Red Lobster Biscuit Chicken Pot (Print Version)

Hearty chicken pot pie with soft cheddar biscuits, creamy filling, and a blend of seasoned vegetables.

# What You'll Need:

→ Filling

01 - 2 cups cooked shredded chicken
02 - 1 cup frozen peas and carrots
03 - 1 cup diced potatoes
04 - ½ cup chopped onion
05 - ½ cup diced celery
06 - 3 tablespoons all-purpose flour
07 - 2 cups chicken broth
08 - 1 cup heavy cream
09 - Salt and pepper to taste

→ Biscuit Topping

10 - 2 cups all-purpose flour
11 - 1 tablespoon baking powder
12 - ½ teaspoon salt
13 - ¼ cup cold unsalted butter, diced
14 - 1 cup shredded sharp cheddar cheese
15 - ¾ cup buttermilk
16 - ½ teaspoon garlic powder
17 - Fresh parsley for garnish

# Steps to Follow:

01 - Set the oven to 400°F (200°C) to prepare for baking.
02 - In a large skillet, sauté chopped onion and diced celery over medium heat until softened.
03 - Sprinkle flour over the softened vegetables and cook, stirring constantly, for 1-2 minutes to remove raw flour taste.
04 - Gradually whisk in chicken broth followed by heavy cream, ensuring a smooth sauce forms.
05 - Stir in shredded chicken, peas, carrots, diced potatoes, salt, and pepper until fully incorporated and warmed through.
06 - Pour the prepared filling into a greased pie dish or deep skillet.
07 - In a mixing bowl, whisk together flour, baking powder, salt, and garlic powder.
08 - Add cold butter pieces and cut in with a pastry blender or fingers until mixture resembles coarse crumbs.
09 - Stir in shredded cheddar cheese and buttermilk gently until dough just comes together; avoid overmixing.
10 - Drop spoonfuls of biscuit dough evenly over the chicken filling in the dish.
11 - Place in the preheated oven and bake for 25-30 minutes, or until biscuits are golden brown and cooked through.
12 - Allow the pot pie to rest for 10 minutes to set before slicing and serving.
13 - Sprinkle fresh parsley over the biscuits before serving for color and freshness.

# Additional Notes:

01 - Ensure filling is thickened adequately to prevent soggy biscuits; keep butter cold when preparing biscuit dough for flaky layers.

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