Red Lobster Biscuit Chicken Pot Pie

There’s something wonderfully comforting about a pot pie, and this Red Lobster Biscuit Chicken Pot Pie takes that classic dish to an entirely new level. Featuring tender pieces of chicken and vibrant, colorful veggies enveloped in a creamy filling, all topped with irresistible, buttery biscuits reminiscent of those famous Red Lobster biscuits, this recipe is sure to impress your family and friends. Perfect for cozy family dinners, gatherings, or even as a hearty lunch, this dish offers a warm embrace with every mouthful.

What truly makes this pot pie special is the delightful combination of flavors and textures that come together in just one dish. The creamy chicken filling pairs beautifully with the flaky biscuit topping, bringing a perfect balance that readers will eagerly come back for. Whether you’re channeling your inner chef or just needing a quick, satisfying meal, this recipe is your ticket to a deliciously comforting experience.

This is what the finished dish looks like when perfectly baked.

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.)

Preparation involves combining flavorful filling ingredients for a rich taste.

Directions

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.

Tips & Variations

• Ingredient Substitutions: Swap cooked chicken for turkey or even mushrooms for a vegetarian option. Use fresh vegetables instead of frozen for a fresher taste.
• Optional Variations: Add herbs like thyme or rosemary for extra flavor, or experiment with different cheeses like mozzarella or pepper jack.
• Storage or Reheating Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until heated through, to maintain the biscuit’s texture.

Recipe Information

• Prep time: 20 minutes
• Cook time: 30 minutes
• Total time: 50 minutes
• Servings: 6
• Difficulty level: Easy

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