Red Lobster Biscuit Chicken Pot Pie

Ingredients:

Topping:

1 Box of Red Lobster Cheddar Bay Biscuit Mix

3/4 Cup of Cold Water

1/2 Cup Shredded Cheddar Cheese

Chicken Pot Pie Mix:

1 Chopped Onion

1 12 oz Bag of Steamed Mixed Vegetables (Make sure you steam it before adding)

1 14.5 oz Can of Chicken Broth

1/3 Cup of Flour

2 Cups of Shredded Chicken (I used a rotisserie chicken)

1/2 Tsp of Salt

1/2 Tsp of Pepper

1 Tbps of Minced Garlic

1/3 Cup of Butter

1/2 Cup of Milk

________________________________________________________________________________________________________

Preheat your oven to 350°F and lightly grease a 9x13-inch glass baking dish.

In a large bowl, combine the Red Lobster Biscuit Mix and the seasoning packet. Add water and shredded cheese, stirring until just combined. Set aside.

In a medium saucepan over medium heat, melt the butter. Add the diced onions and cook until translucent, about 3–4 minutes. Stir in the minced garlic and cook for 1 additional minute, until fragrant.

Add the flour to the pan and stir until fully incorporated, forming a smooth paste. Gradually whisk in the milk and chicken broth, stirring constantly until the mixture thickens and becomes creamy. (If lumps form, continue whisking until smooth.)

Stir in salt, pepper, shredded chicken, and mixed vegetables. Mix until evenly combined.

Pour the chicken mixture into the prepared baking dish. Drop spoonfuls of the biscuit dough evenly over the top, spreading slightly to cover as much surface as possible.

Transfer to the oven and bake for 30 minutes, or until the biscuit topping is golden brown and cooked through.

If desired, brush the warm biscuit topping with melted butter mixed with a pinch of garlic powder and parsley for extra flavor.

Serve warm and enjoy! This dish combines the comfort of a classic chicken pot pie with the cheesy, buttery goodness of Red Lobster biscuits — perfect for family dinners or cozy nights in.