There’s comfort food, and then there’s next-level comfort food—this Oxtail Pot Pie is exactly that. Imagine slow-braised, fall-apart oxtail bathed in a rich, savory gravy, layered beneath a golden crust of creamy mac and cheese. Every bite is a symphony of deep, bold flavors, velvety cheese, and tender, melt-in-your-mouth oxtail. It’s the kind of dish that wraps around you like a warm hug, perfect for a cozy night in or a show-stopping addition to your dinner table.

This isn’t just a meal; it’s an experience—a dish that takes its time, allowing flavors to develop into something unforgettable. The oxtail, seasoned and braised to perfection, brings an indulgent richness, while the mac and cheese crust adds that extra level of decadence. It’s comfort food with soul, and once you make it, you’ll be hooked.

Why You’ll Love This Recipe

• Deep, rich flavors – Braised oxtail cooked low and slow results in tender, succulent meat and a gravy bursting with flavor.
• Ultimate comfort – Creamy, cheesy mac and cheese doubles as the crust, giving you the best of both worlds in one dish.
• Perfect for entertaining – Individual ramekins make this a beautiful and impressive dish to serve at gatherings.
• Make-ahead friendly – Both the oxtail and mac and cheese can be prepared in advance, making assembly a breeze.

Ingredients You’ll Need

For the Oxtail

• Oxtails, trimmed
• Bell peppers, red onion, and green onion
• Fresh ginger and garlic
• Dried oregano and allspice powder
• Fresh thyme
• Browning sauce
• Ketchup (optional)
• Brown sugar
• Salt and pepper
• Canola oil

For the Mac & Cheese

• Elbow macaroni, cooked
• Half-and-half
• Mild cheddar and Muenster cheese
• Unsalted butter and flour
• Garlic, salt, and pepper

How to Make Oxtail Pot Pie (VIDEO)

Prepare the Oxtail

In a large bowl, combine the oxtail with bell peppers, onions, ginger, garlic, dried herbs, and spices. Let marinate for at least 24 hours, up to 48 hours for maximum flavor.

In a large pot, heat canola oil over medium heat. Add brown sugar and stir constantly until it caramelizes into a deep amber color.

Remove the oxtail from the marinade, reserving the liquid, and sear in batches until browned on all sides. Set aside.

Deglaze the pot with the reserved marinade, then return the seared oxtail to the pot. Add enough water to barely cover the meat.

Simmer on low for 2-3 hours until the meat is fall-apart tender. Remove from the pot, shred the meat, and discard the bones.

Skim off excess oil from the gravy, then stir in ketchup and reduce until thickened. Return the shredded oxtail to the pot, mix well, and set aside.

Make the Mac & Cheese

In a pot over medium heat, melt butter. Once bubbling slightly, whisk in flour and cook for 1-2 minutes to create a roux.

Slowly pour in the half-and-half, whisking continuously to prevent lumps.

Continue whisking until the sauce thickens, about 3-4 minutes. Avoid boiling to prevent separation.

Season with garlic, salt, and pepper, then remove from heat and stir in the cheeses until fully melted.

Fold in the cooked macaroni and set aside.

Assemble & Bake

Spoon a layer of shredded oxtail and gravy into the base of each ramekin.

Sprinkle with shredded cheddar, then top with mac and cheese.

Finish with another layer of cheddar and place ramekins on a baking sheet.

Bake at 375°F for 15-20 minutes, or until the cheese is golden and bubbling.

Serve immediately and enjoy!

Storage & Reheating Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in the oven at 350°F until heated through, or microwave in short intervals.
• Freeze: Assemble the pot pies in ramekins and freeze before baking. When ready to eat, bake straight from frozen, adding a few extra minutes.

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Oxtail Pot Pie With a Mac & Cheese Crust

Rich, braised oxtail meets creamy mac and cheese in this indulgent take on pot pie. Tender, fall-apart oxtail is slow-cooked in a deeply flavorful gravy, then layered with sharp cheddar and velvety mac and cheese before baking to golden perfection. Each ramekin is a decadent bite of comfort—savory, cheesy, and utterly satisfying. Whether you’re looking to impress guests or savor a cozy meal at home, this dish delivers bold flavors with every spoonful.

Course brunch, dinner, Main Course

Cuisine American, Caribbean

Keyword mac and cheese, oxtail, pot pie

Prep Time 1 day day

Cook Time 3 hours hours

Servings 6

Author kingcooks

Equipment

• 6-8 8 oz ramekins

Ingredients

Oxtail

• 4-5 lbs of oxtails
• 1 cups bell peppers chopped
• 1/2 cup red onion chopped
• 1/2 cup green onion chopped
• 1 tbsp ginger minced
• 1 tbsp garlic minced
• 1 tbsp oregano dried
• 1 tbsp all spice powder
• 7-8 sprigs of thyme tied together
• 2 tbsp browning
• 2 tbsp ketchup optional
• 2 tbsp brown sugar
• 1 tbsp salt
• 1 tbsp pepper
• 1 tbsp canola oil

Mac & Cheese

• 8 oz elbow macaroni cooked
• 4 cups half and half
• 1 cup mild cheddar cheese shredded (plus more for topping)
• 1 cup Munster cheese shredded
• 4 tbsp flour
• 4 tbsp butter unsalted
• 1 tsp garlic minced or paste
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

Oxtail

• In a large bowl, combine all the ingredients listed under “Oxtail” except for the brown sugar, ketchup, and canola oil.
• Mix thoroughly and allow to marinate for at least 24 hours, up to 48 hours.
• In a large pot over medium heat, add canola oil and brown sugar. Stir constantly until the sugar caramelizes into a light brown color.
• Remove the oxtail from the marinade, reserving the liquid. Sear the oxtail in batches on all sides, then set aside.
• Deglaze the pot with the reserved marinade. Return the seared oxtail to the pot and add enough water to barely cover the meat.
• Simmer over low heat for 2-3 hours until the oxtail is fall-apart tender. Remove from the pot and shred the meat, discarding the bones.
• Skim off excess oil from the gravy, then stir in the ketchup. Bring to a boil and reduce until thickened.
• Return the shredded oxtail to the pot, mix well, then remove from heat and set aside.

Mac & Cheese

• In a pot over medium heat, melt the butter. Once bubbling slightly, whisk in the flour and cook for 1-2 minutes.
• Slowly pour in the half-and-half, whisking continuously to create a smooth sauce with no lumps.
• Continue whisking until the sauce thickens, about 3-4 minutes. Do not let it come to a boil, as this may cause it to break.
• Season with garlic, salt, and pepper.
• Remove from heat and whisk in the cheddar and Muenster cheese until melted.
• Fold in the cooked macaroni and set aside.

Assemble

• Spoon a layer of shredded oxtail and gravy into the base of each ramekin.
• Sprinkle with shredded cheddar, then top with mac and cheese.
• Finish with another sprinkle of cheddar and place the ramekins on a baking sheet.
• Bake at 375°F for 15-20 minutes, or until the cheese is golden and bubbling.
• Serve immediately and enjoy!

Comfort food doesn’t get much better than this. These Short Rib Chili Pot Pies take rich, slow-braised short rib chili and tuck it beneath a golden, buttery cornbread topping. Each bite is packed with smoky spices, juicy tomatoes, and a trio of hearty Goya beans—kidney, black, and pinto—for a meal that’s as satisfying as it is indulgent. Finished with a brush of honey butter and a sprinkle of cheddar, this dish is the perfect balance of savory and sweet.

