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Red Lobster Biscuit Chicken Pot Pie fresh from the oven with golden Cheddar Bay biscuit topping and creamy chicken filling bubbling at the edges of the baking dish

Red Lobster Biscuit Chicken Pot Pie

A rich and creamy chicken and vegetable filling topped with golden fluffy Red Lobster Cheddar Bay biscuits. The ultimate cozy family dinner that comes together in about 50 minutes with minimal effort.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 5 portions
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken diced or shredded, rotisserie chicken strongly recommended
  • 1/4 cup butter
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken broth low-sodium recommended for better seasoning control
  • 3/4 cup whole milk or heavy cream heavy cream gives a richer thicker sauce
  • 1 cup frozen peas and carrots do not thaw before adding to filling
  • 1/2 cup celery chopped
  • salt and black pepper to taste
  • 1 box Red Lobster Cheddar Bay Biscuit Mix plus ingredients listed on the box, typically milk, butter, and included seasoning packet

Equipment

  • Large skillet
  • 9x13-inch baking dish
  • Whisk
  • Mixing bowl
  • Spatula

Method
 

  1. Preheat oven to 375 degrees F. Lightly grease a 9x13 inch baking dish and set aside.
  2. Melt butter in a large skillet over medium heat. Add diced onion and chopped celery. Cook for 3 to 4 minutes until softened and onion turns translucent. Stir in minced garlic and cook for 30 seconds until fragrant. Watch closely so garlic does not brown.
  3. Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. Slowly pour in chicken broth while whisking continuously, then add milk or heavy cream. Keep whisking until smooth and thick enough to coat the back of a spoon, about 3 to 4 minutes.
  4. Stir in shredded chicken, frozen peas and carrots, salt, and black pepper. Simmer on low for 2 to 3 minutes until filling is well combined and thick. Taste and adjust seasoning before transferring.
  5. Pour the filling evenly into the prepared baking dish and spread it out flat.
  6. Mix the Cheddar Bay Biscuit dough according to the package instructions. Drop generous spoonfuls of dough evenly across the top of the filling, covering as much surface as possible. Gaps are fine.
  7. Bake uncovered for 25 to 30 minutes until biscuits are golden brown on top and firm when lightly pressed in the center. Add 3 to 5 more minutes if biscuits still feel soft.
  8. Remove from oven and immediately brush biscuits with the included garlic butter packet. Serve hot directly from the baking dish.

Notes

Use rotisserie chicken for the best flavor and quickest prep. Do not thaw frozen vegetables before adding to filling. Season the filling well before baking. Make filling up to 1 day ahead and refrigerate covered. Top with fresh biscuit dough right before baking. Freeze filling only for up to 2 months without biscuit topping. Reheat leftovers in oven at 350F for 10 to 15 minutes covered loosely with foil.