Red Lobster Biscuit Chicken Pot Pie Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
