Red Lobster Biscuit Chicken Pot Pie: Fluffy Top, Creamy Fill (Print Version)
Red Lobster Biscuit Chicken Pot Pie brings nostalgic comfort. Creamy chicken and veggies topped with cheddar bay biscuit goodness. So easy, so satisfying.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
# Ingredients:
→ Pot Pie Filling Base
01 -
2 cups cooked chicken, shredded
02 -
2 tbsp unsalted butter
03 -
1 yellow onion, diced
04 -
3 cloves garlic, minced
05 -
2 tbsp all-purpose flour
06 -
2 cups chicken broth (low sodium)
07 -
1 cup heavy cream
08 -
2 cups frozen mixed vegetables (peas, carrots, corn)
→ Flavor Enhancers
09 -
1 tsp dried thyme
10 -
1/2 tsp dried rosemary
11 -
Salt and black pepper, to taste
→ Biscuit Topping
12 -
1 box Red Lobster Cheddar Bay Biscuit Mix (plus ingredients called for on box, typically milk and shredded cheddar cheese)
13 -
2 tbsp unsalted butter, melted
14 -
1/2 tsp garlic powder (from biscuit packet or separate)
# Instructions:
01 -
In a large, deep skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook until it's softened and translucent, about 5-7 minutes. Oh, that smell! It always signals the start of something delicious. Then, stir in the minced garlic and cook for another minute until fragrant. This is where I always make sure the garlic doesn't burn, because burnt garlic is a sad, sad thing.
02 -
Sprinkle 2 tablespoons of flour over the cooked onions and garlic, stirring constantly for about 1 minute to cook out the raw flour taste. This roux is crucial, don't rush it. Slowly whisk in the chicken broth, making sure there are no lumps. Then, pour in the heavy cream. Bring it to a gentle simmer, letting it thicken slightly. I remember one time, I added the broth too fast and ended up with lumpy sauce – total oops moment! Whisk slowly, friends.
03 -
Stir in your cooked, shredded chicken, the frozen mixed vegetables, and the dried thyme and rosemary. Season with salt and black pepper to taste. Let it all simmer together for about 5-7 minutes, allowing the flavors to meld and the vegetables to heat through. It should be a beautiful, thick, and creamy mixture. I always taste it here, adjusting the seasonings until it's just right. It smells absolutely divine at this stage!
04 -
Pour the warm, luscious chicken pot pie filling into a 9x13 inch baking dish. Make sure it's spread evenly. I sometimes use an oven-safe cast iron skillet for a rustic touch, and it works wonderfully. Just make sure whatever dish you choose is deep enough to hold all that goodness. This step always makes me excited for the final product!
05 -
Follow the package directions for the Red Lobster Cheddar Bay Biscuit Mix. Typically, this means combining the mix with milk and shredded cheddar cheese. Drop spoonfuls of the biscuit dough evenly over the hot chicken pot pie filling. Don't worry if they don't cover every single inch; they'll expand beautifully as they bake. I’ve definitely had moments where my biscuit drops were less 'even' and more 'abstract art,' but they always turn out great.
06 -
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the biscuits are golden brown and cooked through. While it's baking, melt the remaining butter and stir in the garlic powder from the biscuit packet (or your own if using plain mix). Once the pot pie is out of the oven, brush the melted garlic butter generously over the hot biscuits. Let it rest for a few minutes before serving. That golden, garlicky top is what dreams are made of, honestly!
# Notes:
01 -
Always make sure your filling is nice and thick before topping; a watery filling makes for soggy biscuits.
02 -
For best leftovers, reheat in the oven or air fryer to re-crisp the biscuits.
03 -
Rotisserie chicken is a huge time-saver here, don't feel bad about using it!
04 -
The garlic butter brush at the end is non-negotiable for that authentic Red Lobster flavor.
# Tools You'll Need:
01 -
Large skillet or Dutch oven
02 -
9x13 inch baking dish
03 -
whisk
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 28 g
Total Carbohydrate: 30 g
Protein: 22 g