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Creamy Chicken Pot Pie with Red Lobster Biscuits

A comforting chicken pot pie topped with flaky, cheesy Red Lobster biscuits that warms the heart and soul.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups cooked chicken, chopped Feel free to use leftover or rotisserie chicken.
  • 1 cup frozen mixed vegetables
  • 1/3 cup butter For cooking the filling.
  • 1/3 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup milk Low-fat milk can be used for a lighter dish.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
Biscuit Topping
  • 1 package Red Lobster Cheddar Bay Biscuit mix
  • 1 cup shredded cheddar cheese For mixing into the biscuit dough.
  • as required water As per the biscuit mix instructions.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large saucepan, melt the butter over medium heat.
  3. Once melted, combine in the flour, stirring until smooth.
  4. Gradually whisk in the chicken broth and milk, cooking until thickened.
  5. Stir in the chopped chicken and frozen mixed vegetables, and season with salt, pepper, garlic powder, and onion powder.
  6. Pour this creamy chicken mixture into a pie dish, spreading it evenly.
Biscuit Preparation
  1. Prepare the Red Lobster Cheddar Bay Biscuit mix according to package instructions, folding in the shredded cheddar cheese.
  2. Spoon the biscuit mixture over the chicken filling, covering it well.
Baking
  1. Bake in the preheated oven for 25-30 minutes or until the biscuits are golden brown.
  2. Allow to cool slightly before serving.

Notes

Serve in individual bowls with a drizzle of extra gravy if desired. Pair with a light salad or roasted vegetables for a complete meal. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.