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A delicious, creamy Red Lobster Biscuit Chicken Pot Pie is shown as the featured image for a recipe.

Red Lobster Biscuit Chicken Pot Pie

This recipe combines the comforting flavors of classic chicken pot pie with the cheesy, garlicky goodness of Red Lobster's cheddar bay biscuits. Tender chicken and vegetables are enveloped in a creamy sauce, topped with homemade biscuits, and baked to golden perfection for a truly satisfying meal. It is surprisingly easy to make, even from scratch.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked chicken, shredded or diced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced onion
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • Salt to taste
  • 2 cups Bisquick baking mix
  • 3/4 cup shredded sharp cheddar cheese
  • 2/3 cup milk
  • 1 teaspoon garlic powder
  • 1/4 cup melted butter
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried parsley optional

Equipment

  • Large oven-safe skillet or Dutch oven
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Cutting board
  • Knife
  • Spoon

Method
 

  1. Preheat oven to 450°F (232°C).
  2. In a large oven-safe skillet or Dutch oven, melt butter over medium heat. Add carrots, celery, and onion, and cook until softened, about 5-7 minutes.
  3. Sprinkle flour over vegetables and cook for 1 minute, stirring constantly.
  4. Gradually whisk in chicken broth, scraping up browned bits. Bring to a simmer, stirring occasionally.
  5. Reduce heat and simmer for 5-10 minutes, or until thickened.
  6. Stir in heavy cream, thyme, rosemary, pepper, and salt to taste.
  7. Add cooked chicken, frozen peas, and frozen corn. Stir to combine and heat through.
  8. In a large mixing bowl, combine Bisquick, cheddar cheese, and garlic powder.
  9. Stir in milk until just combined. Do not overmix.
  10. Drop spoonfuls of biscuit dough onto the hot chicken pot pie filling, spacing evenly apart. You should get about 8-10 biscuits.
  11. Bake in preheated oven for 15-20 minutes, or until biscuits are golden brown and filling is bubbly.
  12. Brush biscuits with melted butter and sprinkle with garlic salt and dried parsley (if using).
  13. Let cool slightly before serving.

Notes

Don't overmix the biscuit dough. Use hot filling to prevent soggy biscuits. Adjust the seasonings to your liking. Customize the vegetables with mushrooms, potatoes, or green beans. Leftover rotisserie chicken works perfectly. Can prepare the chicken pot pie filling ahead of time and store it in the refrigerator for up to 2 days. Leftover pot pie can be stored in the refrigerator for up to 3 days. Spicy, vegetarian and cheese variations are also possible.