Homestyle Red Lobster Biscuit Chicken Pot Pie (Print Version)

Recreate Red Lobster Biscuit Chicken Pot Pie! Creamy filling, tender chicken, and flaky cheddar bay biscuits. Pure comfort food magic.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Contains Dairy, Gluten, Meat

# Ingredients:

→ Main Ingredients

01 - 3 cups cooked chicken, shredded or diced
02 - 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
03 - 2 cups chicken broth

→ Dairy & Thickeners

04 - 4 tbsp unsalted butter, divided
05 - 2 tbsp all-purpose flour
06 - 1 cup whole milk
07 - 1/2 cup heavy cream

→ Aromatics & Seasonings

08 - 1/2 yellow onion, minced
09 - 2 cloves garlic, minced
10 - 1 tsp dried thyme
11 - Salt and freshly ground black pepper, to taste

→ Biscuit Topping

12 - 1 (11.3 oz) package Cheddar Bay Biscuit mix (plus ingredients to prepare, usually water and cheddar)
13 - 1 cup sharp cheddar cheese, grated
14 - 1/2 tsp garlic powder
15 - 1 tbsp dried parsley

# Instructions:

01 - Alright, first things first! Grab your biggest skillet – we're going to build our flavor foundation here. Melt two tablespoons of unsalted butter over medium heat. Toss in your minced yellow onion and let it soften, stirring occasionally, until it's translucent and smells sweet, about 5-7 minutes. Then, add the garlic and cook for just another minute until fragrant. Don't let it brown or burn, that's a mistake I made once and the whole dish tasted bitter. You want that lovely, warm garlic aroma filling your kitchen, not a acrid smell.
02 - Now, for the magic! Sprinkle two tablespoons of all-purpose flour over your softened onions and garlic. Stir it around for about a minute, creating a roux. It'll look a little pasty, but that's what we want. Slowly, and I mean *slowly*, whisk in the chicken broth, then the milk and heavy cream. Keep whisking until it’s smooth and starting to thicken. This is where patience pays off; if you rush, you might get lumps, which I've done more times than I care to admit! Season with dried thyme, salt, and black pepper to taste. Let it simmer gently for 5 minutes, thickening up nicely.
03 - Once your creamy sauce is looking gorgeous, it’s time for the stars! Stir in your cooked, shredded chicken and the mixed frozen vegetables. Give it all a good stir to combine everything evenly. You want every spoonful of this Red Lobster Biscuit Chicken Pot Pie to have a bit of everything. Bring it back to a gentle simmer for another 5 minutes, allowing the vegetables to heat through and the flavors to meld. Taste it again here, adjust seasonings if needed – this is where you make it *yours*!
04 - Pour your luscious chicken pot pie filling into a 9x13 inch baking dish. Make sure it's spread out evenly. Now, for the exciting part: the biscuits! Prepare your Cheddar Bay Biscuit mix according to the package directions, but hold off on the garlic herb seasoning packet for a moment. Stir in your grated sharp cheddar cheese directly into the biscuit dough. This is crucial for that cheesy, savory bite. I usually eyeball the cheese because, honestly, more cheese is always better in my book!
05 - Drop spoonfuls of the cheesy biscuit dough evenly over the hot chicken pot pie filling. Don't worry about them being perfectly shaped; rustic is charming, right? They'll expand and connect as they bake, creating a beautiful, golden-brown crust. I sometimes make them a little messy on purpose – adds character! Pop the dish into your preheated oven at 375°F (190°C).
06 - Bake your Red Lobster Biscuit Chicken Pot Pie for 25-35 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly and hot. While it's baking, melt the remaining butter. Stir in the garlic powder and dried parsley (use the seasoning packet from the biscuit mix here if you prefer). As soon as the pot pie comes out of the oven, brush that glorious garlic butter mixture all over the hot biscuits. The aroma alone will make your mouth water! Let it rest for a few minutes before serving. The result? Pure comfort, hon!

# Notes:

01 - Don't overcrowd your baking dish with biscuit dough; they need room to puff up, a lesson I learned the hard way with an overflowing oven.
02 - Reheat leftovers in the oven, not the microwave, to prevent soggy biscuits and separated sauce.
03 - If you don't have Cheddar Bay Biscuit mix, a simple drop biscuit recipe with added cheddar and garlic powder works well.
04 - A crisp green salad with a light vinaigrette is my favorite side to balance the richness.

# Tools You'll Need:

01 - 9x13 inch baking dish
02 - large skillet
03 - mixing bowls
04 - whisk

# Nutrition Facts (Per Serving):

Calories: 650 kcal
Total Fat: 40g
Total Carbohydrate: 50g
Protein: 30g

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