Baked in individual ramekins, these pot pies are great for cozy nights in or serving up something special for game day. Whether you’re gathering with friends or simply treating yourself, this recipe will have everyone coming back for seconds.

Why You’re Going to Love This Recipe

• Bold and flavorful – Slow-braised short rib chili is infused with smoky spices and chipotle for deep, rich flavor.
• Perfectly portioned – Individual ramekins make serving easy and elegant.
• Sweet and savory contrast – A touch of honey butter on the cornbread topping balances the smoky, hearty chili.
• Comfort food at its finest – Tender beef, warm spices, and cheesy cornbread come together in the coziest way.
• Pressure cooker option – Save time by making the chili in a pressure cooker!

How to Make Short Rib Chili Pot Pie

Make the Short Rib Chili

1. Season the short rib pieces with salt and pepper.
2. In a pan over medium heat, add oil and sear the short ribs in batches until browned on all sides. Set aside.
3. In the same pan, sauté onions until softened. Stir in tomato paste and cook for a few minutes.
4. Deglaze with red wine, allowing the alcohol to cook off.
5. Stir in beef stock, crushed tomatoes, and chipotle peppers.
6. Season with chili powder, smoked paprika, oregano, salt, pepper, and garlic.
7. Return the seared short rib to the pan, add jalapeños and fresh tomatoes, then cover and let simmer on low until the beef is fall-apart tender.
8. Shred the short rib into smaller pieces, then stir in Goya kidney beans, black beans, pinto beans, and fresh parsley. Simmer for a few more minutes.

Make the Cornbread Topping

1. In a bowl, mix the corn muffin mix with eggs and half and half until combined. Let rest for a few minutes.

Make the Honey Butter

1. In a small bowl, mix butter, honey, and salt until smooth. Set aside.

Assemble & Bake

1. Preheat oven to 400°F.
2. Divide the chili into individual ramekins, then top each with shredded cheddar cheese.
3. Spoon a layer of cornbread batter over the chili.
4. Place ramekins on a baking tray and bake for 15-20 minutes, or until the cornbread is cooked through.
5. Brush the tops with honey butter and serve with sour cream and diced red onion, if desired.

Pressure Cooker Instructions

1. Set the pressure cooker to sauté mode. Heat oil and sear the short ribs until browned. Remove and set aside.
2. Add onions and sauté until softened. Stir in tomato paste and cook for a minute.
3. Deglaze with red wine, then add beef stock, crushed tomatoes, chipotle peppers, chili powder, smoked paprika, oregano, salt, pepper, and garlic.
4. Return the short ribs to the pot, secure the lid, and cook on high pressure for about 40 minutes.
5. Allow natural release, then shred the beef. Stir in Goya kidney beans, black beans, pinto beans, and fresh parsley.
6. Follow the remaining assembly and baking steps as written.

Storage & Reheating

• Refrigerate – Store leftovers in an airtight container for up to 3 days.
• Freeze – The chili can be made ahead and frozen for up to 3 months. Thaw overnight in the fridge before assembling.
• Reheat – Warm in a 350°F oven until heated through. If frozen, bake from frozen at 375°F until bubbly and hot.

This Short Rib Chili Pot Pie is everything you crave in a comfort meal—rich, hearty, and irresistibly cozy. Whether you slow-braise it or take the pressure cooker shortcut, this dish is sure to become a staple in your home. Enjoy!

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Short Rib Chili Pot Pie

Comfort food just got a mouthwatering makeover with these Short Rib Chili Pot Pies. Imagine tender, slow-braised short rib chili simmered to perfection with smoky spices, juicy tomatoes, and a trio of hearty Goya beans—kidney, black, and pinto—for a rich, satisfying base. All of this goodness is tucked beneath a fluffy, golden cornbread topping that’s kissed with honey butter for a touch of sweetness. Portioned perfectly in individual ramekins, these pot pies are the ultimate in cozy, feel-good dining. Goya Foods brings unparalleled quality and flavor to the beans, ensuring every bite is as wholesome as it is delicious. Topped with a sprinkle of cheddar cheese and served with a dollop of sour cream, this dish is a true showstopper. Whether you’re warming up on a chilly evening or hosting guest for the big game, this recipe will quickly become a household favorite.

Course brunch, dinner, Main Course

Cuisine American

Keyword chili, pot pie, short ribs

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Servings 8

Author kingcooks

Equipment

• 8-10 ramekins

Ingredients

• 1 1/2 cup mild cheddar shredded
• 1/2 cup sour cream
• 1/4 red onion diced (optional)

Short Rib Chili

• 2-3 lbs beef short rib boneless cut into 1 inch pieces
• 28 oz can crushed tomatoes
• 2 cups beef stock
• 1 cup fresh tomatoes chopped
• 1 cup onion chopped
• 1/2 cup canned Goya Kinney beans drained
• 1/2 cup canned Goya black beans drained
• 1/2 cup canned Goya pinto beans drained
• 1/4 cup red wine
• 1/4 cup tomato paste
• 1/4 cup parsley chopped
• 1-2 chipotle peppers in adobo sauce (optional)
• 1 tbsp garlic paste
• 1 tbsp jalapeño seeded and chopped
• 1 tbsp chili powder
• 1 tsp oregano dried
• 1 tsp smoked paprika
• 1 tsp pepper
• 1/2 tsp salt
• Oil for cooking

Cornbread Topping

• 2 – 8.5 oz package corn muffin mix
• 2 egg
• 2/3 cup half and half

Honey Butter

• 8 tbsp butter
• 1 tsp honey
• 1/4 tsp salt

Instructions

Short Rib Chili

• Season the chunks of boneless short rib with salt and pepper.
• Working in batches, sear the meat on both sides in a pan over medium heat with some oil.
• Allow to sear for 3-4 minutes per side. Once browned, set aside.
• In the same pan, sauté onions for 2-3 minutes until slightly browned.
• Add tomato paste and stir to combine. Let it cook for 4-5 minutes.
• Deglaze the pan with red wine. Allow the alcohol to cook off for 2-3 minutes.
• Stir in beef stock, crushed tomatoes, and chipotle peppers in adobo sauce.
• Season with chili powder, smoked paprika, oregano, salt, pepper, and garlic.
• Stir to combine, then return the seared short rib to the pan.
• Add the chopped jalapeños and freshly chopped tomatoes.
• Stir, cover, and cook over medium-low heat until the short rib is super tender. This should take 2-2.5 hours.
• Once the short rib is tender, break it apart into small chunks. Stir in the trio of beans (kidney beans, black beans, and pinto beans) and freshly chopped parsley.
• Let cook for a final 5-10 minutes.

Cornbread Topping

• In a large bowl, add all the ingredients listed under “Cornbread Topping.” Mix thoroughly. Let the batter rest for 2-3 minutes.

Honey Butter

• In a small bowl, add all ingredients listed under “Honey Butter.” Mix thoroughly and set aside.

Assemble

• Preheat oven to 400°F.
• Divide the chili into individual 6 oz ramekins. Add a layer of cheddar cheese, then top with a layer of the cornbread batter.
• Place the ramekins on a baking tray and bake for 15-20 minutes, or until the cornbread is cooked through.
• To check doneness, pierce the center with a toothpick. It should come out with soft crumbs. If not, return to the oven and cook in 5-minute intervals until done.
• Once cooked, brush the tops with honey butter and serve with sour cream.

There’s something magical about combining two comfort food classics into one show-stopping dish. Pot Roast Pot Pie takes the tender, savory flavors of slow-cooked pot roast and pairs them with a golden, cheesy biscuit topping. It’s a meal that feels like a warm hug on a chilly day. With every bite, you’ll savor the melt-in-your-mouth beef, hearty vegetables, and rich, flavorful gravy. Whether you’re preparing this for a weeknight dinner or a cozy gathering, these individual pot pies are the perfect way to turn a humble pot roast into something extra special.

