Red Lobster Biscuit Chicken Pot Pie

Why Make This Recipe

Red Lobster Biscuit Chicken Pot Pie is a comforting dish that combines the savory flavors of a classic chicken pot pie with the beloved biscuits from Red Lobster. This dish is perfect for those cozy nights when you want something warm and delicious. It features tender chicken, tasty vegetables, and a creamy filling topped with fluffy biscuits. Plus, it’s easy to prepare, making it a great choice for weeknight dinners or family gatherings!

How to Make Red Lobster Biscuit Chicken Pot Pie

Ingredients:

• 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
• To taste salt and pepper
• 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.)

Directions

1. Preheat your oven to 375°F (190°C).
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. Transfer the filling to your casserole or pie dish, spreading it evenly.
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. Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
6. Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
7. Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
8. Allow to cool for a few minutes before serving.

How to Serve Red Lobster Biscuit Chicken Pot Pie

Serve this delightful dish hot from the oven. It’s perfect on its own or accompanied by a simple side salad for an extra touch. The fluffy biscuits are best enjoyed warm, and you can add extra cheddar cheese on top before serving for a cheesy twist!

How to Store Red Lobster Biscuit Chicken Pot Pie

If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. When ready to eat, reheat in the oven or microwave until warmed through. For longer storage, you can freeze the pot pie before baking it. Wrap it tightly in plastic wrap and then aluminum foil. Bake from frozen, adding extra time as needed.

Tips to Make Red Lobster Biscuit Chicken Pot Pie

1. Use rotisserie chicken to save time and make preparation easier.
2. Feel free to customize the mixed vegetables based on your preference or what you have at home.
3. For an extra flavorful biscuit topping, add some herbs like chives or parsley.
4. To enhance the creaminess, you can mix in some sour cream or cream cheese into the chicken filling.

Variation

For a twist, try adding different proteins such as turkey or even shrimp. You can also swap the cream of chicken soup for cream of mushroom soup for a different flavor profile.

FAQs

Can I make this recipe ahead of time?
Yes, you can prepare the filling and the biscuit dough ahead of time. Assemble the pot pie and keep it in the fridge until you’re ready to bake.

How long will it take to bake from frozen?
If baking from frozen, expect it to take about 50-60 minutes. Cover it with foil for the first 30 minutes, then remove the foil to let the biscuits brown.

Can this be made vegetarian?
Yes! Replace the chicken with hearty vegetables like mushrooms, zucchini, and potatoes, and use vegetable broth instead of chicken broth.

Red Lobster Biscuit Chicken Pot Pie

Print Recipe

A comforting dish that blends the savory flavors of chicken pot pie with fluffy Red Lobster biscuits, perfect for cozy nights.

• Total Time: 45 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 3 cups cooked chicken, diced
• 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
• 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 biscuit topping)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix together the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth.
3. Spread the filling evenly in a casserole or pie dish.
4. In another bowl, whisk together flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
5. Stir in cheddar cheese and garlic powder. Gradually add milk, mixing until just combined.
6. Drop spoonfuls of biscuit dough over the chicken filling, covering it evenly.
7. Bake for 30 minutes until biscuits are golden brown and filling is bubbly.
8. Let cool for a few minutes before serving.

Notes

Serve hot, optionally topped with extra cheddar cheese. Great with a simple side salad. Store leftovers in an airtight container for 3-4 days, or freeze before baking.

• Author: jessica-baker
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Non-Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 80mg

Keywords: chicken pot pie, biscuits, comfort food, easy dinner, family recipe