Red Lobster Biscuit Chicken Pot Pie Recipe

Introduction

This Red Lobster-inspired biscuit chicken pot pie combines tender chicken and mixed vegetables in a creamy filling, topped with cheesy garlic biscuits. It’s a comforting, family-friendly dish 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 biscuit topping)

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. Do not overmix.
6. Step 6: Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover 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

• Use leftover cooked chicken or rotisserie to save prep time without sacrificing flavor.
• Substitute cheddar with pepper jack cheese for a spicy twist.
• Add fresh herbs like thyme or parsley to the filling for extra freshness.
• For a crispier biscuit topping, brush with melted butter before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the biscuit’s crispness, or microwave for quicker reheating though the biscuit may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the filling and biscuit dough separately and assemble right before baking. This helps save time on serving day.

Can I freeze the pot pie?

It’s best to freeze before baking. Assemble the pot pie, cover tightly with foil, and freeze for up to 2 months. Bake from frozen, adding extra baking time until heated through and golden on top.

Red Lobster Biscuit Chicken Pot Pie Recipe

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★★★★★

5 from 72 reviews

This Red Lobster Biscuit Chicken Pot Pie is a comforting and flavorful dish combining tender cooked chicken, mixed vegetables, and a creamy filling topped with cheesy, garlic-infused biscuit biscuits inspired by the famous Red Lobster biscuits. It’s an easy-to-make casserole perfect for a cozy family dinner, bringing together hearty flavors and a satisfying biscuit crust baked to golden perfection.

• Author: Mila
• 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 1x2x3x

Filling

• 3 cups cooked chicken, diced (rotisserie chicken works great)
• 1 cup frozen mixed vegetables (peas, carrots, 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 the Oven: Set your oven to 375°F (190°C) to warm up while preparing the dish.
2. Prepare the Filling: In a large mixing bowl, combine the cooked diced chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Stir until everything is evenly mixed to create a flavorful filling.
3. Transfer Filling to Baking Dish: Pour and spread the chicken and vegetable mixture evenly into a casserole or pie dish, creating the base layer for your pot pie.
4. Make the Biscuit Dough: In a separate bowl, whisk together the flour, baking powder, and salt. Cut in the cold, cubed butter until the mixture looks like coarse crumbs—this creates a tender biscuit texture.
5. Add Cheese and Milk: Stir in the shredded cheddar cheese and garlic powder to the flour mixture. Gradually pour in the milk, mixing gently just until combined. Be careful not to overmix to keep the biscuits light and fluffy.
6. Top the Filling: Drop spoonfuls of the biscuit dough evenly over the chicken filling, covering as much surface area as possible for an even biscuit topping.
7. Bake: Place the dish in the preheated oven. Bake for approximately 30 minutes, or until the biscuit topping is a beautiful golden brown and the filling beneath is hot and bubbly.
8. Cool and Serve: Let the pot pie cool for a few minutes after baking to set, then serve warm and enjoy the comforting flavors.

Notes

• Using rotisserie chicken can save prep time and add extra flavor.
• Feel free to substitute frozen mixed vegetables with fresh or your favorite combinations.
• For a crispier biscuit topping, brush with a little melted butter before baking.
• Ensure the butter is cold when mixing into the flour for flaky biscuits.
• You can add herbs like thyme or rosemary to the filling for added depth.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven.

Keywords: chicken pot pie, red lobster biscuits, biscuit topping, creamy chicken casserole, comfort food, baked pot pie