Description
This Red Lobster Biscuit Chicken Pot Pie combines a creamy, comforting chicken filling with soft, cheesy drop biscuits baked right on top. It’s a one-pan dinner that feels cozy and familiar while staying practical enough for busy weeknights and family meals.
Ingredients
For the Chicken Pot Pie Filling:
-
3 boneless, skinless chicken breasts (cooked and shredded or diced)
-
1 c carrots, diced
-
1 c celery, diced
-
1 c frozen peas
-
½ c onion, diced
-
4 cloves garlic, minced
-
2 Tbsp flour
-
2 Tbsp butter or olive oil
-
2 c chicken broth
-
½ c cream
-
½ tsp dried thyme
-
Salt and pepper, to taste
For the Cheddar Bay Drop Biscuits:
-
2 c all-purpose flour
-
1 c shredded cheddar cheese
-
1 Tbsp baking powder
-
1 tsp salt
-
½ tsp garlic powder
-
⅔ c milk
-
⅓ c butter, softened
-
1 large egg
For the Garlic Butter Topping:
-
2 tablespoons butter, melted
-
1 teaspoon garlic powder
-
2 teaspoons dried parsley (optional)
Instructions
-
Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
-
In a large skillet, heat the butter or olive oil over medium heat.
-
Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften.
-
Add the minced garlic and cook for about 1 minute until fragrant.
-
Sprinkle the flour over the vegetables and stir until evenly coated.
-
Slowly whisk in the chicken broth and milk, stirring constantly until the mixture thickens into a smooth, creamy sauce.
-
Stir in the cooked chicken, frozen peas, dried thyme, salt, and pepper until evenly combined and warmed through.
-
Pour the filling into the prepared baking dish and spread evenly.
-
In a large bowl, mix together the flour, baking powder, salt, garlic powder, and shredded cheddar cheese.
-
In a separate bowl, whisk together the milk, softened butter, and egg.
-
Add the wet ingredients to the dry ingredients and stir gently until just combined.
-
Drop spoonfuls of biscuit dough evenly over the chicken filling, leaving small gaps between portions.
-
Bake uncovered for 25–30 minutes, until the biscuits are golden brown and the filling is bubbling around the edges.
-
Remove from the oven. Mix the melted butter, garlic powder, and parsley, then brush over the hot biscuits.
-
Let rest for 5–10 minutes before serving.
Notes
-
Make sure the filling is thick before baking so the biscuits stay fluffy on top.
-
Stir biscuit dough gently to avoid dense biscuits.
-
Leave gaps between biscuit dollops so steam can escape evenly.
-
Let the dish rest briefly before serving to help the filling set.