Red 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
Scale
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
