Red Lobster Biscuit Chicken Pot Pie

This pot pie features warm, herby cheddar biscuits over a rich chicken filling, embodying the spirit of Red Lobster’s famous cheddar-bay biscuits.

Scale

680 g (1.5 lb) boneless skinless chicken thighs or breasts
1 medium yellow onion, diced
2 carrots, diced
2 celery stalks, diced
150 g (5 oz) mushrooms, sliced (optional)
30 g (2 tbsp) unsalted butter
15 ml (1 tbsp) neutral oil
45 g (1/3 cup) all-purpose flour
480 ml (2 cups) low-sodium chicken stock
240 ml (1 cup) whole milk or 120 ml (1/2 cup) heavy cream + 120 ml (1/2 cup) milk
120 g (3/4 cup) frozen peas
5 g (1 tsp) kosher salt
2.5 g (1/2 tsp) freshly ground black pepper
1/4 tsp dried thyme
300 g (2 1/2 cups) all-purpose flour (for biscuits)
28 g (2 tbsp) granulated sugar
28 g (2 tbsp) baking powder
5 g (1 tsp) garlic powder
5 g (1 tsp) onion powder
6 g (1 1/4 tsp) kosher salt
170 g (3/4 cup + 2 tbsp) cold unsalted butter, cubed
240 g (2 cups) sharp cheddar, grated
360 ml (1 1/2 cups) buttermilk
30 g (2 tbsp) melted butter
1/2 tsp dried parsley (for brushing)

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Cook and shred the chicken: Season chicken with salt, sear in oil over medium-high heat for 3–4 minutes per side until golden, finish in the oven for 8–10 minutes until cooked through, then shred.
Sauté the vegetables: Melt butter in a large skillet, add onion, carrots, celery; sauté for 6–8 minutes until onions are translucent, add mushrooms, and cook for 3–4 minutes.
Make the roux and simmer the filling: Stir flour into veggies, cook 1–2 minutes, whisk in stock and milk, simmer for 6–8 minutes until thick, season with salt and pepper.
Combine chicken and peas: Stir in shredded chicken and peas; adjust seasoning, thicken or thin out as needed.
Make the cheddar drop biscuit batter: Whisk flour, sugar, baking powder, garlic, onion powders, and salt; cut in butter until crumbly, fold in cheddar, stir in buttermilk until just combined, rest for 15 minutes.
Assemble and bake: Preheat oven, pour filling into a baking dish, drop biscuit batter on top, brush with melted butter, bake for 18–22 minutes until biscuits are golden.

Avoid overworking the biscuit dough for best texture. Use thighs for a juicier filling, and consider making the filling ahead of time.