Red Lobster Biscuit Chicken Pot Pie (Print Version)

Creamy chicken filling with vegetables under golden cheddar biscuit topping

# What You Need:

→ Biscuit Topping

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, cold and cubed
06 - 1 cup sharp cheddar cheese, shredded
07 - 2 tablespoons chopped fresh parsley
08 - 3/4 cup whole milk

→ Chicken Pot Pie Filling

09 - 2 tablespoons unsalted butter
10 - 1 small yellow onion, diced
11 - 2 carrots, peeled and diced
12 - 2 celery stalks, diced
13 - 3 cloves garlic, minced
14 - 1/3 cup all-purpose flour
15 - 3 cups low-sodium chicken broth
16 - 1 cup whole milk
17 - 3 cups cooked chicken breast, shredded
18 - 1 cup frozen peas
19 - 1 cup frozen corn
20 - 1 teaspoon dried thyme
21 - 1/2 teaspoon black pepper
22 - 1 teaspoon salt

# Directions:

01 - Preheat the oven to 400°F.
02 - In a large skillet, melt butter over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute.
03 - Sprinkle flour over vegetables and stir to coat. Cook for 2 minutes. Gradually whisk in chicken broth, then milk, stirring constantly until smooth and starting to thicken.
04 - Add shredded chicken, peas, corn, thyme, salt, and pepper. Simmer for 5 minutes until thickened. Pour the filling into a 9x13-inch baking dish.
05 - In a large bowl, whisk together flour, baking powder, garlic powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in cheddar cheese and parsley. Add milk and mix until just combined.
06 - Drop large spoonfuls of biscuit dough evenly over the filling.
07 - Bake for 35-40 minutes, or until biscuits are golden brown and filling is bubbling.
08 - Let cool for 10 minutes before serving.

# Expert Tips:

01 -
  • The cheddar garlic biscuits transform an ordinary pot pie into something your family will request weekly
  • One pan feeds six people with minimal effort—perfect for busy weeknights that still feel special
  • The filling freezes beautifully, so you can prep ahead and bake fresh biscuits whenever
02 -
  • The filling thickens as it cools, so slightly under-thickened in the pan is perfect
  • Space your biscuit drops evenly—they expand significantly while baking
  • If biscuits brown too quickly, tent with foil for the last 10 minutes
03 -
  • Use a box grater to shred your own cheese instead of buying pre-shredded—it melts so much better
  • Freeze your butter for 15 minutes before cutting it into the flour for the flakiest biscuits
  • Let the pot pie rest for 10 minutes before serving—the filling sets up and tastes better

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