Red Lobster Biscuit Chicken Pot Pie
500kcal
Ingredients
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
Preparation
- Preheat your oven to 375°F (190°C).
- 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.
- Transfer the filling to your casserole or pie dish, spreading it evenly.
Biscuit Preparation
- 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.
- 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
- Drop spoonfuls of the biscuit dough over the chicken filling, ensuring an even coverage.
- Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
- 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.