Red Lobster Biscuit Chicken Pot Pie Recipe
This Red Lobster Biscuit Chicken Pot Pie combines tender cooked chicken and mixed vegetables in a creamy, flavorful filling topped with cheesy garlic biscuits. A comforting and hearty dish that brings the classic Red Lobster biscuit flavor to a homemade pot pie, perfect for family dinners or cozy nights.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
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
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pot pie.
- Make the 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 everything thoroughly to create a well-blended filling.
- Transfer Filling: Spread the filling evenly into a casserole or pie dish, ensuring an even base layer for the biscuit topping.
- Prepare Biscuit Dough: In another bowl, whisk together the all-purpose flour, baking powder, and salt. Cut in the cold cubed butter until the mixture resembles coarse crumbs, creating a crumbly dough base.
- Add Cheese and Milk: Stir in the shredded cheddar cheese and garlic powder to infuse flavor. Gradually add the milk while mixing gently until the dough just comes together; avoid overmixing to keep the biscuits tender.
- Top the Filling: Drop spoonfuls of the biscuit dough evenly over the chicken filling, covering the surface to form the biscuit crust.
- Bake: Place the dish in the preheated oven and bake for 30 minutes or until the biscuits are golden brown and the filling is bubbly, signaling doneness.
- Cool and Serve: Let the pot pie cool for a few minutes before serving to allow the filling to set and avoid burns.
Notes
- Using rotisserie chicken saves time without sacrificing flavor.
- Make sure the butter is cold when cutting into the flour mixture to ensure flaky biscuits.
- Do not overmix the biscuit dough to keep it light and tender.
- The biscuit topping can be spread out more evenly with a spatula for a more uniform crust.
- This dish can be refrigerated for up to 3 days and reheated in the oven for best results.
