Description
This Chicken Pot Pie with Red Lobster Biscuits is the ultimate comfort dinner. Juicy chicken, colorful veggies, and a creamy herb sauce are baked under golden Red Lobster biscuits for a cozy and delicious family meal.
Ingredients
- 1/3 cup butter
- 2 tablespoons cornstarch
- 1 cup chicken broth
- 2/3 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
- 2 cups rotisserie chicken, diced
- 2 cups frozen mixed vegetables
- 1 package Gluten-Free Red Lobster Biscuits, dough made per box instructions
Instructions
1. Preheat the oven to 400°F and prepare the biscuit dough according to the box instructions. Set aside.
2. In a large skillet, melt the butter over medium heat. Whisk in the cornstarch and cook for 1 minute to form a smooth roux.
3. Slowly whisk in the chicken broth and bring to a simmer, stirring constantly.
4. Add the milk gradually, whisking until the sauce thickens and becomes creamy.
5. Season with salt, pepper, and thyme. Taste and adjust seasoning as needed.
6. Stir in diced chicken and thawed mixed vegetables until well combined.
7. Pour the mixture into a 9×13-inch baking pan and spread evenly.
8. Scoop biscuit dough and gently spread over the filling, covering the top.
9. Bake for 30 to 40 minutes, until the biscuits are golden and the filling is bubbling.
10. Let the pot pie rest for 10 to 15 minutes before serving.
Notes
Whisk continuously when making the sauce to avoid lumps.
Use leftover turkey or baked chicken instead of rotisserie for variety.
Let the pot pie rest before slicing so the filling sets properly.
Frozen vegetables should be thawed before adding to prevent watery filling.
Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Comfort Food
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 433
- Sugar: 3
- Sodium: 1094
- Fat: 22
- Saturated Fat: 8
- Trans Fat: 0.3
- Carbohydrates: 37
- Fiber: 3
- Protein: 22
- Cholesterol: 79