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9x13 chicken pot pie with cheddar biscuit topping baked until golden brown and garnished with fresh parsley.
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Chicken Pot Pie with Biscuit Top

This Chicken Pot Pie with Cheddar Biscuit Topping features a creamy filling and a golden Red Lobster–style biscuit crust brushed with garlic herb butter for easy comfort food.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Dish
Cuisine: American
Keyword: pot pie
Servings: 8 people
Author: Jenna Harrison

Equipment

  • 9x13 baking dish
  • Large pot or saucepan
  • Medium mixing bowl
  • whisk
  • Wooden spoon or spatula
  • Measuring cups & spoons
  • pastry brush

Ingredients

Chicken Filling

  • ½ cup butter
  • ½ cup onion pearls
  • 1 cup chopped carrots
  • ½ cup chopped celery
  • ⅓ cup flour
  • 2 cups chicken broth
  • ½ cup heavy cream
  • 3 cups cooked and cubed chicken breasts
  • 1 cup frozen peas
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon thyme
  • ½ teaspoon salt
  • ½ teaspoon pepper

Biscuit Top

  • (2) 11-oz pouches Red Lobster biscuit mix
  • 2 cups cold water
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup butter
  • 1 pouch garlic herb seasoning from the red lobster biscuit mix
US Customary - Metric

Instructions

  • Preheat oven to 425℉ and spray a 9x13-inch baking dish with non-stick spray.
  • In a pot over medium-high heat, add the butter, onions, carrots, and celery, and cook for 4-5 minutes, until tender.
  • Sprinkle the flour over the veggies and cook for another 1-2 minutes.
  • Slowly whisk in the chicken broth and cream, and cook for 1-2 minutes until it starts to thicken.
  • Add in the chicken, peas, paprika, garlic powder, thyme, salt, and pepper, and cook for another 1-2 minutes.
  • Pour the mixture into the prepared baking dish.
  • In a medium bowl, stir together the biscuit mix, cold water, and cheese.
  • Spread the mixture over the pot pie mixture and bake for 16-18 minutes.
  • In a small microwaveable bowl, melt the butter and then add the garlic herb seasoning mix.
  • Pull the pot pie out of the oven and brush the top with the butter and herb mixture. Let it sit for 5-10 minutes.
  • Serve and enjoy!

Notes

Storage & Reheating

  • Refrigerator: Store leftovers in an airtight container for up to 3 to 4 days.
  • Reheating: Reheat portions in the microwave or place the entire dish in the oven at 350°F until warm.

Nutrition

Serving: 2cups | Calories: 709kcal | Carbohydrates: 60g | Protein: 24g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1677mg | Potassium: 517mg | Fiber: 4g | Sugar: 12g | Vitamin A: 3824IU | Vitamin C: 10mg | Calcium: 280mg | Iron: 3mg