Red Lobster Biscuit Chicken Pot Pie Recipe
Introduction
This Red Lobster-inspired Biscuit Chicken Pot Pie is a comforting and delicious twist on a classic dish. Featuring tender chicken, mixed vegetables, and a cheesy garlic biscuit topping, it’s perfect for cozy dinners. Ready in under an hour, it’s easy enough for a weeknight but special enough for guests.
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
- ½ cup chicken broth
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 cup shredded cheddar cheese
- ¾ cup milk
- 1 tablespoon garlic powder (for a Red Lobster touch in the biscuit)
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 thoroughly combined.
- Step 3: Transfer the filling to your casserole or pie dish, spreading it evenly.
- 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.
- Step 5: Stir in the shredded cheddar cheese and 1 tablespoon garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
- Step 6: Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
- Step 7: Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
- Step 8: Allow to cool for a few minutes before serving.
Tips & Variations
- For extra flavor, add fresh herbs like thyme or rosemary to the filling mixture.
- Swap out the mixed vegetables for fresh veggies like green beans or mushrooms for variation.
- Use sharp cheddar for a more pronounced cheesy taste in the biscuit topping.
- If you prefer a smoother filling, stir in a little heavy cream or sour cream.
Storage
Store any 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 you want to maintain the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh chicken instead of rotisserie?
Yes, cooked fresh chicken works perfectly. Simply roast or boil chicken breasts, then dice before using.
Can I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend and use gluten-free baking powder to make the biscuits gluten-free. The filling ingredients should be checked for gluten-free labeling as well.
PrintRed Lobster Biscuit Chicken Pot Pie Recipe
This Red Lobster Biscuit Chicken Pot Pie combines tender diced chicken, mixed vegetables, and a creamy chicken soup filling topped with flavorful cheddar garlic biscuits. It’s a cozy, hearty dish that mimics the beloved flavors of Red Lobster biscuits in a comforting pot pie format, baked to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Filling
- 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
- 1 teaspoon onion powder
- Salt and pepper, to taste
- ½ cup chicken broth
Biscuit Topping
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 cup shredded cheddar cheese
- ¾ cup milk
- 1 tablespoon garlic powder
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pot pie.
- Make the Filling: In a large mixing bowl, combine diced cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix everything together until well incorporated.
- Assemble Filling: Transfer this filling mixture into a casserole or pie dish, spreading it evenly to create the base layer of your pot pie.
- Prepare Biscuit Topping Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt to ensure an even rise and proper texture.
- Cut in Butter: Add cubed cold butter to the dry mixture and cut it in using a pastry cutter or fingers until the mixture resembles coarse crumbs, which helps create a flaky biscuit topping.
- Add Cheese and Garlic Powder: Stir shredded cheddar cheese and the tablespoon of garlic powder into the flour and butter mixture to infuse the biscuits with rich flavor.
- Form Biscuit Dough: Gradually pour in milk, mixing gently just until combined to avoid overworking the dough, which keeps biscuits tender.
- Top Filling with Biscuit Dough: Drop spoonfuls of the biscuit dough evenly over the chicken filling, covering the surface fully to create a biscuit crust.
- Bake the Pot Pie: Place the assembled dish in the preheated oven and bake for about 30 minutes, or until the biscuits are golden brown and the filling is bubbly and heated through.
- Cool and Serve: Remove from oven and let the pot pie cool for a few minutes to set before serving warm.
Notes
- You can save time by using rotisserie chicken instead of cooking chicken yourself.
- Be careful not to overmix the biscuit dough to ensure a light, fluffy texture.
- The biscuit topping can be spread slightly thinner or thicker depending on your preferred biscuit-to-filling ratio.
- Feel free to add other vegetables such as mushrooms or green beans for added texture and flavor.
- For a richer biscuit, substitute milk with buttermilk, adjusting baking powder slightly if desired.
Keywords: Red Lobster biscuit, chicken pot pie, cheddar biscuits, creamy chicken filling, comfort food, easy dinner
