Red Lobster Biscuit Chicken Pot Pie

Why Make This Recipe

If you’re looking for a cozy meal that’s packed with flavor, the Red Lobster Biscuit Chicken Pot Pie is a fantastic choice. It combines comforting chicken pot pie filling with delicious, cheesy biscuits on top. Not only is it easy to prepare, but it also brings a delightful twist to a classic dish, making it perfect for family dinners or potlucks.

How to Make Red Lobster Biscuit Chicken Pot Pie

Ingredients:

• 3 cups cooked chicken, diced (You can use rotisserie chicken to save time.)
• 1 cup frozen mixed vegetables (Peas, carrots, and corn.)
• 1 cup cream of chicken soup
• 1 teaspoon garlic powder (For filling and biscuit topping.)
• 1 teaspoon onion powder
• To taste salt and pepper
• 1/2 cup chicken broth
• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter (Cold and cubed.)
• 1 cup shredded cheddar cheese
• 3/4 cup milk
• 1 tablespoon garlic powder (For a Red Lobster touch.)

Directions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix until thoroughly combined.
3. Transfer the filling to your casserole or pie dish, spreading it evenly.
4. In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping. Cut in the cold butter until the mixture resembles coarse crumbs.
5. Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
6. Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
7. Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
8. Allow to cool for a few minutes before serving.

How to Serve Red Lobster Biscuit Chicken Pot Pie

Serve the pot pie warm, straight from the oven. It goes well with a fresh side salad or some steamed vegetables. This dish is hearty enough to be a meal on its own, but adding a side makes it even better!

How to Store Red Lobster Biscuit Chicken Pot Pie

To store leftovers, place the pot pie in an airtight container in the refrigerator. It can last for about 3 to 4 days. You can also freeze individual portions. Just cover them well to prevent freezer burn. When you’re ready to eat, reheat in the oven or microwave until warmed through.

Tips to Make Red Lobster Biscuit Chicken Pot Pie

• If you want a creamier filling, add an extra can of cream of chicken soup.
• For an extra kick, consider adding some pepper or spices to the filling.
• Make sure your butter is cold when mixing for the biscuits to get that flaky texture.

Variation

You can switch out the chicken for turkey or even keep it vegetarian by using vegetables only. Additionally, try different cheese types for the biscuits to experiment with flavors.

FAQs

Q: Can I use canned chicken instead of cooked chicken?
A: Yes, canned chicken is a great option to save time, just drain and add it to the mix.

Q: How can I make this dish vegetarian?
A: You can replace the chicken with more veggies, like mushrooms or spinach, and the cream of chicken soup with a plant-based alternative.

Q: How long can I keep leftovers?
A: Leftovers can be stored in the fridge for 3 to 4 days or frozen for a longer shelf life. Just make sure they are properly sealed.

Red Lobster Biscuit Chicken Pot Pie

A cozy and flavorful dish that combines classic chicken pot pie filling topped with cheesy biscuits, perfect for family dinners or potlucks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 400

Ingredients Method Notes

Ingredients

  

Filling

• 3 cups cooked chicken, diced You can use rotisserie chicken to save time.
• 1 cup frozen mixed vegetables (Peas, carrots, and corn.)
• 1 cup cream of chicken soup
• 1 teaspoon garlic powder For filling and biscuit topping.
• 1 teaspoon onion powder
• salt and pepper To taste
• 1/2 cup chicken broth

Biscuit Topping

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter Cold and cubed.
• 1 cup shredded cheddar cheese
• 3/4 cup milk
• 1 tablespoon garlic powder For a Red Lobster touch.

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix until thoroughly combined.
3. Transfer the filling to your casserole or pie dish, spreading it evenly.

Biscuit Topping

1. In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping.
2. Cut in the cold butter until the mixture resembles coarse crumbs.
3. Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.

Assembly and Baking

1. Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
2. Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
3. Allow to cool for a few minutes before serving.

Notes

Serve warm with a fresh side salad or steamed vegetables. For a creamier filling, add an extra can of cream of chicken soup. Consider adding spices for extra flavor.