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Red Lobster Biscuit Chicken Pot Pie

A creamy chicken and vegetable filling topped with golden Red Lobster-style biscuits, perfect for cozy weeknight dinners.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Comfort Food, Dinner
Cuisine: American
Calories: 450

Ingredients
  

Chicken Filling
  • 2 cups cooked chicken shredded
  • 1 cup frozen peas and carrots
  • 1/2 cup corn kernels
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/4 tsp paprika
Biscuits
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter cold, cubed
  • 3/4 cup milk

Equipment

  • Mixing bowls
  • Skillet
  • Baking dish
  • Whisk

Method
 

  1. In a large skillet, melt butter over medium heat. Add onions and garlic; sauté until translucent.
  2. Stir in flour, whisking constantly for 1–2 minutes to form a roux.
  3. Slowly pour in milk while whisking to prevent lumps. Cook until thickened.
  4. Add chicken, peas, carrots, corn, salt, pepper, thyme, and paprika. Stir to combine.
  5. Preheat oven to 400°F (200°C). Prepare biscuit dough by mixing flour, baking powder, and salt, cut in butter, and stir in milk.
  6. Drop biscuit dough over chicken filling in a baking dish.
  7. Bake for 20–25 minutes until biscuits are golden and cooked through.
  8. Remove from oven, let rest 5 minutes, garnish with parsley, and serve.

Notes

Leftovers can be stored in the fridge for 3 days. Freeze for up to 2 months before baking.