To create the mouthwatering Red Lobster Biscuit Chicken Pot Pie, follow these simple steps:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Cook Vegetables: In a large skillet, melt the butter over medium heat. Add the diced onions and celery, sautéing until soft, about 5 minutes.
3. Make the Roux: Sprinkle in the flour and stir continuously for 1-2 minutes to create a roux, ensuring it doesn’t brown.
4. Add Liquids: Gradually whisk in chicken broth and milk, stirring constantly. Cook until the mixture thickens, about 5-7 minutes.
5. Season: Add garlic powder, onion powder, thyme, pepper, and salt to taste. Stir to incorporate fully.
6. Add Chicken and Veggies: Fold in the shredded chicken and frozen mixed vegetables until fully combined. Remove from heat.
7. Transfer Filling: Pour the chicken and vegetable mixture into a baking dish, spreading it out evenly.
8. Top with Cheese: Sprinkle the shredded cheddar cheese over the filling.
9. Prepare Biscuits: Take the refrigerated biscuit dough and cut each biscuit in half. Place the halves on top of the cheese, ensuring they cover the filling without gaps.
10. Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes until the biscuits are golden brown and the filling is bubbly.
11. Cool Slightly: Allow the dish to cool for 5-10 minutes before serving. This rest time helps the flavors meld beautifully.

These straightforward steps will have your kitchen filled with tantalizing aromas, creating anticipation for this delectable dish.