Why You’re Going to Love This Recipe

• Classic Comfort Food: This recipe blends two timeless dishes—pot roast and pot pie—for the ultimate cozy meal.
• Cheesy Biscuit Topping: The cheddar-studded biscuits with a hint of garlic butter take this dish over the top.
• Meal Prep Magic: Make the filling ahead of time for an easy, stress-free dinner when you’re short on time.
• Perfect Portions: Served in individual ramekins, they’re as adorable as they are satisfying.

Ingredients You’ll Need

This recipe calls for a mix of classic pot roast ingredients, a cheesy biscuit topping, and a garlic butter finish. You’ll need:

• Beef chuck roast, hearty vegetables, and pantry staples for the filling.
• A box of cheddar bay biscuit mix, shredded cheddar, and milk for the topping.
• Garlic, butter, and parsley for that finishing touch of flavor.

How to Make Pot Roast Pot Pie

Pot Roast Filling

Season and sear the beef until golden brown, then set it aside. Sauté onions, stir in tomato paste, and let it cook until it releases its rich oils. Add flour and cook briefly, then deglaze with red wine, letting the alcohol simmer off. Combine the beef, stock, thyme, bay leaves, and garlic, then simmer until tender. Add carrots and potatoes, cooking until they’re soft. Finish with parsley and adjust the seasoning to taste.

Cheddar Bay Biscuit Topping

Mix the dry biscuit mix with shredded cheddar and milk, stirring just until the dough comes together. Avoid over-mixing for the best texture.

Garlic Butter

Whisk together softened butter, garlic, parsley, and a pinch of salt. Set aside for brushing over the biscuit topping.

Assemble

Preheat the oven. Divide the filling between individual ramekins or a large baking dish, then top with the biscuit dough. Bake until the biscuits are golden brown and cooked through. As soon as they’re out of the oven, brush with garlic butter.

Storage and Reheating

These pot pies store beautifully, making them a great make-ahead meal.

• Refrigerator: Let the pot pies cool completely, then cover tightly and store in the fridge for up to three days.
• Freezer: Wrap each ramekin individually or cover your baking dish tightly with foil. Freeze for up to two months.

To reheat:

• From the Fridge: Cover with foil and bake in a preheated oven until warmed through, uncovering for the last few minutes to crisp up the biscuit topping.
• From Frozen: Thaw in the fridge overnight, then reheat as above. For a quicker option, bake straight from frozen, adding a few extra minutes to the cooking time.

Tips for Success

• Don’t rush the searing process—browning the beef adds layers of flavor to your filling.
• Mix the biscuit dough gently for the perfect light and fluffy texture.
• Use a baking tray under the ramekins to catch any potential spills during baking.

Enjoy the warmth and comfort of this hearty Pot Roast Pot Pie—it’s the dish you’ll want to make on repeat all season long!

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Pot Roast Pot Pie

Imagine the comforting flavors of a slow-cooked pot roast paired with buttery, cheesy biscuits, baked to golden perfection. This Pot Roast Pot Pie is the ultimate cozy meal that feels both nostalgic and indulgent. Tender chunks of beef simmered in a rich red wine and tomato-infused sauce, combined with hearty vegetables, form the perfect base for a flaky, cheddar-studded biscuit topping. Finished with a drizzle of garlic butter, every bite is packed with warmth and savory goodness. Whether you’re hosting a dinner party or just craving a little comfort food magic, this recipe is guaranteed to impress. Bonus points for serving them in individual ramekins—they’re as cute as they are satisfying!

Course dinner, Main Course

Cuisine American

Keyword pot pie, pot roast

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 8 servings

Author kingcooks

Equipment

• 8-6oz ramekins

Ingredients

Pot Roast Filling

• 2-3 lbs chuck roast cut into 1 inch pieces
• 3 cup beef stock
• 1/2 cup potatoes chopped
• 1 cup onion chopped
• 1/2 cup carrots chopped
• 1/2 cup red wine
• 1/4 cup heavy cream
• 3-4 sprigs thyme
• 2 tbsp flour
• 1 tbsp tomato paste
• 2-3 bay leaves
• 1 tsp salt plus more to taste
• 1 tsp pepper plus more to taste
• Olive oil for cooking

Cheddar Bay Biscuit Topping

• 1 box red lobster cheddar bay biscuit mix 11.36oz
• 2 cups mild cheddar shredded
• 3/4 cup milk

Garlic Butter

• 1/2 stick butter softened
• 1 tbsp garlic
• Parsley dried
• Pinch of salt

Instructions

Pot Roast Filling

• Season the beef generously with salt, pepper, and a drizzle of olive oil. Heat a pan over medium heat and sear the beef on both sides until golden brown. Once all the pieces are seared, set them aside.
• In the same pan, sauté the onions for 2-3 minutes until softened and fragrant. Add the tomato paste and cook for 3-4 minutes, stirring frequently, until it deepens in color and releases its rich, golden oils.
• Sprinkle in the flour, stirring continuously, and cook for 1-2 minutes to remove the raw flavor.
• Deglaze the pan with red wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes, allowing the alcohol to cook off.
• Once the wine has reduced, stir in the beef stock, seared beef, thyme, bay leaves, and garlic. Combine everything well, cover the pan, and reduce the heat to medium-low. Let it simmer until the beef is tender, about 1 to 1 ½ hours.
• When the beef is fork-tender, add the chopped carrots and potatoes. Cover the pan and cook for another 10-15 minutes, or until the vegetables are soft.
• Finish by stirring in freshly chopped parsley, and adjust the seasoning with salt and pepper to taste.

Cheddar Bay Biscuit Topping

• In a bowl, combine the dry biscuit mix, cheddar cheese, and milk. Use a fork to mix until the dough just comes together. Be careful not to over-mix, you’re aiming for a slightly shaggy dough.

Garlic Butter

• In a small bowl, whisk together all the ingredients listed under “Garlic Butter” and set aside.

Assemble

• Preheat your oven to 425°F.
• Transfer the pot roast filling into your chosen baking dish. For individual servings, divide the filling between six 6-ounce ramekins. Top each dish with the cheddar bay biscuit dough, spreading it evenly.
• Place the baking dishes on a tray and bake for 15-20 minutes, or until the biscuit topping is golden brown and cooked through.
• Once out of the oven, immediately brush the tops with garlic butter. Serve warm and enjoy!

Get ready to elevate your fried chicken game with this irresistible Lemon Pepper Fried Chicken recipe. Every bite is a journey—a crispy, golden-brown exterior encasing tender, juicy chicken marinated in a tangy, flavor-packed lemon pepper buttermilk blend. The pièce de résistance? A drizzle of whipped lemon pepper hot honey that adds a sweet, zesty heat to every bite.

This recipe is designed to impress, whether you’re cooking for a cozy family dinner or hosting friends who crave bold, unforgettable flavors. Papi’s Lemon Pepper Deluxe Breading brings a vibrant kick, while the homemade hot honey perfectly balances sweet and spicy notes. It’s not just fried chicken—it’s an experience you’ll savor to the very last piece.

Let’s dive into the ultimate recipe that guarantees to turn any meal into an occasion worth celebrating!

