Delicious Red Lobster Biscuit Chicken Pot Pie served with flaky biscuits

why make this recipe

Red Lobster Biscuit Chicken Pot Pie brings a unique twist to the classic chicken pot pie by topping it with delicious, flaky biscuits reminiscent of the ones served at Red Lobster. This dish combines tender chicken, mixed vegetables, and a creamy filling, all covered with a cheesy, buttery biscuit topping. It’s a comforting meal that’s easy to prepare and perfect for feeding family or guests.

how to make Red Lobster Biscuit Chicken Pot Pie

Ingredients:

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 (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 a Red Lobster touch.)

Directions:

Preheat your oven to 375°F (190°C).
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.
Transfer the filling to your casserole or pie dish, spreading it evenly.
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.
Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
Allow to cool for a few minutes before serving.

how to serve Red Lobster Biscuit Chicken Pot Pie

Serve this dish warm straight from the oven. It pairs nicely with a side salad or some fresh fruit for a light meal. You can also add some extra cheese on top before serving for an added cheesy touch.

how to store Red Lobster Biscuit Chicken Pot Pie

Store any leftover chicken pot pie in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it before baking. Just cover it tightly and freeze for up to 2 months. To reheat, bake it at 375°F (190°C) until it’s warmed through.

tips to make Red Lobster Biscuit Chicken Pot Pie

Using rotisserie chicken saves time and adds great flavor.
Feel free to add other vegetables, like green beans or mushrooms, based on your preference.
For a smoother filling, you can add a little cream or milk to the cream of chicken soup before mixing with the rest of the ingredients.

variation

You can turn this into a vegetarian dish by substituting the chicken with cooked potatoes or mushrooms and using vegetable broth instead of chicken broth.

FAQs

1. Can I use canned chicken instead of cooked chicken?
Yes, canned chicken works well in this recipe if you prefer an even quicker option.

2. Can I make the biscuit topping ahead of time?
Yes, you can prepare the biscuit topping in advance and store it in the refrigerator. Just add it to the filling before baking.

3. What if I don’t have cream of chicken soup?
You can make a simple homemade version using milk, flour, and chicken broth or substitute with cream of mushroom soup for a different flavor.