Homestyle Red Lobster Biscuit Chicken Pot Pie (Print Version)

Recreate Red Lobster's Biscuit Chicken Pot Pie at home! This creamy, savory dish with fluffy biscuits is pure comfort. So easy and satisfying.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American

# Ingredients:

→ Pot Pie Filling Essentials

01 - 2 tbsp unsalted butter
02 - 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes
03 - 1 yellow onion, chopped
04 - 3 cloves garlic, minced
05 - 1/4 cup all-purpose flour
06 - 2 cups low-sodium chicken broth
07 - 1 cup heavy cream
08 - 1 tsp dried thyme
09 - 1/2 tsp dried rosemary
10 - 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
11 - Salt and freshly ground black pepper to taste

→ Cheesy Garlic Biscuit Topping

12 - 2 cups Bisquick mix (or similar biscuit mix)
13 - 1 cup shredded sharp cheddar cheese
14 - 1 tsp garlic powder
15 - 2/3 cup milk
16 - 1/4 cup unsalted butter, melted
17 - 1 tbsp fresh parsley, chopped

→ Optional Extras

18 - 1/4 cup dry white wine (for the sauce)
19 - Pinch of cayenne pepper (for the filling)

# Instructions:

01 - First things first, get that oven preheating to 375°F (190°C) and grab a 9x13 inch baking dish. I always forget to grease it, but please, learn from my mistakes and lightly grease yours! Next, melt a tablespoon of butter in a large pot or Dutch oven over medium heat. Toss in your cubed chicken and cook it until it’s just browned on all sides, maybe 5-7 minutes. It doesn't need to be cooked through, we're just building flavor here. Remove the chicken to a plate, leaving any delicious drippings behind. The smell of the browning chicken always gets my stomach rumbling, honestly.
02 - Add another tablespoon of butter to that same pot. Now, throw in your chopped onion and cook until it's softened and translucent, about 5 minutes. Then, stir in your minced garlic and cook for just a minute more until it's fragrant – don't let it burn, that's a mistake I've made too many times! Sprinkle in the flour, stirring constantly for about 1-2 minutes to create a roux. It should smell a little nutty, like toast. This is where the magic starts to happen for your creamy Red Lobster Biscuit Chicken Pot Pie sauce.
03 - Slowly, and I mean slowly, whisk in the chicken broth, making sure there are no lumps. This is critical for a smooth sauce! Once that's incorporated, pour in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally, until it starts to thicken. This usually takes about 5-7 minutes. It should coat the back of a spoon. Add your dried thyme and rosemary, a good pinch of salt, and some fresh black pepper. Taste it! This is where you adjust seasonings. I always add a bit more salt than I think it needs, then taste again. Seasoning is everything, folks!
04 - Return the browned chicken to the pot with the thickened sauce. Stir in your frozen mixed vegetables. Let it all simmer together for another 5 minutes, allowing the flavors to meld and the veggies to warm through. The kitchen should smell absolutely incredible at this point, a savory symphony! Pour this delicious, creamy chicken pot pie filling into your prepared 9x13 inch baking dish. Spread it out evenly. I always make a little mess here, spilling some filling on the counter, but hey, that's real life in my kitchen!
05 - In a medium bowl, combine the biscuit mix, shredded cheddar cheese, and garlic powder. Give it a good stir to distribute everything. Pour in the milk and mix with a spoon until just combined. Be careful not to overmix; a slightly lumpy dough is actually what you want for tender biscuits. Overmixing leads to tough biscuits, and nobody wants that! Drop spoonfuls of the biscuit dough evenly over the top of the Red Lobster Biscuit Chicken Pot Pie filling. They don't have to be perfect, rustic is charming!
06 - Place the baking dish in your preheated oven and bake for 25-30 minutes, or until the biscuit topping is golden brown and the filling is bubbly around the edges. While it's baking, melt the remaining butter and stir in the fresh parsley. Once the pot pie comes out of the oven, immediately brush the melted garlic-parsley butter over the hot biscuits. Let it rest for 5-10 minutes before serving. The biscuits will be fluffy, golden, and bursting with cheesy garlic flavor, and the filling will be wonderfully creamy. What a triumph!

# Notes:

01 - Always taste and adjust seasoning for the filling before adding the biscuits; it's harder to fix later.
02 - For easy meal prep, cook the filling ahead of time and store in the fridge for up to 2 days. Assemble with fresh biscuits right before baking.
03 - If you don't have Bisquick, you can use your favorite scratch biscuit recipe – I've done it, and it works great!
04 - Serve this hearty pot pie with a crisp green salad to balance the richness.

# Tools You'll Need:

01 - 9x13 inch baking dish
02 - large pot or Dutch oven
03 - whisk
04 - mixing bowls

# Nutrition Facts (Per Serving):

Calories: 650 kcal
Total Fat: 45 g
Total Carbohydrate: 35 g
Protein: 30 g

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