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High Protein Red Lobster Biscuit Chicken Pot Pie

High Protein Red Lobster Biscuit Chicken Pot Pie - recipe card
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A protein-packed twist on classic chicken pot pie, featuring tender chicken and vegetables in a creamy sauce, topped with a copycat Red Lobster Cheddar Bay biscuit crust. Each serving delivers over 40 grams of protein for a satisfying, comfort-food dinner.

Ingredients

Scale
  • For the filling:
  • 1 1/2 cups cooked chicken breast, shredded (from about 1 lb raw boneless skinless chicken breast)
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 medium carrots, peeled and finely diced (about 1 cup)
  • 2 celery stalks, finely diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1/2 cup frozen green peas
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup full-fat plain Greek yogurt
  • For the biscuit topping:
  • 1 1/2 cups (180g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp garlic powder
  • 1/4 tsp kosher salt
  • 1/4 cup cold unsalted butter, cut into small cubes
  • 1/2 cup grated sharp cheddar cheese, packed
  • 2 tbsp chopped fresh parsley (or 2 tsp dried)
  • 3/4 cup whole milk
  • 2 tbsp unsalted butter, melted (for brushing)
  • 1/4 tsp garlic powder (for brushing)
  • 1/4 tsp dried parsley (for brushing)
  • 2 tbsp grated Parmesan cheese (for brushing)

Instructions

  1. 1. Preheat your oven to 400°F (204°C). Position a rack in the center of the oven. You will bake the pot pie in an 8-inch square or similar 2-quart baking dish. If your chicken is raw, poach or bake the chicken breast at 375°F (190°C) until internal temperature reaches 165°F (74°C), about 20 minutes, then shred. Use this time to prep your vegetables.
  2. 2. In a large skillet or Dutch oven, heat olive oil over medium heat until shimmering. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until the onion is translucent and the vegetables are beginning to soften. The carrots should still have a slight bite. Add the minced garlic and cook for 1 minute more until fragrant, stirring constantly to prevent burning.
  3. 3. Sprinkle the flour over the cooked vegetables. Stir continuously for 1-2 minutes to cook the flour thoroughly; this cooks out the raw flour taste and creates a roux that will thicken the sauce. The mixture will look pasty and coat the vegetables.
  4. 4. Slowly pour in the chicken broth while whisking constantly to avoid lumps. Then add the milk in the same manner, whisking until smooth. Bring the mixture to a simmer over medium heat; you should see gentle bubbles around the edges. Cook for 3-4 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
  5. 5. Reduce heat to low and stir in the shredded chicken, frozen peas (no need to thaw), dried thyme, dried rosemary, salt, and black pepper. Cook for 2 minutes, stirring occasionally, until the chicken is warmed through and the peas are heated. Remove from heat and stir in the Greek yogurt until fully incorporated. The yogurt adds creaminess and a protein boost without making the sauce overly rich. Set aside.
  6. 6. Transfer the filling into an 8-inch square baking dish (or 2-quart casserole). Spread it into an even layer. Set aside while you prepare the biscuit topping. Do not pre-bake the filling.
  7. 7. For the biscuit topping: In a large bowl, whisk together the flour, baking powder, garlic powder, and salt. Add the cold butter cubes. Using a pastry blender or your fingertips, work the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining. This ensures a flaky texture. Stir in the cheddar cheese and parsley.
  8. 8. Pour the milk into the flour mixture and stir with a fork just until the dough comes together. Be careful not to overmix, as overworking the dough will produce tough biscuits. The dough will be sticky and slightly shaggy.
  9. 9. Drop spoonfuls of the biscuit dough over the chicken filling, covering the surface evenly. Do not smooth the dough; leaving it in rough mounds creates a craggy, rustic biscuit topping that bakes with nice peaks and valleys.
  10. 10. Place the baking dish on a rimmed baking sheet to catch any drips. Bake at 400°F (204°C) for 22-25 minutes, until the biscuit topping is golden brown and cooked through, and the filling is bubbling around the edges. If the topping browns too quickly, tent with foil after 15 minutes.
  11. 11. While the pot pie bakes, prepare the garlic butter brush: In a small bowl, combine the melted butter, garlic powder, and dried parsley. Stir to combine.
  12. 12. As soon as the pot pie comes out of the oven, brush the hot biscuit topping with the garlic butter mixture. Sprinkle the grated Parmesan cheese evenly over the top. The residual heat will melt the cheese and infuse the biscuits with the classic Red Lobster flavor.
  13. 13. Let the pot pie rest for 10 minutes before serving. This allows the filling to set slightly, preventing it from being too runny when cut. Serve hot, spooning the filling and a biscuit onto each plate.

Notes

Storage: Leftover pot pie can be stored in an airtight container in the refrigerator for up to 4 days. Freezing: Assemble the pot pie completely but do not bake. Wrap tightly in foil and freeze for up to 3 months. To bake from frozen, add 15-20 minutes to the baking time and cover with foil halfway through. Reheating: Reheat individual portions in the microwave at 50% power for 2-3 minutes, or reheat the entire dish in a 350°F (177°C) oven for 15-20 minutes, covered with foil to prevent the biscuits from over-browning. For a higher protein version, double the Greek yogurt in the filling (use 1/2 cup) and add an additional 1/2 cup cooked, diced chicken breast.

Nutrition

Keywords: high protein chicken pot pie, Red Lobster biscuit chicken pot pie, cheddar bay biscuit pot pie, protein pot pie, chicken pot pie with biscuit topping, high protein dinner, comfort food high protein, chicken and vegetable pot pie

Find it online: https://thehighproteinrecipes.com/high-protein-red-lobster-biscuit-chicken-pot-pie/