Red Lobster Biscuit Chicken Pot Pie

Why Make This Recipe

Red Lobster Biscuit Chicken Pot Pie combines two beloved dishes into one comforting meal. With tender chicken, mixed vegetables, and a creamy filling, topped with fluffy, cheesy biscuits, this recipe is perfect for family dinners or cozy nights in. It’s easy to make, satisfying, and boasts a delicious flavor that everyone will love.

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 biscuit chicken pot pie hot from the oven, garnished with fresh herbs if desired. It pairs well with a simple green salad or steamed vegetables. This dish is hearty enough to be enjoyed as a standalone meal.

How to Store Red Lobster Biscuit Chicken Pot Pie

To store leftovers, let the pot pie cool completely. Cover it with plastic wrap or aluminum foil, or transfer it to an airtight container. Refrigerate for up to 3 days. You can also freeze it, but it’s best to freeze it before baking. Just wrap it tightly and store it in the freezer for up to 3 months. Thaw in the refrigerator before baking.

Tips to Make Red Lobster Biscuit Chicken Pot Pie

• Use rotisserie chicken for convenience and added flavor.
• Don’t overmix the biscuit dough; it should be lumpy for the best texture.
• Make sure your butter is cold for a flaky biscuit topping.
• Feel free to add your favorite herbs or spices to the filling for extra flavor.

Variation

You can easily customize this recipe by using different proteins, such as turkey or a mix of seafood, and swapping in your favorite vegetables. For a twist, try adding a little crushed red pepper for heat or different types of cheese for the biscuit topping.

FAQs

1. Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables. Just make sure to cook them briefly before adding them to the filling to ensure they’re tender.

2. Can I make this recipe ahead of time?
You can prepare the filling and biscuit dough ahead of time. Just store them separately in the fridge and combine them right before baking.

3. What can I do if the biscuits are not browning?
If your biscuits are not browning, you can turn up the oven temperature to 400°F (200°C) for the last 5-10 minutes of baking. Just keep an eye on it to avoid burning.

Red Lobster Biscuit Chicken Pot Pie

A comforting dish that combines tender chicken, mixed vegetables, and a creamy filling, topped with fluffy, cheesy biscuits.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 6 servings

Calories 450 kcal

Ingredients

  

Filling

• 3 cups cooked chicken, diced (You can use rotisserie chicken to save time.) Use rotisserie chicken for convenience.
• 1 cup frozen mixed vegetables (Peas, carrots, and corn.) Fresh vegetables can be used if cooked briefly.
• 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

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

Serve the biscuit chicken pot pie hot from the oven, garnished with fresh herbs if desired. It pairs well with a simple green salad or steamed vegetables. For leftovers, let the pot pie cool completely and refrigerate for up to 3 days. It can also be frozen before baking for up to 3 months.

Keyword Biscuit Topping, Chicken Pot Pie, Comfort Food, Easy Recipe, Family Dinner