Red Lobster-Inspired Chicken Pot Pie with Cheddar Biscuits Recipe

Introduction

This Red Lobster Biscuit Chicken Pot Pie combines tender chicken, creamy filling, and a cheesy garlic biscuit topping for a comforting meal. It’s a cozy dish that’s easy to make and perfect for any night of the week.

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, garlic powder, onion powder, salt, pepper, and chicken broth. Mix until thoroughly combined.
3. Step 3: Transfer the filling to your casserole or pie dish, spreading it evenly.
4. Step 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. Step 5: Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
6. Step 6: Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
7. Step 7: Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
8. Step 8: Allow to cool for a few minutes before serving.

Tips & Variations

• Use rotisserie chicken to cut down on prep time while maintaining great flavor.
• Add fresh herbs like thyme or parsley to the filling for extra freshness.
• Swap cheddar cheese for pepper jack if you prefer a bit of spicy heat.
• For a richer biscuit topping, replace half of the milk with buttermilk.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the biscuit topping crisp. Avoid microwaving to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade biscuits instead of the biscuit topping?

Yes, you can prepare your favorite biscuit dough and spread it over the filling as a topping. Just adjust baking time accordingly to ensure the biscuits cook through.

Is it possible to make this dish ahead of time?

Absolutely. Assemble the filling and biscuit topping separately, then cover and refrigerate both components. Assemble and bake right before serving for best results.

Red Lobster-Inspired Chicken Pot Pie with Cheddar Biscuits Recipe

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★★★★★

5 from 111 reviews

This Red Lobster Biscuit Chicken Pot Pie is a comforting, savory dish featuring tender chicken and mixed vegetables in a creamy filling, topped with fluffy, garlic-infused cheddar biscuits. Inspired by the beloved Red Lobster biscuits, this pot pie combines hearty ingredients for a delicious homemade meal perfect for family dinners.

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

Ingredients

Scale 1x2x3x

Filling

• 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
• 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 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-seasoned filling.
3. Transfer Filling: Spread the filling evenly into a casserole or pie dish, ensuring a uniform layer for the biscuit topping.
4. Make Biscuit Dough: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Cut in the cold, cubed unsalted butter until the mixture resembles coarse crumbs, which creates a flaky biscuit texture.
5. Add Cheese and Milk: Stir in the shredded cheddar cheese and garlic powder for flavor, then gradually add the milk, mixing gently just until combined. Avoid overmixing to keep the biscuit dough tender.
6. Top the Filling: Drop spoonfuls of the biscuit dough evenly over the chicken filling, covering the surface completely.
7. Bake: Place the assembled pot pie in the preheated oven and bake for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbling hot.
8. Cool and Serve: Allow the pot pie to cool for a few minutes before serving to let the filling set and avoid burns.

Notes

• Using rotisserie chicken saves time and adds flavor.
• Ensure the butter is cold for a flakier biscuit topping.
• Do not overmix the biscuit dough to keep it light and tender.
• Feel free to customize the vegetables based on what you have available.
• This dish can be reheated in the oven for best biscuit texture retention.

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