Red Lobster-Inspired Chicken Pot Pie with Biscuit Topping Recipe

Introduction

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

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 bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, 1 teaspoon garlic powder, onion powder, salt, pepper, and chicken broth. Stir until well blended.
3. Step 3: Spread the chicken mixture evenly into a casserole or pie dish.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter with a pastry cutter or fork until the mixture looks like coarse crumbs.
5. Step 5: Mix in the shredded cheddar cheese and 1 tablespoon garlic powder. Gradually add the milk, stirring just until combined without overmixing.
6. Step 6: Drop spoonfuls of the biscuit dough evenly over the chicken filling, covering the surface as much as possible.
7. Step 7: Bake for 30 minutes until the biscuit topping is golden brown and the filling is bubbling.
8. Step 8: Let the pot pie cool for a few minutes before serving to allow the filling to set.

Tips & Variations

• Use leftover roast chicken or a rotisserie chicken to save prep time.
• Add fresh herbs like thyme or rosemary to the filling for extra flavor.
• Swap cheddar cheese for mozzarella or pepper jack to change the flavor profile.
• For a quicker biscuit topping, use refrigerated biscuit dough and mix in garlic powder and cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a 350°F (175°C) oven until heated through. The biscuit topping is best enjoyed fresh but retains good flavor when reheated.

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 in advance. Assemble just before baking to ensure the biscuits rise properly.

What can I use instead of cream of chicken soup?

You can substitute with homemade white sauce or cream of mushroom soup for a different flavor. Just make sure it’s a creamy base to hold the filling together.

Red Lobster-Inspired Chicken Pot Pie with Biscuit Topping Recipe

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★★★★★

5 from 73 reviews

This Red Lobster Biscuit Chicken Pot Pie combines tender cooked chicken and mixed vegetables in a creamy sauce, topped with a flavorful, cheesy garlic biscuit crust inspired by Red Lobster’s iconic biscuits. This comforting casserole is perfect as a hearty dinner and brings a delightful twist to the classic chicken pot pie with its rich biscuit topping.

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

Ingredients

Scale 1x2x3x

Filling

• 3 cups cooked chicken, diced (rotisserie chicken recommended)
• 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’s at the correct temperature for even 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 until all ingredients are well incorporated.
3. Transfer Filling: Pour and spread the chicken and vegetable mixture evenly into a casserole or pie dish, creating a flat surface for the biscuit topping.
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 Garlic: Stir in the shredded cheddar cheese and garlic powder into the flour and butter mixture to infuse flavor into the biscuit topping.
6. Combine with Milk: Gradually add the milk to the dry ingredients, mixing gently just until combined to avoid overworking the dough and keeping the biscuits tender.
7. Top Filling with Biscuit Dough: Drop spoonfuls of the biscuit dough evenly over the chicken filling, covering as much surface area as possible.
8. 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 bubbly around the edges.
9. Cool and Serve: Remove the pot pie from the oven and let it cool for a few minutes before serving to allow the filling to set slightly.

Notes

• Using rotisserie chicken saves time and adds flavor.
• Ensure the butter is very cold for a flaky biscuit topping.
• Do not overmix the biscuit dough to keep it light and tender.
• You can substitute cream of chicken soup with homemade sauce for a fresher taste.
• Add a pinch of dried herbs like thyme or rosemary for extra flavor if desired.

Keywords: chicken pot pie, Red Lobster biscuit, biscuit topping, comfort food, chicken casserole