Why You’re Going to Love This Recipe

This Lemon Pepper Fried Chicken is everything you want in a comfort food classic with a flavorful twist. Here’s why you’ll savor every bite:

• Bold, Zesty Flavor: Papi’s Lemon Pepper Deluxe Breading delivers a citrusy kick that takes ordinary fried chicken to extraordinary.
• Crispy Perfection: The combination of the marinade and breading creates a golden-brown crust with unbeatable crunch.
• Sweet Heat Finish: Whipped lemon pepper hot honey adds a luxurious balance of sweetness, spice, and zest.

• Versatile Crowd-Pleaser: Perfect for weeknight dinners or special gatherings—this recipe always steals the spotlight.

Ingredients

For the Lemon Pepper Marinade:

• Chicken pieces (thighs, legs, breasts, and wings)
• Buttermilk
• Papi’s Lemon Pepper Deluxe Breading

For the Crispy Breading:

• Papi’s Lemon Pepper Deluxe Breading

For the Lemon Pepper Hot Honey:

• Honey
• Lemon zest
• Fresh cracked black pepper
• Garlic powder
• Onion powder
• Cayenne pepper
• Salt

For Frying:

• Vegetable oil

Instructions

1. Marinate the Chicken: In a large bowl, combine chicken pieces, buttermilk, and Papi’s Lemon Pepper Deluxe Breading. Mix until the chicken is fully coated. Let it marinate for at least 20 minutes or up to 24 hours in the refrigerator.

2. Make the Lemon Pepper Hot Honey: In a stand mixer or bowl, whisk together honey, lemon zest, black pepper, garlic powder, onion powder, cayenne pepper, and salt. Whisk for 8-10 minutes until smooth and light. Set aside.

3. Heat the Oil: In a large pot, heat vegetable oil to 330°F.

4. Coat the Chicken: Dredge the marinated chicken in Papi’s Lemon Pepper Deluxe Breading, ensuring each piece is fully coated. Shake off any excess breading.

5. Fry the Chicken: Fry the chicken in batches, cooking similar pieces together for even cooking:

• Thighs: 14-18 minutes
• Legs: 12-15 minutes
• Breasts and wings: 10-12 minutes

Use a meat thermometer to ensure the internal temperature reaches 165°F in the thickest part of each piece.

6. Drizzle and Serve: Once fried, drizzle the chicken with the whipped lemon pepper hot honey. Serve immediately and enjoy! 

Tips for Success

• Marination Matters: For maximum flavor and tenderness, let the chicken marinate overnight.
• Temperature Control: Use a thermometer to monitor the oil temperature for consistent frying results.
• Hot Honey Pro Tip: Whisking the hot honey thoroughly creates a smooth, luxurious texture that’s perfect for drizzling.

Storage Suggestions

If you have leftovers (though it’s unlikely!), store the fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F for 10-12 minutes to restore crispiness.

Whether it’s a casual dinner or a weekend indulgence, this Lemon Pepper Fried Chicken will have everyone coming back for seconds. With its bold flavors, irresistible crunch, and sweet-spicy finish, it’s bound to become a favorite in your kitchen!

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Juicy Lemon Pepper Fried Chicken

Crispy, juicy, and packed with zesty flavor, this Lemon Pepper Fried Chicken is a game-changer. Marinated in a tangy buttermilk blend and coated in Papi’s Lemon Pepper Deluxe Breading, each bite delivers bold, vibrant seasoning and perfect crunch. Finished with a drizzle of whipped lemon pepper hot honey, it’s fried chicken like you’ve never had before!

Course chicken, dinner, Main Course

Cuisine American

Keyword fried chicken, hot honey, lemon pepper

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 6 people

Author kingcooks

Ingredients

• Vegetable oil for frying

Lemon Pepper Marinade

• 3-4 lbs bone in chicken pieces thighs legs breast and wings
• 2 1/2 cups buttermilk
• 1/4 cup Papi’s Lemon Pepper Deluxe Breading

Crispy Breading

• 2 cups Papi’s Lemon Pepper Deluxe Breading

Lemon Pepper Hot Honey

• 1 cup honey
• 1 tbsp lemon zest
• 1 tsp black pepper fresh cracked
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/4 tsp salt

Instructions

Lemon Pepper Marinade

• In a large bowl, add all ingredients listed under “Lemon Pepper Marinade” and mix until the chicken pieces are fully coated. Set aside to marinate at least 20 minutes of 24 hours in the fridge.

Lemon Pepper Hot Honey

• In a stand mixer or bowl add all ingredients listed under “Lemon Pepper Hot Honey.” Using the whisk attachment, whisk for 8-10 minutes until the mixture is fully incorporated and gains a smooth and light texture. Set aside.

Assemble

• Heat a large pot of vegetable oil to 330F.
• Working in batches, dredge the marinated chicken pieces in the Papi Cuisine Lemon Pepper Deluxe Breading until each is fully coated. Shake off any excess and gently place into the hot oil.
• I recommend frying like pieces together to assure a proper cook. Fry thighs for 14-18 minutes, legs for 12-15 minutes, breast and wings for 10-12 minutes.
• Use a meat thermometer to ensure the internal temperature reaches 165°F in the thickest part of each piece.
• Once all pieces are cooked, drizzle with the whipped lemon pepper hot honey. Enjoy!

There’s something undeniably comforting about starting your day with a dish that feels like a warm embrace. This Breakfast Pot Pie layers all your favorite breakfast staples—fluffy eggs, sautéed veggies, hearty sausage gravy, and a golden biscuit crust—into individual ramekins, making every bite a delightful mix of textures and flavors. Whether you’re hosting brunch or treating yourself to a cozy morning indulgence, this recipe delivers the ultimate satisfaction.

Why You’ll Love This Recipe

• Comfort in Every Bite: Classic breakfast flavors in one dish, topped with buttery biscuits.
• Easy to Customize: Use your favorite veggies or swap out sausage for bacon or mushrooms.
• Perfect for Entertaining: Individual servings make for a stunning brunch centerpiece.
• Make-Ahead Friendly: Prep the components ahead and bake fresh for an effortless morning.

Ingredients

This recipe includes:

• Fluffy eggs
• Sautéed bell peppers and onions
• Creamy sausage gravy
• A flaky honey butter biscuit topping

For a homemade biscuit option, check out my buttermilk biscuit recipe for soft, buttery biscuits that pair perfectly with this dish.

Instructions (VIDEO)

1. Sauté the Veggies:
   Heat oil in a pan over medium heat. Sauté chopped bell peppers and onions with salt and pepper until golden. Set aside.
2. Cook the Sausage Gravy:
   In the same pan, brown breakfast sausage until crispy. Add flour, stir, and slowly whisk in heavy cream. Simmer until thickened. Season with salt and pepper. Set aside.
3. Make the Honey Butter Biscuit Topping:
   Combine biscuit mix with milk until a shaggy dough forms. Avoid overmixing.
4. Prepare Fluffy Eggs:
   Whisk eggs, then cook gently in butter and olive oil over low heat, stirring to create soft curds. Season lightly.
5. Assemble the Pot Pies:
   Preheat the oven to 425°F. In individual ramekins, layer scrambled eggs, sautéed veggies, shredded cheddar, and sausage gravy. Top with biscuit dough and spread evenly.
6. Bake and Serve:
   Place ramekins on a baking sheet and bake until the biscuit topping is golden, about 18–20 minutes. Brush with honey butter as soon as they come out of the oven and serve warm.

Storage & Reheating Tips

• Storage: Cool completely, then cover and refrigerate for up to three days.
• Reheating: Warm in the oven at 350°F until heated through. For quicker reheating, microwave individual portions for 2–3 minutes, then crisp up the biscuit topping in the oven.

