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Red Lobster biscuit chicken pot pie in a white baking dish with golden cheddar biscuits and garlic butter glaze on top

Red Lobster Biscuit Chicken Pot Pie

Tender diced chicken, carrots, celery, peas, and onions in a rich creamy sauce topped with fluffy homemade cheddar garlic biscuits baked until golden and brushed with garlic butter. A comforting family dinner ready in about an hour.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken breast diced, rotisserie chicken recommended
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 cup frozen peas
  • 0.5 cup onion finely chopped
  • 3 tbsp unsalted butter for the filling
  • 0.33 cup all-purpose flour for the filling
  • 2 cups chicken broth low-sodium preferred
  • 1 cup whole milk for the filling
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp dried thyme
  • 0.5 tsp garlic powder for the filling
  • 2 cups all-purpose flour for the biscuits
  • 1 tbsp baking powder
  • 1 tbsp granulated sugar
  • 0.5 tsp salt for the biscuits
  • 0.5 cup unsalted butter cold and cubed, for the biscuits
  • 1 cup shredded sharp cheddar cheese freshly grated preferred
  • 0.75 cup whole milk for the biscuits
  • 0.25 cup fresh parsley chopped, optional
  • 2 tbsp unsalted butter melted, for the topping
  • 0.5 tsp garlic powder for the topping
  • 1 tbsp fresh parsley chopped, optional, for the topping

Equipment

  • Large skillet
  • 9x13-inch baking dish
  • Large mixing bowl
  • Whisk
  • Pastry cutter

Method
 

  1. Preheat oven to 400 degrees F.
  2. In a large skillet over medium heat, melt 3 tablespoons of butter. Add onion, carrots, and celery and cook for about 5 minutes until softened.
  3. Stir in the flour and cook for 1 minute stirring constantly. Gradually whisk in chicken broth and whole milk, keeping the heat at medium and stirring to prevent lumps.
  4. Add salt, pepper, thyme, and garlic powder. Bring to a gentle simmer and stir until thickened, about 3 to 5 minutes. Stir in diced chicken and frozen peas and simmer for 2 more minutes. Transfer to a 9x13-inch baking dish.
  5. In a large bowl, whisk together flour, baking powder, sugar, and salt for the biscuits. Cut in cold cubed butter until the mixture resembles coarse crumbs with visible pea-sized butter pieces.
  6. Stir in shredded cheddar and parsley if using. Add milk and mix just until the dough comes together. Do not overmix.
  7. Drop large spoonfuls of biscuit dough evenly over the chicken filling, leaving small gaps between each portion.
  8. Bake for 25 to 30 minutes until biscuits are golden brown and cooked through.
  9. Mix melted butter with garlic powder and parsley. Brush over the hot biscuits immediately after removing from the oven.
  10. Let rest for 5 minutes before serving.

Notes

Cold butter is essential for flaky biscuits. Place it in the freezer for 10 minutes before using. Do not overmix the biscuit dough. The sauce looks thin before baking but thickens in the oven. Use freshly grated sharp cheddar for best melt. Rotisserie chicken saves prep time and adds flavor. For gluten-free, use a 1:1 gluten-free flour blend and certified gluten-free broth and cheese. Filling can be made up to 2 days ahead. Freeze unbaked for up to 3 months.