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red lobster biscuit chicken pot pie

This comforting dish combines tender chicken, vibrant vegetables, and a creamy sauce, all topped with fluffy, cheesy Red Lobster-style biscuits. It's a delightful twist on the classic chicken pot pie that will impress your family and friends.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 480 kcal

Equipment

  • 1 large mixing bowl
  • 1 saucepan
  • 1 baking dish (9x13 inches)
  • 1 whisk
  • 1 wooden spoon
  • 1 oven
  • 1 rolling pin (optional for biscuit dough)

Ingredients
  

  • 2 cups cooked chicken, diced
  • 1 cup carrots, diced
  • 1 cup peas (fresh or frozen)
  • 1 cup corn (fresh or frozen)
  • 1 cup celery, diced
  • 1/2 cup onion, diced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup heavy cream
  • 2 teaspoons garlic powder
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 1 cup shredded cheddar cheese
  • 3/4 cup milk

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large saucepan, heat olive oil over medium heat. Add onion, carrots, celery, and cook until softened, about 5 minutes.
  • Stir in cooked chicken, peas, corn, garlic powder, thyme, salt, and pepper. Mix well.
  • Sprinkle flour over the mixture, stirring to combine. Cook for another 2 minutes to eliminate the raw flour taste.
  • Gradually add chicken broth and heavy cream, stirring constantly until the mixture thickens (about 5-7 minutes).
  • Transfer the filling to a baking dish, spreading it evenly.
  • In a mixing bowl, combine flour, baking powder, garlic powder, and salt for the biscuit topping. Cut in cold butter until the mixture resembles coarse crumbs.
  • Stir in shredded cheddar cheese, then add milk, mixing until just combined.
  • Drop spoonfuls of the biscuit dough over the chicken pot pie filling.
  • Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.
  • Allow to cool for a few minutes before serving.

Notes

Feel free to customize the vegetables according to your preference or what you have on hand.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.