Description
A delicious twist on a classic chicken pot pie with red lobster biscuit recipe—this recipe features a creamy chicken and vegetable filling topped with Red Lobster-style cheddar bay biscuits for a savory, comforting dinner.
Ingredients
For the filling:
2 tbsp butter
1/2 medium onion, diced
2 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, chopped
1/4 cup all-purpose flour
2 cups cooked, shredded chicken
1 3/4 cups chicken broth
1/2 cup milk
1/2 cup frozen peas
Salt and pepper to taste
1/2 tsp dried thyme
For the biscuit topping:
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/4 tsp garlic powder
1/2 cup cold unsalted butter, cubed
1 cup shredded cheddar cheese
3/4 cup cold milk
2 tbsp chopped fresh parsley (or 1 tsp dried)
Optional garlic butter topping:
2 tbsp melted butter
1/4 tsp garlic powder
1 tsp parsley
Instructions
1. Preheat oven to 400°F (200°C).
2. In a large skillet, melt butter over medium heat. Add onion, garlic, carrots, and celery. Cook until vegetables are soft, about 5–7 minutes.
3. Stir in flour and cook for 1 minute, stirring constantly.
4. Gradually whisk in chicken broth and milk. Bring to a simmer and cook until thickened, about 3–5 minutes.
5. Add chicken, peas, thyme, salt, and pepper. Stir to combine. Transfer mixture to a greased 9×13-inch baking dish.
6. In a large bowl, whisk together flour, baking powder, salt, and garlic powder. Cut in cold butter until mixture resembles coarse crumbs.
7. Stir in cheddar cheese and parsley. Add milk and mix just until combined (do not overmix).
8. Drop biscuit dough by large spoonfuls over the filling.
9. Bake for 25–30 minutes or until biscuits are golden brown and cooked through.
10. Mix melted butter with garlic powder and parsley, then brush over warm biscuits before serving.
Notes
Use rotisserie chicken to save time.
Add mushrooms or green beans for extra vegetables.
Leftovers keep well refrigerated for 3–4 days and reheat nicely in the oven.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 5g
- Sodium: 840mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 90mg
Keywords: chicken pot pie, cheddar bay biscuit topping, red lobster biscuits, comfort food