Description
A creamy and comforting Chicken Pot Pie topped with fluffy Red Lobster-style cheddar biscuits. Easy to make and full of hearty chicken, vegetables, and a rich sauce — perfect for a cozy dinner.
Ingredients
Scale
Ingredients
- 2 cups cooked chicken, shredded or cubed
- 1 cup frozen peas and carrots
- 1 cup frozen corn
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1/2 cup milk or heavy cream
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 can refrigerated biscuit dough (preferably cheddar biscuits)
- Optional: shredded cheddar cheese for topping
Instructions
Instructions
- Preheat oven to 375°F / 190°C.
- In a large skillet, melt butter over medium heat. Sauté onion and garlic until fragrant and translucent.
- Stir in flour and cook 1–2 minutes to form a roux.
- Gradually whisk in chicken broth and milk until smooth. Cook until slightly thickened.
- Add shredded chicken, frozen vegetables, thyme, salt, and pepper. Stir to combine and remove from heat.
- Transfer the mixture to a greased baking dish.
- Top with biscuit dough, spacing evenly. Optionally sprinkle shredded cheddar cheese on top.
- Bake 20–25 minutes or until biscuits are golden brown and cooked through.
- Serve hot and enjoy!
Notes
For extra flavor, brush biscuits with melted butter before baking. You can swap vegetables based on preference. Leftovers store in the refrigerator for 2–3 days and can be reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken pot pie, Red Lobster biscuits, creamy chicken, comfort food
