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Red Lobster Biscuit Chicken Pot Pie

Creamy chicken pot pie with a golden biscuit topping inspired by Red Lobster.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Comfort Food, Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 3 cups cooked chicken diced
  • 1 cup frozen peas and carrots thawed
  • 1/2 cup onion finely chopped
  • 3 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk whole milk
  • 1/2 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
Biscuit Topping
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 6 tbsp cold unsalted butter cubed
  • 1 cup shredded cheddar cheese
  • 3/4 cup buttermilk

Equipment

  • Mixing bowls
  • Baking dish
  • Skillet
  • Whisk

Method
 

  1. Preheat oven to 425°F (220°C) and grease a 9x13-inch baking dish.
  2. In a skillet, melt butter over medium heat and sauté onions until translucent.
  3. Sprinkle flour over onions and butter, whisking to form a roux for 1–2 minutes.
  4. Gradually add milk and heavy cream, whisking until thickened.
  5. Add cheddar cheese, chicken, and peas and carrots, mixing to coat.
  6. Prepare biscuit dough by combining flour, baking powder, baking soda, and salt. Cut in butter, add cheese and buttermilk, mix until just combined.
  7. Pour filling into baking dish and drop biscuit dough over top.
  8. Bake 20–25 minutes or until biscuits are golden. Broil 1–2 minutes if desired.
  9. Cool 5 minutes before serving.

Notes

Leftovers can be stored in the fridge up to 3 days and reheated in the oven to maintain biscuit crispness.