Name: Red Lobster Biscuit Chicken Pot Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: For the Filling:; 3 tbsp unsalted butter; 1 large yellow onion, diced; 2 medium carrots, diced; 2 stalks celery, diced; 1/4 cup all-purpose flour; 2 cups chicken broth (low-sodium); 1 cup whole milk; 3 cups cooked chicken, shredded or diced; 1 cup frozen peas; 1 cup diced cooked potatoes (e.g., Yukon Gold); 1 tsp dried thyme; 1/2 tsp dried sage; 1/2 tsp salt (or to taste); 1/4 tsp black pepper (or to taste); For the Biscuits:; 2 cups all-purpose flour; 1 tbsp baking powder; 1 tsp garlic powder; 1/2 tsp salt; 6 tbsp cold unsalted butter, cut into small pieces; 1 cup shredded sharp cheddar cheese; 3/4 cup cold buttermilk; For Brushing:; 2 tbsp melted unsalted butter; 1/2 tsp garlic powder

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Red Lobster Biscuit Chicken Pot Pie: Your New Favorite Comfort Food
Why This Recipe Works: Pure Comfort in Every Bite
Ingredients and Smart Substitutions: Build Your Best Pot Pie
Step-by-Step Instructions: Your Visual Guide to Pot Pie Perfection
Expert Tips for Success: Master Your Pot Pie
What to Serve With Your Red Lobster Biscuit Chicken Pot Pie
Storing and Reheating: Enjoy Leftovers Effortlessly
Red Lobster Biscuit Chicken Pot Pie: FAQs

Red Lobster Biscuit Chicken Pot Pie: Your New Favorite Comfort Food

Imagine this: a bubbling, rich, and creamy chicken pot pie filling, generously studded with tender chicken and vibrant vegetables, all nestled under a golden, flaky, and unbelievably cheesy garlic biscuit crust. Sounds like a dream, right? Well, it’s about to become your delicious reality! This Red Lobster Biscuit Chicken Pot Pie recipe takes everything you love about a classic comfort food and elevates it to extraordinary heights with the magic of those iconic cheddar bay biscuits. The savory, buttery, garlicky biscuit topping isn’t just a lid; it’s an integral part of the flavor and texture party, adding a delightful tang and a tender crumb to every forkful. It’s truly a weeknight win that feels like a special occasion meal, and it’s surprisingly easy to achieve. Get ready to upgrade your dinner routine and impress everyone at the table with this hearty and incredibly satisfying dish. If you’re looking for more comforting and easy-to-follow recipes, be sure to check out more good recipes here!

Why This Recipe Works: Pure Comfort in Every Bite

Flaky, Cheesy Biscuits: We’re not just throwing on any biscuit here! These are garlic and cheddar-infused wonders that crisp up on top while staying tender underneath, soaking up all that delicious pot pie gravy. They provide a savory crown that completely transforms the pot pie experience.
Hearty, Creamy Filling: Packed with succulent chicken, sweet peas, crisp carrots, and tender potatoes, our filling is a symphony of textures and flavors. It’s rich, velvety, and perfectly seasoned, providing that deep, soul-satisfying comfort.
Balanced Flavors: The distinct garlic and sharp cheddar from the biscuits perfectly complement the classic herbs (thyme, sage) and savory notes of the chicken pot pie filling. Every bite offers a harmonious balance of richness, freshness, and indulgence.
Simple Steps, Impressive Results: While it looks and tastes gourmet, this recipe is designed to be straightforward. We break down each component into manageable steps, ensuring that even a novice baker can achieve a stunning and delicious Red Lobster Biscuit Chicken Pot Pie without any fuss.

Ingredients and Smart Substitutions: Build Your Best Pot Pie

Here is what you need and why:

For the Filling:

Unsalted Butter: The base for our roux and for sautéing vegetables. Unsalted gives you control over the overall sodium content. You can use salted butter, but adjust added salt accordingly.

Yellow Onion, Carrots, Celery: The classic mirepoix that forms the aromatic foundation of any good pot pie. Provides depth of flavor and sweetness. Feel free to add other root vegetables like parsnips for variety.

