why make this recipe

This Red Lobster Biscuit Chicken Pot Pie is a delightful twist on a classic comfort food. By combining hearty chicken and vegetables with a creamy filling, topped with rich, buttery biscuits, this recipe brings together flavors everyone loves. It’s great for any occasion, whether it’s a cozy family dinner or a weekend treat. Plus, using ingredients like rotisserie chicken makes it quick and easy!

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 delicious chicken pot pie warm with a side salad or some steamed vegetables. The buttery biscuit topping is perfect for dipping into the creamy filling.

how to store Red Lobster Biscuit Chicken Pot Pie

Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

tips to make Red Lobster Biscuit Chicken Pot Pie

Use rotisserie chicken for a quicker meal.
Feel free to add any of your favorite vegetables to the filling, such as broccoli or green beans.
To make it extra cheesy, add more cheddar cheese to the biscuit topping.

variation

You can create a vegetarian version by replacing chicken with mushrooms or other vegetables, and using vegetable broth instead of chicken broth.

FAQs

Can I make this dish ahead of time?
Yes, you can prepare the filling and biscuit dough in advance. Assemble and bake when you’re ready to serve.

Can I freeze Red Lobster Biscuit Chicken Pot Pie?
Yes, you can freeze it unbaked. Wrap it tightly and store it in the freezer for up to 2 months. Bake directly from the freezer, adding extra cooking time.

What other toppings can I use instead of biscuits?
You can use puff pastry or even a mashed potato topping for a different twist on the classic dish.

Red Lobster Biscuit Chicken Pot Pie

Print Recipe

A delightful twist on a classic comfort food combining hearty chicken and vegetables with a creamy filling topped with buttery biscuits.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: None

Instructions

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.

Notes

This dish can be prepared ahead of time, and leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it unbaked for up to 2 months.

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 3g
Sodium: 800mg
Fat: 25g
Saturated Fat: 11g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 20g
Cholesterol: 70mg

Keywords: chicken pot pie, comfort food, Red Lobster biscuits, casserole