This Breakfast Pot Pie is the kind of meal that turns a simple morning into something extraordinary. Whether it’s the flaky biscuit crust brushed with honey butter or the savory layers beneath, you’ll savor every forkful. Try it for your next brunch or breakfast-for-dinner treat, and you’ll see why it’s destined to become a favorite!

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Breakfast Pot Pie

There’s nothing like waking up to the comforting embrace of a warm, flaky breakfast pot pie. This recipe takes all your morning favorites—fluffy scrambled eggs, savory sausage gravy, and sautéed veggies—and layers them under a golden honey butter biscuit topping that’s just the right touch of sweet. Individually baked in ramekins, these mini pot pies are perfect for cozy mornings, brunch gatherings, or whenever breakfast feels like the best way to start your day.

Course Breakfast, brunch

Cuisine American

Keyword breakfast, omelette, sausage gravy

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Author kingcooks

Equipment

• 6-6oz ramekins

Ingredients

• 2 cups mild cheddar shredded

Sautéed Veggies

• 1 cup bell peppers chopped
• 1/2 cup onion chopped
• 1/2 tsp salt
• 1/2 tsp pepper
• Oil for cooking

Sausage Gravy

• 8 oz breakfast sausage
• 2 1/2 cups heavy cream
• 2 tbsp flour
• 1 tsp salt
• 1 tsp pepper

Honey Butter Biscuit Topping

• 1 box red lobster honey butter biscuit mix 11.36oz
• 3/4 cup milk

Honey Butter

• 1/2 stick butter softened
• 1 tbsp honey
• Pinch of salt

Fluffy Eggs

• 6-7 large eggs beaten
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

Sautéed Veggies

• In a pan over medium heat add oil, the chopped bell peppers and onions. Season with salt and pepper.
• Cook until the veggies start to brown, about 3-4 minutes.
• Once browned, set aside.

Sausage Gravy

• In the same pan, add the breakfast sausage. As it cooks, break up the meat into pieces size pieces.
• Cook until the sausage is crispy and browned. This should take 5-6 minutes.
• Add in the flour and stir to combine. Once the flour is absorbed, add the heavy cream and season with salt and pepper.
• Allow the sauce to cook and thicken for 2-3 minutes.
• Once the right consistency is reached, remove from heat and set aside.

Honey Butter Biscuit Topping

• To a bowl add the dry biscuit mix and milk. Using a fork, mix together until the dough starts to form. Be care not to over mix here. You really just need to stir enough to get a shaggy dough.

Honey Butter

• In a small bowl, mix together all ingredients listed under “Honey butter” and set aside.

Fluffy Eggs

• To a pan over low heat, add olive oil and butter.
• Once the is melted and bubbling slightly, pour in the beaten eggs.
• Using a spatula, gently move the beaten eggs around until curdles start to form.
• Continue until the curdles get larger, then season with salt and pepper. Mix just until the eggs are almost set and glossy.

Assemble

• Pre-heat oven to 425F.
• Add a nice layer of eggs to the bottom of each ramekin. Followed by the sautéed veggies, shredded cheddar and the sausage gravy.
• Top with the prepared biscuit dough. Spread out evenly and place each ramekin on a baking sheet.
• Bake until the biscuit topping is cooked through and golden brown, about 18-20 minutes.
• As soon as they come out of the oven, brush on the honey butter and serve. Enjoy!

Crispy Shrimp and Grits with Jumbo Lump Crab Cream Sauce

Golden, crispy shrimp, velvety grits, and a luxurious crab cream sauce—this dish brings the soul of the South to your table with an indulgent twist. Marinated in buttermilk and coated in Papi Cuisine Deluxe Breading, these shrimp are fried to crispy perfection, layered over cheesy grits, and finished with a creamy crab sauce for a rich. Shrimp and grits is such comforting meal that’s equally suited for cozy nights or special occasions.

Why You’ll Love This Recipe

• Southern Comfort with a Coastal Flair: This isn’t just any shrimp and grits—the addition of a buttery crab cream sauce elevates each bite with a blend of bold flavors and textures.
• Perfect for Entertaining: Restaurant-worthy yet easy to prepare, this dish is ideal for wowing guests or treating yourself to an extra-special meal.
• Layers of Flavor: Each element—crispy shrimp, creamy grits, and crab sauce—works together to create a harmonious, unforgettable dish.

Ingredients You’ll Need

• Shrimp: Jumbo, marinated in buttermilk and coated in Papi Cuisine Deluxe Breading for an ultra-crispy texture.
• Jumbo Lump Crab Cream Sauce: Made with real jumbo lump crabmeat, heavy cream, bell peppers, shallots, garlic, and spices for a rich, decadent topping.
• Cheesy Grits: Old-fashioned grits combined with mild cheddar, gouda, and a touch of butter for a creamy, comforting base.

Step-by-Step Instructions

Marinate the Shrimp
In a large bowl, mix buttermilk, shrimp, and Papi Cuisine Deluxe Breading until the shrimp are well-coated. Allow to marinate for 20 minutes to tenderize and infuse flavor.

Prepare the Crab Cream Sauce
In a medium pan over medium heat, add olive oil, then sauté bell peppers and shallots until slightly browned. Add butter and garlic, cooking until fragrant. Pour in the heavy cream, stirring as it comes to a gentle simmer. Add crabmeat, seasoning with oregano, salt, pepper, and smoked paprika. Cook for a few more minutes until the sauce thickens. Reduce heat and keep warm.

Cook the Cheesy Grits
In a deep pot over medium heat, bring chicken broth and milk to a slight boil. Stir in grits, cover, and cook, stirring occasionally, until thick and creamy. Reduce heat, add shredded cheddar and gouda, butter, and heavy cream, stirring until melted and smooth. Season with salt and pepper and keep warm.

Assemble the Dish

1. Heat vegetable oil to 330°F in a deep pot.
2. Dredge the marinated shrimp in Papi Cuisine Deluxe Breading, shake off excess, and fry until golden brown and crispy.
3. To serve, spoon creamy grits onto a plate, layer with crispy shrimp, and drizzle generously with the crab cream sauce. Garnish with fresh parsley.

Tips for Perfect Shrimp and Grits

• For Extra Crisp Shrimp: After dredging, let the shrimp rest for a few minutes before frying for an even crispier crust.
• Avoid Overcooking the Crab: Gently stir the crab cream sauce to keep the crabmeat tender and intact.
• Keep Grits Creamy: Stir frequently while cooking to prevent grits from clumping and to maintain a smooth, creamy texture.

Reheating Creamy Cheesy Grits

1. Stovetop: Add a splash of milk or broth and reheat over low heat, stirring gently to bring back the creamy consistency.
2. Microwave: Place in a microwave-safe dish, add a little milk or broth, and heat in 30-second intervals, stirring each time until heated through.

Storage and Freezing Suggestions

• Refrigerate: Store shrimp, sauce, and grits in separate airtight containers for up to 3 days.
• Freezing: Freeze the crab cream sauce and grits separately in airtight containers for longer storage. Reheat the sauce gently to avoid breaking, and refresh the grits with extra milk or broth when reheating.

Indulge in the comforting flavors of the South with a touch of luxury in every bite of this Crispy Shrimp and Grits with Jumbo Lump Crab Cream Sauce—perfect for treating yourself or impressing a crowd!

