Creating the Red Lobster Biscuit Chicken Pot Pie is simple if you follow these steps:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C).
2. Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the diced onion and celery, and sauté until softened, about 5-7 minutes.
3. Create the Roux: Stir in the flour and cook for 1-2 minutes, allowing it to absorb the butter.
4. Add Broth and Milk: Gradually add the chicken broth and milk, stirring continuously until the mixture thickens.
5. Season: Mix in the garlic powder, onion powder, salt, and pepper to taste. Once combined, add the shredded chicken and mixed vegetables. Stir until everything is well incorporated.
6. Transfer to Baking Dish: Pour the filling into a greased 9-inch pie dish or casserole dish.
7. Prepare Biscuits: Open the refrigerator biscuit dough and separate the biscuits. Place them on top of the chicken mixture, arranging them evenly.
8. Add Egg Wash: Brush the tops of the biscuits with the beaten egg for a golden finish.
9. Bake: Place the dish in the preheated oven and bake for 30-35 minutes, or until the biscuits are golden brown and the filling is bubbling.
10. Cool Before Serving: Once baked, remove the dish from the oven and let it cool for 10-15 minutes before serving. This helps to set the filling and make it easier to serve.

By following these straightforward steps, you’ll create a mouthwatering Red Lobster Biscuit Chicken Pot Pie that is sure to impress!