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.
Servings: 8 people
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
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.