Red Lobster-Inspired Chicken Pot Pie with Biscuit Topping Recipe

Introduction

This Red Lobster Biscuit Chicken Pot Pie combines tender chicken and mixed vegetables in a creamy filling, topped with cheesy garlic biscuits inspired by the popular restaurant. It’s a comforting and easy-to-make dish perfect for family dinners.

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 the 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, 1 teaspoon 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 1 tablespoon garlic powder. Gradually add the milk, mixing just until combined. Avoid overmixing to keep the biscuits tender.
6. Step 6: Drop spoonfuls of the biscuit dough evenly over the chicken filling, covering the surface.
7. Step 7: Bake in the preheated oven for 30 minutes, until the biscuit topping is golden brown and the filling is bubbly.
8. Step 8: Let the pot pie cool for a few minutes before serving to allow the filling to set.

Tips & Variations

• Use a rotisserie chicken to save time without sacrificing flavor.
• Swap out frozen mixed vegetables for fresh or other favorites like green beans or mushrooms.
• Add a splash of hot sauce to the filling for a subtle kick.
• For a richer biscuit topping, replace some milk with buttermilk.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. For longer storage, freeze the pot pie before baking or after cooling; thaw overnight in the fridge and bake until heated through and bubbly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pot pie ahead of time?

Yes, you can prepare the filling and biscuit dough separately ahead of time and assemble just before baking. This makes for a quick bake on busy days.

What can I use instead of cream of chicken soup?

You can substitute with a homemade white sauce or cream of mushroom soup for a slightly different flavor profile.

Red Lobster-Inspired Chicken Pot Pie with Biscuit Topping Recipe

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★★★★★

5 from 72 reviews

This Red Lobster Biscuit Chicken Pot Pie is a hearty and comforting dish featuring tender diced chicken and mixed vegetables in a creamy filling, topped with flavorful garlic cheddar biscuits reminiscent of Red Lobster’s famous biscuits. It’s a family-friendly casserole perfect for an easy weeknight dinner or a cozy weekend meal.

• Author: Marco
• 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 (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
• 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 the oven: Set your oven to 375°F (190°C) to prepare for baking the pot pie.
2. Make the filling: In a large bowl, combine the diced cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix well until all ingredients are evenly incorporated.
3. Prepare the casserole dish: Transfer the chicken and vegetable mixture into a casserole or pie dish, spreading it out evenly to create a uniform filling layer.
4. Mix the biscuit topping dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized pieces.
5. Add cheese and seasoning: Stir in the shredded cheddar cheese and garlic powder to the flour and butter mixture.
6. Form the biscuit dough: Gradually pour in the milk, mixing gently just until the dough comes together. Avoid overmixing to keep the biscuits light and fluffy.
7. Top the filling: Using a spoon, drop dollops of the biscuit dough evenly over the chicken filling, ensuring full coverage.
8. Bake: Place the dish in the preheated oven and bake for 30 minutes or until the biscuit topping turns golden brown and the filling begins to bubble.
9. Cool and serve: Let the pot pie cool for a few minutes before serving to allow the filling to set slightly and make it easier to serve.

Notes

• You can substitute leftover cooked chicken or rotisserie chicken for convenience.
• Feel free to use any combination of frozen mixed vegetables you prefer.
• Do not overmix the biscuit dough to keep the biscuits tender.
• Serve with a side salad for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days.

Keywords: chicken pot pie, red lobster biscuits, chicken casserole, comforting dinner, baked chicken pot pie, cheddar biscuit topping