Name: Delicious Red Lobster Biscuit Chicken Pot Pie at Home
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 cup cold unsalted butter, cubed; 3/4 cup milk; 2 tablespoons unsalted butter; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/4 cup all-purpose flour; 2 cups chicken broth; 1 cup whole milk or heavy cream; 2 cups cooked chicken, shredded or diced; 1 cup carrots, diced; 1 cup frozen peas; 1 cup frozen corn; 1 teaspoon dried thyme; 1 teaspoon dried parsley; Salt and pepper to taste

Description

A comforting, creamy chicken pot pie topped with golden, flaky biscuits. Perfect for cozy family dinners or a special weekend meal, this homemade version brings the classic Red Lobster flavor to your kitchen with ease.

Ingredients

Scale

For the Biscuit Topping:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup cold unsalted butter, cubed
3/4 cup milk

For the Chicken Pot Pie Filling:

2 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup whole milk or heavy cream
2 cups cooked chicken, shredded or diced
1 cup carrots, diced
1 cup frozen peas
1 cup frozen corn
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste

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Instructions

Preheat oven to 400°F (200°C).
In a large skillet, melt butter over medium heat. Add onions and garlic, sauté until softened, about 3-4 minutes.
Stir in flour and cook for 1-2 minutes to form a roux.
Slowly whisk in chicken broth and milk until smooth and slightly thickened.
Add chicken, carrots, peas, corn, thyme, parsley, salt, and pepper. Simmer 5-7 minutes until vegetables are tender. Remove from heat.
In a large bowl, mix flour, baking powder, salt, garlic powder, and onion powder for the biscuits. Cut in cold butter until mixture resembles coarse crumbs.
Stir in milk until just combined; do not overmix.
Pour the chicken and vegetable filling into a greased 9×13-inch baking dish.
Drop spoonfuls of biscuit dough evenly over the top of the filling. Brush tops with milk for a golden finish if desired.
Bake for 20-25 minutes, or until biscuits are golden and cooked through. Let cool 5 minutes before serving.

Notes

Use cold butter for the biscuits to ensure flakiness.
Don’t overmix the biscuit dough to keep them light and fluffy.
Customize vegetables based on availability or preference.
Store leftovers in the refrigerator for up to 3 days or freeze unbaked for up to 2 months.

Prep Time: 20 minutes
Cook Time: 25 minutes