All-Purpose Flour: Essential for creating a robust roux, which thickens our sauce beautifully. Don’t substitute with cornstarch here; the flour provides a smoother, richer texture.

Chicken Broth: The liquid base for our creamy sauce. Use low-sodium to control saltiness. Vegetable broth can be substituted if preferred.

Whole Milk: Adds creaminess and richness to the sauce. Half-and-half or even heavy cream can be used for an even more indulgent filling.

Cooked Chicken: The star protein! Shredded rotisserie chicken is a fantastic time-saver. You can also boil or bake chicken breasts/thighs and shred them. Feel free to use leftover turkey after a holiday!

Frozen Peas and Diced Potatoes: Classic pot pie vegetables that add sweetness, texture, and color. I love the convenience of frozen peas. You can also use fresh, blanched peas. Diced Yukon Gold or red potatoes hold their shape well. Sweet potatoes could offer an interesting twist.

Dried Thyme, Dried Sage, Salt, Black Pepper: The quintessential seasonings for chicken pot pie, providing a warm, earthy, and savory profile. Adjust to your taste!

For the Biscuits:

All-Purpose Flour: The backbone of our tender biscuits. Use a good quality unbleached flour for the best texture.

Baking Powder: The leavening agent that makes our biscuits light and fluffy. Ensure it’s fresh for maximum lift.

Garlic Powder: Critical for achieving that signature Red Lobster biscuit flavor. Don’t skip it!

Salt: Balances the flavors and enhances the cheddar.

Cold Unsalted Butter: Cut into small pieces helps create flaky layers in the biscuits. The colder, the better! This is crucial for texture. If you only have salted, reduce the added salt slightly.

Shredded Sharp Cheddar Cheese: Provides that irresistible cheesy, tangy flavor and a beautiful golden crust. Monterey Jack or a Colby-Jack blend could also work.

Cold Buttermilk: Adds tenderness and a slight tang, reacting with the baking powder for extra lift. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes before using.

Melted Butter and Garlic Powder (for brushing): This is the final touch, intensifying the garlic butter goodness on top of the baked biscuits.

Step-by-Step Instructions: Your Visual Guide to Pot Pie Perfection

Follow these step-by-step photos:

1. Prepare the Pot Pie Filling

In a large Dutch oven or deep skillet, melt 3 tablespoons of unsalted butter over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened. Stir in the 1/4 cup of all-purpose flour, cooking for 1 minute to create a roux. Gradually whisk in 2 cups of chicken broth, then 1 cup of whole milk, stirring constantly until the mixture thickens and is smooth. Add the cooked chicken, frozen peas, diced potatoes, dried thyme, dried sage, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a gentle simmer, then reduce heat to low and cook for 5-7 minutes, allowing the potatoes to become tender and the flavors to meld. Taste and adjust seasonings as needed. Transfer the filling to a 9×13 inch baking dish and set aside.

2. Make the Garlic Cheddar Biscuits

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of garlic powder, and 1/2 teaspoon of salt. Cut 6 tablespoons of cold unsalted butter into small pieces and add them to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Stir in 1 cup of shredded sharp cheddar cheese. Gradually add 3/4 cup of cold buttermilk, stirring only until just combined and a shaggy dough forms. Be careful not to overmix, as this will lead to tough biscuits.

3. Shape and Top the Biscuits

Lightly flour a clean surface. Turn the biscuit dough out onto the floured surface and gently pat or roll it to about 1/2-inch thickness. Using a 2-inch biscuit cutter (or a knife to cut squares), cut out biscuits. You should get about 10-12 biscuits. You can gently re-roll scraps once to get a few more, but avoid overworking the dough. Arrange the biscuits evenly over the top of the chicken pot pie filling in the baking dish.

4. Bake to Golden Perfection

Preheat your oven to 400°F (200°C). Bake the Red Lobster Biscuit Chicken Pot Pie for 25-30 minutes, or until the biscuit topping is golden brown and cooked through, and the filling is bubbly around the edges. While the pot pie bakes, melt 2 tablespoons of unsalted butter and stir in an additional 1/2 teaspoon of garlic powder. Once the pot pie is out of the oven, immediately brush the tops of the hot biscuits with the garlic butter mixture. Let the pot pie rest for 5-10 minutes before serving to allow the filling to set slightly.

