Red Lobster-Inspired Chicken Pot Pie with Cheddar Biscuit Topping Recipe
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.
- 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
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
- Preheat oven: Preheat your oven to 375°F (190°C) to ensure it’s ready when your pie is prepared.
- 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.
- Transfer filling: Pour and spread the chicken mixture evenly into a casserole or pie dish, creating a flat surface for the biscuit topping.
- 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.
- Add cheese and garlic: Stir shredded cheddar cheese and garlic powder into the flour and butter mixture, distributing evenly.
- Form biscuit dough: Gradually add the milk to the dry ingredients, mixing gently just until combined. Avoid overmixing to maintain biscuit tenderness.
- Add topping to filling: Drop spoonfuls of the biscuit dough evenly over the chicken and vegetable filling, covering as much surface as possible.
- 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.
- 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
