Red Lobster-Inspired Chicken Pot Pie with Cheddar Biscuit Topping Recipe

Introduction

This Red Lobster Biscuit Chicken Pot Pie brings comforting flavors together in a savory, cheesy pie topped with fluffy garlic biscuits. It’s a delicious twist on classic chicken pot pie, perfect for a cozy dinner 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 Red Lobster biscuit flavor)

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

• For extra flavor, add a handful of chopped fresh parsley or thyme to the filling.
• Use leftover cooked chicken or turkey to make this recipe even easier and reduce waste.
• Substitute the frozen mixed vegetables with fresh ones or your favorite blend of veggies.
• To make the biscuit topping dairy-free, swap the butter and milk for plant-based alternatives.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to keep the biscuit topping crisp. This dish is not recommended for freezing, as the biscuit topping may lose its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables like peas, carrots, and corn can be used. Just lightly steam or sauté them before mixing into the filling to ensure they cook fully in the pie.

Can I make the biscuit topping ahead of time?

It’s best to prepare the biscuit topping fresh right before baking to maintain its fluffy texture. However, you can prepare the biscuit dough a few hours in advance and keep it chilled until ready to use.

Red Lobster-Inspired Chicken Pot Pie with Cheddar Biscuit Topping Recipe

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★★★★★

4.6 from 54 reviews

This Red Lobster Biscuit Chicken Pot Pie is a comforting and flavorful twist on the classic chicken pot pie, featuring tender cooked chicken and mixed vegetables in a creamy filling, topped with savory cheddar garlic biscuits inspired by Red Lobster’s famous biscuits. Perfect for a hearty family meal.

• Author: Logan
• 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 (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

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 (For a Red Lobster touch.)

Instructions

1. Preheat oven: Preheat your oven to 375°F (190°C) to ensure it’s ready when your pie is prepared.
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 thoroughly until all ingredients are well incorporated.
3. Transfer filling: Pour and spread the chicken mixture evenly into a casserole or pie dish, creating a flat surface for the biscuit topping.
4. Make biscuit topping dry mix: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
5. Add cheese and garlic: Stir shredded cheddar cheese and garlic powder into the flour and butter mixture, distributing evenly.
6. Form biscuit dough: Gradually add the milk to the dry ingredients, mixing gently just until combined. Avoid overmixing to maintain biscuit tenderness.
7. Add topping to filling: Drop spoonfuls of the biscuit dough evenly over the chicken and vegetable filling, covering as much surface as possible.
8. Bake: Place the casserole in the preheated oven and bake for 30 minutes or until the biscuit topping is golden brown and the filling is bubbly.
9. Cool and serve: Let the pot pie cool for a few minutes before serving to allow the filling to set slightly and avoid burns.

Notes

• Using rotisserie chicken saves time and adds extra flavor.
• Do not overmix the biscuit dough to keep it light and fluffy.
• You can substitute cream of chicken soup with a homemade white sauce if preferred.
• For a crispier biscuit top, you can brush with melted butter before baking.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.

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