Expert Tips for Success: Master Your Pot Pie

Don’t Overmix Biscuit Dough: Overworking the dough develops gluten, leading to tough, rather than tender, biscuits. Mix just until combined.
Cold Butter is Key for Biscuits: Ensure your butter is very cold to create those tender, flaky layers. Small pieces of butter melt slowly in the oven, releasing steam and creating air pockets.
Filling Consistency: For the perfect pot pie, you want a filling that’s thick enough to cling to the chicken and vegetables, but still saucy. If it seems too thin before baking, let it simmer a bit longer; if too thick, add a splash more broth or milk.
Pre-cooked Chicken Shortcuts: A rotisserie chicken is your best friend here! It saves significant time and adds great flavor. Leftover Thanksgiving turkey also works wonderfully.
Even Baking: If your oven tends to brown unevenly, rotate the baking dish halfway through the cooking time to ensure consistent golden biscuits.
Achieving Crispy Biscuits: For an extra crispy biscuit top, avoid covering the pot pie completely with foil during baking. If the biscuits are browning too quickly, loosely tent with foil for the last 10 minutes.

What to Serve With Your Red Lobster Biscuit Chicken Pot Pie

This Red Lobster Biscuit Chicken Pot Pie is a meal in itself, but a light side can beautifully complement its richness:

Simple Green Salad: A crisp green salad with a bright vinaigrette (think lemon-herb or balsamic) offers a refreshing contrast to the creamy pot pie.
Roasted Asparagus or Broccoli: These vibrant vegetables, simply roasted with olive oil, salt, and pepper, add a touch of freshness and a slight bitter note that cuts through the richness of the main dish. A lovely recipe for roasted vegetables can be found on Food Network.

Storing and Reheating: Enjoy Leftovers Effortlessly

This Red Lobster Biscuit Chicken Pot Pie is almost as good the next day! Here’s how to store and reheat:

Refrigeration: Once completely cooled, cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for up to 3-4 days.
Freezing Best Practices: You can freeze the entire baked pot pie (once cooled) or individual servings. Wrap tightly in plastic wrap and then aluminum foil to prevent freezer burn. It will keep for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating in the Oven: For best results and to re-crisp the biscuits, reheat in a preheated oven at 350°F (175°C). For an entire pot pie, cover loosely with foil and bake for 20-30 minutes, or until heated through. Remove foil for the last 5-10 minutes if you want crispier biscuits. Individual servings will take less time, about 10-15 minutes.
Reheating in the Microwave: While convenient, the microwave will soften the biscuits. For single servings, microwave on medium heat for 2-3 minutes, or until hot. This is best for the filling, but expect a softer biscuit topping.

Red Lobster Biscuit Chicken Pot Pie: FAQs

Can I use store-bought biscuits?

Absolutely! While homemade will give you the best Red Lobster flavor, using canned refrigerated biscuits (the flaky kind is best) can be a fantastic time-saver. Just top the pot pie with them as directed, but you’ll miss out on the garlic-cheddar goodness.

Can I make this ahead of time?

Yes! You can assemble the chicken pot pie filling completely and store it in the refrigerator for up to 2 days. Prepare the biscuit dough (but don’t cut yet) and keep it chilled. Assemble and bake just before serving for the freshest biscuits.

What other vegetables can I add?

This recipe is very versatile! Feel free to add corn, green beans, mushrooms, or even a handful of fresh spinach (stir it in at the very end of the filling’s simmer, as it wilts quickly) for extra nutrients and flavor.

How do I prevent a soggy biscuit topping?

The key is to ensure your filling isn’t too runny before topping with the biscuits, and to bake at a high enough temperature (400°F) to ensure quick crisping. Also, don’t cover the dish tightly with foil during baking unless the biscuits are browning too fast. A slight vent should be fine.

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