Red Lobster Biscuit Chicken Pot Pie

There’s something magical about the comforting embrace of a warm chicken pot pie, and this Red Lobster-inspired twist takes it to a whole new level! With tender, diced chicken mingling with vibrant frozen vegetables and a creamy filling, all topped with fluffy, cheesy biscuit dough reminiscent of the beloved Red Lobster biscuits, this meal is perfect for cozy family dinners or a comforting weeknight treat.

Imagine presenting a bubbling dish of golden-brown biscuits, inviting everyone to dig in. This pot pie is not just a meal; it’s an experience—ideal for chilly evenings, special gatherings, or any time you want to serve up love on a plate. Your family will adore it, and it might just become a new favorite in your household!

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.)

A glimpse of the ingredients, ready to come together for a delicious dish.

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. Be careful not to overmix.
6. Drop spoonfuls of the biscuit dough over the chicken filling, ensuring an even coverage.
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: You can use leftover turkey in place of chicken, or swap out mixed vegetables for your family’s favorites like green beans or broccoli.
• Optional Variations: For added flavor, consider incorporating fresh herbs such as thyme or rosemary into the filling. You can also make it a bit spicier by adding diced jalapeños.
• Storage or Reheating Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through for the best texture.

Recipe Information

• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes
• Servings: 6
• Difficulty level: Easy

Red Lobster Biscuit Chicken Pot Pie

500kcal

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Prep 15 minutes mins

Cook 30 minutes mins

Total 45 minutes mins

A comforting chicken pot pie topped with fluffy, cheesy biscuit dough inspired by Red Lobster, perfect for cozy family dinners.

Servings 6 servings

Course Dinner, Main Course

Cuisine American

Ingredients

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For the 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 For filling.
• ▢ 1 teaspoon onion powder
• ▢ to taste salt and pepper
• ▢ 1/2 cup chicken broth

For the 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 For a Red Lobster touch.

Method

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Preparation

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.

Biscuit Preparation

1. 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.
2. Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Be careful not to overmix.

Assembly and Baking

1. Drop spoonfuls of the biscuit dough over the chicken filling, ensuring an even coverage.
2. Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
3. Allow to cool for a few minutes before serving.

Nutrition

Serving1gCalories500kcalCarbohydrates45gProtein25gFat25gSaturated Fat15gSodium800mgFiber3gSugar2g

Notes

Ingredient Substitutions: You can use leftover turkey in place of chicken, or swap out mixed vegetables for your family’s favorites like green beans or broccoli. Optional Variations: For added flavor, consider incorporating fresh herbs such as thyme or rosemary into the filling. You can also make it a bit spicier by adding diced jalapeños. Storage or Reheating Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through for the best texture.

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