Red Lobster Biscuit Chicken Pot (Printable)
Creamy chicken and vegetables under golden cheddar biscuits for ultimate comfort.
# What You'll Need:
→ Filling
01 - 2 cups cooked chicken breast, diced
02 - 1 cup carrots, diced
03 - 1 cup celery, diced
04 - 1 cup frozen peas
05 - 1/2 cup onion, finely chopped
06 - 3 tbsp unsalted butter
07 - 1/3 cup all-purpose flour
08 - 2 cups chicken broth
09 - 1 cup whole milk
10 - 1/2 tsp salt
11 - 1/2 tsp black pepper
12 - 1/2 tsp dried thyme
13 - 1/2 tsp garlic powder
→ Cheddar Biscuits
14 - 2 cups all-purpose flour
15 - 1 tbsp baking powder
16 - 1 tbsp granulated sugar
17 - 1/2 tsp salt
18 - 1/2 cup unsalted butter, cold and cubed
19 - 1 cup shredded sharp cheddar cheese
20 - 3/4 cup whole milk
21 - 1/4 cup fresh parsley, chopped
→ Biscuit Topping
22 - 2 tbsp unsalted butter, melted
23 - 1/2 tsp garlic powder
24 - 1 tbsp fresh parsley, chopped
# How to Make It:
01 - Preheat the oven to 400°F.
02 - In a large skillet over medium heat, melt 3 tbsp butter. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
03 - Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and milk.
04 - Add salt, pepper, thyme, and garlic powder. Bring to a simmer, stirring constantly until thickened (about 3-5 minutes).
05 - Stir in diced chicken and peas. Simmer for 2 more minutes, then transfer mixture to a 9x13-inch baking dish.
06 - In a large bowl, whisk together flour, baking powder, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
07 - Stir in cheddar cheese and parsley. Add milk and mix just until combined (do not overmix).
08 - Drop large spoonfuls of biscuit dough evenly over the chicken filling.
09 - Bake for 25-30 minutes, until biscuits are golden and cooked through.
10 - Mix melted butter with garlic powder and parsley, then brush over hot biscuits.
11 - Let cool for 5 minutes before serving.
# Expert Suggestions:
01 -
- The biscuit topping soaks up all that creamy sauce creating the most incredible bites
- It comes together faster than you think thanks to cooked chicken
- The combination of savory filling with buttery cheese biscuits is pure comfort magic
02 -
- Hot filling makes biscuits cook faster and prevents soggy bottoms
- Letting the mixture cool slightly before topping helps the biscuits hold their shape
- The biscuits should look slightly underdone when you remove them from the oven
03 -
- Use a box grater for cold butter instead of a pastry cutter for perfect distribution
- Brush the biscuits with garlic butter twice for maximum flavor impact