Creamy Red Lobster Biscuit Chicken Pot Pie (Print Version)

Creamy Red Lobster Biscuit Chicken Pot Pie is pure comfort! Learn my personal recipe, with buttery biscuits and a rich filling. Perfect for a cozy meal.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 70 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Contains Gluten

# Ingredients:

→ Pot Pie Filling Essentials

01 - 4 cups cooked chicken, shredded (from 1 large rotisserie chicken)
02 - 2 cups frozen mixed vegetables (peas, carrots, corn)
03 - 1 (10.5 oz) can cream of chicken soup
04 - 1 1/2 cups chicken broth (low sodium preferred)
05 - 1 cup whole milk
06 - 1/4 cup unsalted butter
07 - 1/2 cup yellow onion, finely chopped
08 - 2 cloves garlic, minced
09 - 1/4 cup all-purpose flour
10 - 1 tsp dried thyme
11 - 1/2 tsp black pepper
12 - 1/2 tsp salt (or to taste)

→ Cheesy Garlic Biscuit Topping

13 - 2 cups all-purpose flour
14 - 1 tbsp baking powder
15 - 1/2 tsp salt
16 - 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
17 - 3/4 cup buttermilk
18 - 1 cup sharp cheddar cheese, freshly grated
19 - 1 tsp garlic powder
20 - 2 tbsp fresh parsley, chopped

→ Optional Extras

21 - Pinch of red pepper flakes for a little kick
22 - Extra fresh parsley for garnish

# Instructions:

01 - First things first, let's prep our stars for this Red Lobster Biscuit Chicken Pot Pie Recipe. If you're using a rotisserie chicken, shred it up nice and chunky. I usually just pull it apart with two forks – feels very rustic, right? And those frozen mixed veggies? Just let them hang out on the counter for a bit, no need to thaw them completely. Honestly, I've tossed them in still icy before, and it worked out fine, but a little defrosting helps them cook evenly and meld into the filling.
02 - Now for the good stuff! In a big pot or Dutch oven, melt your butter over medium heat. Add the chopped onion and let it get all soft and fragrant – about 5 minutes. Then, stir in your minced garlic and cook for another minute until you smell that amazing aroma. Sprinkle in the flour, stirring constantly for a minute or two; this is your roux, the thickening magic! I've rushed this part before and ended up with lumpy gravy, oops! Slowly whisk in the chicken broth and milk until it's smooth. Bring it to a gentle simmer, letting it thicken up a bit. This is where your Red Lobster Biscuit Chicken Pot Pie Recipe really starts to come alive!
03 - Once your sauce is looking all lovely and thick, stir in the cream of chicken soup. Add your shredded chicken, those mixed veggies, and your thyme, salt, and pepper. Give it a good stir, making sure everything is coated in that creamy goodness. Let it simmer gently for about 5-7 minutes, just enough for the flavors to meld and the veggies to warm through. It should be thick enough to spoon, but still a little saucy – it'll thicken more in the oven. I always sneak a little taste here, just to check the seasoning, you know, for quality control of the Red Lobster Biscuit Chicken Pot Pie Recipe!
04 - While your filling is simmering, let's tackle those amazing biscuits. In a large bowl, whisk together your flour, baking powder, and salt. Now, cut in your *cold* butter. I use a pastry blender, but your fingertips work too – just be quick so the butter doesn't get too warm. You want pea-sized crumbles. Stir in the cheddar cheese, garlic powder, and parsley. Make a well in the center, pour in the buttermilk, and mix until *just* combined. Don't overmix, hon, or your biscuits will be tough! A little shaggy is good for this Red Lobster Biscuit Chicken Pot Pie Recipe.
05 - Pour your glorious Red Lobster Biscuit Chicken Pot Pie filling into a 9x13 inch baking dish. Now, for the fun part: drop spoonfuls of that biscuit dough all over the top of the filling. They don't have to be perfect, in fact, I think the rustic look adds to the charm. Just try to get even dollops so they bake up nicely. This is where I sometimes get a little messy, flour on the counter, a bit of filling on my fingers, but that's part of the homemade charm, right?
06 - Pop your assembled Red Lobster Biscuit Chicken Pot Pie into a preheated oven at 375°F (190°C) for about 30-35 minutes. You're looking for that beautiful golden-brown on the biscuits and a bubbly, happy filling underneath. The smell that fills your kitchen at this point? Oh my goodness, it's pure heaven. Let it rest for 5-10 minutes after it comes out of the oven – this helps the filling set a bit and prevents burnt tongues. Then, dig in!

# Notes:

01 - Always use cold butter for your biscuits; it's the secret to those flaky layers, I learned that the hard way!
02 - For quick prep, shred a rotisserie chicken; it cuts down on cooking time significantly and the flavor is great.
03 - If you don't have buttermilk, add a tablespoon of lemon juice or white vinegar to regular milk and let it sit for 5 minutes.
04 - Serve with a simple green salad to balance the richness, it's my favorite combo for this Red Lobster Biscuit Chicken Pot Pie.

# Equipment Needed:

01 - 9x13 inch baking dish
02 - large pot or Dutch oven
03 - large mixing bowl
04 - whisk
05 - pastry blender (optional)

# Nutrition (Per Serving):

Calories: 550 kcal
Total Fat: 30g
Total Carbohydrate: 50g
Protein: 30g

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