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Chicken Pot Pie Recipe with Red Lobster Biscuits
This Chicken Pot Pie recipe with Red Lobster Biscuits is a hearty and comforting meal that combines savory chicken and vegetables in a creamy sauce, topped with delicious Red Lobster Biscuits.
Equipment
- Large skillet
- Oven-safe casserole dish
- Mixing bowl
- Baking sheet
- Pastry cutter or fork
- Rolling pin (optional)
Ingredients
- For the Filling
- 2 tbsp butter
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 2 cups cooked chicken, shredded or chopped
- 2 cups frozen mixed vegetables
- FOR THE Red Lobster Biscuits:
- 1 tbsp baking powder
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp dried parsley
- ¼ tsp dried dill weed
- ¼ tsp paprika
- ½ cup cold butter, cut into small pieces
- 1 cup shredded cheddar cheese
- ¾ cup milk
Instructions
- Preheat oven to 400°F.
- In a large skillet, melt butter over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
- Sprinkle flour over the onions and garlic and stir until combined. Cook for 1 minute.
- Gradually whisk in chicken broth and heavy cream. Add thyme, salt, and black pepper. Bring to a simmer and cook until thickened, stirring occasionally, about 5-7 minutes.
- Add the chicken and frozen vegetables to the skillet and stir to combine.
- Transfer the chicken mixture to an oven-safe casserole dish.
- To make the Red Lobster Biscuits, in a mixing bowl, whisk together flour, baking powder, salt, garlic powder, parsley, dill, and paprika.
- Cut in butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Stir in cheddar cheese and milk until just combined.
- Drop spoonfuls of the biscuit dough over the top of the chicken mixture.
- Bake in preheated oven for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Serve hot and enjoy!
Video
Notes
Recipe Notes:
- If you don’t have a food processor, you can use a pastry blender or two knives to cut the butter into the flour mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the baked chicken pot pie for up to 3 months. To reheat, bake in the oven at 350°F for 30-40 minutes or until heated through.
- If you prefer a vegetarian version, you can substitute the chicken with diced potatoes, carrots, and peas.
- For a gluten-free version, use a gluten-free flour blend for the crust and thicken the filling with cornstarch instead of all-purpose flour.
- Feel free to add other seasonings to the filling such as thyme, rosemary, or parsley for extra flavor.
- Use cold butter and ice water for the crust to achieve a flaky texture.
- Don’t overwork the dough as it can result in a tough crust.
- Let the pot pie cool for at least 10 minutes before serving to prevent the filling from being too runny.
- If you want a more golden brown crust, brush the top with an egg wash before baking.
- Serve with a side salad or roasted vegetables for a complete meal.
- Make sure to preheat the oven to ensure even baking of the pot pie.
- If you don’t have a pie dish, you can use a 9-inch square baking dish instead.
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