Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 1/3 cup all-purpose flour
  • 2 cups low sodium chicken stock
  • 1/2 cup heavy cream
  • 3 cups cooked rotisserie chicken, shredded
  • 1 cup frozen peas
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper
  • 1 box (11.36 oz) Red Lobster Cheddar Bay Biscuit Mix
  • 1/2 cup sharp cheddar cheese, shredded
  • 3/4 cup cold water
  • 1/4 cup unsalted butter, melted (for topping)
  • 1 packet Red Lobster Garlic Herb seasoning (included in box)

Instructions:

  1. Preheat your oven to 400°F (200°C). In a 12-inch oven-safe cast iron skillet, melt 4 tbsp of butter over medium heat.
  2. Add the diced onion, sliced carrots, and celery to the skillet. Sauté for 8 minutes until the vegetables have softened and onions are translucent.
  3. Sprinkle the flour over the vegetables and whisk for 2 minutes to create a roux.
  4. Slowly pour in the chicken stock while whisking constantly. Simmer for 5 minutes until the sauce thickens into a velvety gravy.
  5. Stir in the 1/2 cup heavy cream, 1 tsp dried thyme, 1/2 tsp garlic powder, salt, and pepper. The sauce should look velvety and coat the back of a spoon.
  6. Fold in the shredded cooked chicken and frozen peas. Remove from heat.
  7. In a separate mixing bowl, combine the biscuit mix, shredded cheddar cheese, and cold water. Stir until a soft dough forms.
  8. Drop large spoonfuls of the biscuit dough onto the chicken filling, leaving small gaps between the scoops to allow steam to escape.
  9. Bake for 15 minutes, or until the biscuits are puffed and lightly tanned.
  10. Combine the melted 1/4 cup butter with the garlic herb seasoning packet. Brush the mixture over the hot biscuits immediately after removing from the oven.
  11. Return to the oven for 5 to 10 minutes until the topping is golden brown and the filling is bubbling vigorously.