Red Lobster Biscuits Chicken Pot Pie

Cheddar Bay Biscuits Chicken Pot Pie

Prep Time: 45 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 20 minutes

Yield: 6-8 servings

Serving Size: 2 biscuits

My favorite homemade chicken pot pie, crusted with cheesy garlic biscuits (a copycat recipe of Red Lobster's Cheddar Bay Biscuits.)

For the Chicken Pot Pie:
• 3 cups shredded cooked chicken
• 3/4 cup frozen peas
• 3/4 cup frozen corn
• 1 1/2 cups diced baby yellow potatoes (no need to peel)
• 3-4 fresh medium carrots, peeled and diced
• 8 Tablespoons butter, divided
• 1 cup diced yellow onion
• 2/3 cup all-purpose flour
• 1/2 teaspoon celery seed
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 2 cups chicken broth or stock (homemade or store-bought)
• 1 cup milk
For the Cheddar Bay Biscuits:
• 2 cups Bisquick mix
• 1/2 teaspoon garlic powder
• 1 1/2 cups shredded sharp cheddar cheese
• 2/3 cup milk
• 2 Tablespoons unsalted butter, melted
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic salt, more or less to taste

Preheat the oven to 400 degrees F. Lightly spray a 9x13-inch casserole dish with nonstick spray. Fill the bottom with the shredded chicken, peas and corn; set aside.

For the Chicken Pot Pie:

Place the potatoes and carrots in a large saute pan or skillet. Fill with cold water, until the vegetables are just covered by about half an inch. Heat over high heat until it comes to a boil. Reduce the heat, cover and let simmer for 8 to 10 minutes, until just fork tender. Drain, then transfer to the casserole dish over the chicken, peas and corn.

Wipe out the skillet and return to the heat. Melt 2 Tablespoons of the butter in the pan, then add the onions. Cook until soft, about 5 to 7 minutes. Add the rest of the butter (5 tablespoons) and toss until melted. Stir in the flour, celery seed, salt and pepper. Slowly mix in the chicken broth (or stock) and milk. Simmer over medium heat, stirring frequently, until thickened to a sauce. Season with more salt and pepper, to taste. Pour into the casserole dish, over the chicken and vegetables. Lightly toss to combine.

Bake in the preheated oven for 20 minutes (if the chicken was frozen, bake for 25-30 minutes). Meanwhile, prepare the biscuit topping.

For the Cheddar Bay Biscuit Crust:

In a large bowl, combine the Bisquick, garlic powder and cheese. Stir in the milk until just combined.

Remove the casserole dish from the oven. Drop 12 large scoops of the biscuit dough onto the top of the hot chicken mixture. Bake for 10 minutes.

In a small bowl, mix together the butter, parsley and garlic salt. Remove the pan from the oven and brush the butter mixture over the biscuits. Return to the oven and bake an additional 5 minutes, or until golden brown.

Allow the pot pie to rest for 10 minutes out of the oven before serving.