Description
Red Lobster Biscuit Chicken Pot Pie delivers comfort straight from the kitchen, blending tender chicken, creamy sauce, and cheesy biscuit topping into one satisfying meal. Hearty and simple to prepare, this dish brings warmth to your table with classic ingredients that everyone at home will absolutely adore.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked shredded chicken
- 1 cup frozen peas and carrots
- 1 cup diced potatoes
- 1 cup heavy cream
- 2 cups chicken broth
Supporting Ingredients:
- ½ cup chopped onion
- ½ cup diced celery
- 3 tablespoons all-purpose flour
Topping Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup cold butter, cubed
- 1 cup shredded sharp cheddar cheese
- ¾ cup buttermilk
- ½ teaspoon garlic powder
- Fresh chopped parsley
Instructions
- Crank your oven to 400°F (200°C), ensuring the rack sits in the center for even heat distribution.
- Melt 1 tablespoon butter in a large skillet over medium heat. Sauté ½ cup chopped onions and ½ cup diced celery for 4-5 minutes until they turn translucent.
- Add 1 cup diced potatoes to the skillet and cook for another 5 minutes, stirring occasionally to prevent sticking.
- Dust 3 tablespoons all-purpose flour over the vegetables, coating them completely and stirring to prevent clumping.
- Gradually pour 2 cups chicken broth into the skillet, whisking constantly to create a smooth sauce. Incorporate 1 cup heavy cream and simmer until the mixture thickens.
- Season the sauce with salt and black pepper to taste. Gently fold in 2 cups shredded chicken and 1 cup frozen peas and carrots.
- Transfer the hot filling to a greased 9×13-inch baking dish, spreading it into an even layer.
- Mix 2 cups flour, 1 tablespoon baking powder, ½ teaspoon salt, and ½ teaspoon garlic powder in a separate bowl.
- Cut ¼ cup cold butter into small cubes and work into the dry ingredients until the mixture resembles coarse crumbs.
- Stir 1 cup shredded sharp cheddar cheese into the flour mixture. Pour ¾ cup buttermilk and mix until just combined.
- Drop spoonfuls of biscuit dough randomly over the chicken filling, creating an uneven, rustic top.
- Slide the dish into the preheated oven and bake for 25-30 minutes until biscuits turn golden brown and filling bubbles around the edges.
- Remove from the oven and let rest for 5 minutes. Sprinkle fresh chopped parsley on top before serving.
Notes
- Check the biscuit topping consistency before baking to ensure it spreads evenly across the chicken filling.
- Grate cold butter into the biscuit mix for the flakiest, most tender texture that mimics RedLobster’s famous biscuits.
- Allow the pot pie to rest for 10-15 minutes after baking so the filling sets and becomes less runny.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free blend and use lactose-free milk to accommodate dietary needs.
- Prep Time: 15-20 minutes
- Cook Time: 30-35 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg