Red Lobster-Style Chicken Biscuit Pot Pie Recipe
This Red Lobster Biscuit Chicken Pot Pie combines tender cooked chicken, a medley of vegetables, and a creamy chicken soup filling topped with a cheesy, garlic-infused biscuit crust. Baked to golden perfection, it’s a comforting, hearty meal that brings a Southern twist to a classic pot pie.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Filling
- 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
- 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 Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the perfect temperature for baking the pot pie.
- 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 everything well until the mixture is fully combined and evenly seasoned.
- Assemble Filling: Transfer the prepared filling mixture into your casserole or pie dish, spreading it out evenly to create a solid base for the biscuit topping.
- Make Biscuit Dough: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Cut the cold, cubed butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add Cheese and Garlic: Stir in the shredded cheddar cheese and garlic powder into the crumbly mixture. Gradually add the milk, mixing gently just until combined to form a soft biscuit dough—avoid overmixing to keep biscuits tender.
- Top Filling: Drop spoonfuls of the biscuit dough evenly over the chicken filling, covering the surface so the filling is completely topped with biscuit batter.
- Bake: Place the assembled dish in the preheated oven and bake for 30 minutes, or until the biscuit topping is golden brown and the filling is hot and bubbly.
- Cool and Serve: Allow the pot pie to cool for a few minutes after baking to let it set slightly, then serve warm and enjoy a comforting, cheesy chicken pot pie with a Red Lobster-inspired twist.
Notes
- Using rotisserie chicken is a great time-saver for the filling.
- Do not overmix the biscuit dough to keep biscuits light and fluffy.
- Frozen mixed vegetables like peas, carrots, and corn provide a colorful and tasty vegetable mix.
- Adding garlic powder to both the filling and biscuit topping gives the dish a signature flavor reminiscent of Red Lobster biscuits.
- This dish is best served fresh but can be refrigerated and reheated.
Keywords: chicken pot pie, Red Lobster biscuits, chicken casserole, biscuit topping, comfort food, cheesy chicken pot pie