Print

Cozy Red Lobster Biscuit Chicken Pot Pie

Red Lobster Biscuit Chicken Pot Pie - featured image
Print Recipe

A quick and easy chicken pot pie with a cheesy, garlicky Cheddar Bay biscuit topping. This comforting dish comes together in under 45 minutes using simple ingredients.

Ingredients

Scale
  • 3 cups cooked chicken, shredded (rotisserie chicken works great)
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth (low-sodium preferred)
  • 1 cup whole milk (or half-and-half for extra richness)
  • 1 cup frozen peas and carrots mix (no need to thaw)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 2 cups Cheddar Bay Biscuit mix (like Red Lobster brand or Betty Crocker)
  • 2/3 cup milk (or as directed on your biscuit mix box)
  • 1/2 cup shredded sharp cheddar cheese (plus more for sprinkling on top)
  • 2 tablespoons melted butter
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried parsley (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). If using a cast iron skillet, place it on the stovetop over medium heat. If using a baking dish, set it aside.
  2. Melt 2 tablespoons of butter in your skillet over medium heat. Add the diced onion and cook for about 3-4 minutes, until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Sprinkle the 1/3 cup of flour over the onions and garlic. Stir constantly for about 1 minute. Slowly pour in the chicken broth while whisking continuously. Keep whisking until the mixture is smooth and starts to thicken, about 2-3 minutes. Then pour in the milk and keep whisking until thickened.
  4. Stir in the shredded chicken, frozen peas and carrots, dried thyme, and dried rosemary. Season with salt and pepper to taste. Let everything simmer together for about 2 minutes, stirring occasionally. The filling should be thick and creamy.
  5. In a mixing bowl, combine the Cheddar Bay Biscuit mix with 2/3 cup milk and 1/2 cup shredded cheddar cheese. Stir just until combined. Do not overmix—lumps are fine.
  6. If using a baking dish, transfer the hot filling into it now. Drop spoonfuls of the biscuit batter evenly over the top of the filling. Sprinkle a little extra shredded cheddar on top if desired.
  7. Place the dish in the preheated oven and bake for 18-22 minutes, until the biscuits are golden brown and the filling is bubbly around the edges.
  8. While the pot pie bakes, melt 2 tablespoons of butter in a small bowl. Stir in 1/4 teaspoon garlic powder and the dried parsley if using. As soon as the pot pie comes out of the oven, brush or drizzle this garlic butter all over the hot biscuits.
  9. Let the pot pie rest for about 5 minutes before serving. Scoop into bowls and enjoy.

Notes

Don’t skip the flour roux—cook it for 1 minute to avoid raw flour taste. Use room temperature milk to prevent lumps. Don’t overmix the biscuit batter. Make sure the filling is hot when adding biscuits. Brush garlic butter on biscuits while still hot for best flavor.

Nutrition

Keywords: chicken pot pie, cheddar bay biscuits, red lobster biscuits, comfort food, easy dinner, weeknight meal

Find it online: https://bouncybowl.com/cozy-red-lobster-biscuit-chicken-pot-pie-easy-recipe/