bowl, whisk together 2 cups flour, baking powder, garlic powder, and 1/2 teaspoon salt. Cut in 1/2 cup cold butter until mixture resembles coarse crumbs. Stir in cheddar cheese and parsley. Add 3/4 cup milk and mix until just combined—avoid overmixing.
06 - Drop large spoonfuls of biscuit dough evenly over the filling. Bake for 35 to 40 minutes until biscuits are golden brown and filling is bubbling around the edges.
07 - Allow the pot pie to cool for 10 minutes before serving to set the filling.

# Expert Tips:

01 -
  • The biscuit topping soaks up all that creamy filling underneath, creating these magical pockets of flavor in every bite
  • It comes together faster than you would think, especially if you use rotisserie chicken
  • The garlic cheddar biscuits transform ordinary pot pie into something your family will actually get excited about
02 -
  • Cold butter is what creates flaky layers in biscuits, so do not let it sit out or try to microwave it to soften
  • The filling will look thin before baking, but it thickens considerably in the oven so trust the recipe
  • Space your biscuit drops further apart than you think you need to, because they spread and puff up more than expected
03 -
  • Use a box grater to shred your own cheese instead of buying pre-shredded bags, which contain anti-caking agents that prevent proper melting
  • If your biscuit dough feels too sticky to handle, chill it for ten minutes before dropping it onto the filling

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