why make this recipe
Red Lobster Biscuit Chicken Pot Pie is a delicious twist on the classic comfort food. It combines tender chicken, mixed vegetables, and creamy soup topped with buttery, cheesy biscuits that are reminiscent of Red Lobster’s famous biscuits. This dish is not only hearty and satisfying but also easy to make, making it perfect for family dinners or a cozy night in. Plus, using rotisserie chicken can save you time in the kitchen!
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:
- 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.
- 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.
- 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.
how to serve Red Lobster Biscuit Chicken Pot Pie
Serve this dish warm, right out of the oven. It pairs well with a simple side salad or steamed vegetables. You can also serve it with additional biscuits on the side for those biscuit lovers!
how to store Red Lobster Biscuit Chicken Pot Pie
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. When you’re ready to eat, you can reheat it in the oven at 350°F (175°C) until warmed through.
tips to make Red Lobster Biscuit Chicken Pot Pie
- For a quicker option, use rotisserie chicken to make the filling preparation faster.
- If you want a deeper flavor, add herbs like thyme or rosemary to the filling.
- Make sure to let the pot pie cool slightly before serving to avoid burns and to help the filling set.
variation (if any)
You can customize this dish by adding different vegetables like green beans, broccoli, or bell peppers. For a different protein, try using turkey or even shrimp for a seafood twist.
FAQs
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables! Just make sure to cook them a bit before adding them to the filling to ensure they are tender.
How do I know when the pot pie is done?
The pot pie is done when the biscuit topping is golden brown and the filling is bubbling.
Can I freeze Red Lobster Biscuit Chicken Pot Pie?
Yes, you can freeze it before baking. Just assemble it, cover it tightly, and it will keep in the freezer for up to 2 months. When you’re ready to bake, just add extra time since it’s starting frozen.
Red Lobster Biscuit Chicken Pot Pie
Ingredients
For the filling
- 3 cups cooked chicken, diced 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
- to taste pepper
- 1/2 cup chicken broth
For the 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.
- 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.
