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Red Lobster Biscuit Chicken Pot Pie

Red Lobster Biscuit Chicken Pot Pie - featured image
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This Red Lobster Biscuit Chicken Pot Pie combines creamy, savory chicken and vegetable filling with a golden, garlicky Red Lobster biscuit topping. It’s a cozy, crowd-pleasing dinner that’s easy enough for weeknights and special enough for gatherings.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works perfectly)
  • 2 cups frozen mixed vegetables (peas, carrots, corn, green beans—use whatever combo you like)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk (or half-and-half for extra creaminess)
  • 1/2 teaspoon dried thyme (optional but recommended)
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 box Red Lobster Cheddar Bay Biscuit Mix (including seasoning packet—usually 11.36 oz / 322g)
  • 1/2 cup shredded sharp cheddar cheese
  • 3/4 cup cold water
  • 4 tablespoons unsalted butter, melted
  • Optional: chopped fresh parsley for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch casserole dish with butter or non-stick spray. Set aside.
  2. In a large skillet over medium heat, melt 3 tablespoons unsalted butter. Add diced onion and cook for about 3 minutes until translucent. Add minced garlic and cook for another 30 seconds.
  3. Stir in 2 cups frozen mixed vegetables and cook for 3-4 minutes until they start to soften. Add cooked chicken and stir together.
  4. Sprinkle 1/4 cup flour over the chicken and veggies, stirring constantly to coat. Cook for 1 minute. Slowly whisk in 2 cups chicken broth, then 1 cup milk. Bring to a gentle simmer, stirring often, until the sauce thickens (about 4-5 minutes).
  5. Stir in 1/2 teaspoon dried thyme and 1/2 teaspoon garlic powder. Season with salt and black pepper to taste. Remove from heat.
  6. Pour the creamy chicken filling into the greased casserole dish and spread evenly.
  7. In a medium bowl, combine the Red Lobster biscuit mix, included seasoning packet, 1/2 cup shredded cheddar, and 3/4 cup cold water. Stir until just combined (lumps are okay).
  8. Drop heaping spoonfuls of biscuit dough evenly across the top of the filling.
  9. Place the dish on a baking sheet. Bake at 400°F (200°C) for 25-30 minutes until the biscuits are golden brown and the filling is bubbling.
  10. Remove from the oven and immediately brush the tops of the biscuits with 4 tablespoons melted butter. Sprinkle with fresh chopped parsley if desired.
  11. Let the pot pie rest for 5-10 minutes before serving.

Notes

Don’t overmix the biscuit dough for fluffy biscuits. Let the filling thicken before baking to avoid a watery pot pie. For a crispier biscuit top, broil for 1-2 minutes at the end, watching closely. Rest the pot pie before serving to help the sauce set. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: chicken pot pie, Red Lobster biscuit, comfort food, casserole, easy dinner, family meal, chicken recipe, biscuit topping, cozy dinner, weeknight meal

Find it online: https://tempotaste.com/red-lobster-biscuit-chicken-pot-pie-recipe-easy-cozy-dinner-idea/