Red Lobster Biscuit Chicken Pot Pie
A comforting dish that combines tender chicken, mixed vegetables, and a creamy filling, topped with fluffy, cheesy biscuits.
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.