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A hearty Red Lobster Biscuit Chicken Pot Pie with a golden biscuit crust.

Classic Red Lobster Biscuit Chicken Pot Pie

Enjoy a comforting twist on a classic with this chicken pot pie, topped with savory, cheddar-infused biscuits inspired by Red Lobster.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6 people

Equipment

  • Oven-safe skillet (at least 10-inch)
  • Dutch oven (at least 10-inch)
  • Large bowl
  • Pastry blender or fingertips
  • Small bowl
  • Whisk

Ingredients
  

Pot Pie Filling

  • 2 tablespoons unsalted butter
  • 1 large onion chopped
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup whole milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary crushed
  • Salt and black pepper to taste
  • 3 cups cooked chicken shredded or diced
  • 1 cup frozen peas
  • 1 cup frozen corn

Red Lobster Style Biscuits

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/2 cup cold unsalted butter cubed
  • 3/4 cup shredded sharp cheddar cheese
  • 3/4 cup buttermilk

Biscuit Topping

  • 2 tablespoons unsalted butter melted
  • 1 clove garlic minced
  • 1 tablespoon fresh parsley chopped

Instructions
 

Start the Filling

  • Melt butter in an oven-safe skillet or Dutch oven over medium heat. Sauté onion, carrots, and celery for 5-7 minutes until softened.

Make the Roux

  • Sprinkle flour over vegetables and stir constantly for 1 minute to cook.

Create the Sauce

  • Whisk in chicken broth and milk gradually until smooth, then simmer for 5-7 minutes until thickened.

Season and Add Chicken

  • Stir in thyme, rosemary, salt, pepper, cooked chicken, frozen peas, and corn. Remove from heat.

Prepare the Biscuits

  • Whisk together flour, baking powder, salt, and garlic powder. Cut in cold butter until coarse crumbs form, then stir in cheddar cheese.

Form the Dough

  • Pour in buttermilk and mix until just combined, without overmixing.

Spoon onto Pie

  • Drop spoonfuls of biscuit dough onto the hot filling, leaving small gaps. You should make 8-10 biscuits.

Bake

  • Bake in a preheated oven at 400°F (200°C) for 20-25 minutes until biscuits are golden and filling is bubbly.

Make Garlic Butter Topping

  • Melt butter in a small bowl, then stir in minced garlic and chopped fresh parsley while pie bakes.

Serve

  • Brush garlic-parsley butter over warm biscuits upon removing pie from oven. Let cool a few minutes before serving.

Notes

For extra flavor, you can roast the chicken before shredding it. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes before using.