Red Lobster Biscuit Chicken Pot Pie Recipe and Tips Recipe

Introduction

This Red Lobster Biscuit Chicken Pot Pie is a comforting twist on a classic favorite. It features tender chicken and mixed vegetables in a creamy filling, topped with cheesy, garlicky biscuits that bake to golden perfection. Perfect for an easy weeknight dinner or a cozy family meal.

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 combined.
3. Step 3: Transfer the filling to a casserole or pie dish, spreading it out evenly.
4. Step 4: In another bowl, whisk together the flour, baking powder, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
5. Step 5: Stir in the shredded cheddar cheese and 1 tablespoon garlic powder. Gradually add the milk, mixing just until combined. Avoid overmixing to keep biscuits tender.
6. Step 6: Drop spoonfuls of the biscuit dough evenly over the chicken filling, covering the surface.
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 slightly.

Tips & Variations

• Use rotisserie chicken to save time while maintaining great flavor.
• Try adding fresh herbs like thyme or rosemary to the filling for extra aroma.
• Swap mixed vegetables for your favorite combination, such as green beans or mushrooms.
• For a richer biscuit topping, substitute half the milk with buttermilk.

Storage

Store leftover pot pie covered 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 prevent sogginess.

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 straight from the fridge.

Can I freeze the leftovers?

You can freeze the cooked pot pie in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.

Red Lobster Biscuit Chicken Pot Pie Recipe and Tips Recipe

Print Recipe

★★★★★

4.7 from 87 reviews

This Red Lobster Biscuit Chicken Pot Pie combines tender cooked chicken, mixed vegetables, and a creamy filling topped with a savory cheddar garlic biscuit crust. Inspired by the iconic Red Lobster biscuit flavor, this comforting casserole is easy to prepare and perfect for a hearty family meal.

• Author: Grace
• 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 recommended)
• 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 ensure it reaches the right temperature for baking the pot pie evenly.
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 well until everything is thoroughly combined, forming a savory and creamy filling.
3. Transfer Filling: Pour and spread the chicken mixture evenly into your casserole or pie dish, creating a solid base for the biscuit topping.
4. Mix Biscuit Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to create the dry base for the biscuit dough.
5. Incorporate Butter: Cut the cold, cubed unsalted butter into the dry ingredients using a pastry cutter or fingers until the mixture looks like coarse crumbs, ensuring flaky biscuit texture.
6. Add Cheese and Seasoning: Stir in the shredded cheddar cheese and garlic powder to the crumb mixture, adding the signature Red Lobster biscuit flavor.
7. Add Milk and Form Dough: Gradually pour in the milk while mixing just until combined. Avoid overmixing to keep the biscuits tender.
8. Top Filling with Biscuits: Drop spoonfuls of the biscuit dough evenly over the chicken filling, covering the surface as much as possible.
9. Bake: Place the casserole dish in the preheated oven and bake for approximately 30 minutes or until the biscuit topping turns golden brown and the filling is bubbling around the edges.
10. Cool and Serve: Let the pot pie cool for a few minutes before serving to allow the filling to set slightly and prevent burns.

Notes

• Use rotisserie chicken for a quick and easy protein option.
• Frozen mixed vegetables should not be thawed before mixing; they will cook during baking.
• For a spicier twist, consider adding a pinch of cayenne pepper to the filling.
• Butter must be cold to achieve the best biscuit texture.
• Do not overmix biscuit dough; it keeps biscuits light and fluffy.
• Let pot pie rest after baking to improve flavor melding and ease of serving.

Keywords: Red Lobster biscuit chicken pot pie, chicken pot pie with biscuit topping, cheddar garlic biscuit pot pie, easy chicken casserole, savory biscuit topping