Red Lobster-Inspired Chicken Pot Pie with Biscuit Topping Recipe
Introduction
This Red Lobster Biscuit Chicken Pot Pie is a comforting, hearty dish that combines tender chicken and mixed vegetables with a cheesy, garlicky biscuit topping. It’s an easy, satisfying meal perfect for family dinners or cozy nights in.
Ingredients
- 3 cups cooked chicken, diced (rotisserie chicken works great)
- 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 the biscuit topping)
Instructions
- Step 1: Preheat your oven to 375°F (190°C).
- 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 evenly incorporated.
- Step 3: Transfer the filling into a casserole or pie dish, spreading it out evenly.
- Step 4: In another bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Step 5: Stir in the shredded cheddar cheese and 1 tablespoon garlic powder. Slowly add the milk, mixing gently just until combined—avoid overmixing.
- Step 6: Spoon the biscuit dough over the chicken filling, covering the surface evenly.
- Step 7: Bake in the preheated oven for 30 minutes, until the biscuit topping is golden brown and the filling is bubbling.
- 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 speed up preparation and add extra flavor.
- For extra creaminess, stir in a little sour cream or cream cheese to the filling.
- Try swapping the frozen mixed vegetables for fresh seasonal veggies to change up the texture and flavor.
- If you prefer a thinner biscuit topping, reduce the baking powder to 2 teaspoons and add a little more milk.
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 if possible, as it may make the biscuits soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the filling and biscuit dough separately and assemble just before baking. Refrigerate both components and bake when ready.
Can I freeze this pot pie?
Yes, assemble the pot pie and freeze before baking. Cover tightly with foil and freeze for up to 2 months. Bake from frozen at 375°F (190°C), adding extra time to ensure it heats through.
PrintRed Lobster-Inspired Chicken Pot Pie with Biscuit Topping Recipe
This Red Lobster Biscuit Chicken Pot Pie is a comforting and hearty dish featuring tender cooked chicken and mixed vegetables in a creamy filling, topped with fluffy, garlic-infused cheddar biscuits that mimic the beloved Red Lobster biscuits. Perfect for a warm family dinner, this pot pie combines savory flavors with a flaky, golden biscuit crust baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
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 get the environment ready for baking your pot pie.
- Prepare 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 thoroughly until all ingredients are evenly incorporated.
- Transfer the filling: Pour the prepared chicken and vegetable mixture into your casserole or pie dish, spreading it out evenly to form the base of your pot pie.
- Make the biscuit topping dry mix: In another mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Then, cut the cold cubed butter into the flour mixture until it resembles coarse crumbs.
- Add cheese and garlic to biscuit dough: Stir shredded cheddar cheese and the tablespoon of garlic powder into the crumbly mixture. Gradually add the milk, stirring just until the dough comes together, avoiding overmixing to keep the biscuits light.
- Top the filling: Drop spoonfuls of the biscuit dough evenly over the surface of the chicken filling, covering most of the top to ensure a biscuit crust once baked.
- Bake the pot pie: Place the dish in the preheated oven and bake for about 30 minutes, or until the biscuit topping is golden brown and the filling is bubbling around the edges.
- Rest and serve: Remove the pot pie from the oven and let it cool for a few minutes before serving to allow the filling to set slightly for easier serving.
Notes
- Using rotisserie chicken makes this recipe quick and convenient.
- Feel free to swap mixed vegetables with your favorites like green beans or mushrooms.
- Don’t overmix biscuit dough to keep the topping light and fluffy.
- Make sure butter is cold to create the perfect biscuit texture.
- Let the pot pie rest briefly after baking for easier slicing.
Keywords: chicken pot pie, Red Lobster biscuits, chicken casserole, biscuit topping, comfort food, homemade pot pie, baked chicken dish
