Description
This Red Lobster Biscuit Chicken Pot Pie is a comforting and flavorful twist on a classic pot pie, featuring tender diced chicken, mixed vegetables, and a creamy filling topped with savory cheddar garlic biscuits reminiscent of Red Lobster’s famous biscuits. It’s perfect for a cozy family dinner and combines easy-to-use ingredients with elevated flavors.
Ingredients
Scale
Filling
- 3 cups cooked chicken, diced (rotisserie chicken recommended 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
- 3/4 cup milk
- 1 tablespoon garlic powder
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is ready for baking the pot pie.
- Prepare Filling: In a large mixing bowl, combine diced cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Stir thoroughly until well blended to create a creamy, flavorful filling.
- Assemble Filling: Pour the prepared filling into a casserole or pie dish and spread it evenly across the bottom for an even base.
- Mix Biscuit Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Then, cut in the cold, cubed butter until the mixture resembles coarse crumbs, ensuring the biscuits will be flaky.
- Add Cheese and Garlic Powder: Stir shredded cheddar cheese and garlic powder into the flour-butter mixture, blending the flavorful ingredients evenly.
- Combine Biscuit Dough: Gradually pour in the milk, mixing just until combined without overmixing to keep the biscuits tender.
- Top Filling with Biscuit Dough: Using a spoon, drop dollops of the biscuit dough evenly over the chicken filling, covering it well but leaving some gaps for steam to escape.
- Bake: Place the assembled pot pie into the preheated oven and bake for about 30 minutes or until the biscuit topping is golden brown and the filling is bubbling through.
- Cool and Serve: Let the pot pie cool for a few minutes after baking to set before serving warm for the best flavor and texture.
Notes
- Using rotisserie chicken saves time and adds extra flavor.
- Feel free to swap frozen mixed vegetables for fresh or your favorite variety.
- Do not overmix the biscuit dough to ensure a light, fluffy topping.
- If you prefer a thicker filling, reduce chicken broth slightly or add a bit more cream of chicken soup.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- For a dairy-free version, substitute butter and cheese with plant-based alternatives and use a suitable cream soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 460 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 85 mg
Keywords: chicken pot pie, Red Lobster biscuits, cheddar garlic biscuits, comfort food, easy dinner, creamy chicken pot pie
