Description
This Red Lobster Biscuit Chicken Pot Pie brings together a rich, creamy chicken and vegetable filling topped with soft, cheesy biscuits inspired by the famous Red Lobster cheddar bay biscuits. It’s a cozy, satisfying dish perfect for comforting weeknight dinners.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen peas and carrots
- 1 cup diced potatoes
- ½ cup chopped onion
- ½ cup diced celery
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- Salt and pepper, to taste
- 2 cups all-purpose flour (for biscuit topping)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup cold unsalted butter, diced
- 1 cup shredded cheddar cheese
- ¾ cup buttermilk
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, sauté onion and celery over medium heat until softened.
- Stir in flour and cook for 1–2 minutes to eliminate raw flour taste.
- Gradually whisk in chicken broth and heavy cream, stirring until thickened.
- Add shredded chicken, peas and carrots, potatoes, salt, and pepper. Stir to combine.
- Transfer filling to a greased pie dish or oven-safe skillet.
- In a separate bowl, whisk flour, baking powder, salt, and garlic powder for biscuit topping.
- Cut in cold butter until mixture resembles coarse crumbs. Stir in cheddar cheese and buttermilk just until combined.
- Drop spoonfuls of biscuit dough over the filling evenly.
- Bake for 25–30 minutes, or until biscuits are golden and filling is bubbling.
- Let rest for a few minutes before serving.
Notes
- Use rotisserie or leftover chicken to save time.
- Add mushrooms or swap veggies like corn or green beans as needed.
- Ensure the filling is thick to prevent soggy biscuits.
- Substitute buttermilk with regular milk + lemon juice if needed.
- Reheat in oven to keep biscuits from getting soggy.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520
- Sugar: 5g
- Sodium: 740mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 110mg
