Chicken pot pie red lobster biscuit recipe

Chicken pot pie red lobster biscuit recipe

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

For that Chicken Pot Cake:

  • 3 cups shredded cooked chicken
  • 3/4 cup frozen peas
  • 3/4 cup frozen corn
  • 1 1/2 cups diced baby yellow taters (you don't 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 much more to taste
  • 1/2 teaspoon pepper, plus much more to taste
  • 2 cups chicken broth or stock (homemade or store-bought)
  • 1 cup milk

    For that Cheddar Bay Biscuits:

  • 2 cups Bisquick mix
  • 1/2 teaspoon garlic clove powder
  • 1 1/2 cups shredded sharp cheddar cheese
  • 2/3 cup milk
  • two tablespoons unsalted butter, melted
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic clove salt, pretty much to taste

    • Preheat the oven to 400 levels F. Gently spray a 9x13-inch casserole dish with nonstick spray. Fill the underside using the shredded chicken, peas and corn put aside.

    For that Chicken Pot Cake:

    Put the taters and carrots inside a large saute pan or skillet. Fill with cold water, before the vegetables are simply included in about 50 % one inch. Heat over high temperature until you are looking at a boil. Lessen the heat, cover and let simmer for eight to ten minutes, until just fork tender. Drain, then transfer towards the casserole dish within the chicken, peas and corn.

    Eliminate the skillet and go back to heat. Melt two tablespoons from the butter within the pan, adding the onions. Prepare until soft, about five to seven minutes. Add all of those other butter (5 tablespoons) and toss until melted. Stir within the flour, celery seed, pepper and salt. Gradually add the chicken broth (or stock) and milk. Simmer over medium heat, stirring frequently, until thickened to some sauce. Season with increased pepper and salt, to taste. Pour in to the casserole dish, within the chicken and vegetables. Gently toss to mix.

    Bake within the preheated oven for 25 minutes (when the chicken was frozen, bake for twenty five-half an hour). Meanwhile, prepare the biscuit topping.

    For that Cheddar Bay Biscuit Crust:

    Inside a large bowl, combine the Bisquick, garlic clove powder and cheese. Stir within the milk until just combined.

    Take away the casserole dish in the oven. Drop 12 large scoops from the biscuit dough onto the top hot chicken mixture. Bake for ten minutes.

    In a tiny bowl, mix together the butter, parsley and garlic clove salt. Take away the pan in the oven and brush the butter mixture within the biscuits. Go back to the oven and bake yet another a few minutes, or until golden brown.

    Permit the pot cake to relax for ten minutes from the oven before serving.

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