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Close-up of freshly baked Red Lobster Biscuit Chicken Pot Pie showing large, craggy drop biscuits and melted orange cheddar cheese bits.

The Ultimate Red Lobster Biscuit Chicken Pot Pie

This comforting Red Lobster Biscuit Chicken Pot Pie features a thick, creamy white gravy loaded with chicken and vegetables, topped with golden-brown cheddar drop biscuits and a glossy garlic butter glaze.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Creamy Chicken Filling
  • 1 lb boneless, skinless chicken breast diced
  • 1 tbsp olive oil
  • 1 cup diced orange carrots
  • 1 cup frozen green peas
  • 1/2 cup yellow onion finely diced
  • 1/3 cup unsalted butter for the gravy
  • 1/3 cup all-purpose flour for the gravy
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
Cheddar Drop Biscuits
  • 2 cups all-purpose flour for biscuits
  • 1 tbsp baking powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter cubed
  • 1 cup sharp orange cheddar cheese shredded or bits
  • 3/4 cup cold whole milk
Garlic Butter Glaze
  • 3 tbsp unsalted butter melted
  • 1/2 tsp garlic powder
  • 1 tbsp green parsley finely chopped

Equipment

  • 1 Rustic ceramic casserole dish Essential for even baking and keeping the gravy hot.
  • 1 Large Skillet or Dutch Oven For sautéing vegetables and simmering the creamy white gravy.
  • 1 Pastry Blender Used to cut cold butter into the biscuit dough.

Method
 

Make the Chicken Filling
  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced chicken breast, season with salt and pepper, and sear for 5-7 minutes until cooked. Remove from skillet.
  2. In the same skillet, add diced orange carrots and yellow onion. Sauté until softened and lightly caramelized.
  3. Reduce heat to medium. Melt 1/3 cup butter with the vegetables. Sprinkle in 1/3 cup flour, stirring constantly for 2 minutes.
  4. Gradually whisk in chicken broth and heavy cream. Simmer until a thick, bubbling, creamy white gravy forms. Fold in cooked chicken and green peas. Transfer to a rustic ceramic casserole dish.
Make the Biscuits and Bake
  1. Preheat oven to 400°F (200°C). In a bowl, whisk 2 cups flour, baking powder, garlic powder, and salt.
  2. Use a pastry blender to cut in cold cubed butter until the mixture resembles coarse crumbs. Fold in cheddar cheese bits.
  3. Pour in cold whole milk and stir just until a shaggy, craggy dough forms. Do not overmix.
  4. Drop golf-ball-sized portions of biscuit dough directly onto the hot gravy. Bake for 15-20 minutes until biscuits are large, craggy, and golden-brown.
  5. Mix melted butter, garlic powder, and chopped parsley. Brush the glossy garlic butter glaze generously over the hot biscuits immediately after removing from the oven.

Notes

Tip 1: Always use cold butter for the biscuit dough to ensure a flaky, craggy texture.
Tip 2: Drop the biscuits over hot, bubbling gravy to prevent the underside of the dough from becoming soggy.