Red Lobster-Inspired Chicken Pot Pie with Biscuit Topping Recipe

Introduction

This Red Lobster Biscuit Chicken Pot Pie is a comforting twist on a classic dish, featuring a creamy chicken filling topped with cheesy, garlicky biscuits inspired by Red Lobster’s famous biscuits. It’s perfect for a cozy dinner that’s both satisfying and flavorful.

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 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 well blended.
3. Step 3: Transfer the chicken mixture to a casserole or pie dish and spread it evenly.
4. Step 4: In another bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs.
5. Step 5: Stir in the shredded cheddar cheese and 1 tablespoon garlic powder. Gradually add the milk, mixing gently until just combined. Be careful not to overmix.
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, or 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 rotisserie chicken to save preparation time without sacrificing flavor.
• Swap cheddar cheese for sharp white cheddar or pepper jack for a different taste profile.
• Feel free to add fresh herbs like thyme or parsley to the filling for extra freshness.
• If you prefer a thinner filling, add a bit more chicken broth before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in the oven at 350°F (175°C) until heated through. For best texture, avoid reheating in a microwave for too long to keep the biscuit topping from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pot pie ahead of time?

Yes, you can assemble the pot pie and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking directly from the fridge.

Can I freeze the leftovers?

While it’s best enjoyed fresh, you can freeze portions of this pot pie. Wrap the portions tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Red Lobster-Inspired Chicken Pot Pie with Biscuit Topping Recipe

Print Recipe

★★★★★

4.6 from 140 reviews

This Red Lobster Biscuit Chicken Pot Pie recipe brings a delightful twist to a classic comfort dish by combining tender chicken, mixed vegetables, and a creamy sauce, all topped with cheesy garlic biscuits reminiscent of Red Lobster’s signature flavors. It’s a hearty, savory meal perfect for cozy dinners.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 3 cups cooked chicken, diced (rotisserie chicken works well 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 Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pot pie.
2. Prepare Filling: 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 everything thoroughly until well combined to create the flavorful filling.
3. Transfer Filling: Pour the mixed filling into a casserole or pie dish and spread it out evenly to ensure an even baking 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 until the mixture resembles coarse crumbs, then stir in the shredded cheddar cheese and garlic powder.
5. Add Milk: Gradually add the milk to the biscuit mixture, stirring just until combined. Be careful not to overmix to keep the biscuits light and fluffy.
6. Top Filling: Drop spoonfuls of the biscuit dough evenly over the chicken filling, covering the surface completely to allow the biscuits to bake on top.
7. Bake: Place the dish in the preheated oven and bake for 30 minutes or until the biscuit topping turns golden brown and the filling bubbles, indicating it is heated through.
8. Cool and Serve: Allow the pot pie to cool for a few minutes after baking to set before serving for optimal flavor and texture.

Notes

• Using rotisserie chicken cuts down prep time significantly without sacrificing flavor.
• Ensure the butter for the biscuit dough is cold to achieve a flaky biscuit texture.
• Do not overmix the biscuit dough to keep biscuits tender and light.
• You can customize the vegetables based on preference or availability.
• Leftovers can be refrigerated up to 3 days and reheated in the oven for best results.

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