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

Introduction

This Red Lobster Biscuit Chicken Pot Pie is a comforting twist on a classic favorite. Featuring tender chicken and mixed vegetables in a creamy filling, topped with cheesy garlic biscuits, it’s a satisfying meal perfect for cozy dinners.

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 a Red Lobster touch)

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. Be careful not to overmix.
6. Step 6: Drop spoonfuls of the biscuit dough over the chicken filling, covering 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, sprinkle some fresh thyme or rosemary into the filling.
• Use rotisserie chicken for a quicker prep time without sacrificing taste.
• Substitute cream of chicken soup with cream of mushroom or cream of celery for a different twist.
• Add a handful of cooked bacon bits to the filling for a smoky touch.
• Make the biscuit topping in advance and keep it chilled until ready to use for easier assembly.

Storage

Store leftover pot pie covered in the refrigerator for up to 3 days. To reheat, cover loosely with foil and warm in a 350°F (175°C) oven until heated through, about 20 minutes. This helps keep the biscuit topping from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh peas, carrots, and corn can be used. Just be sure to cook them briefly before adding so they soften properly during baking.

Is it possible to make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free baking flour blend and ensure the baking powder is gluten-free as well. The biscuit texture may vary slightly but will still be delicious.

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

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★★★★★

4.5 from 55 reviews

This Red Lobster Biscuit Chicken Pot Pie is a comforting and flavorful twist on a classic chicken pot pie. It features a creamy chicken and mixed vegetable filling topped with cheesy, garlicky biscuit dough reminiscent of Red Lobster’s famous biscuits. Perfect for a cozy family dinner, this recipe combines convenience with rich taste by using rotisserie chicken and simple pantry staples.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken Pot Pie Filling

• 3 cups cooked chicken, diced (rotisserie chicken recommended)
• 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

1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature for baking the pot pie evenly.
2. Prepare 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 thoroughly until all ingredients are evenly incorporated.
3. Transfer Filling: Spread the chicken and vegetable mixture evenly into a casserole or pie dish, forming the base layer of the pot pie.
4. Make Biscuit Dough: In another bowl, whisk together flour, baking powder, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs, ensuring a flaky texture.
5. Add Cheese and Milk: Stir shredded cheddar cheese and garlic powder into the flour mixture. Gradually add milk, stirring gently until just combined. Avoid overmixing to keep biscuits tender.
6. Top the Filling: Drop spoonfuls of the biscuit dough evenly over the chicken filling, covering the surface completely to form the biscuit crust.
7. Bake: Place the assembled dish in the preheated oven and bake for about 30 minutes, or until the biscuit topping is golden brown and the filling is bubbling at the edges.
8. Cool and Serve: Let the pot pie cool for a few minutes before serving to allow the filling to set and to avoid burns.

Notes

• Using rotisserie chicken significantly cuts down prep time while adding great flavor.
• Make sure the butter is cold when cutting it into the flour for flaky biscuits.
• If desired, substitute cheddar cheese with a blend of cheeses for a richer biscuit topping.
• The filling can be customized with other frozen vegetables like green beans or mushrooms.
• To make ahead, assemble the pot pie but hold off baking; cover and refrigerate, then bake just before serving.

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