Red Lobster Biscuit Chicken Pot Pie (Printer-friendly)

Hearty chicken and vegetables in creamy sauce, crowned with cheesy garlic biscuits

# What You'll 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 Pot Pie 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 It:

01 - Preheat the oven to 400°F for baking the pot pie.
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 the 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 beginning to thicken.
04 - Add shredded chicken, frozen peas, corn, dried thyme, salt, and black pepper. Simmer for 5 minutes until the filling has thickened. Transfer the 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 cubed butter until the mixture resembles coarse crumbs. Stir in cheddar cheese and parsley. Add 3/4 cup milk and mix until just combined, being careful not to overmix.
06 - Drop large spoonfuls of biscuit dough evenly over the filling surface. Bake for 35 to 40 minutes until biscuits are golden brown and the filling is bubbling around the edges.
07 - Allow the pot pie to cool for 10 minutes before serving to let the filling set slightly for easier portioning.

# Expert Tips:

01 -
  • The biscuit topping creates this incredible buttery, cheesy crust that soaks up all that creamy filling underneath
  • Its the kind of comfort food that makes people linger at the table long after seconds are gone
  • Everything comes together in about an hour, but it tastes like you spent all afternoon cooking
02 -
  • Overworking the biscuit dough makes them tough, so stop mixing as soon as the liquid is incorporated
  • The filling needs to be thick enough to coat a spoon before baking or you will end up soupy underneath
  • Brushing the baked biscuits with melted butter and extra garlic powder is worth the extra step
03 -
  • Use a box grater to shred your own cheese instead of buying pre shredded, it melts so much better
  • Space the biscuit dough mounds apart slightly so they have room to rise and get crispy edges

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