Marry Me Chicken Pot Pie

Why You’re Going to Love This Recipe

• Rich and Comforting: This chicken pot pie is a dreamy marriage of savory flavors. The Marry Me gravy, packed with sun-dried tomatoes, spinach, and a splash of white wine, is luscious and velvety.
• Cheddar Bay Biscuit Topping: You can’t go wrong with a Red Lobster Cheddar Bay Biscuit topping—fluffy, cheesy, and golden brown. It’s the ultimate comfort food upgrade.
• Versatile: Whether you bake it in individual ramekins or a single dish, it’s perfect for cozy dinners or entertaining.
• Simple yet Indulgent: Despite the indulgent flavors, it’s easy to make, with each step adding layers of depth and richness to the dish.

Ingredients You’ll Need

• For the Filling: Chicken thighs or breast, potatoes, onions, oil from sun-dried tomatoes, and a few staple seasonings.
• For the Marry Me Gravy: Chicken broth, white wine, fresh spinach, heavy cream, sun-dried tomatoes, butter, flour, and aromatic herbs like garlic, thyme, and oregano.
• For the Cheddar Bay Biscuit Topping: Red Lobster biscuit mix, cheddar cheese, milk, and a garlic herb butter sauce to brush on at the end.

How to Make Marry Me Chicken Pot Pie (VIDEO)

1. Prepare the Chicken and Vegetables
Start by seasoning the chicken with garlic powder, salt, pepper, smoked paprika, and oil from the sun-dried tomatoes. Sear the chicken in a hot pan until it’s golden brown on both sides, then chop it into bite-sized pieces. In the same pan, sauté onions and potatoes until tender and caramelized.

2. Make the Marry Me Gravy
Deglaze the pan with white wine, letting it reduce slightly. Melt butter, then sprinkle in flour to create a roux with the sautéed vegetables. Slowly stir in the chicken broth, followed by the heavy cream, garlic, thyme, and oregano, creating a creamy, flavorful gravy. Stir in the sun-dried tomatoes, chicken, and finally, fresh spinach to complete the filling.

3. Make the Biscuit Topping
Mix together the biscuit mix, cheddar cheese, and milk until a dough forms. Be careful not to overmix to keep the biscuits light and fluffy.

4. Assemble and Bake
Preheat your oven to 425°F. Divide the filling into individual ramekins or transfer it to a large baking dish. Top with dollops of the cheddar bay biscuit dough. Bake until the biscuits are golden brown and cooked through, then brush them with garlic herb butter as soon as they come out of the oven.

5. Serve and Savor
Serve immediately while the pot pie is bubbling and the biscuits are still warm. Each bite combines savory chicken, creamy gravy, and a perfectly cheesy biscuit topping.

Tips for Success

• Use Fresh Spinach: It wilts perfectly in the creamy gravy, adding a pop of color and nutrients.
• Don’t Skip the Wine: The dry white wine adds a subtle depth to the gravy, balancing out the richness of the cream.
• Shaggy Dough is Key: When mixing the biscuit dough, stop once it just comes together to ensure tender, fluffy biscuits.

Storing and Reheating

Leftovers can be stored in the refrigerator for up to three days. Reheat in the oven to maintain the crispness of the biscuit topping, or microwave for a quick and cozy meal. This pot pie also freezes well—just be sure to cover it tightly before freezing, and bake straight from the freezer when you’re ready to enjoy.

This Marry Me Chicken Pot Pie is the perfect dish to cozy up with on a cool evening. Its indulgent, rich flavors, paired with that irresistible Cheddar Bay Biscuit topping, make it a dinner that’ll have everyone coming back for more!

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Marry Me Chicken Pot Pie

Marry Me Chicken Pot Pie is the kind of comfort food that wraps you in warmth with every bite. Featuring juicy, seasoned chicken, creamy gravy infused with sun-dried tomatoes, spinach, and a touch of white wine, this dish is pure indulgence. The crowning glory is a fluffy Cheddar Bay Biscuit topping, brushed with garlic herb butter straight from the oven. Whether you’re cooking for a loved one or savoring it solo, this pot pie promises to deliver love at first bite!

Course brunch, Dessert, lunch

Cuisine American

Keyword chicken, marry me chicken, pot pie

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Servings 6 servings

Author kingcooks

Equipment

• 6 6-8oz ramekins

Ingredients

Filling

• 2 lbs chicken thighs or breast
• 1 1/2 cup potatoes peeled and diced
• 1 cup onion chopped
• 1 tbsp oil from sun dried tomatoes
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp smoked paprika
• Olive oil for cooking

Marry Me Gravy

• 2 cup chicken broth
• 1/4 cup white wine Chardonnay or any other dry white wine
• 1 cup spinach fresh roughly chopped
• 1 1/4 cup heavy cream
• 1/2 cup sun dried tomatoes packed in oil chopped
• 4 tbsp butter
• 5 tbsp flour
• 1 tbsp garlic minced or paste
• 1 tsp thyme
• 1 tsp oregano dried
• 1 tsp salt
• 1 tsp pepper
• 1/4 tsp smoked paprika

Cheddar Bay Biscuit Topping

• 1 box red lobster cheddar bay biscuit mix 11.36oz
• 3/4 cup milk
• 1/2 cup mild cheddar cheese shredded

Herb Butter Sauce

• 1/4 cup butter melted
• 1 pouch garlic Herb seasoning from the box

Instructions

Filling

• In a large bowl add the bones less skinless chicken thighs and season with garlic powder, salt, pepper, smoked paprika and some oil from the sun dried tomatoes.
• Mix to until all the chicken thighs are well coated and set aside.
• In a large pan over medium heat, add some olive oil and cook the marinated chicken thighs on both sides until they are golden brown. About 3-4 minutes per side.
• Once cooked cut into bite sized pieces set aside.
• To the same pan, add some onions and sauté for 1-2 minutes. Then, add that with the diced potatoes.
• Allow the potatoes to cook for 4-5 minutes. Stir every 1-2 minutes.

Marry Me Gravy

• Deglaze the pan with some white wine. I’m using Chardonnay but any dry white wine will do.
• All the wine to cook out and the potatoes to absorb most of the liquid.
• Now, add in butter. Once the butter has melted, sprinkle in the flour.
• Stir to incorporate the sautéed onions and potatoes with the flour and butter.
• Next, pour in the chicken broth and continue to stir.
• As the gravy starts to thicken, add the chopped pieces of chicken and sun dried tomatoes. Stir to combine.
• Follow that with heavy cream, garlic, thyme, oregano, salt, pepper and smoked paprika. Continue to stir.
• Finally add freshly chopped spinach.
• Give it a final mix, remove from and set aside.

Herb Butter Sauce

• In a small bowl, mix together all ingredients listed under “Herb Butter Sauce” and set aside.

Cheddar Bay Biscuit Topping

• To a bowl add the dry biscuit mix, cheddar cheese and milk. Using a fork, mix together until the dough starts to form. Be care not to over mix here. You really just need to stir enough to get a shaggy dough.

Assemble

• Pre-heat your oven to 425F.
• Transfer the filling to the baking dish of your choice. I decided to divide the filling between 6-6oz ramekins. Top each ramekin with the cheddar bay biscuit dough.
• Place on a baking tray, and bake until the biscuit topping is cooked through and golden brown, about 14-16 minutes.
• As soon as they come out of the oven, brush on the herb garlic butter and serve. Enjoy!

Cheddar Bay Biscuit Seafood Pot Pie: The Ultimate Comfort Food with a Seafood Twist

If you’re a fan of creamy pot pies and crave that savory, buttery goodness of Red Lobster’s famous Cheddar Bay Biscuits, then this Cheddar Bay Biscuit Seafood Pot Pie is about to become your new favorite comfort food! Packed with succulent shrimp, langostino tails, and jumbo lump crab, it’s a seafood lover’s dream wrapped in a cheesy, golden biscuit topping. The rich, flavorful gravy, infused with garlic, thyme, and tarragon, adds depth and warmth, making this dish the perfect choice for cozy nights at home.

