Red Lobster-Inspired Chicken Pot Pie with Biscuit Topping Recipe

Introduction

This Red Lobster Biscuit Chicken Pot Pie is a comforting twist on a classic favorite. It features tender chicken and mixed vegetables in a creamy sauce, topped with fluffy, cheesy garlic biscuits inspired by the famous restaurant. Perfect for a cozy family dinner that feels indulgent yet easy to make.

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 chicken to save time and add flavor.
• Add herbs like thyme or parsley to the filling for extra freshness.
• Swap the cream of chicken soup for cream of mushroom or celery for a different taste.
• For a spicy kick, mix in a pinch of cayenne pepper or diced jalapeños into the filling.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15–20 minutes. Avoid microwaving to keep the biscuit topping from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pot pie ahead of time?

Yes, you can prepare the filling and biscuit dough separately and assemble just before baking. Refrigerate the assembled dish for up to 24 hours before baking.

Can I freeze the leftovers?

While the filling freezes well, the biscuit topping may lose its texture after freezing. For best results, freeze the filling alone and bake fresh biscuits when serving.

Red Lobster-Inspired Chicken Pot Pie with Biscuit Topping Recipe

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4.6 from 72 reviews

This Red Lobster Biscuit Chicken Pot Pie is a comforting and hearty dish that combines tender cooked chicken and mixed vegetables in a creamy sauce, topped with fluffy, cheesy garlic biscuits inspired by Red Lobster’s famous biscuits. It’s perfect for a cozy family meal and easy enough to make using simple ingredients like rotisserie chicken, frozen veggies, and pantry staples.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken Pot Pie Filling

• 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
• 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 perfect temperature for baking the pot pie.
2. 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 until everything is well incorporated.
3. Transfer Filling: Spread the prepared chicken and vegetable filling evenly into a casserole or pie dish, creating a solid base for the biscuit topping.
4. Make Biscuit Dough: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Add the cold, cubed butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
5. Add Cheese and Garlic: Stir in the shredded cheddar cheese and garlic powder into the flour and butter mixture for a rich, savory biscuit flavor.
6. Add Milk: Gradually pour in the milk and mix lightly just until the dough comes together. Avoid overmixing to keep the biscuits tender.
7. Top Filling: Drop spoonfuls of the biscuit dough evenly over the chicken filling, covering the surface completely.
8. Bake: Place the 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.
9. Cool and Serve: Let the pot pie cool for a few minutes before serving to allow it to set and prevent burns.

Notes

• Using rotisserie chicken greatly reduces prep time and adds extra flavor.
• You can substitute the mixed vegetables with fresh veggies if desired, but frozen works well for convenience.
• Don’t overmix the biscuit dough to keep it light and fluffy.
• For a dairy-free version, substitute milk and butter with plant-based alternatives.
• Leftovers store well in the fridge for up to 3 days and reheat in the oven for best texture.

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