Red Lobster Biscuit Chicken Pot Pie
This Red Lobster Biscuit Chicken Pot Pie combines a creamy, vegetable-packed chicken filling with a fluffy cheddar garlic biscuit topping inspired by the famous Red Lobster biscuits recipe. It is a comforting, crowd-pleasing dinner that comes together in under an hour. Perfect for busy weeknights or whenever you need a deeply satisfying homemade meal.
Equipment
- 9x13 inch baking dish
- Large skillet
- Large mixing bowl
- Pastry cutter
- Whisk
Ingredients
For the Filling
- 3 cups cooked chicken shredded or diced, rotisserie works great
- 1.5 cups frozen mixed vegetables peas, carrots, corn, green beans
- 2 stalks celery diced
- 1 medium yellow onion diced finely
- 3 cloves garlic minced
- 2 tablespoons unsalted butter for sauteing
- 3 tablespoons all-purpose flour for thickening the sauce
- 1.5 cups chicken broth low sodium preferred
- 1 cup whole milk
- 1 teaspoon salt or to taste
- 0.5 teaspoon black pepper freshly ground
For the Cheddar Biscuit Topping
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 6 tablespoons unsalted butter cold, cut into small cubes
- 1 cup sharp cheddar cheese shredded
- 0.75 cup buttermilk cold
For the Garlic Butter Topping
- 2 tablespoons unsalted butter melted
- 0.25 teaspoon garlic powder
- 1 teaspoon dried parsley
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray and set aside.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the diced onion and celery and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle the flour over the sauteed vegetables and stir constantly for 1 minute to cook out the raw flour taste. Gradually pour in the chicken broth while whisking, then add the milk. Continue stirring over medium heat for 3 to 4 minutes until the sauce thickens to a creamy consistency that coats the back of a spoon.
- Fold the shredded chicken and frozen mixed vegetables into the sauce. Season generously with salt and black pepper. Pour the filling into the prepared baking dish and spread it into an even layer.
- In a large mixing bowl, whisk together the flour, baking powder, garlic powder, and salt. Add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse, pea-sized crumbles.
- Stir the shredded cheddar cheese into the flour and butter mixture. Pour in the cold buttermilk and stir gently just until a shaggy dough comes together. Do not overmix, as this will result in tough biscuits.
- Drop heaping spoonfuls of the biscuit dough evenly over the chicken filling, covering as much of the surface as possible. It is fine if some filling peeks through between the biscuits.
- Bake at 400°F for 22 to 25 minutes, until the biscuits are puffed and deep golden brown on top and the filling is visibly bubbling around the edges.
- While the pot pie bakes, stir together the melted butter, garlic powder, and dried parsley for the topping. As soon as the dish comes out of the oven, brush this garlic butter generously over all the biscuits.
- Allow the pot pie to rest for 5 minutes before serving. This helps the filling set slightly so it scoops cleanly. Serve warm directly from the baking dish.
Notes
Keep butter as cold as possible when making the biscuit dough to ensure light, fluffy results. Do not overmix the biscuit dough or it will become tough. Make sure the filling sauce is thick enough before topping to prevent soggy biscuit bottoms. Store leftovers covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 to 12 minutes. The filling can be made up to 24 hours ahead and refrigerated; top with fresh biscuit dough just before baking.