Red Lobster Biscuit Chicken Pot Pie

why make this recipe

Red Lobster Biscuit Chicken Pot Pie is a comforting dish that brings together two favorites in one delicious meal. The creamy filling is packed with tender chicken and colorful vegetables, while the biscuit topping adds a delightful crunch. It’s perfect for a family dinner or a cozy night in. Plus, who wouldn’t love the taste of those famous Red Lobster biscuits? By making this recipe at home, you can enjoy a delicious, hearty meal that warms both the heart and the belly.

how to make Red Lobster Biscuit Chicken Pot Pie

Ingredients:

• 3 cups cooked chicken, diced
• 1 cup frozen mixed vegetables (peas, carrots, and corn)
• 1 cup cream of chicken soup
• 1 teaspoon garlic powder
• 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 Red Lobster Biscuit Chicken Pot Pie warm, with the biscuit topping golden and fluffy. You can enjoy it as a main dish with a simple salad or some steamed veggies on the side. It’s a perfect meal for gatherings and will surely impress your family and friends.

how to store Red Lobster Biscuit Chicken Pot Pie

If you have leftovers, let the pot pie cool down completely. Cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, simply place it in the oven at 350°F (175°C) until warmed through.

tips to make Red Lobster Biscuit Chicken Pot Pie

1. Use leftover chicken or rotisserie chicken for convenience.
2. Feel free to mix in your favorite veggies for added flavor and nutrition.
3. Keep the butter cold for flaky biscuits.
4. Don’t overmix the biscuit dough; it should be just combined for the best texture.
5. Garnish with parsley or extra cheese for an appealing finish.

variation

You can modify this recipe by using turkey instead of chicken for a post-holiday meal. If you want a spicier kick, add some diced green chilies or a pinch of cayenne pepper to the filling. For a vegetarian option, use cream of mushroom soup and substitute the chicken with extra veggies like mushrooms or bell peppers.

FAQs

1. Can I make this recipe ahead of time?
   Yes, you can prepare the filling in advance and assemble it with the biscuit topping right before baking.

2. What can I do with leftover biscuits?
   Leftover biscuits can be stored in a sealed container and enjoyed separately with butter or jam.

3. Is there a gluten-free option for this recipe?
   Yes, you can use gluten-free flour in place of regular flour for the biscuit topping to make it gluten-free.

Red Lobster Biscuit Chicken Pot Pie

A comforting dish that combines tender chicken and colorful vegetables in a creamy filling, topped with delicious Red Lobster-style biscuits.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Calories 450 kcal

Ingredients

  

Filling

• 3 cups cooked chicken, diced
• 1 cup frozen mixed vegetables (peas, carrots, and corn)
• 1 cup cream of chicken soup
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• To taste salt and pepper
• 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)

Instructions

 

Preparation

• Preheat your oven to 375°F (190°C).
• 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.
• Transfer the filling to your casserole or pie dish, spreading it evenly.

Biscuit Topping

• 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.
• Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
• Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.

Baking

• Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
• Allow to cool for a few minutes before serving.

Notes

Use leftover chicken or rotisserie chicken for convenience. Feel free to mix in your favorite veggies for added flavor and nutrition. Keep the butter cold for flaky biscuits. Don’t overmix the biscuit dough; it should be just combined for the best texture. Garnish with parsley or extra cheese for an appealing finish.

Keyword biscuit topping, Chicken Pot Pie, Comfort Food, Family Dinner, Red Lobster