Red Lobster Biscuit Chicken Pot Pie (Print version)
Creamy chicken and vegetables topped with golden cheddar-garlic biscuits
# What you'll need:
→ Biscuit Topping
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, cold and cubed
06 - 1 cup sharp cheddar cheese, shredded
07 - 2 tablespoons chopped fresh parsley
08 - 3/4 cup whole milk
→ Pot Pie Filling
09 - 2 tablespoons unsalted butter
10 - 1 small yellow onion, diced
11 - 2 carrots, peeled and diced
12 - 2 celery stalks, diced
13 - 3 cloves garlic, minced
14 - 1/3 cup all-purpose flour
15 - 3 cups low-sodium chicken broth
16 - 1 cup whole milk
17 - 3 cups cooked chicken breast, shredded
18 - 1 cup frozen peas
19 - 1 cup frozen corn
20 - 1 teaspoon dried thyme
21 - 1/2 teaspoon black pepper
22 - 1 teaspoon salt, adjust to taste
# Method:
01 - Preheat the oven to 400°F.
02 - In a large skillet, melt butter over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute.
03 - Sprinkle flour over vegetables and stir to coat. Cook for 2 minutes. Gradually whisk in chicken broth, then milk, stirring constantly until smooth and starting to thicken.
04 - Add shredded chicken, peas, corn, thyme, salt, and pepper. Simmer for 5 minutes until thickened. Pour the filling into a 9x13-inch baking dish.
05 - In a large bowl, whisk together flour, baking powder, garlic powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in cheddar cheese and parsley. Add milk and mix until just combined.
06 - Drop large spoonfuls of biscuit dough evenly over the filling. Bake for 35-40 minutes, or until biscuits are golden brown and filling is bubbling. Let cool for 10 minutes before serving.
# Expert advice:
01 -
- The biscuit topping creates this incredible cheesy, buttery crust that's way more exciting than traditional pie pastry
- Everything comes together in about an hour, but it tastes like you spent all afternoon making it
02 -
- Overworking the biscuit dough makes them tough—mix just until the flour disappears and trust the process
- If the biscuits brown too quickly, tent the dish with foil for the last 10 minutes of baking
03 -
- Freeze the butter and grate it into the flour for the easiest, most flaky biscuits you've ever made
- Brush the baked biscuits with melted butter and extra garlic powder right when they come out of the oven