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Red Lobster Biscuit Chicken Pot Pie

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

Ingredients

Scale
  • 3 cups cooked chicken, diced (rotisserie recommended)
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 cup cream of chicken soup
  • 1 teaspoon garlic powder
  • 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 biscuit topping)

Instructions

  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.

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

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

Find it online: https://surgerecipes.com/red-lobster-biscuit-chicken-pot-pie/

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