Red Lobster Biscuit Chicken Pot Pie

A savory pot pie featuring golden, cheesy biscuits on top of a creamy chicken and vegetable filling, reminiscent of a beloved restaurant classic.

Scale

680 g (1½ lb) boneless, skinless chicken thighs, cut into 2.5 cm (1-inch) pieces
1 large onion (150 g / 5 oz), diced
2 medium carrots (150 g / 5 oz), diced
150 g (5 oz) frozen peas
45 g (3 tbsp) unsalted butter
30 g (3 tbsp) all-purpose flour
360 ml (1½ cups) low-sodium chicken stock
240 ml (1 cup) whole milk
120 ml (½ cup) heavy cream
15 g (1 tbsp) cornstarch mixed with 30 ml (2 tbsp) cold water
6 g (1 tsp) Diamond Crystal kosher salt
½ tsp black pepper
½ tsp dried thyme
250 g (2 cups) all-purpose flour
15 g (1 tbsp) baking powder
6 g (1 tsp) sugar
4 g (1 tsp) kosher salt
85 g (6 tbsp) cold unsalted butter, cubed
120 g (1 cup) shredded sharp cheddar
240 ml (1 cup) whole milk + 1 large egg
1 tsp garlic powder
1 tsp dried parsley

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Brown the chicken: Pat the chicken thighs dry and season with salt and pepper. Heat oil in a skillet over medium-high and brown the chicken for 3–4 minutes per side. Transfer to a plate.
Sauté the vegetables: Add butter to the skillet, melt and then add onion and carrots. Sauté until onions are translucent, about 5 minutes. Add minced garlic and cook for 30 seconds.
Build the roux and sauce: Sprinkle flour over the vegetables and stir for 1–2 minutes. Whisk in chicken stock, whole milk, and heavy cream, and bring to a simmer.
Finish the filling: Return chicken to the skillet with peas and seasonings. Simmer until the sauce is glossy.
Make the biscuit dough: Combine flour, baking powder, sugar, and salt in a bowl. Cut in cold butter until pea-sized. Fold in cheddar, milk, and egg until just combined.
Top the filling with biscuit dough and bake at 200°C (400°F) for 18–22 minutes until golden brown.
Rest and serve: Let the pot pie rest for 10 minutes before serving.

Use thighs for juiciness; add a mix of vegetables as per preference. Leftovers can be stored and reheated easily.