Ingredients:

  • cups cooked chicken (shredded or diced)
  • Tablespoons unsalted butter
  • medium yellow onion, finely chopped
  • medium carrots, diced small
  • celery stalks, diced small
  • /4 cup all-purpose flour
  • cups low-sodium chicken broth
  • /2 cup heavy cream
  • cup frozen peas (do not thaw)
  • /2 teaspoon dried thyme
  • Salt and black pepper to taste
  • box Red Lobster Cheddar Bay Biscuit Mix (approx. 11.3 oz)
  • /2 cup extra shredded cheddar cheese (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish or a large oven-safe skillet.
  2. Melt butter in a large skillet over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5–7 minutes.
  3. Sprinkle the flour over the sautéed vegetables. Stir constantly for 1 minute to cook out the raw flour taste, creating a roux.
  4. Gradually whisk in the chicken broth until smooth. Bring the mixture to a gentle simmer, stirring until it thickens slightly. Stir in the heavy cream, cooked chicken, thyme, salt, and pepper.
  5. Stir in the frozen peas. Pour the entire filling mixture into your prepared baking dish if you did not use an oven-safe skillet.
  6. Prepare the biscuit topping dough strictly according to the directions on the Red Lobster Biscuit Mix box (usually requires water/oil). Stir in 1/4 cup of the reserved shredded cheddar cheese into the dough if using.
  7. Drop spoonfuls of the biscuit dough evenly over the hot chicken filling, ensuring good coverage. Sprinkle the remaining cheese over the topping.
  8. Bake for 25–30 minutes, or until the topping is golden brown, cooked through, and the filling is bubbling fiercely around the edges.
  9. Let the cobbler rest for 5–10 minutes before serving.