Name: Red Lobster Biscuit Chicken Pot Pie
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 tbsp unsalted butter, plus 1/4 cup for filling, plus 2 tbsp for brushing; 1 medium yellow onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cups cooked, shredded chicken; 1/4 cup all-purpose flour; 2 cups chicken broth; 1 cup milk (whole or 2%) or half-and-half; 1 cup frozen peas; 1 cup frozen corn; 1 tsp dried thyme; 1/2 tsp dried rosemary; 1/2 tsp garlic powder; 1/4 tsp onion powder; 1/2 tsp salt; 1/4 tsp black pepper; 1 box (11.36 oz) Red Lobster Cheddar Bay Biscuit Mix (with seasoning packet); 1/2 cup shredded sharp cheddar cheese (if not included in biscuit mix); Cold water (as per biscuit mix instructions); Optional: Fresh parsley, chopped, for garnish

Description

Experience the ultimate comfort food with this easy-to-make Red Lobster Biscuit Chicken Pot Pie. Featuring a creamy chicken and vegetable filling topped with savory cheddar garlic biscuits, it’s a family favorite.

Ingredients

2 tbsp unsalted butter, plus 1/4 cup for filling, plus 2 tbsp for brushing
1 medium yellow onion, diced
2 carrots, diced
2 celery stalks, diced
3 cups cooked, shredded chicken
1/4 cup all-purpose flour
2 cups chicken broth
1 cup milk (whole or 2%) or half-and-half
1 cup frozen peas
1 cup frozen corn
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1 box (11.36 oz) Red Lobster Cheddar Bay Biscuit Mix (with seasoning packet)
1/2 cup shredded sharp cheddar cheese (if not included in biscuit mix)
Cold water (as per biscuit mix instructions)
Optional: Fresh parsley, chopped, for garnish

Instructions

Step 1: Sauté Vegetables and Chicken. In a large oven-safe skillet or Dutch oven, melt 2 tablespoons butter over medium heat. Add diced onion, carrots, and celery; sauté for 5-7 minutes until softened. Stir in shredded chicken.
Step 2: Prepare the Creamy Filling. Add 1/4 cup butter to the skillet and melt. Sprinkle in 1/4 cup flour, stirring for 1-2 minutes to create a roux. Gradually whisk in chicken broth until smooth, then whisk in milk until thickened. Stir in frozen peas, corn, thyme, rosemary, garlic powder, onion powder, salt, and pepper. Simmer for 5 minutes until thick and creamy.
Step 3: Assemble the Pot Pie. Preheat oven to 375°F (190°C). If not using an oven-safe skillet, transfer filling to a 9×13 inch baking dish. Prepare biscuit mix according to package directions, adding cheddar cheese. Drop spoonfuls of biscuit dough evenly over the hot filling.
Step 4: Bake to Golden Perfection. Bake for 20-25 minutes, or until biscuits are golden brown and cooked through, and filling is bubbly. While baking, prepare the garlic herb butter from the biscuit mix packet (or melt 2 tbsp butter with 1/2 tsp garlic powder and pinch of parsley). Brush warm biscuits generously with the butter. Let rest 5-10 minutes before serving.

Prep Time: 20 mins
Cook Time: 25 mins