Description

Chicken Pot Pie with Red Lobster Biscuits is a comforting classic that elevates your dinner table with its rich flavors and flaky texture. Tender chicken mingles with vibrant vegetables in a creamy sauce, all encased in a golden crust. Topped with fluffy Red Lobster biscuits, this dish transforms any gathering into a cozy feast. Perfect for family dinners or special occasions, it delivers warmth and satisfaction in every bite.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1 lb)
1 cup carrots, diced
1 cup frozen peas
1 cup celery, diced
1/2 cup onions, chopped
2 cups low-sodium chicken broth
1/2 cup heavy cream
2 sheets puff pastry
1 box Red Lobster biscuit mix
2 tbsp unsalted butter

Instructions

Preheat the oven to 425°F (220°C).
In a skillet, melt butter over medium heat; sauté onions and celery until softened.
Add diced chicken; cook until golden brown. Stir in carrots and peas.
Pour in chicken broth and heavy cream; simmer until thickened.
Transfer filling to a baking dish lined with puff pastry; cover with another pastry sheet.
Bake for 25-30 minutes until golden brown.
Prepare Red Lobster biscuits according to package instructions and bake alongside the pie.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (150g)
Calories: 450
Sugar: 5g
Sodium: 850mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 20g
Cholesterol: 70mg

Keywords: Substitute leftover turkey for chicken for a unique twist. Experiment with seasonal vegetables like green beans or corn.