Name: Chicken Biscuit Pot Pie with Red Lobster Biscuits for Lazy Dinners
Ingredients: 3 cups Rotisserie chicken, shredded; 3 cups Mixed frozen vegetables (peas, carrots, corn, green beans); 4 tablespoon Butter, unsalted, for filling; 1 medium Yellow onion, diced; 3 cloves Garlic, minced fresh; ⅓ cup All purpose flour, for thickening sauce; 2 cups Chicken broth, quality broth preferred; 1 cup Heavy cream, for rich creamy filling; 1 teaspoon Dried thyme; 1 teaspoon Salt, plus more to taste; ½ teaspoon Black pepper, freshly ground; 1 box Red Lobster Cheddar Bay Biscuit Mix; 3 tablespoon Butter, melted, for brushing tops; 2 tablespoon Fresh parsley, chopped, for garnish

Description

Red Lobster Biscuit Chicken Pot Pie is a comforting, oven-baked dish made with a creamy chicken and vegetable filling topped with fluffy Cheddar Bay–style biscuits. It’s a simple, satisfying meal that works well for lazy dinners, easy Sunday meals, and family-style comfort cooking.

Ingredients

Scale

3 cups Rotisserie chicken, shredded
3 cups Mixed frozen vegetables (peas, carrots, corn, green beans)
4 tablespoon Butter, unsalted, for filling
1 medium Yellow onion, diced
3 cloves Garlic, minced fresh
⅓ cup All purpose flour, for thickening sauce
2 cups Chicken broth, quality broth preferred
1 cup Heavy cream, for rich creamy filling
1 teaspoon Dried thyme
1 teaspoon Salt, plus more to taste
½ teaspoon Black pepper, freshly ground
1 box Red Lobster Cheddar Bay Biscuit Mix
3 tablespoon Butter, melted, for brushing tops

2 tablespoon Fresh parsley, chopped, for garnish

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Instructions

Preheat the oven to 375°F and lightly grease a baking dish.
Melt the unsalted butter in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
Add the minced garlic and cook for 1 minute, stirring constantly until fragrant.
Sprinkle the flour over the onion mixture and stir constantly for about 2 minutes, until the flour is lightly golden.
Gradually whisk in the chicken broth and heavy cream until smooth.
Simmer the sauce for 3–5 minutes, stirring frequently, until thick enough to coat the back of a spoon.
Stir in the shredded chicken, frozen vegetables, dried thyme, salt, and black pepper. Cook for 2–3 minutes until vegetables are thawed and the filling is heated through.
Prepare the Red Lobster Cheddar Bay Biscuit dough according to package directions.
Pour the hot filling into the prepared baking dish and spread evenly. Drop spoonfuls of biscuit dough over the top.
Bake for 25–30 minutes, until the biscuits are golden brown and cooked through.
Remove from the oven, brush the biscuits with melted butter, sprinkle with fresh parsley, and let rest for 5 minutes before serving.

Notes

Keep the filling hot before baking to help the biscuits cook evenly.
Stir the flour well during the roux step to avoid lumps in the sauce.
Letting the dish rest briefly helps the filling set for easier serving.

Store leftovers in the refrigerator for up to 3 days and reheat gently.