Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 large carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cups cooked chicken breast, shredded or cubed
  • 1 cup frozen peas
  • 1/2 cup frozen corn
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 11.36 oz Red Lobster Cheddar Bay Biscuit Mix
  • 1 cup sharp cheddar cheese, shredded
  • 3/4 cup whole milk
  • 4 tbsp butter, melted (for topping)
  • 1 packet herb seasoning (included in biscuit mix)

Instructions:

  1. Preheat your oven to 400°F (200°C). In a 12-inch oven-safe skillet over medium heat, melt 4 tablespoons of butter.
  2. Add the diced onion, carrots, and celery to the skillet. Sauté for 5-7 minutes until the onions are translucent and the carrots have softened slightly.
  3. Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 2 minutes to cook out the raw flour taste and create a roux.
  4. Slowly whisk in the chicken broth and heavy cream. Bring to a gentle simmer, stirring continuously until the sauce thickens into a velvety gravy.
  5. Fold in the cooked chicken, frozen peas, frozen corn, thyme, garlic powder, salt, and pepper. Remove from heat.
  6. In a separate bowl, combine the Red Lobster biscuit mix, shredded cheddar cheese, and milk. Stir until a shaggy dough forms.
  7. Drop spoonfuls of the biscuit dough onto the chicken filling, leaving small gaps between them to allow steam to escape.
  8. Bake for 15-20 minutes, or until the biscuit tops are golden brown and the filling is bubbling.
  9. Combine the remaining 4 tablespoons of melted butter with the herb seasoning packet. Brush the glaze over the warm biscuits immediately after removing them from the oven.