Red Lobster-Style Biscuit Chicken Pot Pie Recipe

Introduction

Enjoy a comforting twist on classic chicken pot pie with this Red Lobster-inspired biscuit topping. Tender chicken and veggies are nestled under cheesy, garlic-infused biscuits for a dish that’s hearty and full of flavor.

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
• 3/4 cup milk
• 1 tablespoon garlic powder (for biscuit topping)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 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. Step 3: Transfer the filling to your casserole or pie dish, spreading it evenly.
4. Step 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. Step 5: Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
6. Step 6: Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
7. Step 7: Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
8. Step 8: Allow to cool for a few minutes before serving.

Tips & Variations

• For extra flavor, add a splash of white wine or a sprinkle of fresh thyme to the filling.
• Use a mix of cheeses like mozzarella or pepper jack for a different twist on the biscuit topping.
• Substitute fresh vegetables like peas and carrots if preferred, just steam them lightly before adding.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F oven until heated through. For best texture, avoid microwaving the biscuit topping for too long to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cooked chicken for this recipe?

Yes, frozen cooked chicken can be used but make sure to thaw it completely and drain any excess liquid before adding to the filling to avoid it becoming watery.

Can I make this pot pie ahead of time?

Absolutely. You can assemble the pot pie and keep it covered in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Red Lobster-Style Biscuit Chicken Pot Pie Recipe

Print Recipe

★★★★★

4.9 from 104 reviews

A comforting Red Lobster-inspired Chicken Pot Pie featuring tender cooked chicken and mixed vegetables in a creamy filling, topped with flavorful cheddar garlic biscuits and baked to golden perfection.

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

Ingredients

Scale 1x2x3x

Filling

• 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
• 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
• 3/4 cup milk
• 1 tablespoon garlic powder

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the ideal temperature before baking.
2. Prepare Filling: In a large mixing bowl, combine the diced cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix thoroughly to create a well-blended filling.
3. Transfer Filling: Spread the chicken and vegetable filling evenly in a casserole or pie dish.
4. Make Biscuit Dough: In a separate bowl, whisk together the flour, baking powder, and salt. Cut in the cold cubed butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
5. Add Cheese and Milk: Stir in the shredded cheddar cheese and garlic powder to the flour mixture. Gradually mix in the milk just until combined, being careful not to overmix to keep the biscuits tender.
6. Top the Filling: Drop spoonfuls of the biscuit dough evenly over the chicken filling to cover the surface.
7. Bake: Place the dish in the preheated oven and bake for 30 minutes or until the biscuit topping is golden brown and the filling is bubbling.
8. Cool and Serve: Allow the pot pie to cool for a few minutes before serving to let the filling set slightly and to avoid burns.

Notes

• You can use leftover cooked chicken or rotisserie chicken for convenience.
• Use frozen mixed vegetables for ease, or substitute with fresh if preferred.
• Do not overmix the biscuit dough to keep the topping light and fluffy.
• Allow the pot pie to cool slightly to make serving easier and safer.
• If preferred, you can add herbs such as thyme or parsley to the filling for extra flavor.

Keywords: Chicken Pot Pie, Red Lobster Biscuit, Cheddar Biscuit Topping, Comfort Food, Easy Dinner, Chicken and Vegetables, Homemade Pot Pie