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red lobster biscuit chicken pot pie

Red Lobster Biscuit Chicken Pot Pie

5 from 1 vote
This Red Lobster Biscuit Chicken Pot Pie is a one-pan comfort food masterpiece featuring a creamy, veggie-packed chicken filling topped with homemade garlic-cheddar drop biscuits. It mimics the famous restaurant flavor in a wholesome, easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 people
Course: dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 tablespoons unsalted butter, divided 2 tablespoon for filling, 2 tablespoon for topping
  • 1 cup onion, diced Yellow or sweet onion
  • 1 cup celery, diced About 2 stalks
  • ⅓ cup all-purpose flour For thickening
  • 2 cups chicken broth Low-sodium preferred
  • 1 cup half-and-half Or heavy cream for richer sauce
  • 3 cups cooked chicken, shredded Rotisserie chicken works best
  • 2 cups frozen mixed vegetables Peas, carrots, corn blend
  • ½ teaspoon dried thyme
  • 2 cups biscuit mix (or flour blend) Or use 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt
  • 1 cup sharp cheddar cheese, shredded Freshly grated
  • ¾ cup milk Any percentage
  • ½ teaspoon garlic powder Divided for dough and topping
  • 1 teaspoon dried parsley For garnish

Equipment

  • 1 Cast iron skillet 10-inch or 12-inch
  • 1 Whisk For sauce
  • 1 Mixing Bowl For biscuits
  • 1 Pastry brush For garlic butter

Method
 

  1. Preheat oven to 400°F (200°C) and grease a 10-inch skillet.
  2. Melt 2 tablespoons butter in the skillet over medium heat and sauté onion and celery until soft, about 5 minutes.
  3. Sprinkle flour over vegetables and stir for 1 minute to cook the roux.
    making roux for chicken pot pie sauce
  4. Gradually whisk in chicken broth and half-and-half; simmer until thickened.
    whisking creamy pot pie sauce
  5. Stir in chicken, frozen vegetables, and thyme; remove from heat.
  6. Mix biscuit ingredients (flour mix, cheese, milk, ¼ teaspoon garlic powder) until just combined.
  7. Drop spoonfuls of dough onto the hot filling and bake for 12-15 minutes until golden.
  8. Brush hot biscuits with remaining melted butter mixed with garlic powder and parsley before serving.

Nutrition

Serving: 250gCalories: 450kcalCarbohydrates: 35gProtein: 28gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 850mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 2500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Grate your own cheese for the smoothest melt; pre-shredded cheese contains anti-caking agents that can affect texture. Store leftovers in an airtight container for up to 3 days.

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