Description
This Red Lobster Biscuit Chicken Pot Pie is a comforting, creamy chicken pot pie topped with flaky, buttery biscuits. It’s perfect for cozy dinners and recreates that restaurant-style flavor at home!
Ingredients
Scale
Ingredients
- 2 cups cooked chicken, diced or shredded
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can refrigerated biscuit dough (8 biscuits)
- Optional: chopped parsley for garnish
Instructions
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat. Sauté onion until soft, 3–4 minutes. Add garlic and cook 30 seconds.
- Sprinkle flour over vegetables and stir to coat. Cook 1–2 minutes.
- Slowly whisk in chicken broth and milk. Add thyme, salt, and pepper. Simmer until thickened, 5–7 minutes.
- Stir in cooked chicken and peas/carrots mixture. Simmer 2–3 minutes until heated through.
- Transfer chicken mixture to a greased 9×9-inch baking dish.
- Top evenly with biscuit dough, separating each biscuit and slightly pressing them together to cover the filling.
- Bake for 20–25 minutes, until biscuits are golden brown and filling is bubbly.
- Garnish with parsley and serve warm.
Notes
For a richer flavor, brush biscuits with melted butter before baking. You can also use shredded cheddar on top for extra cheesy goodness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Casserole
- Cuisine: American
Nutrition
- Serving Size: 1 slice with biscuit
- Calories: 480
- Sugar: 4g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
Keywords: chicken pot pie, red lobster biscuits, comfort food, chicken casserole