Whether you’re entertaining guests or treating yourself to something special, this easy-to-make seafood pot pie is guaranteed to impress. And the best part? It uses a store-bought Cheddar Bay Biscuit mix to give you all the cheesy, flaky goodness without the extra fuss. Read on for how to make this irresistible dish that’s sure to have everyone asking for seconds!

Why You’re Going to Love This Recipe

• Seafood Bliss: With shrimp, langostino, and jumbo lump crab, this pot pie is packed with luxurious seafood in every bite.
• Cheddar Bay Biscuit Topping: The cheesy, golden-brown biscuit topping gives you the comforting feel of a classic pot pie with a delicious twist.
• Creamy and Flavorful Gravy: A rich, herb-infused gravy made with garlic, thyme, and tarragon ties everything together, making it perfect for cozy evenings.
• Individual Portions or One Big Dish: Make it your way—either in individual ramekins or a family-sized pie.
• Easy Store-bought Biscuit Mix: The Red Lobster Cheddar Bay Biscuit mix cuts down on prep time without sacrificing flavor.

Ingredients You’ll Need

• For the Seafood & Vegetable Filling: Shrimp, langostino tails or lobster, jumbo lump crabmeat, onions, bell peppers, celery, salt, pepper, and olive oil for cooking.
• For the Creamy Gravy: Chicken broth, heavy cream, butter, flour, garlic, thyme, tarragon, salt, pepper, and smoked paprika.
• For the Biscuit Topping: Red Lobster Cheddar Bay Biscuit mix, cheddar cheese, and milk.
• For the Herb Butter Sauce: Butter and garlic herb seasoning from the biscuit mix box.

How to Make Cheddar Bay Biscuit Seafood Pot Pie (VIDEO)

1. Sear the Seafood: Start by cooking the shrimp and langostino tails in olive oil with a sprinkle of salt and pepper. Sauté until just cooked through, then set aside.
2. Sauté the Veggies: In the same pan, sauté onions, bell peppers, and celery until they’re soft and fragrant.
3. Make the Gravy: Lower the heat, add butter, then stir in flour to create a roux. Slowly whisk in chicken broth and heavy cream until smooth. Add garlic, thyme, tarragon, smoked paprika, salt, and pepper for layers of rich flavor. Gently fold the seafood back into the pan.
4. Prepare the Biscuit Topping: Combine the Red Lobster biscuit mix, shredded cheddar cheese, and milk to form a shaggy dough. Don’t overmix to keep it tender and light.
5. Assemble and Bake: Preheat the oven to 425°F. Transfer the seafood filling to ramekins or a baking dish. Top with the biscuit dough, then bake for 14-16 minutes until golden brown.
6. Finish with Herb Butter Sauce: Brush the freshly baked biscuits with a garlic herb butter sauce for that extra savory touch.

Storage Suggestions

These seafood pot pies are best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350F for 8-10 minutes to keep the biscuit topping crisp.

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Cheddar Bay Biscuit Seafood Pot Pie

This Cheddar Bay Biscuit Seafood Pot Pie combines the best of both worlds—tender shrimp, langostino, and jumbo lump crab enveloped in a rich, creamy gravy and topped with golden Cheddar Bay Biscuits. It’s a hearty, easy-to-make dish perfect for cozy nights in. The cheesy biscuit topping takes this classic pot pie to the next level!

Course brunch, dinner, lunch, Main Course

Cuisine American

Keyword biscuits, cheddar bay biscuit, pot pie, seafood

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 6 people

Author kingcooks

Equipment

• 6 ramekins or baking dish

Ingredients

Seafood & Vegetable Filling

• 1 lb shrimp peeled and deveined
• 12 oz langostino tails or lobster
• 8 oz jumbo lump crabmeat cooked
• 1 cup onions chopped
• 1/2 cup bell pepper chopped
• 1/4 cup celery chopped
• 1 tsp salt plus more to taste
• 1 tsp pepper plus more to taste
• Olive oil for cooking

Creamy Gravy

• 2 cups chicken broth
• 1 cup heavy cream
• 4 tbsp butter
• 5 tbsp flour
• 1 tbsp garlic minced or paste
• 1 tsp thyme
• 1 tsp tarragon dried
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp smoked paprika

Cheddar Bay Biscuit Topping

• 1 box red lobster cheddar bay biscuit mix 11.36oz
• 3/4 cup milk
• 1/2 cup mild cheddar cheese shredded

Herb Butter Sauce

• 1/4 cup butter melted
• 1 pouch garlic Herb seasoning from the box

Instructions

Seafood & Vegetable Filling

• To a pan over medium heat, add olive oil and sear the shrimp and langostino with salt and pepper for 2-3 minutes. Remove from the pan and set aside once cooked.
• To the same pan, sauté onions, bell peppers and celery, cook until the onions are translucent. This should take about 4-5 minutes.

Creamy Gravy

• Turn the heat down to medium low and add the butter and stir. Once the butter is melted, sprinkle in the flour and continue to stir until all the flour is absorbed by the vegetables.
• Deglaze the pan with chicken broth and allow to come to a slight simmer. Then, pour in the heavy cream and stir until combined.
• Season with garlic, thyme, tarragon, salt, pepper and smoked paprika. Let the gravy cook for 2-3 minutes then gently fold in the seared shrimp, langostino and jumbo lump crabmeat. Remove from heat and set aside.

Herb Butter Sauce

• In a small bowl, mix together all ingredients listed under “Herb Butter Sauce” and set aside.
• Cheddar Bay Biscuit Topping
• To a bowl add the dry biscuit mix, cheddar cheese and milk. Using a fork, mix together until the dough starts to form. Be care not to over mix here. You really just need to stir enough to get a shaggy dough.

Assemble

• Pre-heat your oven to 425F.
• Transfer the seafood & vegetable filling to the baking dish of your choice. I decided to divide the filling between 6 ramekins. Top each ramekin with the cheddar bay biscuit dough.
• Place on a baking tray, and bake until the biscuit topping is cooked through and golden brown, about 14-16 minutes.
• As soon as they come out of the oven, brush on the herb garlic butter and serve. Enjoy!

There’s something magical about the combination of crispy fried chicken and buttery biscuits. These Chicken Biscuit take it to the next level with a generous drizzle of whipped honey butter. Whether you’re making these for brunch, lunch, or dinner, the combination of tender chicken, fluffy biscuits, and sweet-savory honey butter will have everyone asking for seconds.

Why You’re Going to Love This Recipe

• Perfect for Comfort Food Cravings: If you’re craving something indulgent and comforting, these chicken biscuits hit the spot. The crispy, golden chicken pairs beautifully with a soft, buttery biscuit, and the whipped honey butter adds an irresistible sweetness.
• Easy to Make Ahead: You can marinate the chicken and prep the honey butter in advance, making this recipe perfect for busy days or weekend gatherings.
• Versatile & Customizable: Use your favorite biscuit recipe or even store-bought ones in a pinch. You can also adjust the spices in the marinade and batter to suit your taste!

