Red Lobster Biscuit Chicken Pot Pie Recipe

Introduction

This Red Lobster-inspired Chicken Pot Pie combines tender chicken and mixed vegetables in a creamy, flavorful filling topped with a cheesy biscuit crust. It’s a comforting meal perfect for family dinners or cozy nights in.

Ingredients

• 3 cups cooked chicken, diced (rotisserie chicken works well)
• 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
• 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

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). In a large bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix well until fully combined.
2. Step 2: In a separate bowl, whisk together the flour, baking powder, and salt. Using a pastry cutter or your fingers, cut the cold cubed butter into the flour mixture until it resembles coarse crumbs.
3. Step 3: Stir in the shredded cheddar cheese. Slowly add about 3/4 cup of milk (or water) to the mixture and stir until a soft dough forms. You can add a bit more liquid if the dough seems too dry.
4. Step 4: Pour the chicken and vegetable filling into a greased baking dish. Drop spoonfuls of biscuit dough evenly over the top of the filling to cover most of the surface.
5. Step 5: Lightly sprinkle garlic powder over the biscuit topping for extra flavor. Bake in the preheated oven for 30-35 minutes, or until the biscuits are golden brown and cooked through.
6. Step 6: Remove from the oven and let cool for a few minutes before serving. Enjoy your homemade Chicken Pot Pie with a cheesy biscuit crust!

Tips & Variations

• Use fresh herbs like thyme or parsley in the filling for extra freshness and flavor.
• Swap cheddar cheese for pepper jack or mozzarella to change up the biscuit topping taste.
• If you prefer a smoother filling, cook the vegetables first until tender before mixing.
• For a crispier biscuit top, brush with a bit of melted butter before baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until the filling is bubbly and the biscuit topping is warmed through. Avoid microwaving to keep the biscuit crust from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables can be used. If using fresh, cook them slightly beforehand to ensure they are tender in the finished pot pie.

Is there a vegetarian version of this recipe?

Absolutely! Substitute the chicken with cooked potatoes, mushrooms, or beans, and use vegetable broth in place of chicken broth to make a tasty vegetarian pot pie.

Red Lobster Biscuit Chicken Pot Pie Recipe

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★★★★★

4.9 from 83 reviews

This Red Lobster Biscuit Chicken Pot Pie is a comforting and flavorful dish that combines tender diced chicken, mixed vegetables, and a creamy, seasoned filling, all topped with cheesy, flaky biscuits inspired by the famous Red Lobster recipe. It’s perfect as a hearty family meal and offers a delicious twist on classic pot pie with the addition of cheddar cheese biscuits.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 3 cups cooked chicken, diced (rotisserie chicken works great for convenience)
• 1 cup frozen mixed vegetables (peas, carrots, and corn)
• 1 cup cream of chicken soup
• 1 teaspoon garlic powder
• 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
• 1 teaspoon garlic powder (for biscuit topping)

Instructions

1. Prepare the filling: In a large bowl, combine the diced cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Stir in the chicken broth to create a creamy consistency. Mix well until all ingredients are evenly distributed.
2. Make the biscuit dough: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and garlic powder. Cut in the cold cubed unsalted butter using a pastry cutter or your fingers, until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese. Add enough milk (about 1 cup, if this detail is needed) gradually to form a soft dough that is slightly sticky but manageable.
3. Assemble the pot pie: Preheat your oven to 375°F (190°C). Pour the chicken filling mixture into a baking dish, spreading it out evenly. Drop dollops or spoonfuls of biscuit dough over the top of the filling, covering as much surface as possible, leaving small gaps to allow steam to escape.
4. Bake the pot pie: Place the assembled dish in the preheated oven and bake for 25 to 30 minutes, or until the biscuits on top are golden brown and cooked through, and the filling is hot and bubbly.
5. Serve: Allow the pot pie to cool slightly for about 10 minutes before serving. This helps the filling to set and makes it easier to serve.

Notes

• You can use rotisserie chicken to save time and add more flavor.
• If you prefer a thicker filling, reduce the chicken broth slightly.
• For extra flavor, add fresh herbs like thyme or parsley to the filling mixture.
• The biscuit topping can be customized by adding more cheese or different herbs.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.

Keywords: Chicken pot pie, Red Lobster biscuit, comfort food, chicken casserole, cheesy biscuits, easy dinner