Red Lobster-Inspired Chicken Pot Pie with Biscuit Topping Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature 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. Mix until everything is well incorporated.
- Transfer Filling: Spread the prepared chicken and vegetable filling evenly into a casserole or pie dish, creating a solid base for the biscuit topping.
- 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.
- 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.
- Add Milk: Gradually pour in the milk and mix lightly just until the dough comes together. Avoid overmixing to keep the biscuits tender.
- Top Filling: Drop spoonfuls of the biscuit dough evenly over the chicken filling, covering the surface completely.
- 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.
- 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