How to Make Chicken Biscuits

1. Marinate the Chicken: The secret to juicy, flavorful chicken starts with the marinade. A mix of buttermilk, pickle juice, and a few simple spices infuses the chicken with flavor and keeps it incredibly tender.
2. Whip Up the Honey Butter: This honey butter is a game-changer! Whipped until light and fluffy, it’s the perfect balance of sweet and savory with a touch of garlic and onion.
3. Prepare the Crispy Batter: The combination of flour, cornstarch, and spices gives the chicken its signature crispiness. Each piece is dredged in the mixture, ensuring a crunchy bite in every mouthful.
4. Fry the Chicken: Once the chicken is marinated and coated, fry until golden brown and perfectly crispy. The key is to fry in batches to avoid overcrowding the pot.
5. Assemble the Biscuits (recipe): Start with a toasted biscuit, add a piece of crispy chicken, and slather it with that luscious honey butter. Crown it with the top half of the biscuit, and you’re ready to savor every bite.

Storage and Leftovers

If you have leftovers (though that’s unlikely!), store the chicken and biscuits separately in airtight containers. The chicken will stay crispy if reheated in an oven or air fryer. The whipped honey butter can be stored in the fridge and spread on anything from toast to cornbread for a little extra indulgence!

More Recipes You’ll Love

Looking for more delicious recipes to complement your Chicken Biscuits? Here are some crowd-pleasers that are sure to satisfy:

• Watermelon Lemonade – A refreshing and satisfy beverage that pair fresh watermelon, mint, cucumber and freshly squeezed lemon juice.
• Peaches and Cream Lemonade – Rich and delicious twist that brings together two southern classics.

Enjoy these Chicken Biscuits alongside these delicious recipes for the ultimate comfort food feast!

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Crispy Chicken Biscuit with Whipped Honey Butter

These Chicken Biscuits are everything you love about comfort food—crispy, tender fried chicken hugged by a fluffy, buttery biscuit and topped with a whipped honey butter that’s just the right mix of sweet and savory. The chicken is marinated to perfection and coated in a crispy batter that makes each bite irresistible. Whether for brunch or a satisfying dinner, this recipe is sure to become a family favorite!

Servings 6

Author kingcooks

Ingredients

• 5-6 biscuits
• Vegetable oil for frying

Chicken Marinade

• 3-4 lbs chicken thighs boneless skinless
• 2 cups buttermilk
• 2 tbsp pickle juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp paprika

Crispy Batter

• 2 cups flour
• 1/2 cup cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp pepper
• 1/2 paprika

Whipped honey butter

• 1 cup honey
• 2 tbsp unsalted butter softened
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp pepper
• 1/2 tsp salt

Instructions

Whipped Honey Butter

• In a bowl or stand mixer, add all the ingredients listed under “Whipped Honey Butter.”
• Start off slow and gradually increase the speed until you reach the highest level.
• Allow to mix for 6-8 minutes on high speed until it turns a light golden color.
• Once achieved, set aside.

Chicken Marinade

• In a large bowl, add all the ingredients listed under “Chicken Marinade.”
• Mix thoroughly and set aside at least 30 minutes to marinate.

Crispy Batter

• In a large bowl add all the ingredients listed under “Crispy Batter.” Whisk until fully incorporated and set aside.

Assemble

• Heat a pot of large pot of oil to 350F.
• Once the chicken is marinaded, working in batches, add to the crispy batter and dredge until each piece is fully coated.
• Transfer to a baking tray for 5-6 minutes to allow the coating to adhere to the chicken.
• Gently add the coated chicken pieces to the hot oil and fry for 6-8 minutes or until golden brown and has an internal temperature of 165F.
• Once cooked, add the chicken to the bottom half of a toasted biscuit (recipe here).
• Then, add a good amount of the whipped honey butter on top. Finally crown with the top toasted half of the biscuit and enjoy!

Why You’re Going to Love This Recipe

• Golden Perfection: This cornbread bakes up with a beautiful golden hue, soft on the inside with a slightly crisp edge.
• Sweet & Savory Balance: The combination of honey and buttermilk gives a subtle sweetness that pairs well with savory dishes.
• Simple to Make: With pantry staples and a few easy steps, you’ll have fresh cornbread on the table in no time.

Ingredients

• Dry Ingredients: A blend of flour, cornmeal, baking powder, and baking soda gives this cornbread its tender crumb.
• Wet Ingredients: Buttermilk, honey, butter, and eggs create a rich, moist texture.
• Garnish: Melted butter and honey are the perfect finishing touches to this cornbread.

How to Make Golden Sweet Cornbread (video)

1. Preheat the Oven: Get your oven ready by preheating it to 375°F.
2. Mix the Dry Ingredients: In one bowl, whisk together the dry ingredients until fully combined.
3. Prepare the Wet Ingredients: In a separate, larger bowl, mix all the wet ingredients.
4. Combine: Gently fold the dry ingredients into the wet mixture until everything is just combined. Don’t overmix!
5. Bake: Pour the batter into a greased square pan and bake for about 30 minutes, or until golden brown.
6. Finish & Serve: Once out of the oven, brush the top with melted butter and serve with extra honey.

Storage Tips

• At Room Temperature: Store in an airtight container for up to two days.
• In the Fridge: For longer storage, keep the cornbread in the fridge for up to a week.
• Freezing: Wrap tightly and freeze for up to three months. Reheat in the oven for a freshly baked feel.

What to Serve with Golden Sweet Cornbread

This versatile cornbread goes beautifully with a variety of dishes. Try it alongside these recommended recipes!

• Teriyaki Chicken: This crispy and juicy chicken, glazed with a savory-sweet sauce, pairs perfectly with the rich cornbread for a satisfying meal.
• Buttermilk Biscuits: Serve both breads together for a classic Southern spread that will wow any crowd.
• Chinese Takeout Wings: The bold flavors of these wings contrast beautifully with the sweet, tender crumb of the cornbread.

Enjoy the comforting flavors of this Golden Sweet Cornbread and feel free to experiment with savory or sweet pairings for any occasion!

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Golden Sweet Cornbread

There’s nothing quite like a slice of warm, Golden Sweet Cornbread fresh from the oven. This recipe brings together the perfect blend of sweetness and richness, with a golden, tender crumb that melts in your mouth. Buttermilk and honey infuse every bite with a soft, luscious flavor, while the melted butter adds a luxurious touch. Whether you’re pairing it with a savory meal or enjoying it on its own with a drizzle of honey, this cornbread is pure comfort.

Course Breakfast, brunch, Side Dish

Cuisine American

Keyword bread, cornbread, honey

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Servings 9 servings

Author kingcooks

Equipment

• 8×8 or 9×9 square pan

Ingredients

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup cornmeal
• 1 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda

Wet Ingredients

• 1 cup buttermilk
• 3/4 cup sugar
• 1/2 cup unsalted butter melted
• 1/4 cup whole milk
• 1/4 cup dark brown sugar
• 1/4 cup honey
• 1/4 cup vegetable oil
• 2 large eggs

Garnish

• Butter melted
• Honey optional

Instructions

Dry Ingredients

• In a medium-sized bowl, add all ingredients listed under “Dry Ingredients.” Whisk until fully combined and set aside.

Wet Ingredients

• In a large bowl, add all ingredients listed under “Wet Ingredients.” Whisk until everything is incorporated.

Assemble

• Preheat your oven to 375°F.
• Add the dry ingredients to the large bowl with the incorporated wet ingredients. Gently fold the dry ingredients until fully combined.
• Pour the mixture into an 8×8 or 9×9 square pan and spread it out evenly.
• Place the pan on the center rack of your oven and bake for 30 minutes, or until the top is light golden brown and cooked through. If you’re unsure, pierce the center with a toothpick—if it comes out with moist crumbs, it’s ready.
• As soon as it comes out of the oven, brush on melted butter.
• Serve with pats of butter and honey. Enjoy!