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Red Lobster Biscuit Chicken Pot Pie taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Chicken Pot Pie with Red Lobster Cheddar Drop Biscuits

This hearty chicken pot pie topped with homemade cheddar drop biscuits brings Red Lobster flavor into your own kitchen. With creamy filling, tender veggies, and cheesy golden biscuits, it's comfort food done right.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 480 kcal

Equipment

  • 1 Mixing bowl Large for biscuit dough
  • 1 Large skillet For preparing filling
  • 1 Baking dish Greased

Ingredients
  

Main Ingredients

  • 3 boneless, skinless chicken breasts cooked and shredded or diced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 cup frozen peas
  • 0.5 cup onion diced
  • 4 cloves garlic minced
  • 2 tablespoons flour
  • 2 tablespoons butter or olive oil
  • 2 cups chicken broth
  • 0.5 cup cream
  • 0.5 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 cups all-purpose flour
  • 1 cup shredded cheddar cheese
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 0.5 teaspoon garlic powder
  • ⅔ cup milk
  • ⅓ cup softened butter
  • 1 large egg
  • 2 tablespoons melted butter optional for topping
  • 1 teaspoon garlic powder optional for topping
  • 2 teaspoons dried parsley optional for topping

Instructions
 

Instructions

  • Preheat oven to 400°F so it’s ready after assembling the pie.
  • Heat butter or olive oil in a large skillet over medium heat. Add onion, carrots, celery and saute 5-6 minutes until softened.
  • Add garlic and stir 1 minute until fragrant. Sprinkle in flour and stir another 2 minutes to eliminate raw taste.
  • Gradually whisk in chicken broth and bring to a simmer, stirring constantly until thickened.
  • Stir in cream, thyme, salt and pepper. Fold in chicken and peas, then remove skillet from heat.
  • Transfer creamy filling into greased baking dish.
  • In a bowl, mix all dry biscuit ingredients: flour, baking powder, salt, garlic powder.
  • Add shredded cheddar, milk, butter, and egg. Stir until dough forms.
  • Drop spoonfuls of biscuit dough over filling, spacing slightly apart.
  • Bake uncovered 20-25 minutes until biscuits are golden brown and fully cooked.
  • Remove from oven and let rest 5 minutes before serving to set filling.
  • Optionally, brush tops with melted butter mixed with garlic powder and parsley.
  • Serve warm and enjoy with extra biscuits on side if desired.

Notes

Cool leftovers quickly and refrigerate up to 4 days. Freeze before or after baking for longer storage. Reheat in oven until warm and biscuits regain crispiness.