Description
This comforting Red Lobster Biscuit Chicken Pot Pie combines tender, diced chicken and mixed vegetables in a creamy, flavorful sauce, all topped with warm, fluffy garlic cheddar biscuits inspired by Red Lobster’s signature recipe. It’s a perfect cozy dinner that blends home-style cooking with a touch of restaurant flair, delivering a satisfying meal for the whole family.
Ingredients
Filling
- 3 cups cooked chicken, diced (rotisserie chicken recommended for convenience)
- 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 ensure it’s ready 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. Stir until the ingredients are thoroughly mixed and the filling is well combined.
- Transfer Filling to Dish: Pour and evenly spread the chicken and vegetable filling mixture into an oven-safe casserole or pie dish.
- Make Biscuit Dough: In a separate bowl, whisk together the flour, baking powder, and salt. Cut in the cold, cubed unsalted butter using a pastry cutter or fingers, until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese and garlic powder.
- Add Milk to Biscuit Mixture: Gradually pour in the milk and stir gently until just combined. Be careful not to overmix to keep the biscuits tender.
- Top Pot Pie with Biscuits: Drop spoonfuls of the biscuit dough evenly over the chicken filling, covering it thoroughly.
- Bake: Place the casserole dish in the preheated oven and bake for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly and hot.
- Cool and Serve: Remove from oven and allow the pot pie to cool for a few minutes before serving to let the filling set and prevent burns.
Notes
- Use rotisserie chicken to save time and add flavor.
- Customize the mixed vegetables based on your preference or seasonal availability.
- This dish can be prepared ahead of time and stored in the refrigerator; if baking from cold, add a few extra minutes to the baking time.
